Cedric Toullec has lived much of his life in the food and culinary industry.
In France, he worked in fast food and fine dining, then travelled to gain more experience. He worked in retail at the same time.
“I started to work in coffee by night because that was what I found,” he says. “Then, I worked in a nice pastry shop. I was still looking for who I wanted to be in the food industry, either in pastry or ice cream, a chef, or baker. It was the real struggle.”
After some time, Toullec had a pizza epiphany.
“A few of my colleagues in France were telling me how the pizza game has elevated,” he says. “Like in Italy, France is also now serious in the specialty, and it’s the same in Asia. I dug in because it called me ... I started to do a few sourdoughs, a few techniques, and my breading.”
A new world opened for Toullec while vacationing in Marseille. He discovered many international contests and more than 100 pizza varieties. Toullec found his mentor in Marseille, who taught and trained him to become a pizzaiolo (a chef certified to make authentic Italian-style pizza), while working in a restaurant in Montreal.
In January 2022, Toullec opened Lou Pecou Artisanal Pizzeria in Halifax. He wanted to share the pizza he grew up eating, which was crispy, light, and not overly filling. He also wanted to embody the rich flavours and cultural fusion of the East Coast, France, and Italy, which was the elevated style his mentor introduced him to in France.
“Being a master artisan is something strong, so one of the goals of the pizzeria here is to cut this feeling that pizza has with fast food or bad food in general,” he says. “One of my goals is to prove that there is science, biology, techniques, and knowledge everywhere around the world, that pizzaiolos are taking the game to another level.”
For Toullec, it’s more than just a slice, it’s an experience. Toullec’s eight workers inspired his TD Advocate Diversity Atlantic Award application.
“I didn’t know that this award existed,” he says. “My team said, ‘Yes, we should do that just for the team, we need to shine, and those people are doing this.’ They felt welcome here because we have people who work here from Lebanon, Egypt, and Brazil. I’m a French guy working on an Italian dish in Canada, so that’s diversity from there.”
The importance of a diverse staff is top of mind for Toullec.
“Each time we hire someone, we ask, ‘Where are you come from?’ The team goes out together to a Brazilian or Indian restaurant for a staff meal based on their nationality, so it’s good for the team’s morale. When I thought about the dynamic of diversity in the restaurant, I thought it deserved to be highlighted.”
Toullec has mixed emotions about receiving the award.
“I was sad, because how could a little restaurant after a year and a half have access to that, while a restaurant or other businesses that have been here for years or decades are not encouraged? I was proud to say we’re the first, second, and third stones on the path. It makes me proud, and I will think about it often. I’m proud of what I’ve done through this award each time we hire, integrate someone, or run into someone who helped me along the way.”
The award motivates Toullec to do more.
“You need to continue to love everyone, in every situation you can, travel, explore, and compare as a business owner. When I talk about what we can do to improve the integration of diversity, I say, ‘Hey, guys up there, help us.’ I will continue to do all the training and paperwork that Canada requires to integrate more and more people because they’re motivated. It will also help the local community to realize again how lucky we are in this country and this province. I will continue this job because it’s amazing, and the return on investment in love is worth it.”