Book by Barnaby, Karen
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Karen Barnaby hails from Ottawa, where she started her cooking career in 1979 on a pink, four burner electric stove in the basement of the Bohemian Restaurant. Moving out of the basement and eventually out of Ottawa, she landed in Toronto in 1981 and became Chef at the Rivoli. After three years of listening to new wave bands at the back of the Rivoli and gratefully absorbing all the knowledge Chef Vanipha Southalack had to impart on Thai and Laotian cooking, she moved to the David Wood Food Shop in Rosedale. During five years there, she opened two more David Wood Food Shops, and co-wrote the David Wood Food Book and the David Wood Dessert Book. During that time, she discovered she had an aptitude for teaching and put it into practice at Dufflet's Great Cooks Cooking School.
In 1990 she took a break and travelled to Cuernevaca, Mexico, as a private chef. The following spring, she went to work at the West Vancouver Capers location. After a year, she was hired as Executive Chef of the Raintree Restaurant. She completed Pacific Passions, her first solo cookbook, in 1995. She was offered the position of Executive Chef at The Fish House in Stanley Park that same year, and has been happy there ever since.
In 1997 her second book, Screamingly Good Food was released and won the silver medal at the Cuisine Canada Cookbook competition.
Part of Karen’s philosophy includes returning the good will she has been so fortunate to receive. Karen was the past president and former Scholarship Director for Les Dames d’Escoffier, a society of women in the hospitality industry who offer scholarships to young women voyaging into hospitality careers.
"My two grandmothers shaped my outlook on food. They were both on the fringe as far as cooking and eating in the 1960’s was concerned. They taught me how to eat avocados, artichokes, zucchini, eggplants and organ meats; how to pick wild garlic and strawberries; and make marmalade out of mountain ash berries. They had no cultural or economic boundaries to hold them back from enjoying any kind of food, whether it was from the fields or the local IGA. Eating with them was always a discovery, and it is this experience that I crave and share."
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Book Description Whitecap Books, 1997. Paperback. Book Condition: New. book. Bookseller Inventory # M1551106191