Meet the Talent Meet Chef Cat McInroy - Owner Like most passionate chefs, my love for food began at home with my Mom; watching her experienced hands turn flour and water into light, airy, baked goods. Pure magic, or so I thought back then. Actually, I still do! I was born and raised in Whitehorse to parents of eastern European immigrants and knew from an early age that most milestones in life are celebrated with food and drink. Lots and lots of food! Days of preparation before a family gathering were common place in my house and still are with my own kids and husband. Food is the common element that binds all of us together on this earth, no matter where we come from. We all have “food memories” that come rushing back as soon as the smell or the food touches our senses. One taste and you're transported to a time and place that can be some of the most dearest to our hearts. My mom is gone now; but her words, written in the margins of all her cookbooks I inherited, still inspire me to be the best chef I possibly can. Meet Chef Cat - Owner Like most passionate chefs, my love for food began at home with my Mom; watching her experienced hands turn flour and water into light, airy, baked goods. Pure magic, or so I thought back then. Actually, I still do! I was born and raised in Whitehorse to parents of eastern European immigrants and knew from an early age that most milestones in life are celebrated with food and drink. Lots and lots of food! Days of preparation before a family gathering were common place in my house and still are with my own kids and husband. Food is the common element that binds all of us together on this earth, no matter where we come from. We all have “food memories” that come rushing back as soon as the smell or the food touches our senses. One taste and you're transported to a time and place that can be some of the most dearest to our hearts. My mom is gone now; but her words, written in the margins of all her cookbooks I inherited, still inspire me to be the best chef I possibly can. Over the past 30 years I have worked for many private chefs in Whitehorse and helped formulate the Air North flight kitchen in it’s earliest days. I’ve catered friend’s weddings and special events, cooked for celebrities and delegates like Prime Minister Harper and Jack Layton. I’ve made specialty cakes and desserts for friends and family and through all those experiences I figured out what I want, and don’t want, to do regarding my culinary career. I worked as a first responder with the RCMP until 2014, when I retired and pursued my culinary dreams by creating the first of it’s kind cooking school in Whitehorse; a culinary centre where home cooks can learn about and experience food in a new way. Through distance delivery I graduated with Honours in Cooking and Catering, 2006 (Le Cordon Bleu) and in 2014 went back and forth to Calgary for two years where I also graduated Honours in Baking & Pastry Arts, 2016 from SAIT. I’ve been working as the Pastry Chef at The Claim Café & Food Co. for the past two years and now feel ready to take on the challenge of running my own food business. I am a member of the Bread Baker’s Guild of America, Canadian Baking Association, International Association of Culinary Professionals and Women and Chef Restaurateurs. In 2014 I competed for a spot on MasterChef Canada and as luck would have it, I wasn’t chosen to appear on television which gave me the opportunity to go on to Pastry school right away and I never looked back. I’m always taking online courses and cooking classes every where I go in the world. In 2017, I attended The Wellbeck Artisan Food School in England, and in 2015 I took a laminated pastry course with Tracey Muzzollini (she's a bit of a rock star in the pastry world). I want to meet all the chefs, foodies and home cooks out there who know they have something to offer the culinary scene in Whitehorse but might not know how they can carve their place in this industry. This is part of the reason I created Well Bread Culinary Centre. We are busy testing recipes and making class materials for our upcoming opening. We will have classes for: pasta, cheese, breads, pastries, ethnic foods, smoking and curing meats and sausage, wine and local brew pairings, chef table experiences and much, much more! I’ve been out on our Bobcat excavator preparing the yard for our gardens, planning a greenhouse for fruit trees (yes, fruit trees in Whitehorse!!) and ordering all the kitchen supplies we’ll need to teach every cooking/baking/mixology class we can think of! I can’t wait to meet you all in our fabulous new facility at 6209 6th Avenue, downtown Whitehorse, Yukon. Read more Meet Chef Chris Irving Born and raised in Whitehorse, Yukon, Chris Irving got his first culinary introduction at Relais & Chateaux property, The Wickaninnish Inn. After 3 years in Tofino, Chris moved to Vancouver to pursue an education of Advanced Culinary and Pastry at Dubrulle International Culinary Arts, all while working full time at coveted West Restaurant.Chris has opened restaurants and worked in top kitchens all around the world, most notably Bangkok, Sydney, Hong Kong, Mexico City and New York. He is most well known for the design, construction and opening of Vancouver’s award winning Pourhouse as Executive Chef Patron. Chris then spent a total of 5 years in London as Group Executive Senior Sous Chef under Gordon Ramsay, where he was involved in filming of live television alongside the celebrity chef. During his time with the group, he had the distinguished opportunity to cook for Her Majesty the Queen, and was private chef to The Beckham family in their London, Los Angeles and country estates.The Marine Conservation Society of Australia honoured Chris with an Ambassadorship for his work in marine conservation and devotion to sustainability. The Society brought him to New York in 2017 to cook at the coveted James Beard house to represent Oceanwise; a Vancouver Aquarium conservation program created to educate and empower consumers about the issues surrounding sustainable seafood. Chris' love of travel, and pursuing his passions of marine conservation, allowed him to spent the past summer filming and collecting scientific research data on the migratory patterns of bill fish in Florida and Bahamas. Chris is a certified WSET (Wine & Spirits Education Trust) Sommelier, and currently maintains the role of trusted chef consultant to the Spanish Royal Family. Chris has be written about in international publications such as NY Times, The Wall Street Journal, Koncierge and has been featured in Vogue 3 times, including a published personal recipe.Chris returned to his home town of Whitehorse in the late summer of ‘18, to participate in the Yukon Culinary Festival, and made the easy decision to remain in the North for the winter. He is currently working actively with the Tourism Industry Association of the Yukon, imparting his international expertise as the face and future of culinary tourism in the Yukon. Chris has come full circle, returning home with big entrepreneurial aspiration, and wants to pursue his life long dream of building and creating an internationally acclaimed gem on the lands where he was born and raised. 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 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 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. 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!