Chef Miriam Streiman takes pride in not only on nourishing stomachs but also minds. She has been invested in the food community since the day she enrolled in the Culinary Management Program at George Brown College, and never left it!
After years working in food styling and recipe development for TV programs and various publications, Miriam opened Mad Maple in Creemore, Ontario, a boutique country inn and food studio that she describes as a “hub for food, arts and culture and a forum for collaboration.”
Get to know her better through this fast and fun interview:
DO YOU HAVE A LUCKY CHARM IN THE KITCHEN?
Not really, I’m not a superstitious person.
What’s the last thing you burned?
A full tray of crostini! I forgot to set a timer.
YOUR FAVOURITE SPICE?
Sporty Spice – joke.
I love all of them but the one I use the most is bay leaf.
WHAT MAKES YOU “KITCHEN ANGRY”?
Staff wasting food.
LATEST FLAVOUR COMBINATION YOU DISCOVERED?
Coffee-roasted sweet potatoes – the coffee gives a nutty smell and some bitterness to the potatoes.
WHAT’S YOUR MOST EXTRAVAGANT PURCHASE?
A Japanese sushi knife and I’ve used it only twice!
FAVOURITE SONG IN THE KITCHEN?
“This Is How We Do It” by Montell Jordan.
WHAT’S YOUR COMFORT FOOD?
WHAT’S YOUR MOST ESSENTIAL TOOL?
IF YOU COULD CHANGE ANYTHING IN THE FOOD INDUSTRY, WHAT WOULD IT BE?
I would like to share a message of how important environment is in food and make people more conscious of what they’re eating. I think they might feel more connected to their food and appreciate every single ingredient.
FAVOURITE SMELL IN THE KITCHEN?
Fresh chopped herbs or brown butter with garlic.
WHAT’S YOUR BAD HABIT?
Sometimes I start a task and jump to another without finishing the first one.
WHAT DO YOU ADMIRE IN OTHER CHEFS?
The way they talk about why they are passionate about cooking. I also admire other chefs’ knowledge of ingredients.
WHAT OR WHO IS YOUR GREATEST INSPIRATION?
All the women in my family. They are all amazing role models and great cooks.
Thanks to these ladies, there is always a meal to bring the family together.
THE DISH YOU ARE THE PROUDEST OF?
A chitarra pasta with paprika marinated mussels, fresh fennel, anchovies, chilli pangrattato and lemon juice.
WHAT’S YOUR END OF THE WORLD MENU?
Mexican lentil soup with a side of white rice and lots of cilantro, chicken parmigiana and iceberg lettuce salad with lime dressing.
My mom used to make this meal once a week for lunch after school but she prepared the salad hours before and by the time we were there the salad was all wilted and I would still love it! Tasted so good!