A Canadian in Paris: Patisserie Queen Silvana Colosimo

Since I am extremely sentimental and emotional, I am inspired easily. I love the high it gives me so I constantly look for ways to refuel on that energy. There is one particular person who has inspired me greatly over this past year, and she does it each and every time she updates her status on Facebook or adds photos to her profile, and that person is my friend and a past co-worker Silvana Colosimo. Silvana and I worked together at Moxie's a few years ago. I always remember a first impression of a person and that image will always stay with me, even as I grow to learn the person on different levels. Silvana is the type of person that always made me smile--and that's because hers was so large it was impossible not to be infected by it. Her positive energy, constant encouragement and bubbly personality were all things that made me like her as much as I did. Since online social networking allows us to always stay connected even when we are apart, and since her close friend and soul mate SB still works with me I stayed in touch with Silly even after she left us at Moxie's. I had heard her speak of her dreams to open up a bakery, but they always seemed like the type of goal someone talks about as if they could only achieve it in a fairytale version of their lives. So when I heard that Silvana had gotten accepted to Le Cordon Blue in Paris, France, I could not have been more excited for her. She was about to embark on what will probably be the greatest experience of her life while proving to the rest of us that it is never too late to achieve our goals and we really can live our dreams. Since my interest in travelling is feverish,  I have spent much time creeping her on Facebook and I must say that, being a lover of la belle ville of Paris, I have found myself both extremely jealous. In order to satisfy my curious appetite, I asked Silvana if I could do a short profile on her on my blog, because I a)am so ridiculously inspired by her and am dying to show the world her passion b)to be filled in on all the details of her adventure. We had ourselves a short little interview-styled-chat via FB and I've posted it below for you. So read up, and dream on my friends...

When I first met you at Moxie’s, I remember you talking about your dreams to be a pastry chef as something you believed in just as much as you believed in Santa Claus...what made you change your mind and turn those dreams in a tangible goal you were ready to achieve?

I grew up.. it took a while, but somehow one day I saw things a lot more clearly. I realized that there is no reason to be afraid to pursue any goal no matter how difficult it may seem. Instead, I should be afraid of missing those opportunities,and the regret looking back on what I could have achieved. I took a hope-full leap of faith I guess .

Usually, when people make such a big change in their life to move to a foreign country, to change a profession, to essentially start over, there decision is inspired, whether it be from a person or a life experience...was your choice inspired, and if so, by what or whom?

I have been blessed in my life with many life learning "inspirations" as you may call them. When I was younger I had a brain tumor, and it was a difficult time in my life. I realized at the time that there is no purpose in living in this world unless you are going to make the most of it. I call this a blessing, because after overcoming that difficult time in my life, I see things differently, and choose to look at life as a "sweet" adventure.. so right now I am on a baking one! Also, my family is and always will be my backbone.. and inspire me always to strive for the best!

What was the toughest part of leaving?

The toughest part of leaving was embarking on the unknown. I was starting from scratch.I didn't know where I was going to live.. how to get around, how to speak French, and I didn't know one person in Paris... leaving my family and friends behind was also tough.

What has been your favourite learning experience so far?

I have learned so much.. I realized that Patience is a great virtue in life,and in the kitchen. I compare a lot of things in life to baking.. like for example chocolate. It needs to be "tempered". It needs to be handled and melted gently and slowly until it reaches the proper temperature so that it can be molded and shine. I guess in life we need the same patience in order to mold our lives and shine!

Your pastries are beautiful and seem so expert...what is favourite masterpiece to date and why?

I think this is a funny question because I feel far from expert at the moment! In France there are so many exquisite chefs..artists is a better word for them. Just when you think you can't see or taste anything more delicious, you find something even better. I am learning more and more each day. I will be experimenting with my own flavors and textures when I get back to Canada. In the meantime I'm just an eager student trying to absorb as much as I can!

Is Paris home to you now or do you still plan to return home once you’re done your studies?

Right now I am living in the South of France in a town called Nice. I left Paris to come here to do my "stage". I'll be working for well known patisserie here. Saying good-bye to Paris was tough. It was home for me, and will always have a place in my heart.

What is your favourite part about living in Paris?

It feels like you're living in a storybook everyday...

In your expert opinion, what is your favourite patisserie in Paris?

My palette loves Pierre Herme. Their macarons are mysteriously perfect. Something I think they hold the secret to. A slight crunch on the outside, moist and melt in your mouth on the inside. Many shops have tried to compare, but I don't think any can. I also adore Ladure.

Pick your favourite French pastry, dessert or dish and why? Is there a reason for your choice besides taste, for example, the story behind the creation of the dish or perhaps the person who created it?

This is a toughy! I guess when it all come down to it, the croissant will always be my favorite. When made right, with really good French butter, and just out of the oven, they are heavenly!! when I get back to Canada I will try to import the French butter!

You are currently moving to Nice for the summer for an additional program...what will you be learning there?

I am working in a gorgeous Patisserie called Canet. They make everything from gelato, to chocolate, to entremets, to cakes. I will be learning how to make all of these things there.

Once you finish up at Le Cordon Blue, what will you do with all the knowledge you have gained and the skills you have enhanced?

I graduated with a patisserie Diplome at Le Cordon Bleu Paris this past June. I started with only minimal baking skills. They taught us slowly with the basics, and worked us up to more complicated techniques. Everything we learned was done without electronic equipment, so all whipping, beating, turning, rolling, cutting,etc. was done with my very own hands and arms. I think my right arm is now stronger than my left, haha.

What are your dreams for the future?

I have dreams of owning my own Patisserie one day soon.

What has been the toughest part of your experience? The most rewarding? The most discouraging?

In a big City like Paris it is tough not to feel lonely at times. I missed my family a lot, especially on those cold, damp, winter days.Big cities can make you feel very small.

This whole experience has been the reward. I loved every minute of this adventure, and still am. The most discouraging part was learning another language. When I got to Paris I didn't speak a word of French. Everything I learned in grade school had faded. I was shy all over again, just like a child. I now have a better grasp of it, but it's funny to see people's facial expressions when I speak to them. I instantly know when I have said something that doesn't make any sense.

What advice can you offer other people starting off in your field?

I think it's important to know that even though baking seems fun, and sweet there is so much hard work involved. It is far from glamorous behind the scenes. there are some crazy hours involved in some very hot kitchens. If you love it though, your passion for it will keep you going regardless of all the work. Do it, follow you dreams!

Also, people in the same position as you, who may be starting out a bit later?

In my opinion, age should never be a deciding factor on pursuing ones dreams. There is a certain confidence that comes with starting out at a later age. I know myself better now than I did when I was twenty. I have very few doubts about what I want to accomplish.

If you could do it all over, would you change anything you did?

Nothing at all, I am very thankful these days.

Thank you Silly, for being such a willing candidate for my first ever blog interview, and also for being the amazing person that you are! Congratulations on all your accomplishments and I can't wait to come visit your Patisserie in Par-ee!!

As I'm sure you've noticed, I've posted a few shots of Silvana's amazingly decadent creations...it was tough to pick which ones to post but there are many more!

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Modern Japanese in Sushi Suburbia: Yang's Teppanyaki & Sushi

It was inevitable, we all knew it was coming. All-you-can eat sushi joints of poor service and sloppy maki rolls would do for a lunch-time craving or a lazy Friday night binge. But what about the family get-togethers or friendly reunions that you want to celebrate local, but in a venue that makes the night feel as special as it should? And what if you're tired of grilled calamari followed by penne alla vodka? Yang's seems to be the perfect fit for those who want to take a culinary globe trot to Japan, sans traffic jam and overpriced sake. I hadn't been to Yang's since the Grand Opening sign was up a few years ago and being back  made me reminisce of my first experience there (as a merely budding foodista) and how the clean lines and black and white decor reminded me of what trendy restaurants should look like in a big city. (Who am I kidding, I felt like Carrie Bradshaw that day minus the fact that I was too minor to enjoy a Manhattan with my mango rolls). Although the Tuesday night crowd was less than bumping, the atmosphere automatically made me categorize Yang's in a separate class from the Akita's and Makimono's of the GTA--I would consider it more on track of being a Ki of the north. That comparison is to be taken lightly, mind you, especially when it comes to menu selection where it does not come close to rivalry in originality. The menu does offer all the standards you would expect from any sushi joint, with a few added bonuses. In fact, one of the three leather-bound menus placed in front of me offered two prix fixe specials featuring Kobe beef, jumbo shrimps, black cod and 2lbs live lobster. Not to mention the teppanyaki bar located in the back rooms of the restaurant and the fresh oysters to boot. Another leather bound menu especially excited me with a selection of sake infused martinis and a decently varied choice of wine. I ordered a sushi appetizer plate that came with 3 pieces of sushi (salmon, shrimp and tuna) and 3 avocado rolls and 3 salmon rolls along with a small wakame(seaweed) salad. Everything seemed fresh and flavourful--not to be taken for granted in an area loaded with all-you-can eats. Dining partner Mel had the nabe udon which was served in a traditional nabe or metal pot. Laura started off with the salmon pizza. It was one of the biggest sushi pizzas I had ever seen and was made beautifully (in comparison to the heaps of fried rice patty and scattered fish pieces I am usually served) She also had the sushi and sashimi combo: a well priced platter with 8 pieces of sashimi, 5 pieces sushi and 4 large soft-shell crab rolls, miso soup and wakame salad. The portions left us all satisfied: no need to over-order in fear of not being full enough just to have to over-stuff yourself to avoid extra surcharges for leaving food behind. (A mistake I commonly make at all-you-can-eats) The service was better than what I usually expect from a sushi restaurant--attentive when necessary but not exactly engaging or personal. The ingredients tasted fresh and the presentation gave credit to the masters behind the glass bar. A return back to Yang's will occur much sooner than it did this time, next with an emptier stomach to experience the market fresh oysters and teppanyaki marinated black cod dinner that caught my eye. Check out the photos I posted on flicker, all courtesy of Laura Conte. Thanks for the great work Laura!!

Al Gusto

Tucked away in a hiding spot so common to many Vaughan venues (that is, an industrial park), sits Al Gusto-- restaurant, pizzeria, gelateria, bakery, cafe, etc. This multi-purpose venue offers you everything you crave all in one spot with the added convenience of being open 24 hours a day, 7 days a week (a notable difference when comparing it to most other neighbourhood bakeries that close no later than 8pm).


Nostalgic for Europe, as always, and anxious for a gelato experience to allow my taste buds to reminisce the way my mind does constantly, I made my first visit to Al Gusto with great friend Alessandra Nicole. I must say, when I first entered I was slightly disappointed. At first look, the large size and serene-ness of the place did not bring me back in time or evoke any sense of familiarity. But a closer examination proved me wrong. Not only does the pastry counter offer every traditional delicacy imaginable like canoli and mini tiramisu (were my eyes fooling me, or did I miss out on the cornetti?) but the gelato bar is fully stocked with both classic flavours like Nocciola, Amaretto, Fragola and Banane and the less common selections of Kinder and Fior di Latte. Not only iss the bar obviously accented with oak wood, but the shelves that line the mirrored walls are faced with bottles of spirits, wines and liqueurs and, of course, boxes of Baci chocolate.

The cozy clustered cafe tables in the front of the restaurant are home to a wide range of guests on this rainy Tuesday evening--a pair of girlfriends catching up, a large group of young parents and their children, several mid-older couples, and a group of young espresso-sparkling-water-drinking men. The typical crowd, familiar decor, predictable menu and delicious cappuccinos painted a beautiful picture of a night in Roma (with the added bonus of a young staff with, get this, authentic, straight from the home-land accents, working alongside their elderly parents). I indulged in a banana-stracciatella mixture (my two ultimate faves) while Ale opted for a chocolaty mixture of banana and Bacio. Both were a pleasant serving size and both came with brightly coloured wafer rolls (to be enjoyed as a mixture of crunchy and creamy). Despite an educational conversation on the Canadian music industry with Ale (aspiring Canadian girl-group artist from Queen of Hearts, check them out at http://www.queenofheartsmusic.com/), our cappuccino mugs and gelato cups were quickly emptied (and by emptied I mean licked clean).

Although, the experience did allow me a quick peek down memory lane, lingering patrons reminded me that, in harsh reality, we were not in Italy and gelatos-to-go in colourful coppas were not to be enjoyed on cobblestone streets that did not await us outside...ahh, some things just aren't replaceable.

Al Gusto is located at 8099 Weston Rd (between Highway 7 and Langstaff) with an additional entrance from Jevlan. In addition to its cafe brimming with sweet treats, Al Gusto is also a pizzeria, salumeria and full-service ristorante with a tavola calda and pane.