Private Chef Kenzie Osborne

I am a Natural Nutrition Clinical Practitioner (NNCP) and culinary graduate of the George Brown Culinary Nutrition Management Program. Since graduation, I have become an active member of the Canadian Association of Natural Nutrition Practitioners as well as a professional recipe developer and program developer for Dr. David Ludwig's Always Hungry? Program. In addition, I have culinary nutrition experience developing recipes and coaching clients in various demographics including: professional and high performance athletes, adults struggling with weight loss, individuals with gut-related challenges, individuals with complicated dietary needs (restrictions and intolerances), families with complex lifestyle challenges (budget, time, children, etc.), and older adults with dysphagia. In my spare time, I engage in public speaking and outreach projects to share my recovery story from anorexia nervosa and work to inspire the community to build a positive and nourishing relationship with food and health to benefit overall physical and mental wellbeing.

***I work specifically with clients who have special dietary needs or restrictions and provide recipes with their nutritional information and clear directions at the end of each service so you can prepare the meals again.

For me, cooking is...

Cooking is my passion, creative outlet, and saviour. I love using local, natural, and seasonal ingredients to create unexpected flavour combinations .

I learned to cook at...

I graduated from the George Brown Culinary Nutrition Management Program and have developed recipes for various organizations.

A cooking secret...

I love working with unique and fresh ingredients that increase the nutritional value of comfort foods and create exciting flavour combinations.

My menus

Crepe Freesia

STARTER

All inclusive

East Coast Inspired "Bagel and Lox": Whole wheat crepe parcel stuffed with whipped dill and cream cheese spread, topped with smoked salmon

FIRST COURSE

All inclusive

American Inspired "Grilled Cheese": Whole wheat mini crepe sandwich stuffed with sauteed apples, melted fontina cheese, and pancetta crumble

MAIN COURSE

All inclusive

Italian Inspired "Lasagna": Whole wheat crepe "lasagna", filled with layers of grilled tomatoes, basil pesto, Italian seasoned beef, ricotta cream, and mozzarella

DESSERT

All inclusive

Japanese Inspired "Sushi": Whole wheat crepe "sushi" filled with soy sauce vanilla ice cream, and banana. Topped with honey roasted pecans and caramel sauce

Vegan Mediterranean Experience

STARTER

All inclusive

Falafel, cherry tomato, grilled tofu, and lemon garlic marinated cucumber skewer. Served with a cashew cream dipping sauce

FIRST COURSE

All inclusive

Cauliflower and quinoa tabouli stuffed pepper with roasted almonds and pine nuts

MAIN COURSE

All inclusive

Grilled eggplant "steak" with olive tapanade, roasted beets, caramelized onions. Served with a parsley-infused whipped cashew cream

DESSERT

All inclusive

Pear jam, maple syrup, almond, and walnut baklava. Served with a vegan honey ice cream

Offbeat Experience

STARTER

All inclusive

Your choice of three ingredients, paired with Italian-inspired ingredients, served as a canapé

FIRST COURSE

All inclusive

Your choice of three ingredients, paired with Italian-inspired ingredients, served as a soup with a small tea sandwich

MAIN COURSE

All inclusive

Your choice of three ingredients, paired with Italian-inspired ingredients, served as a pasta dish

DESSERT

All inclusive

Your choice of three ingredients, paired with Italian-inspired ingredients, served as a cannoli

Vegan Comfort

STARTER

All inclusive

Chicken N Waffles - Sweet potato waffle, pecan crusted baked “fried chicken” (cauliflower), chipotle maple syrup sauce

FIRST COURSE

All inclusive

Grilled Cheese and Tomato Soup - Cashew cream cheese spread on toasted baguette slice, served with fresh tomato basil soup

MAIN COURSE

All inclusive

Burgers and Mac - Riced cauliflower and broccoli tossed with cashew cream cheese Alfredo sauce, topped with green onion and sautéed tofu “meat”

DESSERT

All inclusive

PB&J Ice Cream Sandwich - Peanut butter and banana vegan ice cream, served between two slices of vegan brownie, topped with fresh strawberry and chia seed jam

Garden of Italy

STARTER

All inclusive

Cherry tomato stuffed with balsamic brie and parsley hazelnut crumble. Topped with parmesan tuile

FIRST COURSE

All inclusive

Individual zucchini noodle lasagna with layers of lemon and basil mascarpone cheese, tomato ricotta, and mozzarella whipped cream. Served with a side of fresh tomato, onion, and basil salad

MAIN COURSE

All inclusive

Three mushroom risotto with white wine reduction, goat cheese, roasted beets, and toasted pecans. Served in a roasted acorn squash bowl

DESSERT

All inclusive

Pear and blue cheese ravioli with brown butter sauce and roasted walnut and oat crumble