Classically French trained, Chef Ann Kirsebom has cooked with acclaimed Chefs from around the world. Extensive globetrotting has been a true inspiration for her gourmet sauces, as she has sourced only the finest authentic ingredients in her travels. As the Chef of the Jade Garden-Asian Restaurant aboard the luxury cruise ship “The Crystal Symphony” Chef Kirsebom sailed through Europe, the Orient and through the South Pacific on a culinary journey with each new country, a new discovery of flavor combinations was born.
Chef Kirsebom is the Executive Chef of a successful, full service Boutique catering company in Vancouver, British Columbia.
Chef Kirsebom is also a Culinary Educator, having taught the Serious Amateur program at the Dubrulle French Culinary School in Vancouver, where she graduated, and various Culinary Schools in Vancouver and private classes in the resort of Whistler. She also led food and wine enthusiasts sailing through Europe and the Panama Canal as part of “The Ultimate Dinner Party” series, giving private cooking lessons in each region. Chef Kirsebom has recently begun taking culinary groups to St. Remy de Provence for one week courses in South of France Cuisine.
Chef Kirsebom has launched a line of award winning sauces which are now shipped worldwide. Her signature sauce is “Tequi-Lime” made with Blanco Tequila and freshly squeezed lime juice. Followed by Teriyaki Sake, oh la la her Grand Marnier Grilling Sauce that is perfect paired with duck, pork and seafood, and her most recent launch of Whistler BBQ Sauce with Canadian Whiskey these sauces are unqiue, fat free and are handcrafted in small batches without preservatives..
With Licensing Agreements with Grand Marnier Lapostolle in France and Callebaut Chocolate/Cacao Barry in Zurich, Chef Ann’s latest creation is a decadent Callebaut Chocolate and Grand Marnier Truffle Sauce that is gorgeous slathered on a baguette or croissant or served over your favorite Gelato. A Cranberry & Onion Confit with Grand Marnier is a winner with Duck or Roasted turkey or served with fine cheeses.
Chef Ann is currently creating several Callebaut Chocolate and Grand Marnier products, destined for sales internationally in 2014. A very special chocolate has been launched this year, “PARIS IN A CHOCOLATE”™ which is set to debut at the New York Fancy Show 2014.
Chef Ann created a special blend for the B.C Lions’ own BBQ Sauce “Tequila Citrus” – it was launched mid season when the team was 0-5 and they went on to win the 2011 Grey Cup Championship. It’s all about the sauce!
Chef Ann owns and operates a complete manufacturing facility and has been awarded private contracts with large companies to co-pack products for them. Her own products are/have been sold in Whole Foods, Costco, Safeway, Sobey’s and many specialty stores in Canada and the US. Export to Europe is next. Select products are destined for Duty Free Internationally in 2014-15.
Chef Ann’s Gourmet Sauces have been included in the Gift Bags at the International Emmy Awards in New York City, The Canadian Country Music Awards, The Leo Awards and are well received at Chef Ann’s favorite fundraiser and Charity events.
Promoter Callebaut – Mycryo – Cacao Barry
Member of The International Association of Culinary Professionals
Member of Les Dames d’Escoffier – British Columbia
Member of The Fine Chocolate Industry Association
Member of The Specialty Food Association