Scholarship Recipients 2014

Scholarship Recipients 2014 2017-04-15T19:24:47-07:00

Jessamyn Box

WSET LEVEL 4, DIPLOMA, A.I.

Jessamyn Box was born and raised in Alberta. After completing her WSET Level III Advanced Certificate seven years ago, she moved to the Okanagan to run the wine program at Spirit Ridge Resort. There, her love of wine and the industry solidified. After taking the last few years off to run after two small children, Jessamyn is extremely excited to be continuing on the WSET path while working at a restaurant in Burnaby…you might have heard about it…the Pear Tree. She has enrolled in the Wine and Spirit Education Trust Level 4 Diploma program at the Art Institute of Vancouver.Read More

Jessamyn Box was born and raised in Alberta. After completing her WSET Level III Advanced Certificate seven years ago, she moved to the Okanagan to run the wine program at Spirit Ridge Resort. There, her love of wine and the industry solidified. After taking the last few years off to run after two small children, Jessamyn is extremely excited to be continuing on the WSET path while working at a restaurant in Burnaby…you might have heard about it…the Pear Tree. She has enrolled in the Wine and Spirit Education Trust Level 4 Diploma program at the Art Institute of Vancouver.

Nancy Brown

Master of Educational Technology & Learning Design, at SFU

Nancy is a Baking and Pastry Instructor at Vancouver Community College and is working on her thesis to complete an MA in Educational Technology and Learning Design at Simon Fraser University. For the past few months at VCC she has been part of a team working on an exciting curriculum development project, that embeds the teaching of Workplace Essential Skills into the baking and pastry curriculum. The aim of this project is to better prepare bakers and pastry chefs for success in the workplace, specifically relating to their competency in math, reading, and interpersonal skills required on the job. Nancy’s Master’s thesis will focus on the process her team developed during this project in the hopes it can help other faculties in other post-secondary institutions prepare their graduates for their future careers.Read More

Nancy is a Baking and Pastry Instructor at Vancouver Community College and is working on her thesis to complete an MA in Educational Technology and Learning Design at Simon Fraser University. For the past few months at VCC she has been part of a team working on an exciting curriculum development project, that embeds the teaching of Workplace Essential Skills into the baking and pastry curriculum. The aim of this project is to better prepare bakers and pastry chefs for success in the workplace, specifically relating to their competency in math, reading, and interpersonal skills required on the job. Nancy’s Master’s thesis will focus on the process her team developed during this project in the hopes it can help other faculties in other post-secondary institutions prepare their graduates for their future careers.

Catherine Coulombe

WSET LEVEL 2, at Wine Plus, in Kelowna

Catherine, the oldest of two girls, was born in Montreal where their parents met and lived. In Montreal, Catherine worked in the kitchens of Google with a professional chef, planning daily menus as well as organizing special events.  Sometimes catering for up to 200 visitors beyond the two floors of regular employees.  When her parents closed the doors to their family business, they changed their lives completely and moved to the Okanagan. Catherine later moved too, to be closer to her family and to learn the family vineyard business. Catherine got a full time job soon after she moved to Oliver, working at Tinhorn Creek Winery. Catherine has continued to research the wines of the Okanagan and educate herself, as now Catherine and her family will start another, chapter of their lives as part owners of their family estate winery!…Read More

Catherine, the oldest of two girls, was born in Montreal where their parents met and lived. In Montreal, Catherine worked in the kitchens of Google with a professional chef, planning daily menus as well as organizing special events.  Sometimes catering for up to 200 visitors beyond the two floors of regular employees.  When her parents closed the doors to their family business, they changed their lives completely and moved to the Okanagan. Catherine later moved too, to be closer to her family and to learn the family vineyard business. Catherine got a full time job soon after she moved to Oliver, working at Tinhorn Creek Winery. Catherine has continued to research the wines of the Okanagan and educate herself, as now Catherine and her family will start another, chapter of their lives as part owners of their family estate winery! The winery and tasting room, vinPerdu Cellars are scheduled to open in the Spring of 2015.

Michelle da Silva

WSET LEVEL 2, at PICA

Michelle is a Vancouver-based writer with a passion for food and wine. In 2010, she began covering stories on food, beverages, restaurants, and issues important to B.C.’s hospitality industry at the Georgia Straight. Michellle also pens the Straight’s weekly cooking column, which highlights the diversity of Vancouver chefs and shares their recipes. Her interest in wine, spirits, and craft beer developed after visiting wineries, exploring distilleries, and attending tastings over the past few years. In 2013, Michelle decided to formalize her wine education by completing the WSET level 1 course.  Michelle looks forward to using her Les Dames d’Escoffier scholarship to learn more about grape varietals and food and wine pairings.Read More

Michelle is a Vancouver-based writer with a passion for food and wine. In 2010, she began covering stories on food, beverages, restaurants, and issues important to B.C.’s hospitality industry at the Georgia Straight. Michellle also pens the Straight’s weekly cooking column, which highlights the diversity of Vancouver chefs and shares their recipes. Her interest in wine, spirits, and craft beer developed after visiting wineries, exploring distilleries, and attending tastings over the past few years. In 2013, Michelle decided to formalize her wine education by completing the WSET level 1 course.  Michelle looks forward to using her Les Dames d’Escoffier scholarship to learn more about grape varietals and food and wine pairings.

Alysa Downs

QUEEN OF HEARTS, COUTURE CAKES courses, at Cake World, in Boston

Alysa is the pastry sous-chef at Culinary Capers Catering. Born and raised in Vancouver, Alysa studied psychology and English literature at McGill . A summer job at a bakery caused her to forego her plans of law school and instead she enrolled at PICA.  She received diplomas in both the culinary arts AND the baking and pastry arts programs – and was one of the TOP students in her class. In 2006 she was hired as a temporary pastry cook at Culinary Capers and was given the pastry sous-chef title within two years.  Alysa’s work has ranged from petite desserts, wedding cakes – to plated desserts for 700 people. She will be using her  scholarship to attend a cake decorating course in Boston, led by the Queen of Hearts from Britain, focusing on stained glass buttercream, palette knife painting and other buttercream applications.Read More

Alysa is the pastry sous-chef at Culinary Capers Catering. Born and raised in Vancouver, Alysa studied psychology and English literature at McGill . A summer job at a bakery caused her to forego her plans of law school and instead she enrolled at PICA.  She received diplomas in both the culinary arts AND the baking and pastry arts programs – and was one of the TOP students in her class. In 2006 she was hired as a temporary pastry cook at Culinary Capers and was given the pastry sous-chef title within two years.  Alysa’s work has ranged from petite desserts, wedding cakes – to plated desserts for 700 people. She will be using her  scholarship to attend a cake decorating course in Boston, led by the Queen of Hearts from Britain, focusing on stained glass buttercream, palette knife painting and other buttercream applications.

Katarina Edwards  

 WSET LEVEL 1, at Fine Vintage, in Kelowna

Katarina grew up on a family farm in Quesnel and later moved to Vanderhoof where her family raised pigs, cows, chickens, goats and rabbits. They grew as much food as possible to become self-sustainable. Knowing where food comes from and cooking with her mother at a young age is what sparked her interest in cooking.  She now works at RauDZ Regional Table in Kelowna, where she is proud to use fresh local ingredients everyday from the Okanagan to cook delicious food. Being exposed to the importance of wine and food pairing in the industry and the Okanagan is what makes her want to pursue further training and begin WSET courses.Read More

Katarina grew up on a family farm in Quesnel and later moved to Vanderhoof where her family raised pigs, cows, chickens, goats and rabbits. They grew as much food as possible to become self-sustainable. Knowing where food comes from and cooking with her mother at a young age is what sparked her interest in cooking.  She now works at RauDZ Regional Table in Kelowna, where she is proud to use fresh local ingredients everyday from the Okanagan to cook delicious food. Being exposed to the importance of wine and food pairing in the industry and the Okanagan is what makes her want to pursue further training and begin WSET courses.

Danielle Felix

WSET LEVEL 4, DIPLOMA, A.I.

Though Danielle Felix has worked in Vancouver’s restaurants and bars for over 20 years, she only recently discovered an academic passion for wine. Having completed her ISG diploma in 2012, she has now set her sights on attaining the WSET diploma. She is of Portuguese and Italian heritage and sights a genetic component when it comes to her love of wine. In her role as wine director at Via Tevere Pizzeria Napolitana, she is lucky to work with great Italian and BC wines every day. At home, she is the proud mother of two young boys and the owner of a fledgling port collection. Danielle will also be furthering her wine knowledge with the Level 4 Wine and Spirit Education Trust Diploma at the Art Institute.Read More

Though Danielle Felix has worked in Vancouver’s restaurants and bars for over 20 years, she only recently discovered an academic passion for wine. Having completed her ISG diploma in 2012, she has now set her sights on attaining the WSET diploma. She is of Portuguese and Italian heritage and sights a genetic component when it comes to her love of wine. In her role as wine director at Via Tevere Pizzeria Napolitana, she is lucky to work with great Italian and BC wines every day. At home, she is the proud mother of two young boys and the owner of a fledgling port collection. Danielle will also be furthering her wine knowledge with the Level 4 Wine and Spirit Education Trust Diploma at the Art Institute.

Olivia Halla        

WSET LEVEL 4, DIPLOMA, A.I.

Olivia Halla was born in the Okanagan and grew up on a vineyard. After completing a degree in Anthropology and Spanish, her interest in wine developed as she worked as a server for five years in Victoria. She went on to complete a Sommelier Diploma with the International Sommelier Guild and began travelling various wine regions in Europe and Australia. After working and apprenticing in fine dining in Whistler for two years, she plans to Study the Level 4 Wine and Spirit Education Trust Diploma at the Art Institute and one day study for a Master of Wine designation.  Read More

Olivia Halla was born in the Okanagan and grew up on a vineyard. After completing a degree in Anthropology and Spanish, her interest in wine developed as she worked as a server for five years in Victoria. She went on to complete a Sommelier Diploma with the International Sommelier Guild and began travelling various wine regions in Europe and Australia. After working and apprenticing in fine dining in Whistler for two years, she plans to Study the Level 4 Wine and Spirit Education Trust Diploma at the Art Institute and one day study for a Master of Wine designation.

 

Heather Mitchell

WSET LEVEL 4, DIPLOMA, A.I.

Heather Mitchell grew up in a home where wine was reserved for holidays and other special occasions, and where most dinners involved a can of Campbell’s Cream of Mushroom soup, so it might be surprising to learn that she found her path in some of the West Coast’s finest dining rooms. She is fascinated by the ways in which wine and food create synergy and the ways they bring people together to share life’s everyday and extraordinary events. She is currently the Cellar Master at Legacy Liquor Store and recently started a wine consulting company. She holds a Master of Arts in English from Simon Fraser University, an Advanced Certificate from the Wine and Spirit Education Trust, a Diploma from the International Sommelier Guild, recently completed the French Wine Scholar program, and will now pursue her Level 4 Wine and Spirit Education Trust Diploma with the Art Institute.Read More

Heather Mitchell grew up in a home where wine was reserved for holidays and other special occasions, and where most dinners involved a can of Campbell’s Cream of Mushroom soup, so it might be surprising to learn that she found her path in some of the West Coast’s finest dining rooms. She is fascinated by the ways in which wine and food create synergy and the ways they bring people together to share life’s everyday and extraordinary events. She is currently the Cellar Master at Legacy Liquor Store and recently started a wine consulting company. She holds a Master of Arts in English from Simon Fraser University, an Advanced Certificate from the Wine and Spirit Education Trust, a Diploma from the International Sommelier Guild, recently completed the French Wine Scholar program, and will now pursue her Level 4 Wine and Spirit Education Trust Diploma with the Art Institute.

Diane Pagbilao

CULINARY PROGRAM, PICA

Diane Pagbilao is 17 and is a senior at Burnaby South Secondary School. Her hobbies are cooking and baking and she also loves to sing and plays the ukulele. Diane came to Canada when she was 12 from the Philippines and has fond memories of her grandmother’s restaurant there. Helping her grandmother in the kitchen inspired her love of cooking and got Diane interested in baking as well. For as long as she can remember, the only thing she wanted to do with her life is to cook, bake, create, decorate, and feed people. Diane will be attending the Culinary Program at the Pacific Institute of Culinary Arts.Read More

Diane Pagbilao is 17 and is a senior at Burnaby South Secondary School. Her hobbies are cooking and baking and she also loves to sing and plays the ukulele. Diane came to Canada when she was 12 from the Philippines and has fond memories of her grandmother’s restaurant there. Helping her grandmother in the kitchen inspired her love of cooking and got Diane interested in baking as well. For as long as she can remember, the only thing she wanted to do with her life is to cook, bake, create, decorate, and feed people. Diane will be attending the Culinary Program at the Pacific Institute of Culinary Arts.

Ruth Sanborn

WSET LEVEL 4, DIPLOMA, A.I.

Ruth Sanborn is an aspiring winemaker and will be starting UC Davis’ Winemaker Certificate program this fall. She holds a B.Sc. in Horticulture from California State University in San Luis Obispo and made the jump to the wine industry with a move to Australia in 2010 where she worked as a Cellar Hand for a Boutique Winemaker. Since coming home to Vancouver, Ruth has worked at The Sutton Place Wine Merchant and is currently an Inside Sales Representative for Constellation Brands. Ruth will use her scholarship toward the Level 4 Wine and Spirit Education Trust Diploma at the Art Institute.Read More

Ruth Sanborn is an aspiring winemaker and will be starting UC Davis’ Winemaker Certificate program this fall. She holds a B.Sc. in Horticulture from California State University in San Luis Obispo and made the jump to the wine industry with a move to Australia in 2010 where she worked as a Cellar Hand for a Boutique Winemaker. Since coming home to Vancouver, Ruth has worked at The Sutton Place Wine Merchant and is currently an Inside Sales Representative for Constellation Brands. Ruth will use her scholarship toward the Level 4 Wine and Spirit Education Trust Diploma at the Art Institute.

Tina Tang  

WSET LEVEL 1, at Fine Vintage, in Kelowna

At just 19, Tina has already completed her professional cook levels 1 and 2 at North Island College in Courtenay as well as a Professional cook level 3 at the Okanagan College.  She only needs 700  more hours to be a certified red seal chef.  Tina moved to Kelowna to work with chef Willi Franz at Gray Monk estate winery’s Grapevine restaurant and will be returning this season to the restaurant as chef de partie.  She has hopes to study pastry arts and work abroad, but first will begin to study wine.  She hopes to one day be an inspiration to younger chefs just as her chefs have inspired her.Read More

At just 19, Tina has already completed her professional cook levels 1 and 2 at North Island College in Courtenay as well as a Professional cook level 3 at the Okanagan College.  She only needs 700  more hours to be a certified red seal chef.  Tina moved to Kelowna to work with chef Willi Franz at Gray Monk estate winery’s Grapevine restaurant and will be returning this season to the restaurant as chef de partie.  She has hopes to study pastry arts and work abroad, but first will begin to study wine.  She hopes to one day be an inspiration to younger chefs just as her chefs have inspired her.