Signe Langford graduated from the Ontario College of Art (OCA), before it became OCAD University, with a General Studies degree in 1994. She has established a prominent career as a chef, writer, artist and event creator.
Langford worked as a Head Chef at leading restaurants and cafes in Toronto for nearly a decade in the years after she graduated from OCAD U. Using her expertise in food, she has written for and edited several editorial print and online publications, such as the Toronto Star, The National Post, LCBO’s Food & Drink, Toronto Life, The Globe and Mail, Canadian Gardening and Canadian Living.
A person of many trades, Langford has also done food and tabletop styling for such publications as Reader's Digest, Harrowsmith and Canadian Family.
Among the milestone moments in her career, Langford’s first book, Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden, was published in fall 2015 by Douglas & McIntyre, and shortlisted for the renowned Taste Canada Food Writing Award in 2016. Her cookbook was also named a finalist for the INDIEFAB Book of the Year Award in 2015.
In 2017, Langford left Toronto, seeking a slower, quieter life in the country. Now, she runs Signe’s Kitchen in Port Hope, where she is a private chef, caterer and contract chef. In addition, she ghost-writes, edits, develops recipes and provides public relations services for food-focused businesses, as well as for other food writers and recipe developers. An artist and nature-enthusiast, Langford also works to promote other artists, emerging or established, by hosting makers' markets several times a year.
She is passionate about food sustainability, homesteading, animal welfare and urban backyard hens, and if she is not painting or otherwise making art such as ceramics for her garden, she finds cooking and gardening artful practices, too.
In conversation with Signe Langford
What inspired you to turn from being a head chef to being a writer?
I had been a chef for many years in several kitchens around Toronto, but it was at a soul-destroying gig in a Yorkville resto-lounge where I hit the wall. I was burned out and sick of the coke-snorting, Prada-wearing, hopelessly superficial rich clubbers. I was going through the motions, and I wanted to fall in love with food again. I needed a break from the pressure cooker atmosphere of a busy kitchen, and figured, since I was educated and a quick study, I would take a stab at food writing. I did, and it worked out very well! And, hallelujah, I love food again.
How did your education at OCA support your career?
My time at OCAD – OCA in my day! – prepared me well for a creative life and career. It doesn’t matter if I’m writing an article, planting a pollinator garden, cooking a gourmet meal for clients, or marketing, I am using all of the skills I learned in art school: composition, colour theory, narrative, and creative, expansive thinking.
I graduated in 1994 from General Studies. It was a great program that allowed me to try my hand at all sorts of creative expressions, from printmaking to bookbinding and so much more. I loved my time at OCA and many of my profs left an indelible mark on me.
Through my working life I have done so many things: picture framer, jewellery maker, photographer, package designer/marketer, writer, food stylist, chef/restaurant owner, ceramic artist and painter, teacher, and now radio host, and through it all runs the thread of creativity.
What advice do you have for artists and designers currently studying at OCAD U?
Stay curious! Life is not linear, wander, explore, take the chances; say “yes”; do the volunteer gig to get your foot in the door; and keep learning – never stop learning – and don’t give up when you face rejection, which you will! We all do. Just shake it off and keep moving forward. And do all the things, because you will one day discover that you’re 60 and didn’t do this or that and that’s not a great place to find yourself.
Also, as an artist I love making art specifically to add to my garden, such as pottery, while at the same time, my garden is my muse. I take photos of the flora and fauna that I print into greeting cards to sell in local stores and on Etsy. Creative expression is vital, so is making money. I look for opportunities to turn my talents into cash all the time and everywhere! It’s a good habit for young artists to adopt. For many creatives, life can be precarious, but the joys outweigh the insecurities, I think.
Signe’s recipe for rich and dark eggy almond iced dream
Excerpted from Happy Hens & Fresh Eggs: Keeping Chickens in the Kitchen Garden with 100 Recipes, courtesy of Douglas & McIntyre.
MAKES ABOUT 3 CUPS (710 ML)
I adore ice cream but live a life of ice cream deprivation. I have to, because if I didn’t, I’d happily eat the stuff morning, noon and night, seven days a week. I know this because this is what happens when a tub enters the house. And that is why I simply can’t have the stuff around, and why I own an ice cream maker instead. You heard me. One of my favourite kitchen toys is my Donvier Ice Cream Maker by Cuisipro—in hot pink, no less! It’s a simple hand-cranked gadget that actually works. I plop some organic Greek yogurt and maple syrup into it whenever I feel a craving coming on and it does the trick. I even use it to make the real thing too, once in a blue moon.
I make this brilliant recipe with chocolate almond “milk”—that stuff is loaded with calcium!—good dark cocoa and my ladies’ eggs to make it super-rich and velvety. I prefer Almond Breeze Chocolate Almond Milk; it works well, doesn’t separate and has a nice amount of chocolatey flavour to start with.
As a bonus, this stuff is versatile. When first made and still warm, it makes an amazing hot fudge sauce, and poured into little cups and chilled, it’s the richest chocolate pudding ever.
3 free-run egg yolks
1 free-run egg
2½ cups (600 ml) chocolate almond milk 2 tbsp (30 ml) butter or coconut butter
½ cup (120 ml) maple syrup
¼ tsp (1 ml) fine sea salt
½ cup (120 ml) dark cocoa powder (I like fair trade cocoa)
01. In a large bowl, whisk the egg yolks and egg until well beaten; set aside.
02. In a medium saucepan over medium-low heat, add the almond milk, butter, maple syrup, salt, and sift in the cocoa powder (to eliminate any lumps). Bring to a gentle simmer, stirring often to prevent sticking and burning. Simmer for about 5 minutes, stirring often, then remove from heat.
03. Temper the eggs: add a tiny bit of the hot almond milk to the beaten eggs a few drops at a time, while whisking like mad. If you add the hot almond milk too fast or don’t whisk fast enough, you’ll end up with sweet scrambled eggs. Keep at this until you’ve added about half of the hot almond milk mixture to the eggs.
04. Pour the tempered eggs back into the saucepan with the rest of the almond milk mixture while whisking. Return to low heat and simmer for 5 minutes, stirring constantly, until the custard has thickened a fair bit. Remove from heat. It may seem too liquid, but it will thicken further as it cools.
05. If you want to be sure to remove any small pieces of cooked egg, set a fine sieve over a bowl and pour in the custard. Personally, I never bother (I like to live on the edge!), but some folks—far fancier than I—would insist! Put the lovely, satiny custard into the fridge to chill for at least 3 hours or up to 24 hours. This is important; you need to start with ice-cold ingredients or your home ice-cream maker might not be able to cope and you’ll have runny ice cream.
06. When custard is cold, add to your machine and follow the manufacturer’s directions. The one I have just takes a few minutes of elbow grease and some patience—no need to scream—for ice cream!
black cherry chocolate iced dream: For a black cherry variation, stir in 1 cup (250 mL) frozen coarsely chopped black cherries to the mixture before chilling.
dark chocolate espresso iced dream: For a mocha variation, add 2 tablespoons (30 mL) instant espresso powder along with the almond milk.
greek yogurt iced dream: To go probiotic, simply whisk in ¼ cup (60 mL) plain probiotic Greek yogurt to the chilled custard before adding it all to the ice-cream machine.
If you don’t have an ice cream maker, this recipe can be poured into little cups and chilled to make a rich chocolate pudding.