Officially I first began my career at sixteen years of age whilst still in secondary school, a 6 month cooperative education program in the kitchen at the Sheraton Caswell. Before that I was cooking for friends to encourage them to help out with my chores.............an entrepreneur at 8 yrs old. From those early years I understood two things, that hard work and passion are if correctly applied and recognized are rewarded. Those were the days long before tv personality chefs ever got the chance to flex their ego's in front of a live audience. Even back the stress of working in the kitchen was not for the light hearted, you needed a thick skin and incredible stamina to endure the heat and stress.As I continued to work hard and expand my horizons, I felt a calling to move to Toronto and continue to work my way up the food chain. The plan was to enroll at George Brown college in the culinary arts program and work at some of the cities eateries. After a semester, I altered my plan and became a full time aspiring chef , at the time believing that hands on experience was best suited for my personality. After 2 years I had an insight that perhaps working in the hotel industry might improve my skills, so I left the city for the western provinces and started working at C.P properties which then became Fairmont.After working in the kitchen for ......long enough I took a year to travel to Australia and learn more about the industry internationally. I had always had the dream of one day opening my own restaurant and after a few years of working in the front of the house , in 2004 the Office Bistro was created. Opening a restaurant at the tender age of 24 was.... a real time learning experience. With hard work ,and help of family I financed it. Every detail from building the tables,making the menus and undertaking the reno's I personally over saw, For five years I was the Chef, waiter, dishwasher and every other role you can think of. At 29 I was exhausted and for my own well being needed a break. I decided it was better to work a little less and move in a more holistic manner. A few years spent working independently at some golf and rv resorts I began to teach yoga on the side to some of my clients. Finally an understanding of the meaning of Work/life balance was put into motion, and also the importance of you are what you eat came into play, I became vegetarian/vegan. As time passed I eventually traveled to India completed a teacher training. Which leads us to the present.....
