Raised in Barbados, Paul Yellin is a highly acclaimed chef and author of the popular rum cookbook, Infusion! Spirited Cooking with Paul Yellin a work sponsored by Mount Gay Rum to celebrate their 300th anniversary. Published and released in 2003, the book is in its 3rd printing. A fixture among Caribbean culinary professionals, he has been busy for the last few years traveling and working in metropolitan areas and hotspots of the world including opening restaurants in Berlin, New York, Barbados & Jamaica, Executive chef at a resort in St. Lucia featured in Bon Appetite Magazine as well as stints in London, Paris and Toronto and high - end catering in Washington D.C.

Chef Paul has made a name for himself as The Rhum Chef - the corporate chef for Mount Gay Rum, travelling through the regional caribbean as well as international cities representing not only the rum brand, but also Caribbean culture and cusine with a traditional and classic twist - doing cooking demos, cooking classes and rum tastings – his goal is to be the new face of Rum as the sprirt returns to favorable popularity.

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Award winning chef, Tony Wu is a Chinese culinary master -- specializing in Imperial, Beijing, Sichuan and Jiangsu cuisines. His creative and skillful talents attracted the attention of renowned celebrity chef Martin Yan who engaged him as Chief Consultant for Yan Can Restaurant. Tony's unique abilities to stretch, cut noodles blindfolded -- and transform food into edible art will turn heads. A native of China, Tony began his formal culinary training in Nanking, then, worked in various positions in China before moving to Thailand, Japan and later, Canada. In his 27 years career, he won many awards including three gold medals at the fifth World Chinese Cooking Contest, Master of Chinese food carving -- and the Bleu Ribbon Medal granted by the Les Amis d'Escoffier Society. Pu Zuo, younger brother of the last Chinese Emperor Pu Yi once tasted Tony's Imperial cooking and aptly described it, 'An Art Inherited from Imperial Chefs. Watch Tony at the Culinary Stage display his Amazing Skills Blindfolded!

Joseph is an Indonesian-Chinese born in Indonesia, and raised in both Indonesia and Holland. His career path took him to Canada, Germany and Hong Kong, but he chooses to live in beautiful BC where the multicultural rhythm is rich and vibrant. He now calls Vancouver his home and Spice Islands Indonesian Restaurant his headquarter where he can create and share the sensational taste of Indonesian dishes. Joseph's mother Mrs. Boon, a graduate from top Indonesian Culinary School in the early days, owned and operated a catering company in Toronto during the 60's and 70's, the time when Joseph developed strong interest in cooking. "My mother showed me the difference between good food and bad cooking. She taught me how to appreciate food and the keys to creating the best sauces." Joseph recalled the days when he sat and watched his mom whipped up a simple but delicious dish and he would be the first official taster. "My mom showed me what authenticity in food was all about. She is definitely my inspiration!"

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Cigdem (Chidam) Gogtas's love for cooking started at a very early age. Growing up on a large organic farm in South Eastern Turkey, young Cigdem learned what it takes to prepare a delicious meal using the freshest, premium quality produce. She always helped her mother and the grand mother in the kitchen preparing family meals. Today, Cigdem manages the Café Vancouver www.cafevancouver.ca and enjoys making Turkish dishes for her clients. She will be showcasing two jewels of Turkish cuisine on stage namely: Borek and Baklava.

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Brenda Farrell grew up in an Italian home where the preparation of family meals was an important – and time-consuming event. Forever curious about how and why foods were grown, prepared and served, Brenda transferred those same interests to her own family and developed a passion for growing, preparing and serving meals that are not only delicious but also nourishing for the body and, through creative presentation, also nourishing for the eyes. Formerly a market researcher running a large Vancouver agency, Brenda now focuses her energies on developing her passions; travel, cuisine and writing. A travel specialist with Renshaw Travel in Vancouver, Brenda has developed a special niche for culinary travel in Turkey, as well as Italy, Portugal and Spain. Brenda loves to entertain family and friends at her home, always seeking to use local products. Formerly a columnist for BC Business Magazine, where she reported on consumer trends, Brenda now prefers to write for her blog at her travel, food and lifestyle website www.brendafarrell.com

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Black Diamond Sargento naturally shredded cheeses are a convenient way to add the delicious taste of cheese to your meals. With a variety of flavours including Mozzarella, Italiano, Double Pizza and Tacos and Nachos, Black Diamond Sargento cheeses are sure to please.

Click here to download Black Diamond Sargento's Italiano Sausage Stuffed Shells recipe.