Karen Barnaby is the Product and Business Development Chef at Gordon Food Service in Vancouver, a Vancouver Sun food columnist, and a popular Lower Mainland cooking teacher. Most recently Chef Barnaby served as the Executive Chef of the award-winning Fish House in Stanley Park. An acclaimed author of nine cookbooks, Karen’s comfortable and accessible style has won her many fans.
VANCOUVER, BRITISH COLUMBIA
"I love the TEALEAVES teas! The flavors and scents are incredible. When I come across a tea that I especially enjoy, I start thinking of a way to cook with it. I’ve been impressed by TEALEAVES from the moment I went in for a tasting which was – as I recall – in 1994 and I’ve been an enthusiastic supporter ever since. The TEALEAVES crew was passionate, knowledgeable, extremely friendly, and above all accommodating."
Karen volunteers for Vancouver’s Community Kitchens, has sat on the board of the Greater Vancouver Food Bank, and is a current member and past president of Les Dames d’Escoffier Vancouver. She is the recipient of the Minerva Award for Community Leadership and the Back of the House Award from the British Columbia Food and Restaurant Association.
Barnaby’s influences have come from traveling and the wide range of people she has worked with since 1979. She confesses that her professional training has been “self-taught, on the job and by the seat of my pants”, and so she loves mentoring people who have the same thirst for knowledge as she does. Karen Barnaby takes her inspiration from thins like her mood, having interesting or lively ingredients to work with, words, and the season. On incorporating TEALEAVES teas into her Food & Beverage program, Karen lets tea be her muse: “Afternoon tea is the obvious one, but I’ve developed recipes around TEALEAVES blends, such as Chai Spiced Butterballs, Salmon Marinated in Lapsang Souchong, Pears Poached in Mountain Berry Tea, and tea infused goat’s cheese.”