Chef: Junior Pastry Sous Chef Joyce Wong
Restaurant: Café Boulud at Four Seasons Toronto
Training: I graduated from Le Cordon Bleu in Ottawa and then I took a professional chocolate course at The French Pastry School in Chicago. I then honed and expanded my skills at SOMA Chocolate and Four Seasons Toronto.
Mentor: My mentor Chef Saeko has been extremely influential especially with French desserts and taught me how to experiment and to enjoy the cooking process. Chef Sylvain Assié at Café Boulud has given me the freedom to experiment and expand my repertoire.
Influential food travels: My go-to place is France especially for the decadent pastries. However, Japan is a close favorite - their simplistic yet elegant food is always something to look forward to.
Meal of the moment: I would have to say the Givre and the Grand Marnier Souffle. Givre has many textures to it and each bite brings a new surprise and the soufflé is light and creamy. Both simply amazing.
Trashy food favorites: Sweet potato fries. They’re simple and hit the sweet spot.
Best breakfast: Eggs Benedict with bacon and some berries. There’s nothing better than a big breakfast!
On-trend ingredient you can't get enough of: Any type of chocolate. Personally, I love chocolate and being a pastry chef, it’s something I definitely cannot stop using.
Go-to Toronto bar: Sky Yard at The Drake Hotel
Go-to Toronto restaurant: Edulis Restaurant
Advice to a new chef: Always be ready to learn and be open. Every day in the kitchen is a chance to improve yourself. And go travel; follow your taste buds!
Kitchen mantra: Confidence. I feel being bold is an important attribute to have as a pastry chef. It allows me to be more creative and to create desserts I want for the perfect dining experience.
Daily inspiration: My aunt is a huge inspiration for me. She has the passion for cooking and is always willing to try new recipes and improve existing ones.