Multi-talented Chef, Lindsey Greflund started her career as a sculptor. She displayed her art at various Toronto galleries, and to encourage attendance, she handed out her homemade pastries and treats. After receiving rave reviews on her pastries instead of her art, she decided to change careers.
In 2006 she graduated from George Brown College with a Baking Pastry Arts diploma, and in 2013 Lindsey earned her Red Seal pastry chef certification.
She loves sharing her passion for baking with others by creating dishes for fine dining restaurants such as ‘sassafraz’ and by teaching classes at George Brown College, PC Cooking Schools, Le Dolchi foodie studio and many others.
Recently, Lindsey has been dabbling in television and promotional work, representing George Brown at citywide events, Food network challenges and local chef competitions. Chef Lindsey plans to make the kitchens of Toronto a sweeter place.
If you weren’t working in the culinary industry, what would you be doing?
Giving the sculpture gig another go. Before being a pastry Chef I was mixed media sculptor, I would go back to the wood, metal, clay and bronze in a heartbeat.
Any advice for people getting started in your industry? Best advice you’ve ever been given?
One of my first gigs in pastry was in a fast and busy kitchen of a gelato shop, and I was blessed to have a fair and helpful chef. Whenever I did something wrong (which was often to me at the time) my chef never chastised me he simply said “Don’t worry, Be happy!” (in a thick Italian accent). This voice has always been in my head, and i’m glad to say makes me a better chef today. I try not to take things to seriously, have fun and be happy as our industry often tends to do the opposite.
What is your favourite restaurant, right now?
My guilty pleasure is doughnuts…. so many doughnuts! I teach them weekly, make them way too often and eat them everyday. My favourite fix is Glory Hole Doughnuts, which is conveniently close to my new condo (totally planed). The problem with the doughnuts at Glory Hole is that one doughnut always tastes like another.
In your opinion, what traits would you say describe the ideal Gentleman?
To me it’s the little things; remembering how someone takes their coffee, placing special attention to little accomplishments and just being kind. Shivery isn’t dead its just spread out over our lives, its our job to notice it.
If you could have dinner with anyone (Alive or Dead) who would it be, and why?
Alton Brown. In a way this man changed my life, his way of expressing ideas dazzles me. A few years ago I was defended by the hard and demanding lifestyle of a chef. Although I still loved creating I dreaded the mundane world I had fallen into. Alton gave me a new language and a new direction. Using his teaching framework I took a leap of faith into instructing and never looked back. He doesn’t just show you how something works or is made, he entertains you into understanding its components and their relation to each other. He helped my find my place in the culinary landscape, and for that I’m forever grateful.
See and learn from Chef Lindsey (and many others) as part of our CULINARY PROGRAMME at #TGE2016.
Tickets are ON SALE NOW. Use code FIVEOFF to save $5 off General Admission tickets.
#BEBETTER at The Gentlemen’s Expo. November 10-12 at the Metro Toronto Convention Centre.