Demo Kitchen

Robert Bubloz

Growing up with Nina's cooking

I grew up in a small farm town in Switzerland with two older brothers. My mom, Nina, was a wonderful cook who loved baking pies and pastries and cooking delicious stews and roasts. While I delighted in the heady aromas wafting from her kitchen, I was not destined to become a chef.

Finding my passion

It was only while studying the life and work of famous French chefs that I realized my passion for cooking. Their pursuit of excellence inspired me to become a chef.

International career path

After finishing my apprenticeship in a small restaurant in Switzerland, I worked in various Swiss hotels and restaurants before moving to Canada for 9 years to continue my career in food service. I relished the international work experience in New Brunswick, Jasper and Banff before returning to Switzerland.

Restauranteur

After returning to Switzerland from Canada I opened my own restaurant, Auberge Du Lion d’Or, in Burtigny. I was privileged to have a vibrant, successful business with a loyal customer base for 23 years.

A new chapter

I recently relocated permanently to Prince George to be with my partner, Carolyn. Giving up my restaurant was not easy, but it was worthwhile for love. Sharing my passion for food is as important to me as teaching music is to Carolyn. I look forward to meeting you and cooking for you in your home as I settle into mine.

A delight for the senses

One of my all-time favorite dishes to make is beef bourguignon. I find it a feast for the senses – basking in the aroma, watching it changes color and texture as it cooks, relishing the developing flavors as ingredients marry. I am eager to share this sensory experience with you by preparing dishes that have always been a part of my life. I would also enjoy collaborating with you to prepare some of your favorite meals.

May 22nd, 2026

Joan G. Demonstrated Italian Pizzelles, a thin, crisp and delicious cookie. Mary K. assisted her and great fun and laughter was had by all. Cookies and chocolate bowls were made. We filled the bowls with fresh fruit and cream.

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April 17th, 2026

My Swiss Chef demonstrated Everyday Apple Strudel. Defiantly not every day, so very delicious!

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March 13th, 2026

Joan G. demonstrated Breakfast and Seafood Crepes. Some members braved hands-on. They all did very well! Crepes were served with strawberries and cream. The Seafood crepes were a big hit!

February 13th, 2026

Angie’s Farm Fresh Handmade Egg Pasta. Great fun was had by all. Member hands on was very entertaining. Bon Appetite!

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November 28, 2025

Farm-to-Table Veggie Soup. Chef Angie prepared a veggie soup with all ingredients sourced locally! She also prepared several compound butters, served with fresh, local breads. Yummy!

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