Coming from a mixed ethnic background I was introduced to a variety of foods early on in life. I use to disgust my friends eating sour plums, black eggs, and on no, wild geese and pintails. As an adult I have continued to love exploring new tastes, as well as keeping our family traditions alive.

Chef Jen, a passionate versatile cook, has been in every aspect of the Hospitality business for many years. Honing her cooking skills throughout her travels across North America, she is an Honours Graduate of George Brown's Culinary Management from the prestigious George Brown Chef's School of Toronto (alumni Lynn Crawford and Jamie Kennedy) and an Honours Graduate of George Brown's Food and Nutrition Management allowing her to specialize in the nutritional needs of seniors and those with specific health issues such as diabetes, heart disease, gastrointestinal issues, chrone's disease and celiac disease to name a few.

She is a member of CSNM and OSNM. She holds her Advanced Food Handling Certificate. She was a finalist in the Nestle Risotto Challenge, Awarded The Top 10 Star Performer from the Muskoka G8, and recently consulted on Mairlyn Smith's new cookbook Healthy Starts Here!

Chef Jen focuses on high nutrition, Canada's Food Guide, and the Mediterranean diet with a Canadian flare. She believes in fresh ingredients and supporting local farmers. Taking your unique dietary requirements into consideration Chef Jen offers you authentic healthy eating without sacrificing quality or flavour!

www.jenthechef.com

I love traveling and explore different cultures through food. After teaching for many years, I've taken up food studies and I'm really interested in food and literature, food and culture, and food and policy issues. But I still love indulging in all things chocolate, meeting interesting cooking teachers around the world, and learning more and more about Italian cuisine.

Cooking is a pleasure that you share with the ones you love, in every recipe you add a little bit of your personality, a little bit of yourself.

I am not a pro, but when cooking I enter into another world, like the little Remy of Ratatouile I concentrate in flavours, measurements, colours and then comes the artistic work of arranging the food on the plates and choosing the right tablecloth and flowers.

I enjoy sharing recipes with you!