Bridget Wranich

Bridget Wranich has worked in museums for 40 years, 37 of which have been dedicated to foodways as a Museum Program Officer at Fort York National Historic Site.

During her tenure at Fort York, she has researched, developed, and delivered public and educational programs focused on late 18th-, early 19th-, and 20th-century culinary history.

Bridget celebrates Toronto’s foodways by establishing partnerships with diverse communities through the co-creation of markets, cooking classes, and special events.

She is a co-founder of the Culinary Historians of Canada and co-editor of two cookbooks from the Fort York Foodways Programme: Setting a Fine Table and Recipes for Victory.

Bridget Wranich will be speaking at the Museums & Public Programs Summit 2026 :

Rekindling Museum Foodways

The Chef-in-Residence program provided Toronto History Museums (THM) with a unique opportunity to bring foodways to life by exploring food as an expression of culture, history, and identity through the lens of Chef Jean Régis Raynaud. Through cooking classes, activations, tastings, and co-created menus for long-table dinners, the Chef shared the stories behind ingredients, recipes, and his community’s traditions. This program highlighted how food connects communities across generations and cultures. It reactivated the City’s museum foodways as spaces where food is not only preserved but practiced, tasted, and celebrated.