From an early age, Channon has had a keen interest in food and cooking, and found that the tutelage her grandmother gave her in Regional French Canadian cuisine was invaluable. Not only did she learn to cook by feel, but she developed skills in understanding how flavors combine without cooking from recipes. Later, Channon spent a great deal of time learning various aspects of cuisine, including courses at the Canadian Personal Chef Association, Le Cordon Bleu, Montreal Canada, an in-depth study of various nutritional issues (eg Chilton's Inflammation Nation, Zone Diet, Toxic Foods, Chinese Medicine, Allergy Issues etc) and State programs such as "Serve Safe" a  Food Health and Safety Program.

Channon studied with Wisam Nagi, a restauranteur from Lebanon who owned a restaurant in Toronto Ont and lived in her home town of Windsor. There she learned the subtleties of Arabic cooking as well as grew a love for the foods of the Middle East. Channon also studied at the University of Windsor, and earned her Bachelor's of Education (in addition to a Bachelor's of Arts) in 1993, which has been an invaluable tool in her program development for teaching culinary arts to both children and adults.

As a matter of interest, over 10 years ago, Channon began to study historical cuisine to provide fundraising dinners for an educational historical society. After many years of work recreating dinners and researching various period cuisines it became apparent that the knowledge and expertise in this genre was an uncommon and sought after skill. Channon now offers her services as a culinary historian for both private and public events. She has written about, taught, lectured and created sumptuous historically related banquets all over the Canada and the Midwest.

Throughout her years as a cook, Channon has assisted many groups with their cuisine related fundraisers. After raising 3 children, she began a business based on her love of cooking and food research. Channon formed Renaissance Cuisine, a Personal Chef Service that provides not only high-end weekly dinners and dinner parties for families and individuals, but also offers an outlet for her work in Culinary History. She has researched, prepared and managed large and small scale events such as dinner parties and fundraisers for charities, weddings and food festivals.

 Channon is also a freelance writer for the Kalamazoo Gazette and has written many articles for industry sources.  She has been a keynote speaker in a variety of settings, dicussing her theory of healthy food "Zen Cooking", her experiences as a culinary historian as well as her inspirational life story.

Chef Channon is currently teaching private classes and offering her services in the Kalamazoo area. She can be reached at 269-547-0339 or  This email address is being protected from spam bots, you need Javascript enabled to view it