Share your talents, background and expertise.For as long as I can remember, I have been passionate about food; sweet and savoury. My passion for food has lead me to a school and work career in the culinary and pastry arts. I began my journey in high school, as an apprentice at the prestigious Toronto mainstay, Scaramouche Restaurant and Pasta Bar. Later attending George Brown College for both Pastry Arts Management and Culinary Arts Management. In that time I have worked and apprenticed for such places as The Ritz Carlton Toronto, Politica Ristorante, Buonanotte Toronto and Beretta Farms. In my great pastry exploration I had the great opportunity to travel to Yssingeux and Lyon France to study at the renowned Ecole Nationale Supérieure de la Patisserie. Following that I took a brief Assistant Chocolatier position with a chocolate shop in Vaughan. Now I have taken all my past experiences and skills and used this summer to build the important foundations of my own pastry/chocolate business. My objective is to constantly feed my passion through travelling, taking more courses, and working hard.