It's weird, but people like it when I eat things.
My comfort zone is in a kitchen.
If I'm in Italy at a certain time of year, I'll make sure to try fresh porcini mushrooms in risotto, or puntarelle, a sort of curled chicory leaf that's only available for a few weeks in May.
I'm a big, big, big Oasis fan.
I am someone who food has been a constant in my life, and it's been a passion - it's something that I've constantly studied - and I'm constantly trying to better my craft, and that's good enough for me.
I know the people who eat my food really enjoy it, and those are the people who matter at the end of the day.
Montreal is just so multicultural and ethnic and diverse, and it's what makes us special. I say 'us' like I still live there, but I still do feel like a Montrealer.
I love Greek food in the summer.
Some people have their sexuality really at the forefront of who they are, and I applaud those people.
I truly love a classic Caesar salad.
I love to cook. I love to entertain.
If I want to hear a voice, Lana Del Rey is very soothing, and I could just listen to her on repeat, but my real go-to that's been very consistent for at least the past ten years is Miles Davis.
My kitchen is limited at best. I have one drawer. But I make do with what I have; it's taught me to be super efficient in terms of how I clean and how I put things away.
When you're entertaining, and I still haven't accomplished this because I'm always stuck in the kitchen, but spend enough time actually with your guests. It allows you to chill with your friends and be an actual, normal human as opposed to being in the kitchen cooking all the time.
My dream kitchen would have a massive island with some beautiful slab of stone, a huge fridge, possibly even a walk-in - I just want it to be a plethora of fruits and veggies. I would have a nice bar area, too.
For every new thing that I buy, I have to throw something out.
Eggplants are finicky, complicated, and often misunderstood. If you know how to treat one well, then it shows that you have know-how and dedication.
Jicama, which is one of my favorite things in the summer, looks like a really horrendous root vegetable, which it is - it's like a hybrid of a potato and an apple, but you can eat it raw.
I'm very honest about my food background; I've never tried to pretend like I was a chef.
I really enjoy being vulnerable, and it's how I connect with other people, and part of how I do that is through food, by sharing something that I feel is very intimate and personal because it's something that I create out of nothing.
