Sydney Oland

Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she lived in Boston and worked in product and recipe development for Serious Eats, The Boston Globe, and a few other publications. Her recipes mostly focused on brunch, dinner, and British recipes.

She has a BA in English from University of Toronto, a culinary diploma from Cambridge Culinary, an MA in food studies from Boston University, and a chocolatier diploma from Ecole Chocolat. She is currently pursuing a PhD from the University of Birmingham, where she is looking at Northern Canadian foodways as intangible cultural heritage. Sydney won an Innovator of Note award from Yukon University in 2020.

What's your desert island food?

"Gas station hotdogs with all the toppings. They must have corn relish and be grilled over fire. They're the perfect food and I know I can survive for months off of them. It's how I got through undergrad."

What's your favorite condiment?

"Non-name brand whipped dressing (a.k.a. off-brand Miracle Whip). It's sweet and tangy! Perfection!"

She has a BA in English from University of Toronto, a culinary diploma from Cambridge Culinary, an MLA in Gastronomy from Boston University, and a chocolatier diploma from Ecole Chocolat. Currently pursuing a PhD from University of Birmingham.