We are super thrilled to announce the addition of Chef Taylor to the Rooks to Cooks family. Chef Taylor steps into the important role of Camp Director and will be working alongside our dedicated head office team. Taylor has been busy cooking up some amazing programming for the year ahead! We recently had the pleasure of interviewing Chef Taylor and we are sharing our Q&A below.

Interview with Chef Taylor:

  1. What’s your background and how did your career path lead to Camp Director at Rooks to Cooks?

Chef Taylor: I’ve always been passionate about food and I could always be found in the kitchen when I was younger. Beyond food, one of my other passions that I discovered in high school was teaching. I pursued any opportunity I could to work with kids, both in and out of the classroom. I tutored, worked at camps, did my co-op with a local music class and even taught ESL to international students. After high school, I attended Queen’s University and earned a degree in French Linguistics and Psychology. Following that, I was all set to go to teacher’s college until my love of food drove me towards a change and I enrolled in a culinary program at George Brown College. Once I stepped foot into my first culinary lab at George Brown, I was hooked. I jumped headfirst until all things cooking! Since that first day of culinary school, I’ve worked for catering companies, bakeries, restaurants and even teaching private cooking lessons in my spare time. It was the private lessons that inspired me to find a way to combine my love of education and cooking, and that led me to Rooks to Cooks. After one summer of working as a Lead Chef at our Annex location, I knew that I had found a job more inspiring than anything I had ever done before. Becoming the Camp Director at Rooks to Cooks is my dream job and I couldn’t have imagined a position that fits more perfectly with all my past experiences teaching and cooking.

  1. What are you most excited about for Rooks to Cooks this year?

Chef Taylor: This year, I’m most excited about our new PA day camps. We’ve designed these new programs so that we can keep cooking together all year long. Each day has its own set of recipes inspired by the time of year, and featuring seasonal produce. I can’t wait to share these new dishes with our Rooks to Cooks’ families!

  1. Tell us about your vision and how you will bring your personal touch to Rooks to Cooks?

Chef Taylor: My vision for Rooks to Cooks is to inspire youth to get cooking, and share their love of food with their friends and families. Cooking is a valuable life skill that is meant to be shared with others, whether that’s making someone’s favourite pasta for dinner or a cake for a celebration. By inspiring and empowering kids to make their own meals, they build confidence and find themselves ready to take on new challenges, like feeding their loved ones. My own passion for food comes from my family traditions of gathering together around a table to share a meal, and this is my main motivation behind all my cooking. The best recipes and meals are always the ones that we enjoy with others.

  1. What’s your favourite part of the job?

Chef Taylor: My favourite part of the job is getting to meet all the children enrolled in our programs. So much dedication and hard work goes into designing these programs and recipes, and getting to cook these recipes with our students is the greatest reward. I’m constantly amazed at the amount of growth that the kids in our programs demonstrate after just a few days of cooking their own meals. This kind of empowerment is something special, and I’m absolutely honoured to get to be a part of it.

  1. What’s your favorite Cooking Show on TV and why?

Chef Taylor: My absolute favourite cooking show is Good Eats with Alton Brown, which is making a comeback after a long hiatus! I watched the show a lot when I was younger, and it really taught me about food. Alton Brown goes in-depth into the science behind cooking and baking, how flavour combinations work and how chemistry is responsible for fluffy cakes and beautifully risen breads.

  1. If you could have dinner with any famous person from any time in history, who would you choose and why?

Chef Taylor: I would love to have dinner with Julia Child and cook with her out of her book, Mastering the Art of French Cooking. She revolutionized the world of cookbooks and expanded home cooks recipe repertoires to include French classics like coq au vin and boeuf bourguignon. I’d love to fill a table with her creations, served with a generous side of bread and butter and simply declare Bon Appétit!

If you would like to reach Chef Taylor, please feel free to send her an email anytime!

Email: cheftaylor@rookstocooks.ca