Bailliage de Vancouver Council

Dr Stephen Tredwell is currently Professor Emeritus Orthopaedics University of British Columbia. A British Columbia native he was born in Victoria, took his MD at UBC and then pursued training in Orthopaedic Surgery and further sub-specialty training in Children’s Orthopaedics. After post-graduate studies in Hong Kong, Boston, Minneapolis and Delaware he returned to Vancouver.

Following 33 years at B.C.’s Children’s Hospital, Stephen retired as Professor and Head of Orthopaedics there and with his wife Sirkka was free to pursue a life long interest in food and wine under the tutelage of friends and colleagues in the Vancouver Bailliage of the Chaine. He served as Member of Council and then Argentier before becoming Bailli in 2011.

Bailli Honorarie Vancouver 2011-present

Bailli Provincial, British Columbia 2015 – present

Dr. Jane Ruddick is a food service professional with diverse and in-depth knowledge of all aspects of large scale catering, foods and food technology.

After obtaining Bachelor, Masters and Doctoral degrees in Food and Management Science, Food Technology and Nutrition at the Universities of London and British Columbia, she entered the food service industry as Food Science Specialist working jointly with CP Hotels and CP Air. Responsibilities included the development and implementation of quality control and sanitation programs for use by management and staff throughout the world. From 1984 – 1990, she was promoted to Manager of Catering for Canadian Airlines International responsible for in-flight foodservice around the world.

In 1990, she established J. R. Food Consultants Ltd. a company based in Vancouver specializing in food safety, sanitation, quality control and crisis management for the food service industry.

The company is also the head office for the British Columbia Culinary Arts Foundation – the fundraising arm for all of the Chefs’ Associations in British Columbia – the Canadian Culinary Federation – the professional association for all Canadian chefs – and Bocuse d’Or Canada. In these capacities she is very involved in the administration, sponsorship and fundraising activities for Canada’s culinary teams who compete in many prestigious culinary competitions around the world.

Dr. Ruddick is a professional member of the Institute of Food Technologists, the Canadian Institute of Food Science and Technology, the Canadian Food Service Executives Association, and Les Dames d’Escoffier. She has been Vice President of the In-flight Catering Association and a member of the B.C. Science Council Food and Agriculture Committee.