 Source: Ellie Topp, P.H.Ec. Background
Since coming to Canada in 1965, I have been proud to be Professional Home Economist along with being a Certified Culinary Professional with the International Association of Culinary Professionals. After completing my Master’s at the University of Wisconsin, I worked in food research at the University of Illinois and then in Ottawa briefly for the Food Research Institute at Agriculture Canada. While my children were small, I taught several years in night school before moving on to Betty’s Kitchen where I became cooking school director. Since 1990, I have worked mostly as a food writer, writing a monthly column, Food Bits, and authoring ten cookbooks, focusing on preserving and simple healthy meals. During that time I have been involved with a number of organizations including representing the Canadian Home Economics Association on Health Canada’s consultation for the 1992 Canada Food Guide, as a member of Health Canada’s steering committee to develop policy for Raw Foods of Animal Origin, serving on the scientific advisory committee for the Food Preservation Exhibit at the Canadian Agriculture Museum (opened in 2014) and currently am treasurer of the Ottawa Home Economics Association.
2 Comments
 Carol Culhane, P.H.Ec.; Source: Carol Culhane A brief background:
I have an undergraduate degree in home economics – Honours Bachelor of Science (1978) – from the University of Ottawa, with a specialization in food science and nutrition. I started my career in institutional foodservice management, and realizing I enjoyed the business sector, pursued an Masters in Business Administration (1985) also from the University of Ottawa. I moved to Toronto that same year, and entered the multinational food manufacturing sector, working as a Senior Product Manager for Nabisco Brands. When Nabisco undertook a major downsizing in 1993, I went into private practice, starting a regulatory compliance firm entitled International Food Focus Ltd. (IFFL). |
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