Kris Osborne
Education: BA in Family Studies, University of British Columbia, Naturopathic Medicine, Canadian College of Naturopathic Medicine, Culinary Skills Diploma, George Brown College, Professional Home Economist (P.H.Ec)
Expertise: Family-friendly meals, healthy cooking, sourdough and traditional baking, cocktails and low/no-alcohol drinks, fusion cuisines, and budget cooking
- Recipe developer, food media creator, and professional home economist (P.H.Ec.) with 12 years of experience
- Co-directed a food-based docuseries
Experience
Kris has over 12 years of experience creating food content for both print and digital. Growing up in her family's restaurant set her up for a lifelong love affair with food and it’s clear why. Her mom often told stories of how, to the apparent delight of customers, she’d wander around as a toddler stealing french fries off of people’s plates. Since then, she’s explored and worked in restaurants locally and around the world, tended bar slinging cocktails, attended culinary school, taught in culinary programs, worked as a columnist dishing out bi-weekly healthy snacks and cocktail recipes, and even developed a the menu for a niche restaurant in Toronto’s trendy Yorkville neighborhood.
Beyond the kitchen, Kris produces cooking videos and recently co-directed a larger, food-based docuseries showcasing the beauty and connection that grows in food and community. An experienced recipe developer, food media creator, and professional home economist (P.H.Ec), her two small children and husband remain her primary audience (and toughest critics).
Favorite kitchen supplies: "I travel with a chef's knife, mandoline, microplane, and a little collection of salt and spices. You've got to be prepared!"
