"For me cooking is about trying new things and trying to get other people to do the same," says Beth Muise. "The feeling you get when you go and talk to a table and they tell you how amazing everything was is such a great feeling."
As a kid she thought she'd end up a lawyer, but years of watching her mother run a catering business and cooking with her older sister helped the kitchen win her over. After studying at the Culinary Institute of Canada in PEI, Muise lived and worked in both Newfoundland and Toronto before cooking her way up to head chef at The Press Gang Restaurant & Oyster Bar.
"I get inspired by so many things in my day-to-day life," she says of her open-minded cooking style. "There are a few other people in my life who I love to bounce ideas off and they will always let me know if they are too wild, or just wild enough that they would work."
But after five-and-a-half years at The Press Gang, Muise recently shook things up and has been serving up fresh, local seafood at Renée Lavallée's waterfront stall, The Shack.
"I needed a change from the kitchen world, but I assure you it's completely temporary," she says. "Good things are in the works."