Candice Riley (BMath ’99) is a Partner at Deloitte, where she helps organizations manage their technology innovations. She has deep expertise in Public Sector, ERP and Digital platforms. She is also a passionate advocate for diversity and inclusion and a supporter of the Women in Mathematics (WiM) and Women in Computer Science (WiCS) programs at the University of Waterloo. Recently, she showcased her baking talents in season seven of The Great Canadian Baking Show.
We spoke to Candice about her time at Waterloo, her support for gender diversity and inclusion and her passion for baking. In honour of the fast-approaching Pi Day, we also asked Candice for her favourite pie recipe. Keep an eye on your inbox for more information on the Faculty of Mathematics alumni Pi Day celebration.
Q: Why did you choose to pursue math?
I was actually deciding between math or journalism, because I really liked writing coming out of high school. I was on the staff of the newspaper and yearbook. But ultimately, the fact that Waterloo had a math-specific program, as opposed to a science program with a math major like most other universities, was a real draw. I just love numbers and math was my favourite subject all through school. It became the natural choice for me.
Q: What were you most proud of during your time at Waterloo?
I think my best memories are connected to stuff outside of the actual math program. I was a member of the math society, chair of our grad committee and I worked at the Math C&D. All of these roles helped me form great, long-lasting friendships.
I was also the first member of my immediate family to graduate from university. My parents, who immigrated to Canada with me, never had the opportunity. Graduation was a nice moment for me and it was especially meaningful that my parents were there to see it.
Q: You made a gift in support of the Women in Mathematics and Women in Computer Science programs at Waterloo. Can you tell us more about why you're passionate about gender equity in STEM?
The gender imbalance in math was evident during my studies at UW. Over the years, I've participated in various initiatives for women in math or STEM. At Deloitte, as a partner focused on technology, diversity, equity and inclusion, with an emphasis on gender diversity is important to ensure equal opportunities and diverse perspectives, which lead to better business and social outcomes. We encourage people of all genders, especially underrepresented ones, to apply for opportunities, target promotions and stay with us long-term. This is personally important to me as well since one of my children is non-binary and part of the underrepresented minority.
Q: You were a contestant on season seven of the Great Canadian Baking Show. What inspired you to apply?
I developed an interest in cooking after moving out of residence at school. Baking came later when I had kids and needed to make birthday cakes. I fell in love with the Great British Bake Off and its Canadian spin-off. A friend encouraged me to apply to the show but I didn’t think I was qualified. Then, during COVID, like so many other people, I learned how to bake sourdough. This encouraged me to finally apply for the show. Having a diverse set of baking skills is really important and bread was the one thing that I hadn't been able to do previously. I applied and, on my third attempt, got on the show.
Q: What was your experience like on the show?
Amazing! It was definitely high-pressure but worth it. There was always a weight on your shoulders like the nation was right there watching you. At home, if something you bake doesn’t work out, no one needs to know – skip the Instagram post. But whatever you do on the show is what the entire country will see. There are moments when you’re thinking, ‘I can't believe I just baked that disaster on national television’ and others when you’re proud of what you've done.
My job at Deloitte helped set me up for success in the tent. I don't think anything can fully prepare you for that kind of environment, but, from a planning and problem-solving perspective, I was well-equipped.
Q: Which bake are you most proud of?
I'm most proud of my bread week showstopper. We needed to create a bun tower that featured two types of buns and at least one had to be vegetarian. I did a samosa-themed bun tower. That was something that, in my childhood, we would make for picnics. I did a milk bun filled with beef samosa filling and then mini garlic naan filled with vegetables. I was really happy with the final result. It was an homage to my parents, my culture and how I grew up.
Q: What do you still hope to learn in baking?
One of the best things about the show was developing a baker family. All of the contestants are still very close and we talk on a regular basis. Last summer, we did a baker retreat. We all got together with the sole purpose of baking. I wanted to learn how to make chocolate bonbons and two of my fellow bakers who are fantastic chocolate makers jumped right in. I'd love to do more chocolate and I’d also love to do more laminated doughs like croissants.
Q: Would you ever consider opening a bakery?
I enjoy the job that I have today. Baking is more of a hobby than a career at this point. But, when I'm retired and I'm looking to stay busy, I think it is a great option.
Candice’s Apple Pie
Recipe Book: Pastry, Pies And Tarts
Servings: 8 servings
Active Time: 2 hours
Ingredients
Crust
- 2 с All purpose flour (280 g)
- 1 tsp sugar
- ¼ tsp salt
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1/6 c. butter or margarine
- 1/2 c. shortening
- 4 to 5 tbsp cold water - up to 1/2 cup
Filling
- 1/2 c (100 g) sugar
- 1/4 c (50 g) firmly packed brown sugar
- 1/4 c (70 g) all-purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 6 c peeled, cored, sliced ¼" tart cooking apples (MacIntosh)
- Garnish
- 1 tbsp butter or margarine
- 1 tsp sugar
Directions
1. Heat oven to 400°F (200°C).
2. In a large bowl stir together 2 c (280 g) flour, 1 tsp sugar, salt, ¼ tsp cinnamon and ¼ tsp nutmeg.
3. Cut in butter and shortening until crumbly.
4. With fork mix in water until flour is moistened. As the mixture forms large clumps (holds together when squeezed), remove the clump to a lightly flour-dusted work surface. Add small amounts of water into the bowl until all the dough is clumpy (not overly wet but not crumbly).
5. Divide dough in half; shape into 2 balls and flatten. Wrap balls in plastic wrap; refrigerate for at least 30 minutes.
6. Meanwhile, in a large bowl combine all filling ingredients except apples. Add apples; toss lightly to coat. Mixture will release juice while resting.
7. On a lightly floured surface roll out one ball into 12" (30 cm) circle. Place in 9" (23 cm) pie dish. Trim pastry to ½" (1 cm) from rim of dish; set aside.
8. Spoon filling into prepared crust. Do not add all of the pooled liquid from the bowl. It’s ok if some gets in from the filling but too much will result in a soggy bottom.
9. Roll remaining pastry ball into 12" (30 cm) circle; cut 8 large slits in top crust or decorate as desired.
10. Place over pie; crimp or flute crust. Brush with melted 1 tbsp. (15 mL) butter; sprinkle with 1 tsp. (5 mL) sugar.
11. Cover edge of crust with 2" (5 cm) strip of aluminum foil. Bake for 35 min.; remove aluminum foil. Continue baking for 10 to 25 min. or until crust is lightly browned and juice begins to bubble through slits in crust.
12. Cool pie 30 min.; serve warm. Store at room temp for up to one day or in the fridge for 2-3 days.
