Meet Taryn

Pastry Sous-Chef

Chez Christophe White Rock

Taryn is a talented pastry sous-chef at Chez Christophe Patisserie in White Rock, BC. She's been a proud member of our team since 2023.

Where are you from? 

Born and raised in Vancouver, BC.

When did you know you wanted to work in pastry? Why? 

I’d been exposed to the food industry and amazing food at a young age through my family, and it became a magical and elusive place to me - it sparked my interest. And my mother, who I swear never made the same meal twice, loved to cook and got me in the kitchen at a young age. So, in turn, I loved to cook and bake!  

In high school, I had often considered food styling for cookbooks and advertising, or culinary in general, as I loved the fine arts and food. But I didn’t know how to pursue that at the time, amongst a few other circumstances, and instead, I went to work in filmmaking costumes.

 It wasn’t until I was working in a cafe/bakery to cover my bills between film contracts that I considered pastry as a career. That’s when I enrolled in pastry school. While at the café, I realized how much I enjoyed being on my feet, the organization of a kitchen, the detail, the precision, the personal growth, and the creativity. Most importantly, I got to bring joy to others - to be there for their holidays and memory-making moments, and I liked the hustle and bustle. I also really enjoyed the science, and it felt like the career opportunities were endless. Plus, the other circumstances in my life changed, allowing me to pursue baking, finally. 

First thing you ever remember cooking/baking?

I can’t ever remember a time I haven’t cooked or baked, so I don’t really remember what my first thing was. From the time I could talk, my mom had us in the kitchen helping to cook or bake, make jam, cookies, dinner, etc.

Your proudest moment in the kitchen?

I’ve had many moments where I had a lightbulb moment, and skill finally made sense, but as a whole, I think my proudest moments have been when I’ve asked for help. It’s not always easy to ask for support when I’m in the weeds, can’t figure out a skill, don’t understand a task or feel like I just can’t grasp a job/position. Being able to admit a lack of knowledge/defeat and ask for help (when maybe my ego didn’t want to) was huge.

What’s your favourite pastry or dessert to make? Why? 

Pulla – a Finnish cardamom sweet brioche style bread done in a four braid. It’s relaxing and meditative, but it’s one sweet thing that unifies my family. It’s the tie that binds generations, it has many memories attached to it for everyone, and for me, baking/pastry is about community - literally breaking bread with others and being there with others at special moments. Also, I love braiding bread. It’s always fun to see how it bakes up

What inspires your creativity in the kitchen?

My Finnish heritage. Learning heritage recipes and putting Canadian spins on them. 

Nordic ingredients like pine bark flour, rye, cardamom, elderflower, cloudberry, spruce tips, and similar native plants found in Canada like Lingonberry vs Coastal red huckleberry, Finnish blueberries vs Canadian wild blueberries and salal berries. 

The Nordic sentiment of simple, seasonal/native plants.

What’s a pastry technique you’re currently mastering or passionate about? 

I’m super passionate about learning the science of pastry - the why’s and how’s. I always want to know why someone chose an ingredient or ratio for a recipe, why something didn’t work out, or why a certain substitution is used over another.

Do you have a favourite pastry or dessert memory from childhood? 

Making/decorating gingerbread houses with my family every Christmas and baking double chocolate chip cookies with my oldest brother, we became the official cookie makers for our house.

What advice would you give to someone aspiring to enter the pastry world?

Take care of your physical and mental well-being and build healthy habits at a young age.

Network and genuinely connect with others, not just with other pastry folks but everyone in hospitality. Not only will you open job opportunities, but you will learn a lot, be exposed to various other pathways and have others who understand what holiday seasons feel like. Hospitality folks are some of the most amazing/interesting people/friends I’ve ever had.

Stay open to learning and developing your pastry skills, as well as your leadership skills, computer skills, etc.

Ask questions; not everyone will voluntarily teach you something. At the very least, take all feedback as opportunities to learn and grow.

Think about the future now, AND you have time. You don’t need to peak before 30.

What do you do in your free time?

I love being outdoors running, cycling, hiking or spending time gardening. On rainy Vancouver days, I much prefer to spend a day drawing/painting or sewing myself new clothes.