I am currently in George Brown's Culinary Management Program, where I hope to learn the practical applications for running my own kitchen.

The reason I want to be a chef and open my own kitchen, is due to the growing abundance of dietary issues that are growing overwhelmingly common amongst the general population. When you factor in people's dietary choices, then their restrictions, it can be difficult to find good, healthy food. I want to be able to provide multiple people with multiple options that all are delicious. Just because you are unable to eat a specific type of food, doesn't mean that you should sacrifice taste and healthiness.

For me, cooking is all about what is local. It's about helping to support your local farmers, butchers, and bakers. It's about using what is native to your area, and using what is in season. Cooking is something that connects everyone - and as such, it should make an impact, even in the smallest of ways.