Meet the Talent Meet Chef Cat McInroy - Owner Chef Catherine (Cat) McInroy was born and raised in Whitehorse, Yukon to generational immigrant parents from Eastern Europe. Her earliest food memories are with her mother in the family kitchen making bread, pasta, cutting up wild meat and making sausage. Youngest of 7 children, she and her siblings grew up camping and fishing with their parents and farming and hunting on her Dad's trap line in the Ibex Valley. Cat started her cooking career while working full-time shift work as a first responder in the RCMP. On her days-off, she gained experience with many local chefs, catered her own and friend's weddings and helped formulate the Air North flight kitchen in it’s earliest days. Cat has had the privilege of cooking for delegates and celebrities that come through the Yukon. In 2005, Cat completed a distance delivery course with Highest Honours in Cooking and Catering, (Le Cordon Bleu) and in 2016 graduated Highest Honours in Baking & Pastry Arts, from SAIT in Calgary, Alberta. In 2017, she attended The Welbeck Artisan Food School in England. Chef Cat is one in a very small handful of female Canadian chef's who hold a Red Seal in both Cooking and Baking. In less than a year, Cat took her idea for a food adventure and turned it into a thriving business with waitlists for her classes. Well Bread Culinary Centre is the only privately owned culinary education centre in all of northern Canada. Cat invites guest Chefs and talented home cooks of every culture to join her in the Well Bread kitchen. Together they build kitchen confidence in the young and old. Chef Cat is dedicated to preserving heritage cooking techniques in the modern kitchen. Cat is a member of the Bread Baker’s Guild of America, Canadian Baking Association, International Association of Culinary Professionals and Women and Chef Restaurateurs. Chef Cat is a member of the panel of culinary experts that choose Air Canada enRoute's best new Canadian restaurants and rising chefs. You can often hear her on CBC radio sharing culinary advice or demonstration cooking at the local farmers market using locally produced foods. Join Chef Cat and the many other culinary experts she collaborates with at Well Bread. There is a class for everyone here; young and old, professional and beginner home cooks alike. Meet Jennifer "Free Pour Jenny" - Mixologist Jennifer Tyldesley grew up in North Vancouver. At 17, she earned her private pilot’s license as an air cadet. Jennifer joined the Royal Canadian Air Force in 1991, attending Royal Roads Military College in Victoria. After obtaining her degree in 1995, and completing her pilot training in 1997, Jennifer was posted to 442 Search & Rescue Squadron in Comox, BC. She spent 6 years there, participating in many searches over land and sea, and becoming an air show pilot. She retired from the air force in 2003 and spent several years overseas, working in Bosnia-Herzegovina with her husband, Jeff. After moving to Whitehorse in 2006, Jennifer worked at Air North as a safety officer and as a pilot on the both the Hawker-Siddeley 748 and the Boeing 737.Jennifer retired from flying in 2015 and launched Free Pour Jenny’s in 2016, making handcrafted cocktail bitters that showcase the unique ingredients found in the boreal forest. Free Pour Jenny’s bitters are sold in various retail outlets in the Yukon, BC, Alberta, and in her online shop. Jennifer is the author, with Boreal Gourmet Michele Genest, of both Cold Spell, Cocktails and Savouries for a Northern Winter (Borealchemy Press, 2017) and Add Light and Stir, Cocktails and Savouries for a Northern Summer (Borealchemy Press, 2018). Jennifer enjoys a good cocktail and prefers a refreshing gin. I appreciate your business and look forward to seeing you in the Well Bread kitchen. My facility is located at the very end of 6th Avenue, 1/2 a block north of the intersection of Ogilvie and 6th and to the right of Whitehorse Beverages (big red building). The front entrance has a large Well Bread sign on the fence. The centre has silver metal siding with wood trim and is attached to a large warehouse. Please notify me of ANY FOOD ALLERGIES ahead of time so we can adjust the course/ingredients to suit your needs. We use nuts, dairy, wheat, eggs, seafood, soy products and other potential food allergens in the facility. If you have anaphylactic allergies to food products please notify us before your class and bring your own EPI pen with you as a precaution. We do take reasonable steps to avoid cross contamination in our facility; however, we cannot guarantee trace amounts of these products do not remain on common surfaces. We include alcoholic ingredients in some of our dishes. If you prefer to not consume alcohol in prepared foods please let us know and we make accommodations for you. Mixology classes focus on mixing alcoholic beverages and some drinks are not able to be modified to non-alcoholic. Refund Policy:100% refund if canceled 7 or more days before class date. 50% refund if canceled 3 - 6 days before class date. No refund is given if you fail to show up for the class or have to cancel within 3 days of the class date. However, if you know you can't make it, you are welcome to send someone else in your place (provided the alternate person is 19 years of age or older in instances like a Mixology or Wine Pairing class). Any questions please contact me directly at: Catherine (Cat) McInroyOwner, Director, Head Chef(867)633-2665email: email@example.com Thank you for your booking and see you at Well Bread! Meet Amy Lank, Dietitian Amy is a Registered Dietitian living and working in Whitehorse. She is a founding member of the Yukon Dietitian Alliance and works for Health and Social Services (Continuing Care).Amy was born in Kimberley, BC, but grew up in Sundre and Ponoka, Alberta. She completed her Bachelor of Science in Human Nutrition and Dietetic Internship through St. Francis Xavier University in Antigonish, NS. Amy met her fiancé at school and followed him to his hometown, Whitehorse; where she, like so many others, fell in love with the city. Amy enjoys hiking, camping, canoeing, and trying new outdoor adventures with her 1-year-old pup, Lily.Amy has always loved food. Her fondest childhood memories are of her Grandma’s homemade perogies, dill pickles, and salsa, and her Dad’s smoked moose jerky. Amy was always the one asking for snacks 5 minutes into a road trip or 5 minutes after dinner. She loved food and was apparently hungry ALL the time. If you didn’t find Amy in the kitchen, you would find her on the ball diamond. Amy played competitive sports, namely fastpitch, all throughout high school and university. She also played basketball, volleyball, badminton, and track and field. Amy is now busy training for her second Yukon River Quest! Understanding the effect of nutrition on sport performance, is what first triggered Amy to pursue a degree in nutrition.Amy loves sharing her knowledge of nutrition with others. She is excited to work with and learn from the talented students and chefs at Well Bread Culinary Centre. Meet Chef Claude Dupuy Born and raised in France, I developed a true passion for good food with my grandmother. She was constantly cooking or baking and I was always there to see how she was doing it. I fell in love with the different smells and flavours that she was bringing to the table. I was hooked and I knew at that moment that I will one day become a Chef.I graduated with my Professional Chef Diploma in 1997 and took the opportunity to travel the world doing what I like the most, COOKING. Over the years, I have lived and worked in several cities in Europe. Therefore, I learned different recipes and developed diverse skill sets and techniques. This is how I discovered my love for Mediterranean food. My cooking specialties are French, Italian, Greek and Spanish food. Like most Chefs I also have a sweet tooth, and I really enjoy baking. From fine pastry and viennoiserie to larger cakes, I can always find something that you will love. So let’s have some fun together while I show you some cool techniques and fun recipes to learn how to eat healthier. Meet Chef Cecile Legare Chef Cécile is a French trained chef. She came from France to Whitehorse 8 years ago. Her food memories start a long time ago: the soups made with the vegetables from the garden, the fresh eggs, the eels at her grandparents’ house, the Ceylon tea and fruits cake at her grandma’s, the duck confit from her parent’s friends... When she was 10, she attempted her first croquembouche and discovered that you can spend 4 hours to make a cake and it will be eaten in less than 5 minutes: that was her first approach of the professional cooking world!After 10 years of teaching she took the plunge, attended a Culinary Arts School and passed her Chef diploma. She learned from her main teacher the pillars of French classical cuisine… and some tips on how to hire a cook: “A good cook knows how to make rice pilaf, omelette and wears clean shoes!” The year after, she was hired in one of the best Loire Valley fine dining restaurant owned by Chef F. Jénot, formerly sous-chef in world-class restaurants (the Hôtel du Palais in Biarritz, the Ritz in Paris…). And because the training and learning never stop when you are a cook, she multiplied the cooking experiences: she catered a lot of musical events she was organizing with a group of girl friends and fed many French and American singers and rock bands. In 2011 she was flown to Québec to cook a French lunch for 100 VIPs at the F.M.E. music festival. Being a camp cook in remote areas and cooking French classical recipes is a big memory too!Her motto could be: “Product, Technics, Seasoning”, in any cooking situation.She’s very happy to share her knowledge and experience with the students of the Well Bread Culinary Centre. Meet Chef Amelia Slobogean Amelia Rose Slobogean was born into a food loving Ukrainian family in Vancouver, and knew at a young age that she wanted to be a chef. As a young girl, she would stay up late at night scouring her mother’s Bon Appetit magazine collection. Amelia relished in preparing very elaborate desserts for family events. As a teen, she would cook extravagant meals for her friends as their Christmas gift every year. At age 15, Amelia had her first restaurant job and directly after high school attended Dubrulle French Culinary School in Vancouver. Chef Amelia went on to work in several high end restaurants in Vancouver and in 1994 landed a pastry cook position at the Oak Bay Marina in Victoria. She was soon promoted to Assistant Pastry Chef, overseeing the pastry department of this highly revered 250 seat restaurant.A born world traveler, Chef Amelia globe trotted many times in her twenties and thirties. In her travels, she rekindled her love for the violin which she had studied seriously as a child, but set aside as a young teen to pursue her culinary aspirations. Having re-immersed herself in the world of music, she switched her focus from working in fine dining establishments to taking jobs which would support her music career. In turn, she worked many years flipping eggs in diners, line cooking in restaurants, and working as a camp cook. All the while, her French training and early fine dining kitchen experience prevailed.At 35, Chef Amelia ventured into a remote fishing lodge in the Chilcotin as she needed to see for herself if having her own restaurant was still a dream she needed to pursue; but, after two summers of 15 hour days, and no time for music, the violin serenaded Amelia out of the kitchen.Chef Amelia is currently very busy as a Mom to her young son, Reuben. She teaches fiddle/violin to private students of all ages, as well as travels often to several Yukon communities to share her love of music. She is always cooking or baking something at home for her family and strongly believes that good food is imperative for health and happiness. This, combined with music, is truly a dream come true for her. Chef Amelia has recently delved back into professional cooking with recent appointments at The Chocolate Claim, private catering and on-call work.Chef Amelia is very happy to have the opportunity to share her passion for cooking and baking with the students at Well Bread.