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Chef Tara Black

Tara is a local BC girl, she grew up in the Kootenay's and moved to Vancouver Island as a teenager. Tara started to play in kitchens before she could walk. Her family taught her that backyard gardening, game meats, fresh dairy and home baked bread were the starting points to a good meal. She used to complain that she took homemade cookies and cakes in her lunch, while her friends had fruit roll-ups. It didn't take her long to realize that she had it backwards. Her family ingrained in her that foods made from natural ingredients are important to a healthy life.

Tara started her professional culinary training when she moved to the Comox Valley and attended the Culinary Program at North Island College. She switched to the sweeter side of the kitchen when she moved to Victoria and did her baking apprenticeship at Vancouver Community College while training under Daniel Vockey at Patisserie Daniel. Tara was awarded as the Top Apprentice in BC upon completion. Along the way she has had the pleasure to work with talented Chefs, Bakers and Patisseries at The Empress, Pure Vanilla, La Collina, The Inn at the Laurel Point and many more.

In 2009 she partnered up with long time friend Marion Neuhauser to open up Origin Gluten-Free Bakery, a 100% dedicated gluten-free bakery.  They wanted to make nutritious tasty and safe food accessible to as many people as possible.

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