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This episode features a discussion with chef and professor, Matthew James Duffy. Matthew is a classically trained fine dining chef that has a passion for breadmaking and teaches at the Centennial College in Toronto Canada.
While attending school, Matthew was able to cook, during semesters of culinary practice, at Sooke Harbour House in British Columbia, Langdon Hall in Ontario Canada, Il Canto in Siena, Italy and Ichiban Ueno Osaka, Japan. He then had the opportunity to cook at Restaurant Noma in Copenhagen, Denmark followed by opportunities in Spain cooking for El Bohio in Madrid and Comerç 24 in Barcelona.
After returning to North America, Matthew became a chef for Chef Daniel Boulud at Café Boulud NYC. After working in New York, Matthew was a Sous chef opening Café Boulud Toronto.
After years of cooking at Michelin star restaurants, Matthew pursued a teaching career at Centennial College where he is Professor of Baking and Pastry Arts Management.
Matthew has a micro bakery and shares this passion for Sourdough and baking online and has created a social media community of bakers.
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