I started as an intern in a 5-star Hotel in Rome. I never went to culinary school; I learned the hard way. Plus, I’ve been cooking since I was 10. Food is very important in Italian culture. Still, working at this luxury hotel in Rome was challenging. For the first time in my life, I wasn’t cooking in the comfort of my home. I was working long hours, standing a lot, cutting, and bruising myself constantly. But at the same time, learning every single day and building up that professional mindset I always carry with me. I also had the opportunity to work with extraordinary Chefs and cooks. I ended up working my way up to Sous-Chef at the hotel. Afterward, I worked in several other kitchens. When I moved to Toronto, after 1 restaurant, I became Head Chef of a small business specializing in classes and private events. That’s when I decided to open my own “Private Chef business.”

You see, food is emotion. Emotions are delivered the second food touches your palate. In my new role as a Private Chef, it’s one of the things I love most. The opportunity to express me and bring that joy into people’s homes, see it displayed on their faces, and be part of their events, almost like becoming a part of their family. Exploring different ingredients and techniques, creating new dishes to present, and cooking for my clients keep me going every day. The constant desire to make better dishes every single day.

In my opinion, this profession is humble because, at the end of the day, everyone has to eat. Nutrition is part of our lives, and knowing that we are behind that 1 meal of that person’s day, makes you feel like a superhero.

That being said, one thing requiring change is definitely the pay. The Back of House teams’ hours is exhausting and tiring. They definitely deserve better compensation than what is offered today. Dedication, sacrifice, and hard work are the only ways to succeed. Love your job and strive to be better every single day. Research, confront yourself with other professionals and cooks, and most importantly, don’t be afraid to fail. You have to throw away (or eat :D) a lot of loaves of bread to get that perfect one.