I took my first cooking class when I was 8. I begged my mom to find a class for me. I was the youngest in the class, by far, but loved it. I eventually attended culinary school in Montreal, worked as a cook at a few different restaurants, and owned a catering business. I moved to the United States in 2004 and had 2 kids who both developed severe food allergies. I had to learn to recreate many of the dishes I was used to making, but without gluten, dairy, or soy.
Surprisingly, I found that the challenge deepened my passion for cooking. I truly enjoy cooking both traditionally and for specialized diets. In particular, Paleo, AIP, Low FODMAP, Vegan, Gluten Free, and Raw. On any given night at my own home you will see something from each of these influences. For me and my family, our way of eating is a way of life.
Way of Eating
I became vegetarian after my pregnancies. Mainly, I couldn’t stand the sight of chicken while I was pregnant with my first child, then it was beef while I was pregnant the second time. Eventually, I became vegan but I was also not eating soy or tofu. Two years later, I decided to bring meat back into my diet. I found very noticeable improvements in my energy level and satiety. Now, I suppose my diet is mostly Paleo. Wine and cheese are Paleo if you speak French natively, right? Not really of course.