Panasiuk has been a life-long Paris resident. Her father, Jim
Rowley, spent many years sitting on town council prior to his retirement in
1994. After 30 years in the food industry (she began washing dishes at The
Trading Post in Paris at the age of 15), Nancy found herself unemployed. She eventually entered the Human Resources and Skills Development Canada-sponsored Changing Directions program where she participated in aptitude testing. The tests indicated she'd be interested in a wide variety
of careers ranging from attorney to hairdressing, but what stood out on the
page was cook/chef, a direction she happily pursued. "I've always loved to
cook," said Nancy with a laugh. "Years ago a former neighbour, who managed
the Grandview Hotel (in the Muskoka area) told me I should be a personal chef."

With the full support of her husband John, in June 2003 Nancy entered
Liaison College in Kitchener where she took both basic and advanced classes.
She completed her studies in January 2004, earning top honours in both the
academic and cooking components of the program. Rowley-Panasiuk jumped back
into class in March of the year and by April she had completed the course for
personal chef.

Nancy sings the praises of Liaison College, noting that one difference
between a private cooking school and one such as George Brown College are
the academic requirements. And at George Brown two year course where as at Liaison 30 weeks.

The two levels of cooking classes concentrated on French culinary cuisine,
while the personal chef diploma taught various aspects of customized menu
planning, food freezing and provided all the references needed for special
dietary needs. In addition, as a member of the Canadian Person Chef
Alliance, Nancy is only a mouse click away from all the help she could ever
need. "It's great. If you have any questions you just go on-line and you
can ask questions of Canada's top chefs," explained Panasiuk.

When asked about the duties of a person chef, Rowley-Panasiuk explained that
a person chef does what their clients would do if the could- plan menus,
shop for groceries and prepare the meals for any number of families both
large and small. Currently, Panasiuk prepares meals for elderly single
clients and married client with children. "I make soups and entrees, which I
freeze in individual or family servings," stated Panasiuk, "I'm even
preparing a full Christmas dinner for two of my clients." She will also prepare
and serve a special dinner party in a client's home, right down to serving
the food and washing the dishes.

When asked about her favourite foods to make, she thought long and hard
before admitting that she had so many it was impossible to decide. But it
wasn't difficult for her to explain what she loved about being a personal
chef and caterer. "Working with the people and creating wonderful food is
great," she insisted. Panasiuk went on to describe some of her more
memorable evenings, such as recently when a group she fed stood and
applauded her efforts when the meal was completed.

Although her husband is very supportive of her new career, Nancy admits
that he sometimes is ignored in all the rush. "Last weekend he had a bowl
of ice cream for dinner because I was too busy with a number of catering
jobs," she said with a chuckle, "With all the food in the house you'd think
he could have found something a little better." John doesn't complain
though. He gets to taste-test many of Nancy's creations, as does many of
their neighbours.

Since completing her studies, Panasiuk has been kept busy catering
private functions and building her client base. She also spends some
evening explaining her profession to the public. At a recent gathering she
was asked to address, Nancy stood proudly and announced, "Hi, I'm Nancy
Panasiuk and I love to cook."

For more information contact Nancy Rowley-Panasiuk at 519-442-2504 or visit her
web site at www.forksofthegrand.com.