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Yorkregion.com, People Profiles "Cooking on the Run" Marathon athlete Charmaine Broughton has learned to take the loneliness out of long distance running. Markham born and raised, the 30-year-old wife, mother of two, professional corporate test chef and entrepreneur became a running aficionado while apprenticing at a small Unionville cafe in the late 1990s. "I was working with all this great food and if I didn't start exercising, well, I would become quite large," she says with her patented gregarious delivery. "My dad's a runner and I always envied runners. I was fascinated by them. I got my first pair of shoes at Running Free here in Markham. That was literally the first step. After three months, without changing my diet, I dropped 20 pounds." Since catching the running bug, Ms Broughton has committed herself to the endeavour, as she evidently does with all her ambitions -- wholeheartedly and without reserve. She has competed in numerous races, including three half marathons (21 kilometres) and two full marathons in addition to weekly training runs totalling between 30 and 50 kilometres. An intensely individual pursuit, running can be difficult and solitary. To counter the isolation and motivate herself, Ms Broughton always brings someone, or something, special with her. If it's not her husband Greg, sons Tyler, 5, and Colgan, 3, she remembers to bring a consequential memento. Carefully unfolding a small note, the woman with the tawny, attractive surfer girl glamour and glow, grows quiet. It's a private message of encouragement received before a recent event from her father, Ray, "I always try and take something meaningful for each race," she says haltingly. "Something that I pin to my runner's bib. That way, I don't feel alone." The ability to identify goals and achieve them seem to be a hallmark for Ms Broughton. Candor and enthusiasm too, are evident traits. After graduating from Markham District High School, she didn't have a clue as to what she wanted to do. "I worked in a bagel shop and felt like a bit of failure," she says. "Here I was spreading cream cheese, not that there's anything wrong with that, and my friends were in university, living it up. I knew deep down inside there was something for me." Passionate about cooking from an early age, she recalls pretending she was too sick to attend Grade 4 at Reesor Park Public School. "Yeah, I'd say I was sick just so I could stay home and watch Wok With Yan on TV," she says with a hearty laugh. "I loved it. "I always enjoyed cooking. In Grade 5, I took a breakfast I made to show and tell. It was an omelet and when I was walking to school the kids made fun of me because it smelled of eggs. Well, 20 years later I'm living the dream." The dream was kick-started when Ms Broughton enrolled at George Brown College's culinary arts program. Taking the introductory courses while working at the bagel shop, the perpetually in motion woman was informed an Italian bistro was opening across the street. "I stormed over and spoke to the owner and asked him if I could be his apprentice," she says, mocking a furrowed brow. "He hired me. He had no choice." Deciding practical experience suited her better than in-class studies, she learned the trade hands-on. Within a couple of years, she was hired by a major hotel in Markham. "I wanted larger food quantity experience," she says of the task of cooking for up to 1,200 banquet guests. "It was an amazing experience." After the birth of her first son, she became a member of the renowned Vaughan-based Dana McCauley and Associates team, where Ms Broughton tests and develops recipes for corporate food clients. "It's the most professional environment I've ever worked in," she says. "It's a great team and we all bring something different to the table. You'd think we'd clash, but we all meld together like a wicked quilt." Colleague and vice-president Amy Snider concurs, suggesting Ms Broughton is a delight to work with. "She's a very creative and dynamic person," Ms Snider says. "Everyone has a unique approach and Charmaine is very enthusiastic. She takes each project very seriously and gives everything the same gusto." In addition to plying her craft in test kitchens, Ms Broughton is owner, with younger sister Meagan, of Gourmet on the Lake Catering, a seasonal enterprise in Muskoka. Between May and Thanksgiving, the Broughton girls cater cocktail and dinner parties and cottage brunches. The quality of the business extends beyond service and culinary delights. "We're honoured to be sponsor a 10K run called Muskoka Rocks," she says, delighted to discuss her dual passions. "Last year we raised $25,000 for Camp Oochigeas, a camp for kids with cancer." It's no surprise that her future plans involve food and running. The young chef is in preliminary discussions with an editor regarding a cookbook endorsing healthy lifestyle choices. The subject and title remains under wraps. Ms Broughton also hopes to qualify for the Boston marathon before age 40. Nearer on the horizon is a trip to Northern Ontario where, at mile 3,339 of the Trans-Canada Highway, Terry Fox was forced to abandon his Marathon of Hope Sept. 1, 1980. "Besides my parents, Terry Fox was a huge influence," she says. "Someday soon I want to take the family to that spot. As a tribute, I want to run from where he had to stop to his statue in Thunder Bay. "I try and live by his quote, 'Dreams are made if people try.'" For information, visit www.gourmetonthelake.com or www.running.com for links to Camp Oochigeas.
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