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CHEF JEN PETERS
I started cooking at home with my family and knew i loved it then, so it is not surprising I found my way to Culinary Arts at Vancouver Community College. After school I completed my apprenticeship with Chef Bruno Marti. I was awarded a scholarship from Les Dames d’Escoffier that I used to attend classes in pastrys, cake making and candy at Culinary Institute of America in Hyde Park, NY. I wanted to go abroad so I moved to London and worked for Chef Anton Mosimann Private Club. I later worked at Almeida, a beautiful french restaurant opened by Sir Terence Conran. When I lived in England I travle in Europe to France, Germany, Switzerland, Italy and Scotland.
After a few years away I moved home to Vancouver. I then worked at Diva at the Met, Fairmont Waterfront Hotel, the Pear Tree Restaurant, and became Chef de Cuisine at Raincity Grill, focusing on local and sustainable, locally sourced food. Teaching has always been a part life in the kitchen. I taught classes for a few years at the Dirty Apron Cooking School. I am now a Culinary Arts Instructor at VCC.
On Chef Jen Bakes, I share my love of baking — breaking down technique, explaining the science, I want to demystifying baking. I share recipes that give home bakers confidence in the kitchen!
Newest Blog
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Fun & Games in Adult Education
Play, Laugh… get comfortable There’s something magical about turning learning into a game. Games feel childlike, and when we step into that space, we set aside the pressure of “I should already know this.” As children, learning is natural because curiosity outweighs fear — every stumble is part of the fun. A simple, playful activity…
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Educational Game Changer
Imagine there’s a process or many small but sequential steps like shaping a baguette. Now students can practice it on repeat until they have physically memorized the hand motions and the steps in their mind! The EdQuip article reinforced my belief that VR is not just a trend—it’s a revolution in vocational learning. What struck…
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Trends in Culinary
Precision Tools in the Professional Kitchen As a chef instructor, I am seeing the culinary industry change in ways I never imagined when I began cooking. The biggest trend shaping our professional kitchens today is the rise of precision tools. Cooking has always been about skill, timing, and intuition, but now it is also about…
Cookies
Pizza & bread
