Amy Proulx, Science & Technology Editor
With a PhD in Nutrition Sciences, Cellular & Molecular Biology, Amy Proulx is here to explain the science behind the foods we eat. The newly appointed Chair of Cuisine Canada, she’s our own Alton Brown, only with more hair and no over-sized props.
Fiona Luca, Chair of the Canadian Culinary Book Awards
Fiona Lucas is a food historian by inclination and training. Co-founder of Culinary Historians of Ontario, she is currently the Chair of the Canadian Culinary Book Awards.
Karen Baxter, Program Manager
With an MBA in Hospitality and Tourism Management, Karen Baxter brings us her expertise in event management, public relations and culture. Karen is the driving force behind the Cuisine Canada Cooking Stage and many of our fundraising drives.
Charmian Christie, Editor-in-Chief
With an MA in Journalism from Australia’s University of Wollongong and an extensive writing portfolio, Charmian Christie loves words as much as food. She coordinates the content and has run the Canadian Culinary Book Awards media tour for the past two years.
