Heidi Noble
Heidi Noble
Heidi Noble is a professionally trained chef and sommelier, foodeducator, and professional wine-maker. Most of all, she is a proponentof tasty, well-prepared, seasonal local food. She founded the VancouverConvivium, is a member of Slow Food, and is a perennial donor to BC'sFarm Folk, City Folk.
Heidi established Joie Farm Cooking School with her husband MichaelDinn. The development of Joie grew out of a passion for the food andwines in the emerging region of British Columbia's Okanagan Valley.Heidi first visited the Okanagan with her husband Michael as a winetourist, and returned two years later to purchase their 5-acre farm inNaramata, moving from Vancouver to the Okanagan in the spring of 2003.
Heidi's formal chef training began at the prestigious Stratford Chef'sSchool, after completing a BA in Philosophy and Critical Theory at theUniversity of Western Ontario. Heidi attended Stratford in the mid-90s,just as the movement among chefs to use local food and work closelywith local farmers was taking hold. It was here that she came toappreciate the vital link from field to table.
This connection runs deep and influenced her decisions to completeapprenticeships with chef's in Toronto, working at the AGO's AgoraRestaurant and Montreal's Toqué. After working in kitchens since shewas 14, Heidi made a decision to shift from the kitchen into the winetrade, by enrolling in the International Sommelier Guild's programearly in 2000. In 2003 she and Michael left the Vancouver restaurantand wine trades for Naramata, BC, to develop Joie Wines and FarmCooking School (link to http://joie.ca/). It has since become theleading culinary centre of the Okanagan Valley.
"Joie" means "joy" in French: Heidi looks forward to sharing the joiede vivre that a new rural life of cooking, farming, teaching, andwinemaking has brought to her, both on her farm and through the pagesher first book, Menus from an Orchard Table.
Heidi established Joie Farm Cooking School with her husband MichaelDinn. The development of Joie grew out of a passion for the food andwines in the emerging region of British Columbia's Okanagan Valley.Heidi first visited the Okanagan with her husband Michael as a winetourist, and returned two years later to purchase their 5-acre farm inNaramata, moving from Vancouver to the Okanagan in the spring of 2003.
Heidi's formal chef training began at the prestigious Stratford Chef'sSchool, after completing a BA in Philosophy and Critical Theory at theUniversity of Western Ontario. Heidi attended Stratford in the mid-90s,just as the movement among chefs to use local food and work closelywith local farmers was taking hold. It was here that she came toappreciate the vital link from field to table.
This connection runs deep and influenced her decisions to completeapprenticeships with chef's in Toronto, working at the AGO's AgoraRestaurant and Montreal's Toqué. After working in kitchens since shewas 14, Heidi made a decision to shift from the kitchen into the winetrade, by enrolling in the International Sommelier Guild's programearly in 2000. In 2003 she and Michael left the Vancouver restaurantand wine trades for Naramata, BC, to develop Joie Wines and FarmCooking School (link to http://joie.ca/). It has since become theleading culinary centre of the Okanagan Valley.
"Joie" means "joy" in French: Heidi looks forward to sharing the joiede vivre that a new rural life of cooking, farming, teaching, andwinemaking has brought to her, both on her farm and through the pagesher first book, Menus from an Orchard Table.
