Employee Profiles
and Recipes

Anna Borys


“I’m proud of how Prairie Research Kitchen has evolved over the past five years. What started as a couple of us working in shared kitchen space has now become a whole team working in state-of-the-art kitchens, discovering and playing with fun and innovative food concepts and ideas.” 

Anna Borys

After working as a freelance photographer, Anna enrolled in RRC Polytech’s Culinary Arts program, where she graduated top of her class. Her role at Prairie Research Kitchen allows her to bring food and photography together. 

Thanks to her cooking and recipe development skills, she is valued as a student mentor, while our clients have often benefitted from her food photography skills. She also contributes to PRK’s Sensory Evaluation training, product development, and prototyping.

Anna developed this kebab recipe for Juno Food Labs while still a student in the Culinary Arts program and a part-time employee for our Culinary Research program. All the fun, fresh condiments, toppings, and Middle Eastern flavours make it one of her favourites.

FUN FACT: Anna is devoted to the art of tiny baking, where she scales down average-sized recipes into miniature versions she can share through photography and video.

Kofta Kebabs

Source:Juno Food Labs Development Project

1 pkg (454 g)Bump™ Plant-Enhanced Ground Beef
1 tbsp garlic, minced
2 tsp kosher salt
1/4 cup onion, grated
1/4 cup parsley, finely chopped
1 tspcoriander, ground
1/4 tspcinnamon, ground
1/4 tsp allspice, ground
1/8 tspcayenne, ground
1/2 tsp cumin, ground
1/8 tsp ginger, ground
1/4 tspblack pepper, ground
egg, beaten
1/2 cup panko crumbs
  1. Turn on the grill to high heat, and spray with non-stick spray oil.
  2. In a large mixing bowl, add all ingredients and mix until well combined.
  3. Divide the meat into 8 equal-sized portions. Using metal or soaked bamboo skewers, form the meat mixture portions around the skewers. (Soaking the bamboo skewers will help prevent them from burning while they’re on the grill.)
  4. Cover and refrigerate the meat skewers for a minimum of 20 minutes (or up to 1 day). Refrigerating the skewers helps the meat to firm up and prevents it from falling apart on the grill.
  5. Grill the meat skewers until internal temperature reaches 71°C (160°F). Let rest for 5 minutes before serving.

Serve with a variety of sides such a pita, tzatziki sauce, hummus, or couscous.

Did You Know?: Kebab or kebob is a Middle Eastern meat dish typically cooked on a skewer over a grill or fire. Popular variations include shish kebab and doner kebab (with bread). Kebab meat is usually lamb, but regional variations include beef, goat, chicken, fish, and pork.