B Sc Colleen HiscockColleen Hiscock, B.Sc Chef and Food ScientistChef Colleen Hiscock says that almost everyone in Canada has eaten her food. As a career food scientist specializing in meat, poultry, and seafood processing, she has 30 years' experience developing food poducts for the food industry and for Canadians. She held high-level positions with Maple Leaf Foods and Olymel and recently retired as Vice President, Research and Development, from Sofina Foods Inc. She also holds a bachelor's degree in biochemistry (food science) from Memorial University, a certificate in haute cuisine from George Brown College, and an inter-provincial Red Seal in the culinary field. She and her husband, Leslie, are proud owners of Java Jack's Restaurant and Gallery and Java Jack's Bed & Breakfast in Rocky Harbour, NL. Colleen also sells a line of gourmet preserves and bakery mixes online and through many retail and gift stores. Read More Read Less