Owner & Creator
"Alaine"the creator of Foodish, thinks she is the luckiest person in the world.
Foodish began in 2013 after Alaine finished her chef apprenticeship and turned her sights on following her dream of creating a cooking school in Canberra.
This was the beginning of no less than her third career. In her 20s she worked as a journalist in radio and TV and then went on to further study—a PhD no less—and a big career as an academic teaching in politics and international studies. She embraced the opportunities of a redundancy and went to chef school to pursue her love of cooking.
Alaine had been a keen cook since her teens, driving her family crazy with all sorts of schemes to cook gourmet meals, not all of which turned out. In her early 20s she married a Frenchman and went to live in rural France and was captivated by its food culture. Her parents-in-law grew and raised just about everything they ate, from vegetables to ducks, rabbits and snails. Her love for her mother-in-law grew in abundance as they cooked together in abundance. It taught her the joy of cooking with others and cooking with love.
Our UK counterpart is Mary whose zeal for everything foodie is crazy. Having lived & cooked all over the world including 10 years in Italy Mary's skills have naturally evolved with her passion, researching new & old recipes and learning the secrets from the locals about true home-cooking.
Having made Canberra her home since 2008, Mary loves nothing more than creating feasts for family and friends and bringing them along on her culinary journey. She strongly believes that food is a leveller amongst all and should be embraced, enjoyed and shared.
She spends shameless, countless hours researching, experimenting, discovering and sourcing exotic ingredients for different cuisines from around the world. Mary is an enthusiastic walking-encyclopaedia about cuisine and is passionate about integrating different ingredients and cooking styles into the cooking repertoire of the modern Australian kitchen.
Jenny Foley has returned to where it all began some 40 years ago. As a 16 year old Jenny started her apprenticeship in Commercial Cookery here at CIT Reid.
Once completed she went and worked at Sydney Hilton then set off for Europe. She traveled extensively then settled in London and worked as a chef in a variety of places - local pubs, Harrods and catered for the Royal Family until she opened her own restaurant.
After 28 years she returned to Australia and opened up another restaurant which she owned for 8 years. Not ready to retire yet she retrained and is now back at CIT Reid teaching the next generation of chefs. She says teaching never crossed her mind but now loves it.
Whether its adult education, international students or kids, she wants to pass on her knowledge but more importantly just help people ENJOY themselves in the kitchen.
Pantip is a human rights lawyer turned chef who is finally pursuing her life-long love of working with food and flavours. Having lived most of her life in Bangkok, Pantip has always been close to the delicious and delicate fusion of different flavours through the use of fresh and readily available produce, herbs and spices.
After moving to Australia and completing her training as a chef, Pantip has been working in venues in Canberra preparing mouth- watering Thai and western dishes. She is also part of the Foodish team and amongst other things, leads fun Thai cooking classes in which she shares her secrets to easily creating delicious, fresh Thai dishes using ingredients readily available in Canberra.
Brian is a chef and artist who has brought culinary joy to patrons of restaurants in Europe, the US and now in Australia.
Brian gained an honours degree in fine art in Ireland before deciding that a career as a chef could provide an outlet for his artistic and creative talents, and pay the bills.
In his spare time Brian draws and paints and is particularly captivated by Canberra’s birdlife, which he renders in beautiful artwork. Foodish is indeed lucky to have such a talented and accomplished teacher run classes!
Frankie is a qualified chef and pastry chef who’s love of cooking stems from spending her childhood in her grandmother’s kitchen on Glengarry Farm in Adelong.
She has a keen interest in creating desserts that are a little outside the box, raw and vegan cooking and a relatively newfound passion for all things fermentation.