Alexis has been working professionally in the culinary industry for the last 7 years. After completing a Professional Culinary Certificate in 2006 from Northwest Culinary Academy of Vancouver (NWCAV) Alexis gained experience in food preparation, cooking and eventually became a sous chef in a health-focused restaurants. After a few years of industry experience Alexis attended a year of business school and earned a Small Business Certificate with the Langara College EASE program. With the focus on fresh and healthy food she began her goal of starting her own catering company, which has been successfully operating for the last 6 years. Her growing interest in cheese and cheese making led Alexis to join the Make Cheese Inc. team 2.5 years ago as an instructor, cheese maker, video production and crafter. Alexis continues to attend workshops, visit cheese making factories and grow in her own education while continuing to share her knowledge ...Read More
Growing up in Guyana, Executive Chef Romy Prasad's early appreciation of fine food was nurtured by his mother's passion for grinding spices by hand and preparing the family's meals on a wood-fired stove. Coming to Vancouver as a child, and after completing his traditional schooling, Chef Prasad began his kitchen career by enrolling in and graduating from Ontario's well-known Stratford Chef School. He later attended the Ritz Escoffier Cooking School in Paris, graduating in 1991. From there he embarked on an extensive working tour of Europe that took him to the stoves of several Michelin-starred kitchens in France, Spain, and Italy including Pierre Gagnaire in St. Etienne, Arzak in San Sebastian, and Al Cantuccio in Arona. At Il Naturlista in Vicenza, Prasad studied the serious intricacies of vegetarian fine dining. Prasad was introduced to a more contemporary style of cooking while working at the Quilted Giraffe in New York City, ...Read More
My culinary passion started out when I was put in charge of feeding my family of 5 at the age of 12 when my mom went back to work. I quickly realized that I had a knack for flavors and a flair for creativity. Since then I knew I wanted to become a Chef. After spending years honing my craft at fine dining restaurants, including a French winery bistro, I obtained my Red Seal and began work as the Executive Chef of Central City Brew Pub and Restaurant. We create Gastro pub cuisine inspired by BC’s beautiful landscape and diverse culture. I make dishes with the West Coast in mind using a variety of French and modern techniques, and of course incorporate beer in a myriad of ways in the cooking process.
Chef Kakoo graduated in Hotel Management and Culinary Arts from the prestigious Institute of Hotel Management in Bombay (now Mumbai) which is recognized as one of the leading institutes for Hospitality studies in Asian and Europe. After spending some quality time in the industry, Chef Kakoo returned to her alumnus and obtained a teaching certification. She then followed her passion for teaching at the Institute of Hotel Management for over 5 years. Chef Kakoo has been training professionals and hobbyists for over 25 years including stints as a chef instructor at L'Ecole Hotellerie in Mauritius, Executive Training Chef for a large Swiss hotel chain in Africa and more recently at the Cook Shop in Vancouver for over 8 years and has conducted workshops for professional cooks in the art and science of fine Indian cooking.
Sue Wiebe, the co-owner of Classic Party Rentals, is in constant & enthusiastic pursuit of culinary excellence. As chef and owner of the former Stoney Creek Cookery, her catering services and cooking classes were always in high demand. Sue exemplifies the adage that "The best teachers are constant students." Her ongoing culinary training includes certificates from Dubrulle French Culinary School, Le Cordon Bleu, The Culinary Institute of California and most recently, the Pastry Training Centre in Vancouver. Between her position as PR Liaison with Classic Party Rentals and her passion for baking, Sue continually works on developing her recipes to perfection. "I will work on a recipe for months until I am completely satisfied with the outcome," says Wiebe. "Then I work on it some more!" Sue loves to pass on her extensive knowledge and skills whenever she has an opportunity. True to her French Canadian heritage, Sue believes that ...Read More
After many years in sales and marketing, Brian’s passion for cooking has been planted, watered and grown to be very fruitful. In the kitchen, Brian’s energy has allowed him to share with many friends, family and catering clients a variety of cuisines. His collection of favourite cuisines include pasta, seafood, sushi and appetizers with everything from Cajun, Brazilian, regional American and German influences. Even though there are these influences, his passion can really be shown when he is using charcoal or a gas grill. Brian created a competition barbeque team called House of Q and since the first contest they attended in 2005, they have accumulated a number of bbq awards both in Canada and the USA. The team has also been invited to attend some of the top competitions in the “home-land” of bbq, the deep south of USA. Brian’s culinary work includes the BBQ Tip of the Week ...Read More
Marshmallow Maven Tina Bacon lives in Mission, BC with her husband and three young Bacon Bits. The Pink Spatula grew out of her desire to make small-batch scrumptious sweets with real ingredients and free of preservatives, additives, and artificial flavours and colours. Tina, now in her second fight against cancer, knows the value of smiles and loves to watch them spread across people's faces as they bite into the most amazing marshmallows. These sweet pillows of gooey goodness have garnered her a Business Excellence Award from the Mission Chamber of Commerce and acclaim in both Maclean's Magazine and Huffington Post.
Chef Thaung Lin Yan has over twenty years of Chef experience specializing in all types of Asian cuisine - Thai, Malaysian, Indonesian, Chinese, Japanese, Vietnamese and Burmese. •••
Chef Alex Tung is the Corporate Chef at La Grotta Del Formaggio, a Vancouver based specialty food/wine importer/distributor and Owner/Executive Chef of Yowza!culinary + concepts, a Vancouver based boutique firm specializing in restaurant consulting, culinary media and distinctive catering. Chef Alex Tung has always had a deep and intimate relationship with food. Having cooked in some of the top kitchens around the world, Alex has now planted his roots in Vancouver. Alex’s formal culinary education was at the highly esteemed New England Culinary Institute, but his true culinary education took place working for culinary giants such as Jean-Georges Vongerichten, Daniel Boulud and Christian Delouvrier. In Vancouver, he worked with Pino Posteraro at Cioppino’s and Frank Dodd at the Wedgewood Hotel, was the award winning Executive Chef at Tapenade Bistro and most recently the Managing Partner/Executive Chef at Cotto Enoteca Pizzeria. Chef Alex Tung has found inspiration in the surrounding environment. His ...Read More