Wendy was born in B.C. and raised on a remote island off the West Coast. A love for healthy local food was cultured by parents who tended vast vegetable gardens, raised chickens and rabbits for food, and cooked everything from scratch.
Wendy graduated from Malaspina University-College’s Culinary Arts program in 1997, and challenged the Red Seal program in 1999, receiving her certification as a Red Seal Cook. She has 22 years of culinary experience in all fields of cooking, from fine dining at the Aerie resort, to hotel service, senior care homes, and mining camps. Wendy has a strong knowledge of foraging, preserving, and fermenting, and enjoys these styles of cooking as hobbies outside of work.
She spent 14 years with Delta Ocean Pointe Resort in Victoria, as a Chef de Partie running breakfast and lunch, alongside apprentices and training them for the fast paced breakfast service.
A fun artistic side has had her competing in the Habitat for Humanity National Gingerbread Competition for 9 years, creating gingerbread masterpieces that take you on a journey of edible architecture, carousels, ski chalets, an oak tree, and tower of buses, boats and airplanes!
In 2017, Wendy took the opportunity to join Camosun as an instructional assistant in the Culinary Arts program, and continues to help others learn the rewarding trade of culinary arts.