A Journey of Skill and Challenge

Studying under Chef Katsu for Foundations and Chef Ben for Advanced Culinary Arts was both an honour and a challenge. Each day demanded that I step outside of my comfort zone — and it was exactly what I needed.

I learned professional techniques, developed precision, and embraced the structure of a professional kitchen. It wasn’t just about making beautiful food anymore; it was about executing at a high level, under pressure, and with intention.

This program was never just about food production. For me, it was about proving that I could rise to a demanding challenge — and I did.

The Road Ahead

Now, I’m stepping into an exciting new chapter. I plan to write a cookbook, host cooking and foraging retreats at our farm in the Shuswap, offer community cooking classes in Greater Vancouver, and take on small-scale fine catering projects.

I know now that I can do all of these things — and do them well. But I also know that I don’t want to do them alone. As I build this next phase, I will remind myself to build a team around me. Because together, we are so much more.