Victoria Walsh's favourite place is the kitchen, where she creates,
discovers and experiments with all things food and drink. Whether
she's writing about great eats, inventing and testing new recipes,
or unwinding with a glass of wine and a piece of cheese, Victoria
gives her kitchen plenty of quality time-and her kitchen always
gives back! After Victoria received her certificate in chef
training from the acclaimed program at George Brown College, she
apprenticed as both a chef and pastry chef and honed her skills in
kitchens across Toronto. Victoria earned her chops as a writer and
recipe developer while working as associate food editor at
Chatelaine and compiling, editing and developing the Chatelaine
Modern Classics cookbook. She is a freelance writer, editor,recipe
developer/tester and food stylist. Her work has been featured in
The Globe and Mail, Food & Drink, Flare, Glow, Toronto Life and
many more.
Scott McCallum's cocktail obsession and alchemist-like knack for
creating drinkable delights has led to a homebar that's bursting at
the seams. It's loaded with an array of homemade bitters, colourful
infused spirits and enough equipment to fill a small kitchen. Scott
has over a decade of service experience, which he's acquired in
tandem with his acting career. He's managed a Montreal B&B,
worked at Canada's iconic Massey Hall and spent some time slinging
drinks at his favourite local. This seriously patriotic Canuck has
set foot in almost every province and territory in Canada. These
travels have broadened his knowledge for all the potable potential
this country has to offer. The impact of these experiences has
inspired him to develop a collection of handcrafted cocktails that
embrace Canada and its terroir.
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