Locally owned and operated in Victoria, Level Ground has been bringing sustainably conscious, fair trade, and 100% organic coffee to Canada.
Jo began her cooking journey with her spare time in the kitchen and learning, at age nine, from a Hungarian chef. Her formal schooling started at the Georgian College in Barrie, Ontario, and continued at Camosun College in Victoria. She began her apprenticeship in Victoria with Chef Daniel Vokey of Patisserie Daniel and ended with mentorship from Chef Phillip Headen (formerly Wharfside Eatery). Prior to becoming Head Chef at La Roux, Jo worked at Church & State Winery, Uplands Golf Club, and the Union club in addition to many smaller cafes and bakeries around town.
Photo & Recipes by Chris Jay for the Bay Centre On the hunt for a festive Easter recipe that every-bunny will enjoy? The Bay Centre has partnered with local chef Chris Jay to create a fresh take on Easter dinner using Italian-import ingredients from The Tuscan Kitchen. Chris features truffle carpaccio, affiorato olive oil, and durum …
Welcome back to the Chef Spotlight Series. Today, we’re getting to know chef Daniel Shipley who, together with his brother Michael, owns and operates Farm’s Gate Foods & Catering. Based in Duncan, the catering business travels across Vancouver Island, and the food truck is a staple at the Thursday night Esquimalt Market where you can find farm-fresh offerings. Truly an advocate of the Farm to Table movement, Shipley uses local ingredients to create an ever-changing seasonal menu. Get to know Shipley in his own words, and check out his recipe for Winter Squash Fritters, perfect for the season.