21ST ANNUAL REAL HOME SHOW — MARCH 30 TO APRIL 1 Stuart Klassen The newest addition to the Kelowna fami-


ly of chefs is executive chef Stuart Klassen. As executive chef at the Delta Grand


Resort and Conference Center, Chef Klassen is no stranger to the Okanagan as his career began at the age of 15 right here in Kelowna as a dishwasher. Klassen worked his way up through a


number of restaurants and resorts, includ- ing Lake Okanagan Resort. He then packed his bags and returned to Vancouver to en- ter BCIT’s Culinary Arts Program. His schooling was completed at Vancouver Community College, where he graduated with honours. Hecompleted his apprenticeship working


with Umberto Menghi. Moving through the ranks, Klassen


earned the position of Chef in the restau- rant Settebello in Whistler. At age 25, Klassen joined the Delta family


and accepted a position with the Delta Whistler Resort as off-site Sous Chef over- seeing the Royal Hudson, Starlight Dinner Train and Whistler Explorer. His final po- sition in Whistler was Chef de Cuisine at the Whistler Convention Center. He worked for three years as Executive Chef at the newly opened Hilton Vancouver


6


Sandrine


Airport, starting in 1999. In 2002, Klassen began working for the


Marriott Pinnacle Hotel in Vancouver. For a short while, his position was Executive Sous Chef, but he was soon promoted to Executive Chef. At the Marriott, he worked with and de-


veloped many of the greatest cooks and chefs that Vancouver has to offer. His leadership and team mentality was


rewarded with numerous awards. Now with the support of his family and


the intense desire to return to the Okanagan, fate and an accomplished career has brought him home.


Martin-Raffault Sandrine Martin-Raffault grew up in


the Beaujolais and was trained in France as a pastry chef. In 2004, Martin-Raffault, her husband


Pierre-Jean and their two children moved to Kelowna where they opened La Boulangerie in the Mission. Two years ago, Sandrine French Pastry


and Chocolate, an artisan chocolate and fine dessert patisserie, was born. Martin-Raffault enjoys going back to


France regularly to vivit her family and keep abreast of the latest pastry trends.


Willi Franz Willi Franz, unquestionably one of


Kelowna's top chefs, has had extensive European training, with 30 years spent in Germany and Switzerland, as well as in Canada and on Caribbean cruise ships. His style is reminescent of what it


would be like to be invited into a friend's European home where food is prepared with love of all things fresh and simple. "A meal is meant to be the catalyst for


great conversation while stirring the senses," Willi says. Okanagan "Chef of the Year" 2010


Standard Single $389installed plus tax


Visit the FortisBC Energy Efficiency Expo for the latest in Green living ideas from industry experts The FortisBC Main Stage will feature the latest in cabinetry, interior design, energy efficient lighting, appliances, flooring and much more


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