Born in New York, N.Y. April 10th, 1951, grew up in and around New York but also spent time in Canada. Began working in restaurants at 16 as a dishwasher in a steakhouse, went into cooking full time after quitting McGill University.
Worked in San Francisco, New York, Dallas, Baltimore, etc. In
1977 and 1980 made externships in France at a number of well-known Chefs Haeberlin (Alsace), Orsi (Lyon), Barrier (Tours), Delaveyne (Bougival) but also learned pastry, most notably at Bernachon (Lyon).
Opened Le Passe-Partout in Montreal in 1982, and operated it for over 20 years, adding a bakery which spearheaded artisan baking in the region in 1991. Was well-known for cuisine du marche style, did well in guides and readers' polls, articles in the NY Times, the Financial Post, GQ.Won various chefs' awards including the Charton Hobbs trophy.
Learned about bread and became fascinated after a chance meeting with Raymond Calvel at Barrier's restaurant. Over the years, Calvel became a good friend, and I co translated (along with Ron Wirtz) Calvel's last book, The Taste Of Bread, into English. Since closing the restaurant and bakery, I have been doing consulting work, teaching, and writing for Edward Behr's influential food quarterly, The Art Of Eating. |
