A native of Antigua, Ruby expressed an early love for cooking at age 8. She started with Caribbean cuisine, learning from her mother who is a great cook. Growing up, Ruby remembered
watching a French cooking show. Even though she didn’t understand a word of what they were saying, her interest in French food was sparked. An experimenter in the kitchen, Ruby started teaching herself French techniques, constantly trying new things, refusing to be intimidated by the words she couldn’t pronounce.
Following that, Ruby had a special interest in nutraceuticals and functional foods. Throughout college, she kept up her love for cooking, hosting dinner parties and catering for private events. Immediately after graduating from the University of Waterloo, she attended the Liaison College of Culinary Arts where she graduated with honors and received their Presidential Award.
Ruby has worked in various forms of broadcast media for over a decade. Her enthusiasm for media, particularly as it relates to health and nutrition, is driven by her goal to empower others through powerful messages that are educational, accessible, and engaging. She has appeared in productions for many companies including:
American Heart Association
The Seattle Times