Spring is in the air. The landscape is awakening and so are our tastebuds.
Spring is season for rebirth, renewal and regrowth.
The season of asparagus, sweet peas, fiddleheads and ramps is upon us and what are we going to do about it?
After a winter of hibernating we are ready to blossom.
Welcome to CORK + BOARD
Canadian Association of Professional Sommeliers
After 10 years as a restaurateur, culinary instructor and caterer, a trip to France sparked an untapped enthusiasm for all things wine. I gave up the restaurant life, made a huge u-turn and dove head first into the vast world of wine. I have never looked back and achieved my Sommelier certification with the Canadian Association of Professional Sommeliers in 2015. I love sharing my pursuit of the perfect pairing in a fun, unfussy and ultimately delicious way with my friends, family and those I teach.
Red Seal Chef, Culinary Instructor
I graduated from the Stratford Chefs School in 1999 and achieved Red Seal Certification shortly thereafter. With this strong foundation laid, an opportunity to spend time in California presented itself. While there, I was intoxicated by the seasonality and quality of the ingredients everywhere I looked. This experience proved to be a turning point for me in how I thought about food. It inspired me to have a deep and enduring respect for the people, food and culture that go into the perfect dish.