Thank you for visiting my website! I created and developed this site based on the encouragement of my family, friends and colleagues. Over the years of honing my craft as a chef and pastry chef, my passion for the creative, technical and teaching components of the profession provided a great sense of achievement and satisfaction.
Of course, food is one of the things that inspires me in my life. Whether travelling to the local market or to another country or immersing myself in another culture through our Habitat for Humanity builds or cooking with children and for the people I love, the creativity feeds my soul. I have an inordinate amount of energy – which is a blessing or a curse, depending on one’s point of view. I hope to use it to your advantage!
I have not always been a chef. It is my second career – I should really back up a bit. My work experience is as diverse as the number of places I have lived. My husband spent his career working for a large financial institution, and of course, that meant transfers (lots of transfers – all over the country!). On average, we were moving every 19 months at the beginning of his career. This meant that I had the unique opportunity to experience many work situations, which included the private sector, government, and educational environments. This included roles ranging from a teaching para-professional to an executive assistant to the Dean in a high-profile department at a large technical institution.
The most positive result from these experiences was the development of a very well-rounded cross-section of skills – organizational, administration, computer and desktop publishing are used to their greatest benefit since becoming a chef. Taking this into consideration, I continue to create and develop recipes, course outlines, books (cookbooks), as well as recipe libraries for professional kitchens. (Just ask my husband about my extensive recipe files and cookbook library).
I enjoyed every unique work experience, however, I found that my career as a chef has been by far the most rewarding. It has been a great ride. I do “eat, live and breathe” all things culinary, and would like to share my experiences, knowledge and experiments, both successful and misguided. Life-long learning, which has been one of my greatest joys, will enable me to pass on tidbits, teasers and time-savers to you.
As a female working in a professional kitchen, a few things became apparent very quickly. Firstly, one needs a sense of humour! Secondly, one’s vocabulary expands – and not in a good way. At one point, my husband commented how “colourful” my language had become since I started working in a professional kitchen! I hope to concentrate on this aspect of my kitchen experience with some practical day-to-day tips and techniques on how to make your life a bit simpler in the kitchen.
Subjects such as recipes, dietary restrictions, what’s hot, what’s not, what is working well and what is not working at all – all of these and many more. Many people come into my busy kitchen: my husband, over a glass of wine and cooking together; my daughters, my grandchildren, students, colleagues, taste-testers, friends, and you, my reader! Your questions are welcome, your feedback is important and your ongoing participation will be my inspiration.
Health and happiness to you.
“Cooking is like love. It should be entered into with abandon or not at all.”
Harriet Van Horne
And, this is my personal mantra:
“Life is a great big canvas. Throw as much paint on it as you can.”
You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
The Urb’n’Spice Chef
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