Chef Pam Fanjoy

07/24/2026

11/13/2025

What a pleasure it has been this week to be participating as a Deligate with the Canadian Q***r Chamber of Commerce on the Toronto Trade Mission. We began earlier this week meeting together with the dynamic team of sixteen delegates who came together from across Canada, with a goal to active engage in promoting diverse suppliers and growth in international business partnerships worldwide.

As small businesses, we are all run by Certified members of the (formerly know as the Canadian Gay Le***an Chamber of Commerce) and each comes with their own additional, unique business goals of expanding into global markets.

Collectively, this trade mission gives us the chance to network both with each other as entrepreneurs, as well as with potential corporate partners.

Yesterday was a rich morning of education for us with the Toronto Trade Commissioner Service. More on that later so stay tuned this week to hear more about what I've been up to.....

09/11/2025

I'm so pleased to be chosen to represent 2SLGBTQI Canadian business so that we can advance access to more inclusive opportunities in the UK.

Today begins our official 2 day Summit on this London Trade Mission made possible by the Canadian Gay & Le***an Chamber of Commerce (CGLCC) and OUT Britian along with their many partners in the UK and the sponsors.

I will be exploring how we can bring the Fanjoy Culinary Therapy Model to the UK to improve how mental health care is provided.

Canada's 2SLGBTQI+ Chamber of Commerce (CGLCC) Britian Coralus

07/19/2025

https://www.facebook.com/share/p/1ArNKr5saU/

As we shift into our Not for Profit Cooking Up Change, if you are not already following us on that FB page, please follow and share so that you can see our summer adventures with teens in Guelph!

05/20/2025

My second day in the Canary Islands was spent at Las Palmas de Grand Canaria.

Time walking the beach boardwalk to take in all of the amazing restaurants, cafes and bakeries was beautiful, not to mention delicious. The weather was perfect.

Of course, we found the local food market but most of the vendors were closing up so it was slim pickings. I did however still appreciate having some interesting discussions with the locals about their favorite local ingredients, food traditions and also the culinary techniques used for some favorite dishes.

With the Canadian long weekend at hand, I am missing my first of the 2025 season weekly Saturday morning visit to the Guelph Farmers' Market, but also feeling very greatful for the opportunity to explore Spain's food culture on this "vacation." The chef's mind can rarely really turn off from all things food....:)

05/17/2025

Two stops in the Canary Islands occurred enroute to Spain this week. The best part for me was finding the local central markets and also exploring some interesting supermarkets with new "foodie" friends that I have made while traveling.

Our first stop was Santa Cruz de Tererife. I so love wandering through any marina and this one certainly did not disappoint! The public artwork and sculptures were absolutely beautiful in some lovely parks that we enjoyed walking through. Then, of course there were the PATISSIERES .....oh my, they were beautiful, with many delicious treats picked up along our way. My favorite was the custard (porteguese) tarts.

At the first central market I was able to pick up several varieties of paparika, paella spices and some local white pepper. The vegetable purveyors were incredible. It reminded me of my time living in France for four months during culinary school (2012) where lifestyles has folks just buying fresh ingredients when they need them, and as they need them. This certainly must contribute to why you don't see the same level of obesity in countries like these, not to mention the impact of lower stress levels and work pace - more on that later next week when I land in Barcelona.

So, overall, I loved Santa Cruz de Tenerife. Here's a glimpse of my day there.

05/08/2025

After a tough year of winding down my old restaurant Fan/Joy, it's time for a much needed vacation. Where does a chef go for holidays? Well, I love to go anywhere that I can learn more about food, how other cultures use it to feed connection, create rituals that enhance relationships and build ceremonies to strengthen communities. So, I'm off to Spain this month and what better way than to get there than by ship so my trip this week begins here.........

By far, Virgin Voyages has had the best food of any cruise I've taken to date. My first experience, was dinner on Day 1 at The Test Kitchen restaurant.

The concept is simple - 5 courses of an 'experimental' menu that invites the guest to try new combinations of flavors with a slight gastronomical approach to its' preparation. My favorite part however was the central prep stations where guests sat around on high top chairs, able to talk with the chefs preparing the food. Desert was one station, cheese tart appetizer at another etc.
Menus change every five days so i quickly ensured my reservations for the next two menus. The staff are attentive and it was easy to see how front and back of house teams worked smoothly with one another.

I look forward to sharing my vacation adventures with you in the weeks ahead.

03/24/2025

02/06/2025

Come join our recently launched Not For Profit, Cooking Up Change, as we open up opportunities for 2-3 new Board of Directors for 2025/2026 who will provide strategic leadership as we build capacity to continue and . We are looking to bring your experience in education, health care, mental health or finance to our table, in order to make a difference as we whisk together innovative solutions, to address social isolation and hunger in our community.

"I envision a world where everyone has access to healthy food, the knowledge and resources to know how to cook it and someone to gather around a table to enjoy it with so that they can nourish their physical and mental health, reach their full potential and live joyful lives, sustainably." Chef Pam Fanjoy

Applications will be open until February 15, 2025. We appreciate your interest and resume being submitted at the link below in the comments or directly to [email protected]