Tête-à-tête is French for “head-to-head.” I love this expression because it perfectly depicts what I’ll be doing—having a face-to-face meeting, or conversation with another person, and writing about it.
I love meeting new people, asking questions and engaging in conversation—it feeds my curiosity. I feel as if I am a social creature for this very reason. So, I wanted my blog to feature informal profiles on people who I find downright interesting/intriguing/inspirational, or wanted to learn a little more about.
My first tête-à-tête is with Sonia. Sonia is my sister and best friend. She is also one of the most driven and passionate women I know. I decided to use her as my guinea pig, and she obviously conceded. Hehe.
Enjoy!
Who are you? Tell me a little about yourself.
I’m Sonia. I’m 20 years-old and I’m an aspiring chef. I love food, cooking, art, and fashion. I graduated from culinary school last year and have been in the industry for two years. I’ve worked at Nota Bene and have helped out at some catering events.
What are your career aspirations?
I want to travel—explore different foods and cultures of the world. Hmmm…. I don’t want to open up a restaurant. I’d like to work in a butcher or fish shop and work on some farms to see where most of our food comes from.
What inspires you?
The feeling of accomplishment. Also, learning. I like to broaden my knowledge with every chance I get. Getting praise for what you’ve done is nice and knowing that it can affect another person. Also, I like proving people wrong who a) think that a girl can’t make it in the culinary industry and b) think that a girl that doesn’t look like a slob and/or wears makeup can make it.
What’s the most valuable piece of advice someone’s given you?
That I am young and that I will go through a lot of hardships, but in the end I will learn from all of them. Also, not everything is as good as it seems.
Where is your favourite place to dine in TO? Why?
For fine dining I’d say Campagnolo—the atmosphere is very homey. The food is authentic and it’s the taste they focus on above all else. Also, all the staff are very friendly and educated.
For casual dining I’d say Manpuku—they serve ramen. It’s very cheap and simply amazing.
How would you describe your personal style?
It reflects my mood. If I’m feeling emo I’ll wear darker colours, but if I’m feeling sexy I’ll wear heels. I won’t ever leave the house looking like a slob because you never know who you may come in contact with. Also, I don’t like skirts—they make me nervous.
Can you name a time when you stepped outside your comfort zone? What did you learn from it?
Well I was comfortable at a ….hmmm should I say that? Let’s say I could have stayed at a workplace and made more money, but I left not knowing what would happen next. I learned that you have to take risks and step outside of what you’re comfortable with or you’ll never learn. Also, if you have a good relationship with people they’ll always be there for you and give you the support you need.
Can you share a favourite recipe with us?
Sure—I don’t have a name for it, but all you need is pasta (preferably cavatelli or orecchiette), olive oil, chili flakes, salt, garlic, rapini and anchovies.
- Boil water and cook the pasta until al dente
- Blanch the rapini—this means boil the fresh rapini in salted, hot water for 2-3 minutes until tender. Strain the rapini and put them in ice water for a minute
- Cut the rapini into bite-sized pieces
- In a sauté pan add enough olive oil to cover the bottom of the pan, anchovies, fresh garlic and chili flakes until garlic is golden and anchovies are fragrant
- Add cooked rapini, salt and toss in sauté pan
- Cook rapini for a quick sauté until coated with olive oil (you don’t want to overcook the rapini; they should still have a bit of bite to them)
- Add pasta to the mixture and adjust seasoning (salt)
- If needed add a little of the pasta water to loosen up the cooked pasta
- Enjoy!
You can also follow Sonia on Twitter @mondinosaur
Much love,
B
Le Bon Vivanteur 