Jennifer Bryant, a food product developer at Canada’s Smartest Kitchen, has been named Chef of the Year by the provincial branch of the Canadian Culinary Federation.
Bryant has a string of professional honours to her name. A graduate of The Culinary Institute of Canada Culinary Arts and Applied Degree programs, she was a member of the Culinary Youth Team Canada, competing and winning medals in several international competitions including the Culinary Olympics. She continued honing her culinary competition skills as a member of the award-winning Regional Culinary Team PEI in 2012 and Team PEI in 2014.
Bryant joined the staff at Canada’s Smartest Kitchen, the research arm of The Culinary Institute of Canada, in 2009 as a Food Product Developer and quickly developed her skills as a talented and sought-after Food Stylist. She works with clients to create new food products and has travelled to events and food shows in North America and Europe to promote those products. In leading food styling activity at CSK, she has styled food for magazines, restaurants, marketing materials, product campaigns, and the PEI Tourism Guide.
This is the second time Bryant has been named PEI Chef of the Year, she also received the honour in 2015. The recipient of the award is selected by their peers and other members of the Culinary Federation PEI branch.
“Jen has been active in the association for a lot of years,” said Mark Gregory, President of the Culinary Federation of PEI. “She volunteers her time selflessly to our organization, and to other organizations in the community. Jen always accepts the challenge when asked, often spearheads new initiatives and ideas even without being asked, and really might be the unsung hero of the membership.”
“Canada’s Smartest Kitchen and Holland College are very fortunate to have Jen as a part of the team,” said Tim McRoberts, the Director of CSK. “Every day, Jen brings enthusiasm, curiosity, and a commitment to exceptional client service. Jen’s culinary journey is a master class demonstration as to the breadth of opportunities available to chefs committed to their craft.”
For more information about this release, please contact:
Sara Underwood, Media and Communications Officer
Date: Wednesday, June 22, 2022