Denise Marchessault, couldn’t decide between a sweet or savoury path so she studied both. Classically trained in French cuisine at Le Cordon Bleu, Ottawa, Denise holds Le Grand Diplôme, a blue-ribboned’ two thumbs up for diplomas in pastry and cuisine.
A British Columbia native, Denise believes food tastes best made from scratch, using local and seasonal ingredients. Her classes emphasize fundamental cooking techniques that can be applied to any recipe.
Before moving to Vancouver, Denise taught and hosted cooking classes at her cooking school, French Mint, in Victoria, on Vancouver Island and wrote a Master Class cooking series for EAT Magazine, British Columbia.
Her cookbook, British Columbia From Scratch (Whitecap Books-2016) celebrates the bounty of British Columbia and the joy of cooking from scratch. When not teaching or developing new recipes, Denise can be found in the kitchen sharing her love of food with her two favourite apprentices, her twin daughters.