Your Culinary Instructors
Denise Marchessault, cooking instructor and proprietor of French Mint, is classically trained in French cuisine. A Le Cordon Bleu graduate, Denise is a recipient of the Grand Diplôme, one of the few culinary designations that signifies mastery of both pastry and culinary fundamentals.
A contributing writer for EAT Magazine, Denise shares her passion for food with articles and recipes for the magazine’s Master Cooking Class series. When Denise is not teaching she can be found in the kitchen with her two favourite apprentices, her twin daughters.
To read about Denise’s views on French food, read her
article “In Defense of French Food”.
Denise is a member of the Island Chefs’ Collaborative and the International Association of
Culinary Professionals.
Guest Instructor
Chef David Mincey is the Executive Chef and proprietor of Camille’s award winning restaurant in Victoria, B.C. He is a passionate advocate of the Island’s farm community and the co-founder and past-president of the Island Chef’s Collaborative. In 2010 Chef Mincey received a Lifetime Achievement Award from the readers of EAT Magazine for his innovative work linking local farmers and chefs. Camille’s received a gold medal for the best “Farm to Table” cooking on Vancouver Island. A connoisseur of fine chocolate and wine, Chef Mincey lectures about both indulgences at the University of Victoria. He shares his wealth of culinary knowledge though a series of inspiring cooking courses for the advanced home cook.
Guest Instructor
Chef Jamie Cummins is the proprietor of Victoria’s award winning restaurant, Relish Food and Coffee , voted Best Place to Lunch (gold) and Best New Restaurant (silver) by Eat Magazine’s 2011 Readers’ Choice Awards. Jamie received his culinary training at North West Culinary Academy and placed top of his class in both professional culinary and pasty programs. Before opening his own restaurant, Jamie cooked his way through some of the Island’s finest restaurants including Sooke Harbour House, Re-Bar and Paprika Bistro; he also helped launch cafe Mo:Le. Jamie’s cooking style is unpretentious and deliciously creative. He now shares his passion for cooking and good food with students at French Mint.
Guest Instructor
Chef Castro Boateng, former executive Chef of The Aerie Resort and Spa, shares his wealth of experience through his cooking classes and personal chef service, specializing in unforgettable 5 star dinner parties. A native of Ghana, Chef Castro’s impressive list of culinary adventures include the prestigious Turnberry Resort in Scotland, the Fairmont Southampton Princess in Bermuda, and the Eden Dining Room at the Rimrock Resort in Banff Alberta. Chef Castro embraces seasonal, regional and organic cuisine and believes that each meal should be an unforgettable experience. www.castroboateng.com
Guest Instructor
Award winning chef and owner of Cooper’s Cove Guesthouse in Sooke, Angelo Prosperi-Porta shares his love of classic cuisine and his roots in Italian cookery. His love of food has earned him numerous awards in culinary competitions and evolved into an award winning cookbook, “Flavours of Cooper’s Cove Guesthouse”. As a Culinary Arts Instructor at Camosun College and Vancouver Island University, Angelo continues to share his knowledge and passion with both future chefs and home cooks alike. http://www.cooperscove.com/
Guest Instructor
Chef Akemi Akutsu was born and raised in Japan. Akemi’s love of food is deep-rooted; her family has cultivated rice, soybean and shiitake mushrooms for four generations and her parents own a busy restaurant in Tochigi, Japan. Akemi studied French cuisine at Vancouver Island University and apprenticed under celebrated Chef Takashi Murakami. Her courses reflect her respect for Japanese cuisine and her classical training. Akemi will delight you with “Yoshoku”; Japanese food in the western style.
Guest Instructor
Karri Heywood-Smith is the recipient of a Diplôme de Cuisine Le Cordon Bleu. Her classical training took place in London, Paris and Ottawa. A recipe developer with a resource library exceeding 1,000 cookbooks, Karri now shares her passion for food and entertaining with cooking enthusiasts at French Mint. When Karri is not testing recipes on lucky friends and family, she can be found foraging for mussels and oysters at her picturesque beachfront property on Mudge Island. A member of the International Association of Culinary Professionals, Karri is an avid globe-trottter with a travelling pantry packed and ready for her next culinary adventure.
Guest Instructor
Heidi Fink is a chef, food writer, and cooking class instructor, specializing in vegetarian and ethnic cuisines. Previously Executive Chef of the renowned restaurant ReBar Modern Food in Victoria, Heidi now shares her cooking expertise and enthusiasm through her classes and food articles. With these, Heidi hopes to inspire people in the kitchen and bring excitement to the everyday work of cooking and eating well. www.chefheidifink.com
Guest Instructor
Mark Sinclair is a professional baker and the owner of “The Back Home Bakery” in Kalispell, Montana. Mark’s passion for baking was ignited as a teenager while on a family vacation in Switzerland. “I remember walking into the Konditoreien (confectionary shops) and Bäckereien (bakeries) and being blown away by the desserts and breads.” To see Mark in action, watch his online tutorials at The Back Home Bakery. Mark is visiting Victoria and will be sharing his bread making secrets at French Mint.
Guest Instructor
Bill Jones is a French-trained chef who apprenticed at Michelin-starred restaurants in Alsace with stops in London, Hong Kong and Vancouver. On Vancouver Island he has manned the stoves at Sooke Harbour House and continues to cook, create and teach in his own professional kitchen at Deerholme Farm in Glenora. Bill is the celebrated author of nine cookbooks, including The Savoury Mushroom (Raincoast Books). Two of his recent books have won World Cookbook Awards, including his ode to local farmer’s markets Chef’s Salad (Whitecap Books). Bill is a renowned expert on Pacific Northwest foods, wild mushrooms, foraged plants and First Nations cooking.
Guest Instructor
Cookbook author and Mexican native chef Maria Elena Cuervo-Lorens shares her extensive knowledge of Mexico’s culinary traditions in her popular cooking classes. In her cookbooks, Mexican Cuisine and Mexican Culinary Treasures, Maria Elena translates a lifetime of recipes, including those handed down by her mother and grandmother. With her authentic recipes and passion for cooking, Maria Elena will delight you with the vibrant flavours of Mexico.
