About

Life On The Line

I never imagined my life would unfold as it did. I faced disillusionment in my career, the heartbreaking loss of my mother, and a serious car accident that nearly derailed everything. But through those dark times, I found a path I hadn’t planned for, and it shaped the person I’ve become today.

In my early twenties, I was balancing two passions: music and cooking. My band, The Baketones, was full of energy, but I knew I couldn’t pursue both dreams forever. At 27, I made the hard choice to leave the band and focus on my culinary career, moving to Montreal with little more than a dream and a suitcase. That leap of faith changed everything.

I found work at a unique bistro hidden inside a French bookstore, where I was introduced to offbeat ingredients like goat testicles and heart. This was an environment that pushed me beyond my comfort zone and showed me what I was truly capable of. Soon after, I became the sous chef, writing menus and leading the kitchen. It was my dream job, but life had other plans.

When my mom fell ill, I left Montreal to be by her side. It was a tough chapter, marked by loss and change. But as I rebuilt, I took another leap—this time with my wife, Suzanne. We got married, only to face another test two months later when we were in a life-altering car accident. Though our injuries were classified as minor, the impact was anything but. For years, I struggled with chronic pain, depression, and the reality that I might never cook professionally again.

Yet even in those challenging moments, doors opened. I joined a catering company, to help them build a cooking school. I shifted my focus from cooking every day to teaching others about food. The injuries that had once seemed like an ending became the spark for a new passion—teaching through writing.

Now, this blog is my full-time mission. I’ve come to terms with the fact that I’ll never be back in the kitchen the way I once was, but I’ve found a new way to share my love of cooking. Luckily, I've been able to get back in the kitchen as a private chef, though sadly, the days of working the line in a busy kitchen are behind me. This is where my journey has led me, and I’m excited to see where it goes next.