A look inside pastry chef Nadège Nourian’s kitchen (and her fridge)
How the chef-owner of Nadège Patisserie cooks (and bakes) at home
More chef kitchens
Nadège Nourian worked as a pastry chef in France and England before moving to Toronto in 2008 with her husband and business partner, Morgan McHugh. Last winter, she launched the third location of her eponymous pâtisserie, a takeout spot in the PATH. Since having a baby (the couple’s son, Ewan, is two), Nourian’s priorities have shifted a little: she works 12 hours a day instead of 18 and takes Sundays off—though she rarely stops baking. The kitchen of her Queen West condo is smaller than the industrial ones at work, but the quartz-topped island is a decent spot to crack eggs, whisk batter and spread some flour around. When they can find the time, she and McHugh love to have friends over for brunch or dinner. “Nothing too fancy,” says Nourian. “But a nice dessert, of course.”
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Nadège Nourian worked as a pastry chef in France and England before moving to Toronto in 2008 with her husband and business partner, Morgan McHugh. Last winter, she launched the third location of her eponymous pâtisserie, a takeout spot in the PATH. Since having a baby (the couple’s son, Ewan, is two), Nourian’s priorities have shifted a little: she works 12 hours a day instead of 18 and takes Sundays off—though she rarely stops baking. The kitchen of her Queen West condo is smaller than the industrial ones at work, but the quartz-topped island is a decent spot to crack eggs, whisk batter and spread some flour around. When they can find the time, she and McHugh love to have friends over for brunch or dinner. “Nothing too fancy,” says Nourian. “But a nice dessert, of course.”
(Images: Derek Shapton)){kind=link}