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Alexis Hillyard is a YouTube Creator, self-taught vegan chef and entrepreneur. Born without her left hand, Alexis uses her stump as a kitchen tool- from spatula to juicer - while expanding the vocabulary of what's possible in the kitchen each week on her show "Stump Kitchen.' Stump Kitchen Celebrates body diversity, gluten free vegan cooking, and the amazing, unique way we move through the world. In 2016, Stump Kitchen won Best Food Blog in VUE Magazine's Best of Edmonton. 

Presentation topic: Brunch- Vegan Gluten Free French Toast

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Emily Mardell is a Registered Dietitian, leading expert in family and sport nutrition, Owner of Food First Nutrition Consulting and Founder of GetJoyfull; a movement that empowers families to reconnect with the food they’re putting on their tables.Emily studied biochemistry and neuroscience at Memorial University of Newfoundland, and is a spokesperson for Dietitians of Canada National Nutrition Month. As a behavior change coach, Emily counsels elite athletes to achieve their performance goals.Emily enjoys spending time in the kitchen and exploring all things culinary through GetJoyfull Food Trips with her 5-year-old daughter, Cela. The GetJoyfull series profiles their journey, visiting family farms and restaurants, passionate about growing and sharing quality local ingredients.With over a decade of experience in public health nutrition, media communications, and community engagement, Emily is regarded as a trusted educator and advocate. Her charitable endeavors aim to promote a future where all Canadians have access to sustainable, safe and nutritious food.Emily’s greatest joy is creating food memories and traditions with her family, and inspiring others to do the same. To join the latest GetJoyfull adventure follow @GetJoyfull or visit

Presentation topic: Take the Heat Off! Tips to manage picky eating and find joy in family meals. 


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Chef Lawrence Hui of Ono Poke Co. shares how the people of the Prairies can make authentic, fresh, Hawaiian poke at home with a demonstration of how to cut and sear tuna, as well as skinning salmon - two key ingredients in assembling the perfect poke bowl. 

Presentation topic: Authentic Poke


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Claudio has been part of entomological researches for the past 10 years. He got hooked by the idea of entomophagy after eating his first grasshopper, and ever since has never stopped trying to find a way to get everyone to enjoy edible insects. Silvia has a passion for cooking and baking. After working for years in environmental sciences, she decided to combine her passion for protecting the environment with her passion for good food. And what a better way to do it than using insects! camolabakery

Presentation topic: The Environmental Benefits of Edible Insects 

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After 15 years in Business Development & Project Management in both IT & custom Home Building sectors, Marnie Ashcroft decided to follow her true passion for personal wellness, and established a company that would seek to educate her community about cold-pressed Juices, Raw Food and their healing benefits.The vision of Glow Juicery was to create a company that would connect people with raw, cleansing, & healing, natural cold-pressed Juice and food options, and create a sustainable approach to food & nutritional wellness. Glow Juicery is focused on one mission: To bring inspiration and motivation to every person wanting to feel empowered about what they put in their body. Food is Medicine. Food is Fuel.Marnie's passion for wellness and fitness, and ongoing support of community & non-profit organizations, has encouraged Glow Juicery to rapidly grow and connect with those seeking to change the way they interact with food. Her company developed from a small kitchen concept to 3 locations serving more than 3000 clients in her first 18 months.Glow Juicery now has 11 locations and 32 strategic partners & re-sellers across Canada, including Sherwood Park, Edmonton, St.Albert, Kelowna, Regina, Red Deer, Duncan BC and Hamilton Ontario with more locations to be announced in 2018.  Marnie Ashcroft & Glow Juicery have been featured on Breakfast TV, Global Television  CTV Morning Live and CTV Health Report, Dinner Television, The Edmonton Journal, Flare Magazine, YEG Fitness Magazine, YEG People, Alberta Cancer Foundation's LEAP Magazine, & Avenue Magazine. Marnie was recently awarded the Global TV Woman of Vision Award & the AWE Emerging Entrepreneur Award.  glowjuicery

Presentation topic: Marnie Ashcroft, Founder of Glow Juicery, will demonstrate a simple & delicious green Juice recipe & how ingredients can be altered to create detoxifying, energizing and family friendly versions

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Denis and Andrea Forstbauer are the owners of Grey Arrow Farm where they raise their 5 children, sustainably farm a large market garden, and operate a thriving CSA veggie box program. They are passionate advocates of local grown food culture, eating seasonally, and the benefits of buying fresh. Denis’ rich farming and educational background (growing up on his parent’s organic vegetable farm working alongside his 11 siblings, earning his degree in biology and further studies in soil biology), combined with Andrea’s love of flavour, food culture, and community, makes for a dynamic duo with a unique farm-to-table program. Together these two love connecting people to delicious, nutrient-rich food, teaching the exciting benefits and how-tos of sustainable gardening, and simplifying the relationship from farm to table.

Presentation topic: Why is eating local grown so great? 

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Rafael D’Alcazar is the executive chef and chocolatier at The Holy Roller, specializing in Detroit-style pizza, pintxos and, of course, chocolates. Born and raised in Mexico City, he fell in love with the culinary arts while studying industrial design in Milwaukee, Wisconsin. He’s also a pilot, a visual artist and DJ. Prior to joining The Holy Roller, D’Alcazar worked at The Melting Pot and studied at Vancouver’s Ecole Chocolat.

Presentation topic: Adventure on the high Cs. Learn how to use spices of the world, teas and unique flavours to get creative with your chocolate ... and your cooking.

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Renata Berlingo – Food Services Manager for Italian Centre Shop. Raised in a first-generation Italian-Canadian home, Renata has been learning about traditional Italian recipes since she was old enough to reach over the kitchen counter. Preparing authentic Italian cuisine is as natural to her as breathing. As Food Services Manager at Italian Centre Shop she oversees all the catering, prepared foods, café, as well as ICS’s house branded products Massimo’s Cucina Italiana.

Presentation topic:  BYOB - Build-Your-Own-(charcuterie) Board, the secrets to building a beautiful, balanced, and delicious charcuterie board


Aga HeadShot- websiteHERBOLOGIE

Aga is the founder of Herbologie and main curator of all products and recipes. Her vision is to showcase the simplicity + functionality behind spices and herbs while encouraging the conversation around how botanicals can complement any culinary experience. She is inspired by the origins of botanicals, fellow herbalists from across the globe and her own use of botanicals to complement her active outdoor lifestyle. From individual botanicals to blends, every decision she makes is to provide you with socially responsible, high quality ingredients that you can enjoy everyday. 

Presentation topic: From chaga coffee to turmeric cauliflower bites, learn how spices and herbs add to your botanical pantry and enhance your next culinary experience. 


Amanda Cook - Headshot-smMORE HOLISTIC LIFE

Amanda is holistic nutrition practitioner, lifestyle coach, wellness educator, holistic chef, and a busy mama of two who is passionate about healthy eating that deeply nourishes the mind, body and spirit. Amanda loves sharing how to simplify healthy eating and how to have a balanced diet using clean ingredients, nothing fancy or complicated. Amanda is the author of three e-books, teaches cooking classes, works with clients and teaches workshops sharing that health and simplicity can co-exist.
Presentation Topic: Buddha Bowls

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Steve Buzak is the Executive Chef & The Director of Food & Beverage at Edmonton’s prestigious Royal Glenora Club. In addition to his kitchen skills, Steve received sommelier training with the International Sommeliers Guild and has competed locally in the Gold Medal plates in 2014 & 2015. Steve has spearheaded a shift in the menu offerings at the RGC towards one of his passions - eating local.

Presentation Topic:
Brunch O'Clock "Part Deux"
We will be making a breakfast poutine ( with market eggs,” Erdmann’s” potato hash, “Irving farms” bacon lardons, and “winding road” German butter cheese) topped with a classic hollandaise.
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peg headshot-websiteJUNIPER CAFE & BISTRO

Peggy Adams is one of the owners of Juniper Cafe & Bistro, celebrating 20 months as a newly opened cafe. Peggy is a self-taught cook, having been happily cooking for family and friends for most of her life. When the opportunity arose for her to open Juniper and “feed Edmonton”, she decided to take the leap!

Presentation topic: Handheld Bennie
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The Art of Cake- WebsiteTHE ART OF CAKE

Gloria Bednarz and Guenter Hess are pastry chefs and the creative spirits behind each delectable masterpiece’s you can find at The Art of Cake. Aside from delicious cakes, The Art of Cake now offer cookies, cupcakes and confections. Most recently, Gloria opened her first store in the heart of downtown Edmonton.
Presentation topic: The Art of Cake

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Justin Gabinet will be representing EICS and Archbishop Jordan Catholic High School. Justin is one of the Foods teachers at Archbishop Jordan.  He has been teaching foods for three years and is constantly striving to teach the students at ABJ all about the science, history, and techniques associated with food and cookery.

Presentation Topic: In his Demo, Justin will be working with a recipe that his Foods 20 program makes—they make marshmallows from scratch! Many people are incredibly shocked at just how easy and approachable these are—simply having molten sugar, flavor, gelatin, and colour and you have your finished product. Now with this version, the base is the recipe the Foods 20 students make, however the addition of blood orange juice/flesh with a prosecco is not made in the school.


Stephen WebsiteStephen came across starting Inferno Coffee in a very unorthodox way. A firefighter by trade, he began to know coffee very well during his probationary period as a firefighter. During his probationary year, a probationary firefighter has 3 main jobs at the fire hall: answer the phone, answer the door, and always ensure there is a fresh pot of coffee brewing in the kitchen. It did not take long for Stephen to figure out that coffee and firefighters go hand in hand. He noticed that every single Fire Station he went to always had a “fresh” pot of coffee brewing. The only problem was that the “fresh” pot of coffee was never actually fresh. This is when the idea of Inferno Coffee was born. Stephen started to think of what the perfect fire hall coffee experience would consist of. At that time, most of the coffee found in fire halls was big name brands. This meant that the beans were mass produced and had sat on the shelf for months on end, if not longer. When a coffee bean is roasted, it will usually stay fresh for about 2 weeks before it starts to become stale. Most of the larger brands mass produce beans and lack in quality and freshness. This is where the idea came to bring in small batch, freshly roasted coffee to the First Responder community. Inferno Coffee has become a prominent coffee company in the Edmonton area that is known for superior quality and taste. Although Inferno initially began with a goal to provide freshly roasted coffee to the First Responder community, Inferno’s recognition and reputation has spread to coffee lovers all over Edmonton and Calgary, while also reaching the eastern and western coasts of Canada through online sales.  Inferno Coffee is also heavily community focused with 5% of every product sold going to charity.

ryan(1)- websiteRyan joined Inferno Coffee this year as a part of Inferno’s growth in the city of Calgary . Ryan’s passion for coffee began many years ago while working in Alberta’s oil field. As a technician working all sorts of hours, a good cup of java was crucial to staying alert and focused. The problem was - all the coffee available wasn’t actually good coffee. Whether it was pod coffee, drive thru coffee, or pre-ground, every cup was left wanting. That’s when Ryan started looking into what real fresh coffee was, and how important it was to roast and grind coffee fresh for each brew. So when Inferno began to expand into Calgary, it was only natural for Ryan to come on board! 

Presentation Topic: Why Roasting Coffee Beans Locally is Best

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