Kim can be found almost every night in the Well Seasoned kitchen keeping everyone in line. Kim loves food, she loves to cook & she is passionate about learning new things but most of all Kim loves people and as a result she is a great host in our kitchen. Washing dishes, serving food and assisting the chef isn’t the easiest job at Well Seasoned but Kim does it with finesse and a sense of humor.

She cooks for her friends and family in her spare time and loves to experiment. Lucky is the friend that gets an invite to Kim’s dinner table.

Marla has been working as a kitchen assistant since September ’06. She loves everything about Well Seasoned and has taken this new opportunity to learn many new recipes and cuisines.

Marla says that she can’t believe how much she is learning, all while working & having so much fun. Marla enjoys working with all of the Well Seasoned chefs and meeting lots of new people in the classes every week.

After many attempts to find the perfect job, Mari finally stumbled upon a place where she was able to be around the things she is passionate about. Although this may seem like work for some people, being at Well Seasoned isn’t really work for Mari because she is doing the things she enjoys best – getting to work with chefs, picking up new techniques, and being surrounded by great people (and of course great food!). Food is Mari’s first love, between eating and cooking she doesn’t know which she is fonder of. She enjoys eating a variety of dishes from all over the world and always believes in trying anything at least once. Her favorite cuisines include: Chinese, Japanese, Thai, Korean, Vietnamese, and Filipino. She hopes in gaining more experience in the kitchen and fulfilling her dream of one day becoming a chef.

Corinne was born and raised in Calgary, AB where she learned an appreciation for food while growing up. Her Dad always said, “You have to try it at least once. If you don’t like it you don’t have to finish it but you have to at least give it a try.” Of course as a kid this was often a painful process but as an adult she now appreciates how it has developed her palette and her willingness for trying all kinds of different food. It especially served her well during her extensive travels around the world where the local cuisine is always a memorable part of the travel experience.

It was Corinne’s love for travel that initially lead her to start her working life in the travel industry. After moving to the Vancouver area she progressed into an at home sales career while raising her daughter Kassandra along with hubby, BBQ Brian. She loves to encourage Brian’s passion for cooking and highly enjoys playing the food critic when he is creating something new.

Now by putting her skills and past experience together, Corinne is excited to have joined the Well Seasoned team and working with Angie to bring Culinary Tourism to the Fraser Valley. “We live in such an amazing place with so much to offer. From the fantastic local farms to the award winning wineries. Even I am blown away by the variety we have right here in our own backyard. I look forward to helping create a new culinary experience that both locals and tourists will love.”

My mom taught me and my brothers and sisters to cook at a young age, and the rest I taught myself. Out of all the things mom taught me, cooking was the bomb. At the time I thought that it was just another chore, it wasn’t until I married and aged that I realized how important it was, and how many friends you can make by simply cooking a good meal! My husband was not a foodie person when I met him, but now is totally conformed, and my son was a foodie from birth.

I love anything food related – recipes, blogs, cookware, gadgets, appliances and most of all cookbooks. My collection of books is into the hundreds, and magazines aren’t far behind. Food excites me – looking at pictures of food, talking about food, cooking and reading about it. A major passion that I tried to suppress, but it just kept rearing its wonderful delicious head.

I love cooking for my friends, and mentally know every meal I have ever cooked. I never repeat a meal twice for company. I don’t usually create my own recipes, although for two years I worked at a poultry/delicatessen shop where I created soups and pot pies, and salads for them. I just find there are so many amazing recipes out there I don’t need to spend the added effort trying to create my own.

I feel like I have landed the perfect job in being able to work at Well Seasoned. Angie is an amazing boss, and the staff is so wonderful, helpful and giving, they feel like old friends!

Jaclyn’s passion for cooking began at a young age when her mother gave her bowls of random ingredients and let her learn about what went well together and what didn’t through trial and error. The flame was quickly ignited and she soon graduated from her Easy Bake oven to becoming a personal chef and wedding cake artist during her teenage years. Jaclyn decided to study business at University, much to the chagrin of those who had placed bets that she would attend culinary school. However, even while in the midst of an intense course load, Jaclyn looked for every opportunity she could find to play in the kitchen and entertain friends…even if it meant roasting a chicken at 3am!

Jaclyn is thrilled to be part of the Well Seasoned team and united with her first love…cooking! She is looking forward to learning from all of the amazing chefs and swapping tips with other foodies. When she is not at Well Seasoned Jaclyn can be found teaching people about money, while sneaking in a few cooking conversations along the way if given the opportunity!

Renee spent nearly 20 years as Food and Lifestyles Editor at The Province newspaper before taking early retirement in 2008. She now spends most of her time looking after an ever-expanding number of flower beds and vegetable gardens on her two Langley acres where she also tends a small flock of chickens. She continues to write freelance articles for various clients and also has a blog, accidentalfoodie.wordpress.com, which covers all things food-related, including cookbook reviews, travels and gardening. But writing can be a lonely profession, and chickens aren’t the best conversationalists, so Renee happily joined the WS team as one of the best ways to stay connected with the food world. She works mostly as a cooking-class assistant. The many chefs she’s had the opportunity to work with continue to inspire her love of great food, she says.