See you on November 12, 2023, at Toronto’s iconic Brick Works.

Founding Chefs: Kennedy & Yolles

Jeanne Beker
Jamie Kennedy’s preserves in jars and Joanne Yolles pastries

Above: Jamie Kennedy’s Auntie Myrtle’s Mustard Pickle and Joanne Yolles’ yeasted chocolate rugelach.

Jamie Kennedy & Joanne Yolles

Chefs Jamie Kennedy and Joanne Yolles have been an important part of Porridge for Parkinson’s success, and we are grateful for their generous involvement.

Jamie Kennedy has had a remarkable career helping to shape the culinary landscape in Canada. His innovative approach to gastronomy, commitment to sustainable agriculture, and advocacy of local food have been unwavering. Jamie is a Member of the Order of Canada and has been awarded a Governor General’s Award in recognition of his work. He lives in Prince Edward County, where he continues to serve up his famous J.K. Fries on fall weekends (Jamie Kennedy Kitchens).

Joanne Yolles’s outstanding career as a pastry chef began at Scaramouche and Pangaea restaurants, where her innovative desserts were recognized by patrons and critics alike. She was a beloved instructor at the Baking and Pastry Arts Program at George Brown College for more than a decade and continues to contribute to culinary-focused media in Canada. Joanne is a Fellow of the Ontario Hostelry Institute and is widely recognized for her generous involvement in charity events, including Porridge for Parkinson’s.

Follow joanneyolles and chefjamiekennedy on Instagram.

Instagram photos: Jamie Kennedy and Joanne Yolles.