From the blog

In the Kitchen with Chef Greg Laird

“Rough, stupid and funny,” are three words chef Greg Laird uses to describe his 19-year-old self. From a kid who started at McDonald’s, to becoming the owner and head chef of a popular Toronto pâtisserie, Laird has a come a long way.

His culinary journey started after high school, when he left McDonald’s, “I was a bit of a delinquent. I finished high school and didn’t have much direction in my life,” says the 29-year-old chef.

Ultimately, he decided to go back to what he knew — cooking. As a line cook at a popular local gastro-pub the Twisted Kilt in Toronto, he learned to make “real food, in a real kitchen, working with a real chef,” and the experience triggered something in Laird.

Read the full article at Foodservice and Hospitality magazine here!