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Elizabeth Manville’s earliest food memory is of her grandmother stretching strudel dough on the kitchen table.
Elizabeth Manville’s earliest food memory is of her grandmother stretching strudel dough on the kitchen table. She credits her family for her love of food, “My parents always encouraged me to experiment in the kitchen.”
In 1993 Elizabeth graduated at the top of her class from Camosun College’s Culinary Arts Program in Victoria. There she began her apprenticeship at the renowned Empress Hotel, during which time she was a part of the team who cooked for Queen Elizabeth II during her visit to Victoria for the Commonwealth Games.
While completing her culinary apprenticeship, Elizabeth learned pastry skills from patissier/chocolatier Daniel Vokey at Patisserie Daniel. She moved to Vancouver and went on to finish her apprenticeship in 1996 at the AAA Five Diamond Award winning Sutton Place Hotel. She then became the pastry chef at the Creek Restaurant in Vancouver.
In 1998, she was called to be the sous chef at the esteemed Hôtel Plaza Athénée in New York City. During her time there, Elizabeth created a wedding cake which was featured in the pages of Martha Stewart Weddings magazine in the Winter 1999 issue. On Canada Day of that year, Elizabeth became the executive chef at the Canadian Consulate General in New York. During her time at the Consulate General, Elizabeth was involved in many projects promoting Canadian food and wine in New York City.
In 2002, Elizabeth received the Outstanding Alumni award from Camosun College. She has been featured in articles in The Globe and Mail, The Ottawa Citizen, The Victoria Times Colonist, and The Vancouver Province, and has made TV appearances on Vancouver Breakfast and Vicki Gabereau. She stars in Food Network Canada’s Cook like a Chef. One of her original recipes will appear in the upcoming book “Around the World in 80 Plates”, published by India Book House - Mumbai, India. Elizabeth recently spent 15 months in Rome, Italy where she once again “served her country” as the Executive Chef at the Canadian Embassy, cooking for many visiting diplomats including David Dodge and Adrienne Clarkson. Elizabeth travelled and ate her way across Western and Eastern Europe, visiting over 50 cities, and taking food notes along the way. Elizabeth has created menus for countless notable Canadian celebrities including Diana Krall, Lorne Michaels, Tom Wolfe and Margaret Atwood. She never underestimates the power of simply prepared, quality ingredients. Elizabeth credits her cooking style to her extensive travels and the four years she spent cooking in the “greatest city in the world”, New York. As Sinatra sang: “If you can make it there…..”... Read more.