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Everyone Can Cook (Whitecap)
According to Whitecap Books' press material, 2003:
"Bill Jones grew up learning about food, but professional cooking was not his first career choice. He studied geology and engineering at college, and worked in the petroleum industry before deciding to do what he really loved. He left to study at the L'ecole de Cuisine Française Sabine de Mirbeck in England, which emphasized healthy French cuisine. Following a practicum at a Relais & Chateaux property in France, Bill graduated at the top of his class.
"He apprenticed in a two-star Michelin restaurant in Alsace, France, and rose through the ranks of the kitchen. When he returned to Canada, he cooked at several top restaurants, including the Raintree Restaurant during its tenure as Vancouver's Restaurant of the Year. Northwest Palate named him one of BC's rising young chefs. He went to work at the acclaimed Sooke Harbour House near Victoria. "I gained an amazing education in the wonders of BC wild and cultivated products and a firm grounding in the use of salad greens and herbs,"; he says. Bill's eye for fresh ingredients, simple preparations and local food sources led to Chef's Salad.
"Bill lives on a farm in the Cowichan Valley with his wife Lynn and a menagerie of "critters";. He grows vegetables and herbs for restaurants and is a founding member of Farm Folk/City Folk, Cuisine Canada and Slow Food Vancouver Island. His food consulting company serves clients such as Granville Island Market and the BC Salmon Marketing Council.
"Bill's recipes have appeared in the New York Times, Food and Wine and Canadian Living. He has written and co-authored six cookbooks, including the BC Book Award-winning Sublime Vegetarian, the Cuisine Canada Award shortlisted Chefs in the Market, and The Savoury Mushroom. When he is not busy building a new kitchen and dining room at his farm, he gives demonstrations at stores and festivals, and appears on television and radio. Bill is dedicated to expanding his knowledge of wild plants and First Nations culinary techniques, collecting cookbooks, and traveling to discover new cuisines and ingredients."
[BCBW 2003] "Cookbook"
"Bill Jones grew up learning about food, but professional cooking was not his first career choice. He studied geology and engineering at college, and worked in the petroleum industry before deciding to do what he really loved. He left to study at the L'ecole de Cuisine Française Sabine de Mirbeck in England, which emphasized healthy French cuisine. Following a practicum at a Relais & Chateaux property in France, Bill graduated at the top of his class.
"He apprenticed in a two-star Michelin restaurant in Alsace, France, and rose through the ranks of the kitchen. When he returned to Canada, he cooked at several top restaurants, including the Raintree Restaurant during its tenure as Vancouver's Restaurant of the Year. Northwest Palate named him one of BC's rising young chefs. He went to work at the acclaimed Sooke Harbour House near Victoria. "I gained an amazing education in the wonders of BC wild and cultivated products and a firm grounding in the use of salad greens and herbs,"; he says. Bill's eye for fresh ingredients, simple preparations and local food sources led to Chef's Salad.
"Bill lives on a farm in the Cowichan Valley with his wife Lynn and a menagerie of "critters";. He grows vegetables and herbs for restaurants and is a founding member of Farm Folk/City Folk, Cuisine Canada and Slow Food Vancouver Island. His food consulting company serves clients such as Granville Island Market and the BC Salmon Marketing Council.
"Bill's recipes have appeared in the New York Times, Food and Wine and Canadian Living. He has written and co-authored six cookbooks, including the BC Book Award-winning Sublime Vegetarian, the Cuisine Canada Award shortlisted Chefs in the Market, and The Savoury Mushroom. When he is not busy building a new kitchen and dining room at his farm, he gives demonstrations at stores and festivals, and appears on television and radio. Bill is dedicated to expanding his knowledge of wild plants and First Nations culinary techniques, collecting cookbooks, and traveling to discover new cuisines and ingredients."
[BCBW 2003] "Cookbook"
Submitted on January 7, 2004 in By David.
