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Andréanne Tremblay-Lebeau

Andréanne Tremblay-Lebeau

Registered Dietitian

Andreanne earned a bachelor’s and master’s degree in nutrition from the Université de Montréal. As a registered dietitian, she specializes in healthy weight management, healthy eating, nutrition education and cooking. She has shared her passion for food by contributing to the writing of the Québec Celiac Foundation cookbook in Montréal and by giving cooking workshops for primary school children and university students.

Articles by this author
coconut
Coconut’s characteristic smell and flavour are like a ray of sunshine in my day. Just thinking about this exotic fruit, I can picture myself on the beach, my feet immersed in turquoise water and my skin being warmed by the hot southern sun. Whether it’s fresh, baked in macaroons or in a chicken sautée, coconut adds an exquisite taste to sweet or savoury dishes. I never get tired of it. But what about its nutritional content? First, you should know that all coconut products are not equal and do not have the same nutritional value. Coconut pulp or meat, the white part inside the fruit, is high in dietary fibre...
party
Parties are special events when treats and indulgences are allowed. That’s part of what makes them special, and they allow young and old alike to share a happy moment with a full belly and satisfied taste buds. When we have our little ones’ health in mind, we sometimes find ourselves torn between spoiling them with a treat or being responsible and serving them something healthy. Why not do both? A good strategy is to serve cake as the treat and round out snack time with healthy bites. Here are some ideas: Mexican Fiesta Homemade mini pita pizzas: whole-wheat pitas, tomato sauce or salsa, lean ground beef, bell peppers, olives, low-fat...
Food
So you’ve had enough of the grey winter weather and decided to escape to a sunny, all-inclusive resort? Great idea! You can soak up the warm rays and relax since, on an all-inclusive vacation, all the chores and cooking will be taken care of. In order to avoid digestive problems, big or small, and to reduce the risk of overeating and overdrinking, here are a few tips to help you make good choices during your next vacation. Meals: When possible, pick a restaurant with an à la carte menu. All-you-can-eat buffets are more “dangerous,” because they encourage overeating. Eating at regular times will also help you moderate your eating habits. Snacks...
Apples
Snacks sometimes get a bad rap. They stand accused of contributing to caloric overconsumption, encouraging us to consume empty calories or ruining our appetite at mealtimes. Is any of this really true? When snacking is planned and includes good food choices, snacks can have several positive effects on our diet. They can help us meet our daily nutrient needs, or better manage our meals by helping us control hunger between meals. Being famished right before mealtime encourages us to overeat and eat too quickly which, in turn, makes digestion slower and more difficult. Snacking can help prevent this from happening. Here are the basic principles of smarter snacking: 1- Have...
cooking with kids
Teaching kids to cook certainly requires a good dose of motivation, free time and patience. But the time and effort are not lost, because cooking with your kids has many advantages including sharing family traditions, discovering new foods, spending quality time together and developing creativity and organization skills, among other things. The benefits Start or continue teaching your kids about healthy eating. When cooking, you can explain to them why it is important for their health to eat lots of colourful fruits and vegetables that provide their bodies with fibre and vitamins, or milk products that are essential for proper development and healthy bones and teeth. Encourage picky eaters to...
2013
It’s something we just can’t escape! As December 31st approaches, we feel the need or desire to adopt resolutions that will get us off on the right foot for the new year. This tradition certainly has its upside, but we can all feel discouraged when those resolutions prove hard to keep. It’s important, then, to make resolutions that reflect our personalities and to vary them from one year to the next. Here are a few suggestions for original New Year’s resolutions. Dare to try something new. Have you always wanted to try hot yoga, scuba diving, snowshoeing, speed skating, zumba or snowboarding? Now’s the time to start! Take advantage of...

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Amanda Riva

Amanda Riva

Professional Recipe Developer & Owner of The Hot Plate.

Professional Recipe Developer & Owner of The Hot Plate. Saveur Magazine named Amanda one of North America’s Top 100 Home Cooks at the age of 20. Since then she’s started her own full service test kitchen to help brands like Danone create mouth-watering recipes designed for home cooks. Amanda’s goal is to help inspire culinary confidence. Whether she’s contributing to the Food Network, Huffington Post or Kin Community; Amanda is always looking for new ways to help home cooks rediscover mealtime using quality ingredients. You can watch Amanda on her online cooking show, The Hot Plate, on her website and YouTube page.

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Andréanne Tremblay-Lebeau

Andréanne Tremblay-Lebeau

Registered Dietitian

Andreanne earned a bachelor’s and master’s degree in nutrition from the Université de Montréal. As a registered dietitian, she specializes in healthy weight management, healthy eating, nutrition education and cooking. She has shared her passion for food by contributing to the writing of the Québec Celiac Foundation cookbook in Montréal and by giving cooking workshops for primary school children and university students.

Read more
Anik Lacasse-Richard

Anik Lacasse-Richard

Fashion blogger

Anik has had a passion for fashion since she was a little girl. After pursuing her studies in photography at the cegep level and completing a DEC in fashion design, she worked for three years as an assistant designer for a Montreal-based company. She launched her fashion blog, Montreal In Style, in 2009. Since then, she’s been making a name for herself on the Montreal scene, as manager of the boutique Unicorn and blogger for several local names, such as Complexe Les Ailes and SweetspotQC.ca. She joins our team to offer up tips on how to live a healthy lifestyle and stay stylish.

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Anne-Julie Maltais

Anne-Julie Maltais

External Communications Manager at Danone Canada

Anne-Julie holds a Bachelor’s degree in communications from the Université Laval and she is currently completing her MBA degree. She has worked in a variety of sectors, from law firms to cinema and even Canada Grand Prix. Anne-Julie is the External Communications Manager at Danone Canada. It’s with great enthusiasm that she will share how this international company differentiates itself here with its social, corporate and environmental projects.

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Arapostathis Dimitris

Arapostathis Dimitris

Food Stylist

If your appetite was worked up by seeing a photo or video, it might be because of Dimitris. This Greek Food Stylist is passionate about crafting the perfect shot, and his credentials show it! For the past 15 years Dimitris has been busy working alongside top Film & TV production companies in Greece and abroad to create appetizing food and beverage pictures. Through his company arsfoodstyling.com, Dimitris has done mock-ups for the advertising campaigns of such major producers as Nestlé, Unilever, and Coca Cola. We’re proud to have counted his talent on our most recent Oikos TV commercial shoot in Greece.

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Arnaud Marchand

Arnaud Marchand

Executive Chef and Vice-President chez BOULAY

Born in France, Arnaud sees himself as a discreet, passionate and well-organized perfectionist. He finds there is nothing more gratifying than a waiter who comes to tell him that a client has loved his dish. A person of integrity, Arnaud can be hard on himself. He wants to improve while meeting new challenges. He is ambitious and he knows what he wants. He discovered his passion for cooking 10 years ago. Arnaud believes that the first chef that he ever worked with in France, Alain Beaudoux, from the restaurant Le Pont de Raffiny, is the one who instilled this passion in him. At the time, Arnaud had decided to pack up his bags and “do the seasons” throughout France, i.e. work in restaurants that are open only for the duration of a season, either in the South of France in summer or in the mountains in winter. And so he did, for 8 years. In the Spring of 2010, he took part in the first season of the TV show Les Chefs!, where he reached the finals. This amazing adventure allowed him to cross paths with chef Jean-Luc Boulay, who became his associate in the spring of 2012. The two chefs brought together their passion and talents in a new business venture: the restaurant CHEZ BOULAY, bistro boréal. Inspired by northern cuisine, the concept offers a new, seasonal menu using local and regional Canadian products.

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Axel van Weel

Axel van Weel

Sports Writer

Having been an all-around athlete all his life, practicing sports like windsurfing, surfing, snowboarding, running, tennis and fitness, Axel is always looking out for ways to stay fit and healthy. He writes for various lifestyle publications across the world, including Wallpaper Magazine, Surf Magazine and a variety of advertising agencies.

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Catherine Draws

Catherine Draws

Foodie blogger

Catherine comes from a food-loving family. In their home, deciding what’s for dinner carries about as much weight as, say, adopting an animal or buying a house. For a good time and to satisfy one’s needs (restaurants, good wine, outings), she works at Buvette chez Simone where she recommends wine to the customer. For the last two years she’s been the blogger behind ObsessionsGourmandes.com. She also writes about the pleasures of eating for several publications. Catherine is friendly, picky, good-natured, but not flaky, scatterbrained when the time permits, instinctive and, like the name of her blog, a bit obsessive.

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Corbin Tomaszeski

Corbin Tomaszeski

Canadian celebrity chef

Corbin Tomaszeski is a Canadian celebrity chef based in Toronto. He has over 20 years’ experience in some of the country’s finest restaurants. He is mostly known for his appearances on the Food Network shows Restaurant Makeover and Dinner Party Wars, as well as HGTV show “Crash my Kitchen”. He is currently the executive chef at The Royal Ontario Museum : which includes C5 Restaurant, Food Studio Café and C5 Catering service. Chef Corbin is currently working on many new projects that include his very own cookbook, restaurant consulting and a full-service catering business for his own company, Chef Corbin Inc.

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David Nathan

David Nathan

Freelance journalist

David is a freelance journalist who works for numerous French-language magazines and blogs (Québec Science, MSN, Canoe, La Presse’s XY magazine, Air Transat’s Atmoshphère magazine...). A huge fan of music, film and travelling, David’s versatility and curiosity are a welcome addition to any workplace. You can follow him on his personal blog at http://somanythingstodo.com.

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Emilie Perreault

Emilie Perreault

Cultural journalist

When it comes to Quebec culture, Émilie Perreault is a jack of all trades, promoting it as a columnist, journalist and host. Banking on her strong linguistic skills and ease in front of the camera, she encourages potential tourists to come discover our cultural offering, via 98.5 FM, ARTV and the newspaper Voir. A big fan of documentaries, Émilie dabbles in her passion by conducting interviews with some of Quebec’s most interesting cultural figures.

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Emma Waverman

Emma Waverman

Mommy blogger

Emma is a freelance writer, blogger and co-author of the family cookbook Mealtime Survival for Picky Eaters and Families Who Love Them. She blogs candidly and with typos at embracethechaos.ca about modern family life. She is proud to be called a mom blogger and loves any excuse to talk to others immersed in social media – especially about her favourite topics: parenting and food.

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Ian Perreault

Ian Perreault

Chef Quebecois and owner of Brasserie “Chez Lionel”

Having worked as a busboy in a fast food restaurant early in his career, Ian caught the restaurant bug from a very young age! Since then, it was clear he'd go far... Today, he is one of the most creative and talented chefs in his native Montreal. In fact, he opened up his newest brasserie “Chez Lionel” just this June, located in new Boucherville. Due to his blossoming career as a chef, Ian has been featured on many television food shows. In the last few years, he has appeared on shows such as À la di Stasio, Des kiwis et des hommes, Cuisiner avec Jean Soulard, Pour le plaisir and Coup de pouce . He has also recently published a book entitled Cuisine revisitée (published by GID).

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Laurence Frenette

Laurence Frenette

Co‐chef Chasseur Resto‐bar de quartier Montréal

A graduate of the ITHQ, Laurence Frenette has been cooking up a storm at Chasseur Resto‐bar de quartier, in Montréal, since its opening, on September 1st, 2012. In the summer of 2009, she worked as an apprentice with the Pourcell Brothers, in Montpellier (France). Today, she is Chasseur’s co‐chef with Jean‐Philippe Matheussen, her old apprenticeship partner. For Laurence, a great chef is someone who has always worked hard, for many years. She prefers cooking with few ingredients and, ideally, with local and regional products. She develops surprising combinations with simple flavours. At Chasseur, she uses Québec products and works hand in hand with local farmers, letting her clients benefit from her marvelous discoveries.

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Luc Vaillancourt

Luc Vaillancourt

Chef and co‐owner Antidote Foodlab Sherbrooke

Luc Vaillancourt discovered his indomitable passion for cooking while working as a waiter for chef Laurent Godbout’s restaurant Chez L’Épicier. Soon, he decided to quit his day job to study cooking instead. Quickly hired by Manoir Hovey, in the Eastern Townships, he worked at the hotel’s restaurant under the supervision of chef Roland Ménard. For two years, he improved his culinary knowledge before being hired as a sous‐chef by renowned chef Alain Labrie, at La Table du Chef restaurant in Sherbrooke. A brief apprenticeship at world‐class restaurant Alinea in Chicago also allowed him to hone his skills and personalize his style. In January 2013, Luc became the chef and co‐owner of Antidote Foodlab restaurant, in Sherbrooke. This gastronomic laboratory serves modern comfort food, with inventive, flavourful dishes that are presented with a hint of originality.

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Martin Juneau

Martin Juneau

Chef and co-owner of Pastaga restaurant in Montreal

Martin Juneau is one of the shining stars of Quebec’s culinary scene. Gold-medal winner at the 2011 Canadian Culinary Championships – which earned him the title of “best chef in Canada” – Martin boasts an impressive body of work, having been at the helm of such reputable restaurants as La Montée and Newtown. Several months ago, he opened Pastaga on St. Laurent Boulevard, winning over local food critics. His culinary style is simple and innovative, brought to life by top-quality products. Although often inspired by the great classics of French cuisine, he enjoys revisiting recipes from his youth, not to mention fast-food options, all with a touch of humour. Martin is no stranger to the media world, having given radio, TV and print interviews, and co-hosted the cooking show “Et que ça saute” on V-Télé.

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Nathalie Guimond

Nathalie Guimond

Researcher, analyst and journalist

Nathalie has been working as a freelance writer and journalist for the past 10 years, writing visual arts pieces for publications including Voir, Ciel variable and Vie des Arts. She is also a scientific popularizer, writing about scientific news and developments in publications like Agence Science-Presse and Forum and making it more accessible to the everyday person.

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Nathalie Rivard

Nathalie Rivard

Web specialist, journalist and full-time foodie

Nathalie has more than 20 years experience working in marketing and communications, with a special interest in international cuisine. She has taken numerous cooking classes with internationally renowned chefs including Martin Picard, Philippe de Vienne and Elena Faita. Nathalie loves to stay active and is an avid dragon boat racer.

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Ned Bell

Ned Bell

Renowned Vancouver chef

Ned Bell is a renowned chef based in Vancouver, BC. He is mostly known for his appearances on Food Network Canada’s “Cook Like a Chef.” When in Toronto, Ned was a regular collaborator to the popular show. Ned Bell always evolved in the restaurant industry. His culinary studies began at Canada’s prestigious, Dubrulle Culinary School, where instructor Rob Feenie inspired Ned to follow him to Le Crocodile. Flourishing as an apprentice under Feenie and Vancouver culinary legend, Michel Jacob, Ned next moved up as Sous Chef for the opening team of Lumiere, a restaurant that put Vancouver on the global culinary map. Since 2010, he is the executive chef of the Four Seasons Hotel Vancouver, where he is in charge of the Food & Beverage department for the hotel and the restaurant, The Yew.

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Pierre-Olivier Ferry

Pierre-Olivier Ferry

Restauration Coordinator and chef de cuisine Jardins de Métis

The latest in four generations of chefs, Pierre‐Olivier Ferry was very young when he was introduced to the joys of cooking by his grand‐father, Raymond, who was a chef for the Lieutenant Governor of Québec as well as the prestigious Mount Royal Club. A graduate of the ITHQ in food services management and of the ESG UQAM in tourism and hotel managament, Pierre‐Olivier joined the team at the Jardins de Métis in 2005. Very quickly, he showed great interest in edible plants and herbs that can be found in the Gardens’ horticultural collection. Over 120 edible plants are now being used in the menus he creates for the Estevan Lodge restaurant. Also on the menu, exclusive fish and seafood from the St. Lawrence River and Gaspé peninsula. Come discover his talent at the Jardins de Métis, where your Estevan Lodge meal is picked from the surrounding nature. Other experiences: Les Menus Plaisirs Private caterer AML Cruises Bu – bar à vin La Maison de Campagne Restaurant Confusion

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Rob Rossi

Rob Rossi

Chef and ownerof the restaurant Bestellen Toronto

Chef Robert Rossi started cooking at the age of 16. His skills and expertise in the kitchen were not extracted through the conventions of culinary school, but rather through the tireless hours of making his way up the ranks in some of the best kitchens in Canada. Rossi’s most notable early mentions were his stints in the kitchen at; Canoe, Habitat and served as the Executive Sous Chef at the Kensington Riverside Inn in Calgary. Soon after leaving Riverside Inn he began his role as Corporate Chef at the Mercatto Restaurant Group in Toronto. Rossi was also fortunate to place runner up in Top Chef Canada Season One. In the fall of 2011 Rossi opened Bestellen restaurant in Toronto. The inspiration behind Bestellen is “made by hand”, something that the European tavern has become known for. Watch for Chef Rob’s new show “Opening Bestellen” which begins airing on TLN in October of 2012.

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Sandy Braz

Sandy Braz

Fitness and lifestyle writer, blogger and editor

Sandy is a magazine writer and editor, blogger and yoga lover working in Toronto (and sometimes Paris). She is the co-founder of Yoga in Motion, which is a Toronto-based charity event for breast cancer, and has had hundreds of articles published on the topics of health, fitness, lifestyle, food and yoga, both in print and online. Sandy writes daily at http://reinventingsandyb.com.

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Sue Riedl

Sue Riedl

Trained chef and food journalist

With a lifelong passion for food, Sue trained at the Cordon Bleu cooking school in London, England. She writes a bimonthly column on artisanal cheeses, The Spread, for The Globe and Mail and is the writer and producer of Chef Basics, a food video series for The Globe and Mail website.

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