Jeff is a Canadian chef who has developed his talents at a number of the world’s top restaurants; including The Fat Duck, Lumiere, Araxi, AGO and Chez Panisse.  He is a graduate of UWO, the Stratford Chefs School and is a Canadian Slow Food pioneer. He is currently the Executive Chef at the  Ancaster Old Mill & Spencer’s at the Waterfront in Ontario.
What’s your weakness? Dessert or mains?
Ice Cream is my weakness…vanilla with caramel sauce
Who or what got you interested in food?
My father cooked at home, so I started cooking
What …

Dawn Thomas is the co-founder of Rouxbe. Rouxbe is the web’s first-ever Online Video Cooking School complete with practice video recipes, cooking exercises, culinary quizzes, progress reporting and personal chef support. We teach home cooks in over 180 countries how to become better cooks. Dawn leads the production team and is also the narrative voice that brings Rouxbe’s videos to life.
What’s your weakness? Dessert or mains?
I would have to say mains. I actually look forward to winter as I love things like braised meats and hearty stews. I also love …

Dana McCauley is a food trend expert who uses her insights to write cookbooks, magazine articles and recipes for food companies. She is the former food editor for Homemaker’s Magazine, Gardening Life and Style at Home. She blogs daily at homemakers.com.
What’s your weakness? Dessert or mains?
How tragic is it that I must admit that my weakness is, in fact, weakness. I love desserts but I also love savouries. I find I get in a groove and can’t move on until I’ve had my fill of banana bread, curried lentils or …

Judith Lane is a Vancouver-based wine, food, and travel writer who contributes regularly to the Georgia Straight, Taste, BC Restaurant News, Flavours, Vines, and gremolata.com who will go almost anywhere for a good story and a glass of wine. She’s also an in-demand judge for wine, food, and cocktail competitions, including the several at the annual Vancouver Playhouse International Wine Festival.
What’s your weakness? Dessert or mains?
Mains. Anything savoury. Right now spatchcocked lemon chicken is a favourite as is mérquen rubbed grilled chicken.
Who or what got you interested in food?
An aunt …

Stefan Zauner started his culinary journey by attending the Schloss Hofen Culinary Arts School in Lochau, Austria. Upon graduation he began his career working in world-class facilities in Austria, Switzerland, and Bermuda.
In 1989, after moving to Canada, Stefan began working at the award winning Post Hotel Relais & Chateaux in Lake Louise, Alberta.
The majority of the past decade Stefan has been working in Toronto’s finest hotels including the Sutton Place Hotel, The Westin Harbour Castle Hotel and Conference Center and The Delta Chelsea Hotel.
In the spring of 2006, Stefan moved …

Jennifer Cockrall-King splits her time between Edmonton, Alberta, and Naramata, BC in the Okanagan where she eats, drinks, writes and teaches food writing courses. Her articles have appeared in Canadian Geographic, Maclean’s, the National Post, Chicago Sun-Times, Slow Canada, Homemaker’s and on CBC Radio among others. She posts them on-line at her website, when she manages to find a few spare moments. She is also the co-founder and the co-publisher of The Edible Prairie Journal, a print publication which began in 2004 and now continues on-line at www.edibleprairie.ca.
What’s your weakness? …

Rose Murray, an internationally published food writer, cookbook author, broadcaster and teacher. For more than three decades, she has appeared widely in magazines and newspapers such as Canadian Living and The Globe & Mail.
Rose lives in Cambridge, Ontario and is resident cook on Kitchener CTV’s Noon News. Author of ten cookbooks, her most recent is A Taste of Canada: A Culinary Journey.
What’s your weakness? Dessert or mains?
Mains.
Who or what got you interested in food?
I guess the first person was my mother on the farm, then Monda Rosenberg got …

Barbara Barnes is a freelance home economist living in Edmonton, AB. and sailing out of Sidney BC. She is the former manager of the ATCO Blue Flame Kitchen, the last gas utility home service department in North America, and has written over 20 cookbooks under their banner. She has just completed her last two cookbooks for the “Kitchen”. She continues to write columns for the Calgary Herald and is featured in bi-monthly food segments on the CTV Edmonton Noon news. She is a frequent contributor to the galley column in …

Karl Wells is a food writer and restaurant reviewer with The Telegram in St. John’s Newfoundland. He has hosted and produced many television food segments for CBC in the past two decades and currently hosts the popular Rogers TV programme, One Chef One Critic, seen throughout his home province. In addition to judging many culinary competitions, such as the upcoming Gold Medal Plates in St. John’s, Karl has served for many years as enRoute Magazine’s Best New Restaurants’ Newfoundland panelist.
What’s your weakness? Dessert or mains?
Mains. I love high flavoured braised …

A card-carrying carnivore and voracious vegetable lover, Heather Travis left life in the city for life in the country and now boasts an extensive rubber boot collection. Travis is the Public Relations Manager for the Beef Information Centre.
What’s your weakness? Dessert or mains?
Mains for sure, although I am sucker for apple pie – which in our house is classified as a breakfast main.
Who or what got you interested in food?
Both of my grandmothers – Polish on one side, Irish on the other – hence my extreme love of potatoes, they’re …