Chef Philippe Guiet, Technical Director, Le Cordon Bleu, Paris, for his inspiration and wicked sense of humour. He was the best of instructors and proved to me that French cooking is the heart and soul of cuisine no matter how hard we British try to dispel the reputation of preparing only ‘tasteless and boring' food.
Chef Eric Chauffour, Culinary Instructor, Le Cordon Bleu, Paris who is undoubtedly the best chef that I have ever met. His passion for food made every plate a delight for the palate. He shared his culinary expertise with enthusiasm in each and every class. He is and will always be my mentor and close friend. To have his culinary expertise would be a true gift.
Chef Ludovic Chesnay, Patisserie Instructor, Le Cordon Bleu, Paris who told me that ‘desserts' is ‘stressed' backwards. How true! He taught me how to temper chocolate to perfection and bake patisseries to die for.
Chef Gurth Pretty, Culinary instructor and co-owner of EpicurianExpeditions.com who taught me about the abundance of Canadian Cuisine with passion and expertise. Game meats are the jewels of our heritage and are not to be missed.
Chef Klaus Mueller, George Brown School of Hospitality, for his sauces and marinades. His European influence was invaluable.
Linda O'Reilly, Chef/Owner, La Cuisine Fraiche Cooking School, Aurora, for planting the seed to take my passion for food to a higher dimension.
Martin Finesilver, a long-time friend and Owner of Finesilver Design Inc., who designed the beautiful logo and stationery for Wine & Thyme. He captured my feelings in that design excellence and food presentation go hand in hand.
Ray Jurys, my husband, for his constant love and encouragement.
And of course, my close friends, (you know who you are) for always being there.