About the Author
Karen Barnaby has been a culinary leader for over 20 years. As Executive Chef at Vancouver's internationally renowned Fish House in Stanley Park, she emphasizes seasonal, organic ingredients and uncomplicated techniques. Her cookbooks Pacific Passions, Screamingly Good Food, and The Girls Who Dish series that she co-wrote and edited showcase her playful, innovative approach to food.
Margaret Chisholm grew up on Montréal. As Executive Chef at Culinary Capers Catering, Margaret is well experienced as a full-service caterer, whether it is for an intimate picnic for two or a dinner for thousands.
Deb Connors grew up in Grand Falls, Newfoundland. At the age of nineteen she moved to Comox Valley on Vancouver Island and ever since was determined to cook like a pro. Moving to Vancouver in 1985, she found herself persuaded by Andrew Howarth to work as a sous-chef at the Salmon House on the Hill, then as head chef at Horizons restaurant. Determination and tenacity are what characterize her kitchen philosophy: "Give people what they want, but do it your own way."
Mary Mackay was the Head Baker at Terra Breads when after 6 years, became the partner and teacher of the bakery. After graduating in 1987 from the Dubrulle Culinary School, she was fortunate to meet and work with numerous talented people in the food industry who inspired, trained, and cultivated her sense of the importance of food. She was recognized by the Dubrulle Culinary School in 1993 with an Award of Excellence.
Glenys Morgan launched her first cooking school at the Culinary Arts Shop in Calgary in 1980. Le Cordon Bleu training had armed her with classic techniques. Her inspiration came from time spent in the kitchen with internationally renowned chefs and authors. After working with Jacques Pépin and one of the most gifted teachers of all, Julia Child, teaching became a passion. Since then, Glenys has opened her own stores and school, worked as a consultant to specialty food shops, cookware retailers and restaurants. Today, Glenys inspires budding new cooks at the Dubrulle Culinary School. In 1997, she was inducted into Les Dames D'Escoffier.
