A Taste of Perfection: Blending Tradition and Innovation in Every Bite
In this exclusive interview with TorontoPages, we sit down with Alina Fintineanu, a former Torontonian turned celebrated pastry chef, who has captured hearts both in Canada and Romania. After spending over two decades in Toronto working in orthodontics, Alina’s passion for baking led her down an entirely new path, one that took her to the prestigious Le Cordon Bleu in Paris and onto the screens of The Great Canadian Baking Show and Chefi la Cuțite in Romania.
Now based in Bucharest, Alina combines traditional techniques with modern flair, creating desserts that are as stunning as they are delicious. She shares with us the inspiration behind her journey, the impact of her culinary training, and the challenges of being in the spotlight. Alina also reflects on how her Romanian heritage influences her creations and reveals her vision for the future. Join us as Alina takes us through her incredible story of creativity, resilience, and passion in the world of pastry arts.
Hi, please briefly introduce yourself to our readers.
My name is Alina Fintineanu. I lived in Toronto for 22 years, where I worked in orthodontics. Currently, I live in Bucharest, Romania, and I am a pastry chef.
What inspired you to become a pastry chef, and how did your journey in the culinary world begin?
I started baking with my mom when I was about seven years old and continued honing my skills throughout my teenage years. While studying dentistry, baking was always something that relaxed me, whether or not it turned out right (and back then, it often didn’t!). When I had the opportunity to compete on The Great Canadian Baking Show, my hobby turned into a full-blown passion, and I decided I wanted to become a pastry chef and have my own baking show.
How did your experience at Le Cordon Bleu in Paris shape your approach to baking and pastry arts?
Studying at Le Cordon Bleu Paris was transformative for me in many ways. Technically, I learned so much and became immensely more confident in my skills and in myself as a baker. I also learned about respecting ingredients, customers, and myself. The artistic aspect resonated with me deeply—there were times I would shed a tear during demonstrations, in awe of the mastery and beauty with which the chefs worked. Baking involves so much creativity, innovation, and inspiration. I aspire to make the chefs proud.
As a contestant on Chefi la Cuțite and The Great Canadian Baking Show, what was the most challenging part of being on television?
On television, especially on The Great Canadian Baking Show, I grappled with my own anxiety and perfectionism. It’s one thing to make mistakes in my own kitchen, but it’s entirely different to make them in front of the whole country or in front of all of Romania while on Chefi la Cuțite. I’m very hard on myself, and the vulnerability of presenting who I am and what I can do in such a public way was daunting. However, the more I pushed myself, the more comfortable I became with showing my true personality and accepting the triumphs and failures along the way. One of my favourite quotes to keep in mind during these exciting and stressful moments was, “If you’re scared to do something, do it scared.”
Can you share a memorable moment from your time on The Great Canadian Baking Show that had a significant impact on you?
A particularly memorable moment was meeting the other bakers in person. I was nervous about who they might be and whether I would measure up. But when we finally met and started chatting, it felt like being at baking camp, and I think we all felt much more at ease. We learned that many of us had faced similar challenges. The bonds we formed because of the show are still strong to this day. Even though I’m quite far away, we still communicate, and if I’m ever in doubt about anything—baking-related or otherwise—I know I have a whole baking family ready to help, just as I would do for them.
What is your favourite pastry to make, and why does it hold a special place in your heart?
My favourite pastry to make is multi-layered entremets. I love both the technical and creative aspects—they involve so many techniques, textures, flavour combinations, and finishing touches. Now, I can make much more complicated ones, and when I do, it reminds me of how far I’ve come. I cherish the confidence I feel when preparing each layer. When I look at baking now, I no longer think, “Can I even attempt this?” Instead, I say, “I can do anything.” Entremets are a testament to my growth and development.
How do you balance maintaining traditional baking techniques while also experimenting with modern flavours and designs?
Maintaining traditional techniques and giving desserts a modern twist is very much my approach. First and foremost, the technique needs to be correct and often doesn’t require much modification. This involves a deep understanding of the ingredients and proper methodology. There’s a lot to be said for something simple, done well. But life is about taking risks, and baking is no exception. Trying new flavour combinations, using unfamiliar ingredients, and drawing on the endless creativity of others to fuel my own ideas can lead to exciting results and further growth as a chef. If you only do what you’ve always done, you’ll never become what you’ve never been.
How important is it for you to use local and sustainable ingredients in your creations?
Using locally sourced and sustainable products was heavily emphasized at Le Cordon Bleu and in Paris. I found that bakeries and restaurants often changed their menus to use and highlight seasonal ingredients, which were naturally at their most flavourful. The school had a beautiful rooftop garden where they grew herbs and ingredients that we used in classes. While studying other high-end restaurants, such as the Ritz Paris, I discovered that many had their own extensive gardens that supplied their kitchens with the freshest ingredients.
Can you describe your creative process when designing a new dessert?
When creating a new dessert, one of two things happens: either I am instantly inspired by a method, ingredient, or decoration, or I approach it more methodically, thinking about the purpose of the dessert or the person I’m creating it for. Recently, I was inspired to highlight corn in a dessert, which led to the creation of a tart with multiple corn components and textures. It was a sweet and salty creation with one of the most interesting flavour profiles I’ve made yet. I typically can’t go more than a few days without baking—something will always inspire me to try something new. With the technical skills I’ve picked up, I can now more confidently follow my instincts. It doesn’t always work as I envision, but there is so much joy and learning in the process.
Who are some pastry chefs or culinary artists that inspire you, and why?
The first pastry chef who inspired me was Cedric Grolet, an extraordinary chef from Paris. I recreated his signature Rubik’s Cube, making nine different flavoured entremets on a rotating chocolate stand. I think this helped secure my application for The Great Canadian Baking Show. I had the privilege of meeting him on a trip to Paris, and it remains one of the highlights of my life. I also find inspiration in Amaury Guichon, a chocolate legend—and not too hard on the eyes either! My passion and admiration for the craft blend it all together in my heart. I’m also immensely inspired by the chefs who taught me at Le Cordon Bleu. Each one has a special place in my heart, and their lessons are unforgettable.
How do you handle the pressure of running a business and being a public figure on social media?
Balancing everything isn’t always easy. After experiencing some periods of burnout and dealing with the whims of social media algorithms, I’m learning to be kinder to myself, take breaks when needed, and organize my tasks and priorities in a way that reduces overwhelm. I’m also working on creating a business in the pastry field, which has its own time pressures. I’m still fine-tuning the process, but I feel I’m getting closer.
How has your Romanian heritage influenced your baking style and choice of recipes?
My heritage and the desserts I ate growing up continue to influence me. I love using fruit in desserts, likely because my mom would prepare “tarta de fructe” for every birthday, and it was always a crowd-pleaser. I also don’t like desserts that are overly sweet, which is another influence from my mom and the things we would make together. Desserts need to strike a balance between flavours, without sweetness overpowering the rest.
Outside of baking, what are some hobbies or activities you enjoy in your free time?
Since I have a massive sweet tooth and am constantly surrounded by sugar, I’ve developed a love for exercise and work out daily. I also love to read, listen to music—my favourite pianist and composer is Ludovico Einaudi, and I got to see him in concert in Lyon in July—travel, and dine out. Frankly, I can have fun doing even the most mundane things, whether alone or with the right company.
Can you share a story about a mentor or someone who has significantly impacted your life or career?
I once had dinner with an older, very successful friend. I asked him why he was still working when he could easily retire. He said that at some point, his work turned into his passion, and he couldn’t imagine his life without it. I hope that every day I wake up excited about what I’m doing, fuelled by passion and ambition. There are certainly days when I’m tempted to give up, but I can’t stay away, and I’m inevitably drawn back to forge ahead. I believe success comes when you’re genuine and follow your heart in sharing your joy with others.
What is your favourite comfort food when you’re not in the kitchen baking?
I often joke that I could live a happy life eating chocolate and baguettes forever!
What’s something about you that your followers or fans might be surprised to learn?
I love cars—after many years without one, I just bought a car, and I practically kiss it goodnight! I also played video games for most of my life (and still would if I had the time!). Although it may not seem obvious, I’m quite introverted—at most, an ambivert. I cherish my solitude, perhaps too much sometimes, and I recharge best when I’m alone.
Looking back at your journey so far, what are you most proud of, both personally and professionally?
Professionally, my proudest moment was on Chefi la Cuțite. I worked on a dessert creation for quite some time before appearing on the show and presenting it to the judges, including Chef Richard Abou Zaki, who holds a Michelin star. The feedback from all four judges was extraordinary, and Chef Richard said my dessert deserved a Michelin star. It brings tears to my eyes every time I replay that moment in my mind—I cannot imagine a greater honour.
Your message for us at TorontoPages (TOPS)?
Life is a beautiful adventure that expands in proportion to your courage. Be open to new opportunities and challenges—you never know where you’ll end up or what you’ll become. Discover what you’re capable of, then go even further. And further still.
