| | 11:30pm - Jonathan Chovancek
Chef de Cuisine, Culinary Capers Catering
Jonathan's role at Culinary Capers includes creating, developing, and refining new and existing menu items with Executive Chef Margaret Chisholm. As a member of the Slow Food Movement, he is an advocate of sustainable agriculture, seeking out the best ingredients both locally and globally.
What he learned about food and cooking from his mother:
She had a huge garden so we could enjoy the sweet taste of peas fresh from the pod. Every day after school, I was welcomed home to the smells of baking bread or a mountain of cookies. It was amazing!
|
| | 12:30pm - Andrea Potter
Chef, Radha Yoga & Eatery
Wth a background in fine dining, Andrea uses local and organic ingredients to translate classical flavours into innovative vegan creations. Also a student of holistic nutrition, Andrea is passionate about food culture and the benefits of whole foods.
What she learned about food and cooking from her mother:
My mom taught me about cooking on a budget, using every part of the food in resourceful ways and most importantly, she taught me about cooking with love to nourish the family.
|
| | 2:30pm - Tee-jae Conwi
Executive Sous Chef, ZIN Restaurant & Lounge
Tee-Jae brings to Zin his passion for both Asian and Westcoast cuisine. After training under French chefs at the Pacific Institute of Culinary Arts, Tee-Jae spent seven years honing his skills at The Arbutus Club where he served as a Sous Chef in their fine dining restaurant. His curiosity with the culinary world has also taken him as far as kitchens in Taiwan and Chile. Like many chefs of his generation, Tee-Jae has taken an interest in cooking with organic, local and sustainable ingredients - both for the positive environmental impact, as well as his strong conviction that this is where food excels: fresh and natural.
|