About Me
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Sydney grew up in a very large, very Polish family who had a passion for food. Cooking and eating seemed to be the main event of all family get-togethers, so she gained an appreciation for delicious food right from the beginning. As she grew up and her parents introduced her to the kitchen, she found herself yearning to learn more. Beginning with the basics of apple pie in the fall, and macaroni and cheese before basketball practice, she became quite comfortable in the kitchen and began to explore deeper.
She wants to pursue her passion for the culinary arts and continue to learn the various tips and tricks to becoming a great chef. With the tools she will gain this year, she will have even more ammo to fire out delicious meals. She finds great pleasure in creating memorable food experiences for friends and family, and is looking forward to expanding her horizons in the George Brown culinary program. Rarely using cookbooks for more than inspiration, Sydney is able to express her creativity passed down from her mother through food in a way that is both rewarding and relieving.
This past summer was the first time she worked in a kitchen. Among the three other jobs she worked every week, the 4 hour kitchen shifts were what she looked forward to the most. It simply reinforced where she belongs and wants to go in her life. Syd believes that food was created to fuel our bodies, but disputes the idea that healthy food can't taste every bit as delicious as the deep-fried, empty food we stuff our faces with daily. She strives to create nutrient-dense meals that keep her customers going all day, feeling good about what they eat and more than satisfied with its taste and appearance. Do as Michael Pollen said: "Eat Food. Not too much. Mostly plants."
She wants to pursue her passion for the culinary arts and continue to learn the various tips and tricks to becoming a great chef. With the tools she will gain this year, she will have even more ammo to fire out delicious meals. She finds great pleasure in creating memorable food experiences for friends and family, and is looking forward to expanding her horizons in the George Brown culinary program. Rarely using cookbooks for more than inspiration, Sydney is able to express her creativity passed down from her mother through food in a way that is both rewarding and relieving.
This past summer was the first time she worked in a kitchen. Among the three other jobs she worked every week, the 4 hour kitchen shifts were what she looked forward to the most. It simply reinforced where she belongs and wants to go in her life. Syd believes that food was created to fuel our bodies, but disputes the idea that healthy food can't taste every bit as delicious as the deep-fried, empty food we stuff our faces with daily. She strives to create nutrient-dense meals that keep her customers going all day, feeling good about what they eat and more than satisfied with its taste and appearance. Do as Michael Pollen said: "Eat Food. Not too much. Mostly plants."