About the Chef

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Chef Brittany Boothroyd graduated from the Culinary Arts program at the Culinary Institute of Canada in her home town Charlottetown, Prince Edward Island in 2012. She then went on to receive her Pastry Arts certificate in 2013 and complete her Cook's Red Seal certification in 2015.

Over her eleven years of experience in the restaurant industry, she has spent time cooking and learning in various restaurants in and around Charlottetown, PEI (Redwater, Glasgow Glen Farm, Local 343, My Plum My Duck, Nimrods). Out of school, she worked with Fairmont Hotels and Resorts before spending two winters travelling and learning about food around South East Asia.

 

Next, she spent time working in a busy vegan soul food restaurant in Melbourne, Australia. Here, her passion for plant-based cooking was brought to life. After a winter working in Nelson, BC she has returned to PEI with a passion to reconnect Islanders with the food on their plates.

Since going vegetarian herself in 2016, Brittany has become passionate about vegan and vegetarian cooking and making it accessible to everyone.

 

She believes cooking for yourself at home should be a fun, creative and stress-free experience, no matter your budget. 

She has learned that relying on take-out and prepackaged meals is not a road to a healthy planet and hopes that by bringing people back into their own kitchens, she can help make our current food system a little more sustainable.