When I was in high school in Toronto, I joined a three-month co-op program that gave students hands-on experiences in real-world workplaces. I chose to work at La Pentola Ristorante, an Italian pastaria which was one of the city’s oldest and most prestigious restaurants.

Though the restaurant is no longer in operation, I still remember it vividly. When there, I worked under a Swiss chef with an impressive background. He often shared that he had circled the globe three times, cooking in kitchens across Europe, Asia, and North America. His stories of life behind the scenes were as fascinating as his meticulous approach to cooking. He wore a pristine white chef’s jacket, a tall hat, and dress pants, and to me, he looked every bit like an admiral.

The menu at La Pentola was extraordinary, with more pasta dishes than most cooks ever hope to master. They had a small army of chefs in the kitchen to execute it all.

The Swiss chef—whose name I can’t recall—taught me the art of pasta sauces, while the owner, Nicolo Piras, brought pasta to life with his passion. Nicolo’s dedication was unmatched. He worked tirelessly, often sleeping overnight on a couch in his office, pouring his heart into the restaurant. It's amazing how life comes full circle, especially now that our own home is connected to our cherished Gems Café & Bistro.

At La Pentola, everything was made in-house. The pasta station was magical, and it was here that I learned good pasta isn’t at all about recipes—it’s about understanding flavor more than anything. Nicolo honored tradition, while the Swiss chef emphasized technique, showing me how to layer flavors and create sauces that clung perfectly to the pasta. Their influence is why, at Gems, we never just ladle sauce over pasta.

In many ways, Gems Café & Bistro is my La Pentola. Though the setting and menu reflect my journey and our community in Fort Assiniboine, the same principles and passion remain.

As I write this article, I learned of Nicolo’s recent passing, and it reminded me of how much of my culinary foundation was shaped by the experiences at La Pentola.

One dish that embodies this connection is our Seafood Linguini. It was one of the first pastas I created at La Pentola, and while I’ve refined it over the years, its foundation remains the same. It’s a dish that tells the story of where I began and of now.