Interview Jennifer Baglione

Model : @signorinabee_ @baglionestagione Photographer - @preacher_photography

Preacher Photography: What was it like competing on Masterchef Canada?

Jennifer Baglione: It was the most riveting yet terrifying experience of my life. It pushed me to understand my limits and potential. It made me an expert in time management. It was a pivotal moment in my life and career. I had to hone in on what my talents and passions were. MasterChef Canada made me realize that my role in my home was not a job, but something I was truly passionate about.

PP: How much has your life changed after being on the show? JB: After being on the show, my life changed, a complete 180. I found confidence in myself that I never knew existed. I also discovered how much I love being in front of the camera. I made a lot of lifelong friends. I found my path in life from being on the show. It was an amazing opportunity that truly changed my life and my family’s. PP: After appearing on a reality cooking show, what is your overall impression of reality cooking shows? JB: Well, you know when you see the contestants stricken with anxiety? Believe it. Because the pressure is real. It’s not fake. I know that from experience now. PP: What kind of fan reaction did you receive while being on the show? JB: I was overwhelmed with the amount of love that I’ve received from strangers- especially the deaf and hard of hearing [ASL] community, as my parents are hearing impaired, I was proud to see I had made the community I grew up with, proud. In fact, I learned I was the ‘Fan Favorite’ when appearing on CTV’S: The Social. It filled my heart up with joy. In my eyes, my father is the cutest human being ever and to see that he too was getting so much love from fans really warmed my heart.

PP: In life, we learn that there’s no success without failure. What have you learned the most from losing Masterchef Canada that you feel will ultimately make you more successful? JB: If you get kicked down, get up. No matter what – you have to show up – no matter how you feel, you have to stay standing. The winds are always blowing and the tides will always change, but you need to keep standing.

PP: What is the biggest misconception that people have of you? JB: I think the biggest misconception is that I’m a princess who doesn’t work hard. The truth of the matter is, I have always worked incredibly hard and will continue to do so for as long as my health permits.

PP: If you Google who the top chefs are in the world, the result is always men. Why do you think the culinary world is dominated by male chefs? JB: I think the culinary world is dominated by male chefs because of all of the grunt work that’s involved. It’s hilarious that the saying goes “women belong in the kitchen”, but if you walk into commercial kitchens almost everywhere, it’s dominated by men. As I mentioned, there’s a lot of grunt work. Long hours, unhealthy habits. It’s not a glamourous lifestyle, but I happen to love it. I fit right in.

PP: What were some of the pitfalls that you encountered as a woman starting your food business? JB: On my journey from turning my passion into a business, working in commercial kitchens, I was always underestimated. I was frowned upon for being a reality TV show contestant. But, after my blood, sweat and tears, I have always proven myself. However, with my own business, I have yet to be underestimated. I always take pride in everything I do and deliver the utmost level of customer service and care as it is my personal brand and reputation on the line.

PP: What drives you to succeed the most? JB: What drives me the most is my fear of wasted potential. I see so many people who make excuses instead of overcoming their personal obstacles in life. Personally, I believe one of the worst things you can be in life, is wasted potential.

PP: So chicken feet and éclairs were ultimately your demise on the show. Have you prepared either since? JB: Yes, I have. Since the show, I have nailed my choux pastry for éclairs, but for the longest time, I couldn’t prepare it. Back then, any time someone mentioned éclairs or chicken feet, it was like PTSD was triggered! But I’m OK with it now. I truly believe in becoming the best version of myself, so I challenged myself to prepare both chicken feet and éclairs to perfection, and I have. PP: This global pandemic has been challenging for many of us for nearly 2 years — mentally and physically. Personally, I’ve done a lot of self-reflection and learned plenty about myself. What would you say that you’ve learned the most about yourself during quarantine? JB: During quarantine, I recognized that I have never allowed myself some downtime. It’s important to take care of your body. I also realized that I cannot sit still for too long, that I need to be engaged – whether it’s working or picking up a new hobby. There’s only so much Netflix-binging one can do!

PP: How has the pandemic changed your relationship with food? JB: The pandemic allowed me to explore my love of food. Before lockdown, I didn’t devote as much time experimenting or developing new recipes. Now, that’s changed. For instance, I have recently introduced a new line of gourmet desserts, Dipped Cheesecake Pops ™.

PP: What’s making you happy these days? JB: I find happiness in everything that I do. I take pride in turning pain into power and happiness. Right now, what truly makes me happy is having the creative freedom to work and conduct myself on my own terms.

PP: I’ve saved the most important question ‘til last: pineapple on pizza — yes or no?

JB: It’s a definite yes for me. The balance of spicy, sweet, salty and acid is a winner in my books. I know that every Italian is going to hate me for saying that.