Evelyn works as a Home Economics teacher at West Vancouver Secondary School and aims to teach kids about the full spectrum of food – from how and where food is grown, to the nutritional value of foods, to meal planning and preparation. Evelyn’s own education saw her complete a Bachelor of Arts degree at the University of British Columbia, followed by a degree in Education. With her scholarship from Les Dames D’Escoffier, Evelyn looks forward to attending a week-long culinary bootcamp at the Culinary Institute of America. She will learn and practice a range of new culinary skills and techniques, and also have the opportunity to observe a seasoned instructor conduct demonstrations for beginner students. Evelyn is excited about applying what she learns to her own classroom.
Growing up on a farm in the Okanagan Valley, Evelynn has always understood the relationship of farm to plate. As a toddler helping her dad around the farm feeding the animals and working side by side with her mother preparing the meals, she had an early relationship to her food and developed a love for farm fresh ingredients. Evelynn has developed her love of farm and food into an exciting culinary career. She was also a recipient of a 2011 Les Dames d’Escoffier Scholarship, which she used to complete her WSET Intermediate Wine Certification while working as Sous Chef in the kitchen with Chef Rod Butters at RauDZ Regional Table. She will use her current scholarship to continue her wine studies and get her advanced level WSET.
Following her passion for baking and pastry, Kristine moved across the country to the west coast. After graduating with honors from the Art Institute of Vancouver and finishing her internship at Jean George’s Market at the Shangri-La Vancouver, she knew she was on the right path. Right out of school, Kristine joined Bocuse d’Or chef David Wong’s pre-opening team at the Fairmont Pacific Rim, helping write menus, test recipes and readying to open a brand new hotel just in time for the 2010 winter Olympics. There, she apprenticed under Chef Arthur Chen, running the bread and baking program and helping build chocolate show pieces and sugar work. In October, Kristine joined Hawksworth Restaurant and Bel Cafe, where she is focusing on plated desserts and macaroon production. In her spare time Kristine has been training for the BMO half marathon where she and her Hawksworth team are running for the Greater Vancouver Food Bank and she is also working on her WSET 2 wine sommelier. Kristine’s passions are bread and chocolate and she hopes to be inspired by Italian Master Pastry Chef Leonardo Di Carlo when she uses her scholarship to attend his professional course at the French Pastry School in Chicago this summer
Lesley completed her Professional Cooks Training at Camosun College in Victoria. During that time, she did her work-experience at Dunsmuir Lodge, and worked weekends at Sooke Harbour House. After moving to Vancouver in the spring of ’88 she worked in Fine Dining, Hotel and Catering. In 2006 Lesley moved back to Vancouver Island, choosing the Comox Valley for both its recreational opportunities and its up and coming Culinary Tourism. She has been working part-time at the Kingfisher Resort & Spa for the last 5 years. In her so called spare time she is; President of the CCFCC-North Vancouver Island Chefs Association, Sessional Culinary Arts Instructor at North Island College, volunteers with Growing Chefs, Culinary Tourism Guide, Culinary Arts Representative at College/High School Orientation, Volunteer at local dinner-style Cooking Classes, Judge for Skills Canada Competitions (Baking & Cooking) (Regional & Provincial), Judge at the Junior Hots in Vancouver, Judge for CCFCC Chef of the Year (Junior & Federation), Student of VCC-Provincial Instructors Diploma Program. Somewhere in there she still finds time to travel experiencing other cultures firsthand with her next adventure being South Korea.
Stephanie was born and raised in Vancouver and has always had a love for food. It wasn’t until she went away to Quebec for University that the love of food turned to passion as she began to not only cook for herself but for others. After graduating with her Honours in Sociology she took a year to live and work abroad. While away Stephanie began working for a catering company and had never felt so at home in a work place. After Stephanie’s working visa expired, backpacking through Asia was soon to follow. While travelling she had her taste buds captivated by new and exciting flavours. Upon returning home to Vancouver it was a natural progression to enter into the Culinary Arts. Stephanie is ecstatic to begin her journey within the food industry and to soak up as much as possible while attending The Northwest Culinary Academy of Vancouver.
Growing up with both parents involved in the culinary and hospitality industries gave Tayler an insider’s view of the industry from an early age. Tayler has a long history working in front of house roles, including her present position as a server at Vij’s. She has also been avidly pursuing her passion for wine: she has completed WSET Levels 2 and 3 with distinction and is working on Level 4, and she has also successfully completed the French Wine Scholar Program at the Art Institute of Vancouver. She will use the Les Dames Scholarship to enroll in the ISG Diploma from the International Sommelier Guild/Vancouver Community College.
Joanne is a freelance writer focusing on food, wine, spirits, and travel. She currently contributes to Wine Access, the Vancouver Sun, Western Living, and the Tourism BC site HelloBC.com. he has also published a culinary travel book. While she has considerable insight into wine and spirits, the Les Dames Scholarship will help her reach her goal of expanding and formalizing her knowledge by taking the WSET Intermediate course at the Pacific Institute of Culinary Arts.