Julianne De Witt
Location
Vancouver, BC Canada
School
Camosun College, Victoria, BC
Pacific Institute Of Culinary Arts, Vancouver, BC
Fine Arts Bartending School, Vancouver, BC
Expertise
Healthy, Delicious Recipes, Dinner Parties, Easy Weeknight Meals
- Julianne has developed recipes for several companies including Stong's Market, Nourish Me, Red Fern and Fit Life Coaching.
- She is a self taught food stylist and photographer and is working on her first cookbook.
- Julianne likes to take classic comfort foods and make them healthier. She's passionate about using fresh and local ingredients in her recipes.
Experience
Julianne has been a recipe developer and food blogger for over five years. She worked in food and beverage for 35 years in a variety of roles - from serving and bartending to catering and accounting.
Education
Julianne has a diploma in Hotel and Restaurant Management from Camosun College in Victoria, BC, a diploma in Culinary Arts from the Pacific Institute of Culinary Arts in Vancouver, BC, and a commercial bartending certification from Fine Arts Bartending School in Vancouver, BC.
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Stories By Julianne De Witt
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This recipe for a grilled, massive tomahawk ribeye steak also features a rich, herb-infused compound butter and makes for a deceptively simple dinner.
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Add a few ingredients to the slow cooker, and come back a few hours later to a house smelling like heavenly chicken and spices.
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Better than your favorite takeout, this chicken and almond stir-fry with vibrant veggies and a deeply savory sauce has something for everyone.
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While Mongolian beef is typically enjoyed with rice or noodles, this recipe pairs it with salad and a zippy vinaigrette for a bright, crispy contrast.
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This grilled balsamic flank steak recipe features a flavor profile that elevates the cut of meat to a new and exciting level.
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This chicken cacciatore recipe from Julianne De Witt cooks low and slow in a crock pot, allowing the chicken to fully absorb the sauce's robust flavors.
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This air fryer meatloaf, which is wrapped in bacon, is comfort food at its best, with sweet tangy glaze to finish things off.
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In this recipe, apples and thyme accompany pork tenderloin, with a balsamic glaze adding a sweet tang to the mildness of the pork and acidity of the apples