chef joanne la roux

Chef Spotlight Series: Joanne Predan, La Roux Patisserie

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. 

Top 5 Mother’s day experiences at the Bay Centre

Our moms, grandmas, foster moms, stepmoms, surrogate moms, moms-to-be and other mother figures do a lot for us, and Mother’s Day is the perfect time to say thanks.  Just in time for Mother’s Day, we have rounded up the Top 5 Bay Centre Experiences to share with the mother figures in your life. 

Chef Spotlight Series: Daniel Shipley, Farm’s Gate Foods & Catering

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.