I began cooking at a very young age while tugging on my grandma’s apron strings and was a very serious gourmet by my teen years. After spending a decade learning to cook on wood stoves in the ski lodges of the Canadian Rockies and in tents in mining camps of the Yukon, I headed off to New York City during the New American Cooking Revolution. The New York Cooking School was the go-to destination in North America and “the place to be."
Vancouver has been my cooking grounds for the last 3 decades. I created the hugely popular Cooking Classes for the Serious Amateur at the Dubrulle Culinary School where I mentored thousands of amateurs and professionals “to cook with love and technique.” I have worked with all the best caterers, including 20 years as the Executive Chef of Culinary Capers Catering.
In 2011, I was very honoured to accept the Chef of the Year Award from the International Caterers Association.
I co-wrote three national best selling cookbooks from the series "The Girls Who Dish” (Whitecap Books).
I have honed many talents and love a good project. I have expertise in precision recipe development, new product creation, flavour making, menu development, training, production management. I make things happen. I know how to create dramatic change and when to simply improve things.
I have expanded my consulting practice to include helping clients organize their data, use technology to maximize profitability and improve quality, implement digital systems and streamline communications through their food management and other software.
I am still intrigued and excited by cooking and food to this day. From the early days of my career to the current times, a key ingredient to my accomplishments is an enduring passion for good food.
Margaret Chisholm 2020
Vancouver has been my cooking grounds for the last 3 decades. I created the hugely popular Cooking Classes for the Serious Amateur at the Dubrulle Culinary School where I mentored thousands of amateurs and professionals “to cook with love and technique.” I have worked with all the best caterers, including 20 years as the Executive Chef of Culinary Capers Catering.
In 2011, I was very honoured to accept the Chef of the Year Award from the International Caterers Association.
I co-wrote three national best selling cookbooks from the series "The Girls Who Dish” (Whitecap Books).
I have honed many talents and love a good project. I have expertise in precision recipe development, new product creation, flavour making, menu development, training, production management. I make things happen. I know how to create dramatic change and when to simply improve things.
I have expanded my consulting practice to include helping clients organize their data, use technology to maximize profitability and improve quality, implement digital systems and streamline communications through their food management and other software.
I am still intrigued and excited by cooking and food to this day. From the early days of my career to the current times, a key ingredient to my accomplishments is an enduring passion for good food.
Margaret Chisholm 2020
