It was July 1997 when Aimee fell hard. Half way through her geology degree and on a break from her summer job, she wandered into a drugstore and noticed a blueberry bundt cake staring at her from the cover of a magazine. She bought the magazine, made the cake, then several more recipes in that same magazine, each one better than the last. She was a changed woman! Aimee would finish her geology degree but leave rocks behind in a few years to pursue her real passion: the need to feed.
After Aimee completed her Professional Cooking Diploma at SAIT in Calgary, the oil company she was working for was bought out. Declining a transfer to Texas, Aimee moved back home to Saskatchewan and soon started her own catering business, Evolution Catering and Fine Foods. It wasn’t long before a customer suggested she teach cooking classes, so she started. Eventually another customer walked in and asked if she served lunch. So she started. Soon the landlord offered her the space next door. She took it. And Tangerine: the food bar was born.
Evolution and Tangerine have both topped their categories in the Prairie Dog’s “Best of Regina” poll and Tangerine is one of only three Queen City restaurants listed in Where to Eat in Canada. Much to the delight of her foodie following, Aimee founded Schoolhaus Culinary Arts on a simple premise: There’s a chef in every one of us.
She still has the magazine that first proved that true for herself.
Our other chef instructors are:
We’re always looking for dynamic, creative, innovative – and most of all, fun! – instructors to join our team. Whether you have formal culinary training or are just really passionate about food and sharing your experiences with like-minded individuals, we’d love to hear from you! Send your resume and cover letter to [email protected] and let’s talk food!