Sous chef and pastry chef at: 43 North Restaurant, 108 King St.
How long have you been at the restaurant? One year.
How long have you been cooking? Three years.
Did you go to culinary school? No.
Where have you worked in the past? La Brioche, Brasserie V, Graze, and Restaurant Magnus
Favorite foods: Over-easy eggs, Bleu Mont Dairy Bandaged Cheddar, and Bolognese.
Favorite ingredients: Sherry vinegar, pork fat, parsnips, and vanilla bean.
Favorite restaurants: Osteria Papavero, Ha Long Bay, Avec (Chicago), and The Bristol (Chicago).
Best tips for home cooks: Use a scale (as in the recipe shown here). Taste your foods, and be organized.
Favorite cookbook: "Culinary Artistry" by Andrew Dornenburg and Karen Page.
Favorite recipe: Pickled grapes.
500g dry white wine
500g champagne vinegar
4 bay leaves
7g coriander seeds
7g black peppercorns
7g juniper berries
1 cinnamon stick
1 pinch chili flakes
4 sprigs rosemary
4 sprigs thyme
3 sprigs tarragon
600g grapes rinsed and picked from stems
Combine all ingredients except grapes into a saucepan and bring to a simmer. Strain mixture and let cool completely. Pour liquid over grapes. Cover and chill for at least 12 hours or overnight.