Deborah loves to chase and tell a good story almost as much as she loves standing in front of a stove full of pots, or when her knees are under the dinner table. Ambitious and passionate from the start, she completed a traditional French apprenticeship working in acclaimed Canadian restaurants. Her career was enriched by periods of study with Jacques Chibois at the Michelin 2-Star Le Royal Gray restaurant in Cannes, France, with chef Lydia Shire at Biba in Boston, and Ruth Rogers and Rose Grey at London's River Cafe.
She spent twenty years teaching young professional cooks, and developed and led hybrid and international programmes that took students to the ITHQ (Institut de tourisme et d’hôtellerie du Québec) in Montreal, and the Institut Paul Bocuse in Lyon, France.
Deborah went on to study creative writing and has contributed stories and recipes to The Washington Post, Eater, Mark Bittman's Heated, The Globe and Mail, CBC, Civil Eats, and in magazines including Chatelaine and Fine Cooking. One of her favorite assignments was writing about butter tarts, a quintessential Canadian sweet, for King Arthur's Sift magazine. Culinary history and feminism are among her expertise, and she is currently writing a book for Beacon Press in Boston on the Mères Lyonnaises.
