Article written for the Culinary Historians of Ann Arbor in celebration of Sault Ste. Marie celebrating its “sesquarcentennial” (350th anniversary) as the first permanent European settlement in the central interior of North America.
The article is called “Inspired by the Voyageurs – Yellow Split Pea Soup”, and is featured on pages 13 – 15 of Repast summer edition: https://aadl.org/files/cooks/repast/2018_Summer.pdf
ARTICLES FEATURING URB’N’SPICE AND DENISE PARÉ-WATSON
I have listed here a few of the articles that I have been featured in or have written for publications and newsletters. Writing articles is much like developing a recipe – there is always a sense of accomplishment and pride when the activity is finished.
Chef Profile – Calgary Golf and Country Club
SAIT Polytechnic Alumni article: SAIT Alumni archives
LINK Magazine | SAIT, Calgary, Alberta, Fall, 2007, page 28
ARTICLES FEATURING DENISE PARÉ-WATSON
Calgary Herald Best Muffin Contest competition article:
This recipe won the City’s GRAND PRIZE on Calgary Herald’s Best Muffin Recipe. It was created for the General Manager of the Calgary Golf and Country Club, where I worked as their pastry chef. Mr. Sherlock wanted a healthy muffin with lots of fiber, so I created this recipe. It is still being made today at the Golf Club.
ARTICLES Written by DENISE PARÉ-WATSON
Canadian Culinary Federation – Mise En Place Magazine
Page 4 of Winter issue, 2010:
ARTICLES FEATURING URBNSPICE AND DENISE PARÉ-WATSON
Write for Travel Magazine :
Craig Bay embraces Chef Denise Paré-Watson
“Wow, you’re a chef!
Vancouver Island’s Chef is embraced by the local residents
“This community is so unique with people from all walks of life and all kinds of professions and they are quite intrigued about my being both a chef and a pastry chef. That has definitely influenced what I am doing,” said Denise Paré-Watson of Urbnspice. Ten years ago people may not have been as interested in her being a chef but things have changed and now she is met with comments such as, “Wow, you’re a chef!”
Both a Culinary Chef and a Pastry Chef, Denise and her banking husband Harold retired from Calgary to Craig Bay in Parksville and absolutely love it. “This community of 426 homes is the most amazing community we have ever lived in,” says Denise. “We lived in many communities with my husband’s bank transfers.”
Retiring to Craig Bay in Parksville, Denise had no definitive plans except one thing. “I did want to write a cookbook when I retired, which I did and it grew from there.” She continued, “We would invite our neighbours in for tastings to obtain feedback for the book and it just exploded.” People became extremely excited and started asking her if she could teach them how to cook if she could run classes or cater a little dinner.
From that one cookbook, she is now building courses, writing books, developing recipes, teaching and working as a chef and pastry chef. “I do offer classes and they are gaining so much in popularity that I must admit semi-retirement seems a bit of a way off yet!”
As a child, Denise and her mother always had a market garden so there was always lovely fresh produce and fruit trees. She learned to do canning at a very young age and with her education and extensive skills she combined it all into what she is doing with her jams, chutneys and her gourmet items she sells at local special events. “The community has embraced what I am doing and they are amazing. They will come all year round for replenishment. It has been just lovely being here.”
The cooking classes are held in her kitchen with her husband Harold helping her and from all indications they are a lot of fun. Harold calls himself the ‘kitchen rat’, but he is ever so much more than that! He IS the official sous-chef extraordinaire!
Needing to make some changes Denise, with her husband`s encouragement decided in 1999 to attend the very intense one year chef training program at S.A.I.T. As the top student in her class she received a scholarship so was able to continue her training and added pastry chef to her accomplishments. The decision to take time off from work and train to be a chef has notably changed the direction of her life and she has never looked back.
Denise has written a series of books called `Chocolate Desserts Made Easy and Delicious` with plans for more in the future. She obviously loves what she is doing and the community of Craig Bay in Parksville appreciates what she has to offer. It`s definitely a winning situation. Learn more about Denise and Urbnspice at https://urbnspice.com
PS: I could never even come close to what Denise has accomplished but my life has been a lot easier in the kitchen since we purchased our Kitchen Aid Processor. I never thought I needed one until I got it and now I can’t believe I managed without it all these years.
Vancouver Island Magazine:
“Urb’n’Spice – A Taste of Heart and Home”
Urb’n’Spice was created as an extension of Denise Paré-Watson and the passion that she has for all things culinary. The experience that she has gained in her second career as a chef and pastry chef has provided her with the opportunity to engage in a number of aspects of her field.
Her culinary involvement is as varied as having participated as support member to Culinary Team Alberta in the 2004 Culinary Olympics in Erfurt, Germany; an Advisory member for several culinary and pastry arts Advisory Boards; pastry chef at the prestigious Calgary Golf and Country Club, and today, living on Vancouver Island, she continues to share her passion through food writing, cooking classes, production of specialty artisan chutneys and confitures; and authoring four educational cookbooks on Chocolate Desserts. https://urbnspice.com
Above, a selection of chocolate desserts featured in the series, “Chocolate Desserts Made Easy and Delicious” by Denise Paré-Watson of Urb’n’Spice
Above, Urb’n’Spice Golden Plum Paste with Candied Walnuts, Brie and crisp crackers
Denise is currently working on a new cookbook series featuring desserts with fruit and/or wine. Featured above is a photograph of tiny meringue nests filled with Blackberry Lime Curd from locally picked berries. You will find the curd recipe on her website: https://urbnspice.com under the heading: Blackberry Lime Curd. As an added bonus, this recipe is entirely gluten-free!
Urb’n’Spice – A taste of Heart and Home
From my home to yours, in all things flavourful!