Share your talents, background and expertise.I've been in the restaurant industry for 7+ years, focusing more so on pastry the past 2-3 years. I'm trained in classic French but also have experience cooking Italian, Mediterranean, Indian, Asian, and seasonal farm to table Canadian. My personal style would be refined French with Japanese and Asian influences. As far as pastry goes, I love making macarons, cakes, pastries, and high end fine dining plated desserts. I see myself as a well rounded chef, able to do both savoury and sweet cooking very well.