About Voula Halliday


Voula Halliday | Eat at Home
I am a Cordon Bleu trained chef, food expert, cookbook author, illustrator, publisher, college curriculum developer and educator based in Ontario, Canada.

My writing has appeared in print and digital formats in a variety of publications, including Bon Appétit, Canadian Living, National Post, Zoomer, Fresh Juice, Reader’s Digest Canada, Best Health, Food & Drink, and Chatelaine, where I was contributing editor and associate culinary expert in the test kitchen.
From 2012 to 2016, I was an In-House Chef Expert on CBC television’s award-winning show Steven and Chris, where I showcased my fuss-free cooking concepts and launched the Flavour Fix brand to national and syndicated audiences.
I wrote a cookbook, Eat at Home, featuring more thank 150 recipes. I’m currently expanding my business and will be publishing more food-focused books and exquisite illustrated products. 
Eat at Home is my first cookbook. My second cookbook is coming out soon!
Other stuff about me:
I was Co-Chair of the advisory board that launched the Food Media post-graduate program at Centennial College, where I developed curriculum and taught for several years as an Adjunct Professor.
I have worked with various clients and brands promoting good food and healthy living and was on the team of experts that launched the world’s first eco-points programs - Green Rewards - acquired by Loyalty One, the successful team behind the AIR MILES® loyalty program. 
I like to volunteer in my community and offer my help. Currently, I am a trustee on the Art Gallery of Peterborough (AGP) board and the Chair of the AGP Fundraising and Development committee. I have served as Chair on both the Toronto and Canada boards of Slow Food. 
I am one of the five founding members and creative collaborators supporting the development of the Terroir Symposium and continue to participate in Program Development, and as a presenter, since the first event in 2007.
Several years ago, I had a wonderful time running a commercial kitchen as the executive chef and program coordinator for a local Toronto District School Board Public School. I have very fond memories of this time. My team and I worked with fantastic community partners (Rowe Farms, The Toronto Foundation for Student Success, and FoodShare). We provided delicious nutrient-rich morning snacks and lunch to the students and teachers every day. Dishes prepared featured ingredients primarily sourced from local producers.


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