Welcome to the world of Amaury Guichon, where everything from a big blue sea dragon to a roulette wheel and a rotary telephone is made into a gastronomical wonder. France — a country characterized by its expertise, tradition and culture dedicated to the art of pastries. Some of the world’s most delicious confectionery exports have …
Catching the longest wave has been Robby Naish’s lifelong mission: “I want to ride one single wave as long as it goes.” In his latest project, we witness his journey finding purpose beyond his career on water, and his accepting that just like a wave, life is finite. We spoke with Robby Naish about his …
A feast for the eyes through Betty Binon’s passion for food, florals and photography. If only you could taste Betty Binon’s beautiful musings through the pages of Dolce. Luckily, the next best thing would be to try the bespoke recipe she created for our fall edition: braided pumpkin babka with chocolate and pecans. Binon is …
After a serious motor accident that left him deaf in one ear, Ed Hand decided to do what he does best: help people. Ed Hand has always led a life filled with love. Born in St.John’s, N.L., he was the youngest of 10. Though he lost his father at the age of two, and lived …
Exploring cognac culture with the help of cognac educator Arthur Kilajian. Vanilla crème, lavender, burnt sugar, rich toffee, candied fruits, florals, baking spices, vanilla, marzipan and figs. Do these notes make you think of the perfect dessert? If you’re not thinking of cognac, think again. Some may argue that cognac, also known as eau de …
Santia Deck has been chasing her dream ever since she was just a little kid. Two years ago, she became the highest-paid woman to play professional football, signing a multimillion-dollar deal with the Women’s Football League Association (WFLA). Her talents aren’t limited to the field, either. She’s also a published author, a fitness model, TV …
Call it what you want — volunteering, giving back, service to your community. When Sandi Treliving started volunteering at CAMH because she wanted to help people like her brother with mental health issues, it was just the beginning. Now, as director of the CAMH Foundation Board, she just keeps picking up speed and involving herself …
From his eponymous French brasserie at the Four Seasons Hotel in Yorkville, Toronto, Daniel Boulud shares the stories of working as a young chef in Lyon and how it has informed the restaurant’s modern yet classically inspired menu today. Shortly before Dolce sat down with Michelin-starred chef Daniel Boulud for an intimate conversation at Toronto’s …
From her early days interning at New York’s most coveted magazines to now running her own global communications consultancy and strategic advisory agency, there’s nothing but stars in Veronica Speck’s future. Picture this: you’re in your early twenties, interning at Vogue magazine in the Special Events Department. You’re assisting in the planning of the American …
Josh Basseches, director and CEO of the Royal Ontario Museum, reflects on art history, travel and working for a great museum in an exceptional city. Growing up in Washington, D.C., Josh Basseches was surrounded by standout museums. Whether it’s the Smithsonian Institution, which stands today as 21 museums, galleries, gardens and a zoo, the National …
