ÐÇ¿Õ´«Ã½

I am a Red Seal Chef and Certified Holistic Nutritional Consultant. I am originally from Calgary, Alberta, which is where I developed my skill and expertise in the culinary arts and nutrition. I've enjoyed every moment of my time spent in the industry working in areas including catering, private clubs, personal chef services, commercial cheese production and nutrition counselling and education. My true passion lies in educating and empowering the next generation of talented cooks and chefs. I have taught in various culinary programs at SAIT, Olds College and now ÐÇ¿Õ´«Ã½. The ÐÇ¿Õ´«Ã½ is a wonderful place to learn about food, wine and cooking, and when I'm not doing these things, I am enjoying all that Kelowna has to offer like skiing, hiking, biking and paddling.

Credentials:
Professional Cooking Program, SAIT
Red Seal Certificate, Alberta Apprenticeship and Industry Training
Natural Nutrition Program, Canadian School of Natural Nutrition

I have been working in the hospitality industry for 27 years, having graduated from Vancouver Community College in 2001. I started my apprenticeship in Vitre, France in the Brittany Region then continued it in Vancouver, B.C., at the Westin Bayshore hotel. I have competed in many competitions winning multiple awards including the Grand Gold Award at the Salon du Chocolat in 2005. I then moved on to work at Chocolate Arts to learn more about chocolate. Returning back to France, I attended a short Pastry Class at the Paul Bocuse Institut in Lyon. I moved to the ÐÇ¿Õ´«Ã½ in 2007. Having worked for some of the best restaurants and hotels in the valley, I became the Pastry Arts instructor at ÐÇ¿Õ´«Ã½ in 2014. In 2016, I developed an exclusive chocolate line for ÐÇ¿Õ´«Ã½ at the Cacao Barry, Or Noir Lab in Meulan, France, becoming the third learning institution in the world, the first in North America to have their own exclusive chocolate line.

Credentials:
Red Seal Certified, Culinary Arts Program at Vancouver Community College

I have been with ÐÇ¿Õ´«Ã½ for 11 years.  My culinary education and work experience spans over 34 years and includes a Diploma in Hospitality Management from Heidelberg Hospitality Management College in Germany, 10 years as Executive Chef at Manteo Resort in Kelowna, Executive Chef with Hy’s Canada at Bigwoods Restaurant and Bar in Whistler, Sous Chef at the Fish House in Stanley Park and working with Hilton International at the Park Hilton Hotel in Munich, Germany. My professional highlights include being an active member of the ÐÇ¿Õ´«Ã½ Chefs Association, serving two terms as vice president, two terms as treasurer, and being voted Chef of the Year twice by the ÐÇ¿Õ´«Ã½ Chefs Association members in 2008 and 2005, acting as Head Assessor for the trade of cook in Canada federal project, and membership of the Chaine des Rottiseurs ÐÇ¿Õ´«Ã½ from 2003 – 2012. I consider food one of life’s greatest joys. My focus when teaching students is to teach them the best up-to-date skills and methods possible, so they will be successful in the industry after graduating from ÐÇ¿Õ´«Ã½.

Credentials:
Red Seal Cook Certification, ITAC Vancouver
Hospitality Business Management Diploma, Hotelfachschule Heidelberg, Germany
German Red Seal Cook Certification, Hospitality School Bad Ueberkingen, Germany
Provincial Instructor Diploma, Vancouver Community College