Why did you decide to become a chef?
Favourite ingredient to cook with?
What’s your absolute must have kitchen tool, something everyone should have at home? I have an attachment with my Victorinox zester I bought in 1988. It is as good now as when it was originally purchased. Five ingredients necessary in everyone’s kitchen, including yours? Bay leaves, fresh garlic, cooking wine, whipping cream and patience. Best restaurant you’ve ever eaten at? McCormick & Schmick’s in Boston. It is a chain, but it was the most delicious, memorable meal I have ever eaten.
Having been classically trained in French cooking, I love to use butter, fresh cream and fresh herbs to cook and season. Anything in season; work the menu with the best of what is available. Celebrity you would love to cook for or celebrity dinner party guests? I’m not a starstruck type of person, but I think a dinner party with Matthew McConaughey and a bunch of his cronies would be a good time.
I worked in a local restaurant from ages 13 – 18 and developed a love for the pace of the kitchen and the satisfaction of being able to please customers by preparing food. I applied for the Culinary Institute of Canada in grade 11 and was accepted. Other than working in the culinary industry, have you had other jobs? Best? Worst? I packed market lobster for transport at the age of 10 at the local lobster factory (no age limit at that time). Looking back, it was a very odd first job experience for a young girl, haha. I moved into the meeting and event industry for the past 10 years and absolutely loved working in that industry. What other back-of-the-house positions have you previously held? I have done every position in the back of the house. I don’t think you can be a chef and not have done every job in the front and back of house at some point.
What are you making?
I think a beach lobster boil with BBQ steak, fresh veggie skewers and live music with good cold drinks would be the fare. End the meal with a flaming dessert to make memories!
Proud moment?
Becoming a business owner. It has been a long time coming and a lot of work, but I am happy to be where I am today.
Highlight of your career...so far?
Well, anyone who knows me has heard me yammering on about opening a small place of my own in eastern PEI. Opening Treena’s Takeout is the highlight of my career.
Who’s your biggest supporter?
I have some very supportive people in my life; my husband, my parents and other family, a very special couple who are always available to pitch in with advice and offer a listening ear. This business would not have been possible without all the support I have received. The thing you’re looking forward to most in 2022… Being able to offer great quality food in a fun-loving happy atmosphere. Supporting and employing local Islanders is a goal I have set high for myself.
Foodie pleasure(s)?
You’re at home, what are you making?
I love anything on thin crust dough or bread. Brushetta, pizza, mushroom toast points, anything crunchy and bite size.
I have access to the most amazing fresh seafood, so I work and experiment with seafood dishes frequently. I love to make soups, stocks and sauces. A good ham and scallop potato meal with homemade mustard pickles makes it on the menu regularly as well.
Foodie dislike?
Eggplant, zucchini, okra… all of those spongy, slippery vegetables.
SUMMER 2022 www.pei-living.ca
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