Stephane and Rebecca Carrier are chefs, with a varied culinary background. Rebecca’s background in the food industry began when she was 13 years old helping in her parent’s twenty-four hours a day, seven days a week coffee and donut shop where she decorated and filled donuts, decorated cakes and counter service including making sandwiches and coffee orders. She then went on at 15 years old to work at a fast food chain called Dixie Lee Chicken and Seafood cooking all menu items and working the counter taking a filling orders. To make money for college, Rebecca worked the midnight shift back at Mr. Muggs donut shop for several months during the summer. She graduated with honours from George Brown Culinary school from the two year Culinary Management Program. She continued to study part-time graduating from several programs including Pattiserie and fine chocolate work. During this time she worked for two years at the well known Sassafraz restaurant in Yorkville where she learned and worked every station in the kitchen. The following two years were spent working for the Oliver Bonacinini company at Jump Café & Bar also learning and working all stations to become the Tournant. For the next two years she worked for Liberty Grand Entertainment and fulfilled several positions at different restaurant locations for them including sous-chef at Two- Rosehill, Chef at Toronto Harbourfront and head butcher at the Liberty Grand events site which included extensive catering work both on and off-site for parties such as the Toronto International Film Festival. The next five years were spent working full timeat the Bloor Street Diner working the line in all stations as the chef de partie and part-time at the sister catering company Eatertainment. She turned down the sous chef position to work at Maple Leaf Sports& Entertainment where she currently still works in her thirteen year as a chef de partie in the Scotia bank Club. She has also attained her Red Seal for cooking always holds the Food Handlers certificate. Then since 2009 I have been working alone side with Michelin stars trained chef Stéphane Carrier.
Working and mastering all French Classic with Master French Chef Claude Bouillet
Iron Chef Canada Rob Fennie, French Classic fusion Asian classic, Relais Chateau, Mastered all the stations
Chef Edouard Loubet, Bastide de Capelongue, Bonnieux in the Luberon one of the many hill village in Provence-Alps- Cote D'azur region. Cote du Luberon is a French wine growing in the south eastern extreme of the Rhone wine region of France. Work at the Bastide For one year mastering all station.
Chef Reine Samut, Lourmarin, at la Feniere, Mastering all station working for one year
Chef Firmin and Phillippe Arrambide, Saint-Jean-De-Pied- Port, At Hotel Les Pyrenees, commune of Atlantic-Pyrenees department, in south western France close to Ostabat in the Pyrenean foothill. Work one year mastering all Station.
Grand Chef Antione and Eric Westermann, At the Buerehiel, Park of Orangerie, located on France eastern border and on the west bank of the upper Rhine adjacent to Germany and Switzerland. Work one year and Master all station including Boulangerie.