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Ex-military man and Canadian patriot Kevin Phillips grew up in Cape St. George, where he developed a love for the traditional dishes of his Newfoundland home. After high school, he joined the Canadian Armed Forces (CAF) and served for thirty-three years before retiring as a master warrant officer. During that time, he never forgot the old Newfoundland recipes of his youth. So, immediately upon his retirement from the CAF, he rekindled his passion for cooking and began his new career as a chef!
From Military to Culinary
Kevin’s initial plan was to resurrect and share some of his favourite old-time recipes online. He intended to focus on old, lost recipes, but as the number of bologna recipes increased to well over two hundred, he decided to concentrate entirely on bologna. Kevin quickly realized that bologna was not exclusive to Newfoundland. In fact, this sausage was enjoyed by people from all parts of the country, as well as by many of his readers overseas!
Much Ado about . . . Bologna?
The Bologna Cookbook is Kevin Phillips’s first book, and the first ever all-bologna cookbook, featuring two hundred recipes whose main ingredient is . . . you guessed it . . . bologna! The cookbook outlines easy-to-make recipes for mouth-watering dishes that are a feast for the eyes and a delicious treat for the soul, such as Bologna and Eggs with Havarti, Bologna Caesar Wraps, Cheesy Bologna Calzones, Balsamic Peppercorn Bologna Steak, Bologna Stroganoff, and more!
About the author
Kevin J. Phillips was born in Cape St. George, on the Port au Port Peninsula, Newfoundland and Labrador, in the mid-1950s. After completing high school in 1975, he joined the Canadian Armed Forces. He served over thirty-three years in the Regular Force and retired in 2010 as a master warrant officer.Kevin attended the College of Trades and Technology in St. John’s and received a diploma in community recreation leadership. In the military he was trained as a signals operator. On retirement, Kevin decided to pursue his passion for cooking. He completed a certificate program in baking arts from George Brown College in Toronto. He also graduated with honours from the culinary management program at Liaison College in Oakville, Ontario. Kevin is currently working on his undergraduate degree through the University of Manitoba’s military program. A long-standing master mason, thirty-second degree, Kevin remains very active in the community.As he worked on The Bologna Cookbook, Kevin was featured on Land & Sea and in a two-page spread in the Globe and Mail. He was also interviewed by CBC Radio, the Western Star, and the Georgian. Kevin is a regular culinary contributor to the Royal Canadian Naval Association newsletter the Yardarm, and he has two major cooking-related projects in the planning stage. Kevin is married to Rena (née Cornect). They have one daughter, Shauna-Dae, who is a family physician working in Toronto.
- Winner, Gourmand World Cookbook Awards, Canada-English Best Meat Cookbook Category
- Runner-up, Gourmand World Cookbook Awards, Best Meat Cookbook Category