Begin with the best ingredients, keep it organic, and make it from scratch. That is Christine Tizzard’s food philosophy.
Her media accomplishments include regular appearances on CityLine and Rogers Television. Her Bamboo Magazine column “From Scratch” helps her readers understand how to get most out of ingredients by offering alternatives to everyday meals. She is also a culinary instructor at the LCBO (Liquor Control Board of Ontario) Cooking School and Nella Cucina.
Christine has been passionate about food, lm, fashion, and television ever since she was scouted in a mall fashion show at the age of 15. The Newfoundland native has since posed for international beauty campaigns and appeared with Tom Selleck on screen, but this camera star, who now embraces big city living in Toronto, Ontario, still manages to keep it real.
Christine’s passion for food takes centre stage in her everyday life, despite her busy role as a yummy mommy of two. Her own enthusiasm for cooking began at an early age, when she used to help her mother bake bread.
Her obsession in finding the perfect dish led her to culinary school at George Brown College in Toronto. Today, when not appearing on HBO or on the cover of a magazine, Christine can be found working behind the scenes as a food stylist, or in her kitchen crafting homemade artisan goods.
Christine’s upfront, down-to-earth, vivacious personality is contagious and authentic. She believes in looking and feeling good, and is always on the lookout for the best ingredients in food and nutrition.
Murray Bancroft is a food stylist and chef who works with a roster of international culinary clients spreading his gospel of seasonal, sexy and healthy food. Whole Foods, Kraft, McDonalds Europe, Sobeys, Kellogs and Garden Protein International are just a few of the companies who have benefited from his progressive and youthful approach to cooking.
Bancroft apprenticed at Vancouver’s renowned classical French restaurant Le Crocodile, and with the late Jean-Claude Ramond (The Smoking Dog) – one of the cities foremost culinary figures. After traveling and studying abroad, including two years in the South of France, the beauty and bounty of the Pacific Northwest lured him back to his native Vancouver, where he continues to consult with top food companies and restaurant chains throughout North America and Europe.
In addition to styling toothsome feasts for magazines such as Western Living and Condé Nast (he also has a degree in Art History), Bancroft’s product development projects have garnered international awards for innovation. As one of the founding members of B.C.’s Chefs’ Table, he has always supported the use of local ingredients. Bancroft’s latest venture, Eat Local (eatlocalfood.ca), will draw from the best of this province’s larder for a line of fresh, artisan sandwiches and salads.
“Who doesn’t love food!” exclaims Heather Shaw. It all began for her at a young age, growing up in Toronto. Her uncle taught her what it meant to create beauty out of food. “Somehow it all made sense, if my food looked good, chances were it tasted that way too,” she says.
Shaw started out creating wonderful-looking dishes for her friends and family. She went to study at Sheridan College in the hopes of becoming a photographer, and when she graduated, Heather went straight into shooting food and beverage.
A photographer she was assisting noticed her skills with presentation and let her put together some shots for him. “It was then that I realized food styling was my thing,” says Heather. She took courses to further develop her skills and had the opportunity to work with some of the best in Toronto’s food styling industry.
Now, Heather works hard to achieve the very best results for her clients. She loves her job and is always thrilled to meet and create with different types of artists. “I can only ask that it keeps on coming my way and making you hungry,” she says.