Welcome to My World!

Passion is not optional.  

 

Inspiration is crucial.

 

My passion is food in all its gorgeous gastronomic glory…the sheer abundance of ingredients available here and from the world inspire me to create – and even more importantly, bring inspiration to someone else’s life!

 

I am a Red Seal Certified Chef, graduated with honours from the Professional Culinary Arts program at the Northwest Culinary Academy of Vancouver and the Hotel and Restaurant Management Program at the British Columbia Institute of Technology. I also studied as a CGA and spent much time combining the “Corporate Gig’ and my food knowledge, but ultimately changed my life to focus on what I love: creating food that transcends language and feeds people’s souls as well as their bellies.

 

I am a passionate advocate of farm/water/forest-to-table sustainable cuisine, and love geeking out over foraging, fermentation and total utilization. With restaurant and catering management and food production experience, I worked in kitchen roles at farm-to-table restaurants: a long-table dining experience on PEI, a winery bistro in the Okanagan region of British Columbia, at a Relais et Chateaux dining room on Salt Spring Island, and co-owned Salt Spring’s first food truck, creating high-end comfort food. Now I work with a non-profit organization in the Comox Valley, supporting local farmers and helping provide nourishment to those experiencing food insecurity.

 

As part of my work, I have written curriculum and recipes and taught unique classes on local food and beverages and food-related history. Teaching is my passion, passing on knowledge of herbs and edible flowers, methods of preserving, using indigenous foods, celebration foods and creating food as medicine.

 

Then there is the ‘other’ kind of fermentation, the kind that makes beautiful wines and deliciously creative craft brews, and what has intrigued me the most…the world of spirits, particularly Scotch and other whiskies, but also craft gin, tequila, rum and the resurgence of special spirits such as absinthe and aquavit. Applying a chef’s palate to tasting, pairing, and creating food with these liquid treasures is my specialty.

 

The history of Canada’s culinary and distilling/brewing stories are fascinating, and working with the amazing products available across the country allows me to immerse myself in a passion with the things I love most – food, spirits, people, and creativity. I look forward to sharing a fun and inspiring experience with you!