Josee Brisson

 The art of food, writing and translation

For more than 25 years, cooking has been my passion. I trained as a professional cook at École Hôtelière des Laurentides, in Sainte-Adèle, Québec. Among other food projects, I collaborated on two cookbooks with world-renowned food and wine expert François Chartier, and started a Chef at Home service. My cooking style, inspired by various Mediterranean cuisines, is simple and unfussy. And, of course, I always use the freshest, highest-quality ingredients.

I’m also a French-to-English translator, a social media manager, and a freelance writer and consultant. My clients have included political candidates, health, medical and pharmaceutical companies, as well as artists, magazines, communication and marketing firms.

My first cookbook, L’Apéro: Appetizers and Cocktails, was #1 Best Seller in Appetizer Cooking at amazon.ca.

Bon appétit!