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Alison Bell

Alison Bell is a Red Seal Chef and a food educator who holds a Le Cordon Bleu Master of Arts in Gastronomy.  She loves to prepare deliciously uncomplicated foods, made with the freshest, local and seasonal ingredients. Alison’s culinary career includes leading the Chef Training Program at DTSS in Invermere for twenty years where she instilled a passion for delicious food and cooking in scores of young cooks, running a successful café, dabbling in food writing and food photography and working to build her local food system with a variety of food security organizations such as Slow Food Columbia Valley.


Slow Food Columbia Valley is rooted in Invermere, in the southeastern corner of British Columbia, Canada. Born in 2006, Slow Food Columbia Valley is committed to raising awareness about good, clean, and fair food. We provide support for local farmers and restaurateurs and engage the community in important issues such as food security and sustainability. Gatherings, education, and projects throughout the year help us to share our love of delicious food.