Guests have been asking “Are you a chef? Where did you train to do this?” I am flattered and delighted people enjoy my breakfasts so much. Truth is, I first learned to cook at my mother’s knee. She was a great cook-and a foodie before that term was coined. I remember cheese souffle dinners (this was back in the sixties)and being taught how to make a roux when I was very young. My first after-school job in high school was at Toronto’s first fresh pasta shop. (It’s still in business on Yonge Street)The owner brought the pasta machines over from Italy and taught the staff to make his grandmother’s recipes…sweet sausages, meatballs and sauces to go with the pasta. From there I went to Harbord Street to work at Calandria (also still in business, last I heard) where I learned more about Mediterranean cooking and about commercial baking as we were owned by the Harbord Bakery family.
When I moved to the West Coast jobs were limited and I found work in the fishing and forestry industries-cooking for large crews as well as working on deck and in the woods. Even as a high school English teacher, I often introduced food into lessons.
I love testing new recipes for the Bed and Breakfast -this month worked up scallion waffles with poached eggs, back bacon and tomato hollandaise…oh yeah!
So, yes, those muffins, the bread, the jam, all of it, is home made.Always.
