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Jackie has had for as long as she can remember a passion for food
and nutrition. She pursued her passion by attending University in
Toronto where she acquired a degree in Food and Nutrition. While
in university, she led the "Wine and Food Gourmet Society" and counseled
athletes on enhancing their dietary habits in order to improve performance.
During this time she developed a low calorie "creamy kiwi ice-milk",
recipe that was bought by a leading sweetener company. Upon graduation
she interned at Mount Sinai Hospital where she received her Registered
Dietitian designation.
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While in Ottawa, Toronto and Vancouver she has continued to pursue
her passion by conducting lectures, presentations appearing on television,
radio and print promoting the enjoyment of food, wine and a healthy
lifestyle.
Over the years Jackie has written for The Province News Paper,
On-campus hospitality, The B.C. Chef's association, Cuisine Canada,
The Canadian Dietetic Journal and contributed nutrition content
to various books such us "The Tin Fish Gourmet" (on the B.C. best
seller list), "Writing Cookbooks" and many other consumer publications
and professional journals.
Jackie has worked at Mount Sinai Hospital in Toronto, St. Paul's
Hospital in Vancouver and as the Director of Food Services at Vancouver
Community College. At VCC she enjoyed the company of a broad range
of hospitality and tourism professionals. VCC is known in the hospitality
industry for its Tourism and Hospitality programs - and trains cooks,
apprentice chefs, bakers and other hospitality professionals for
British Columbia's many fine hotels and restaurants.
Her commitment to communicating her philosophy on healthy eating
to the public is evident as she teaches a variety of food, wine
and nutrition related courses through the continuing education departments
at University College of The Fraser Valley, Langara College, Douglas
College, The University of Victoria, The Sports Medicine Council
and The College of Dental Hygienist and Dental Surgeons.
Her industry involvement is expansive. The most recent leadership
positions she has occupied include; president of the National College
and University Food Services Association (Michigan), president of
the Canadian College and University Food Services Association, on
the board of Cuisine Canada, media spokes person for Dietitians
of Canada in B.C., on the board of Les Dames D'Escoffier and Wine
Educator's Society (USA).
She travels frequently to learn about food, wine and health. During
her travels she loves to learn about people's culture and in doing
so practices her Spanish, German and French.
Her philosophy of life-long learning is evidenced by her current
studies as she pursues a Masters Degree in Higher Education at UBC.
Davis. She has worked with numerous chefs collaborating on their
recipes to educate consumers on the nutrition benefits of their
culinary creations. When she is not promoting food, wine or nutrition
she can be found skiing, power walking, cycling, sailing, golfing
or enjoying a glass of wine and meal with family or friends.
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