I am a professional pastry chef and have been in cooking since 1999. I did my training in Calgary and have worked with several famous chefs. I dont like to eat dessert even though it is my specialty, but my favorite sweet to make is ice cream.
Although I am not strictly vegetarian I am protein conscious and try to eat very little meat. That which I do eat I try to get from a local organic source or from a friend who hunts. I also spend a week each summer catching fish for the year.
I am also a strong advocate of anti-GMO, as I believe that food is a right, and that no corporation deserves to patent life and forbid farmers from saving seed. I also don't like the deception of placing unlabeled GMO products in out food...YES it is there and estimated that up to 70% of processed food contains it in Canada and the US. Anyways I could go on for days.
My favorite things to cook
Indian, vegetarian...dessert. I love butter, but have tried to cut it out of my cooking (at least reduce it)...Fine dining is marvelous but not something that is good to eat everyday.
My favorite family cooking traditions
I think I got the bug from my grandmother who was Ukrainian. I have fond memories of wild strawberry jam, creamed wild morels, borscht, cabbage rolls, and perogies.
My cooking triumphs
I have competed in many culinary competitions and won several first place prizes. Some include work with Gingerbread Houses, chocolate art, sugar art, as well as hot food competition.
My cooking tragedies
When you work with food everyday there are too many to count. But I have definitely cowboyed a thing or two that has just plain flopped.