Arianne Jones

Professional Tobogganer. 2014 Olympian. World Cup Medalist. Lover of Life.

Eye Spy with my little eye... ⠀ A new adventure approaching. ⠀ ⠀ Culinary school may be done, but my learning isn’t. ⠀ ⠀ You can find me at @saveurmag head office Test Kitchen for the foreseeable future!! ⠀ ⠀ 📸:@davidkarp⠀ ⠀

“We walk up the beach under the stars. We feel stretched, expanded to take in their compass. They pour into us until we are filled with stars, up to the brim.⠀ ⠀ This is what one thirsts for, I realize, after the smallness of the day, of work, of details, of intimacy—even of communication, one thirsts for the magnitude and universality of a night full of stars, pouring into one like a fresh tide.” ⠀ ⠀ ― Anne Morrow Lindbergh, Gift from the Sea⠀

You cant tell. But in this photo we are actually fully drenched in sweat. I mean DRENCHED. Like walked into an ocean. Oh NYC, you hot hot humid sweatbox you. Not all photos are what they seem 😂. ⠀ 📸: @davidkarp

Now thats NEXT LEVEL Farm to Table. ⠀ Vine to mouth. ⠀ ⠀ And yes. I literally have a bucket TIED to my waist for maximal raspberry picking efforts. Duh. ⠀ ⠀

"Of all the paths you take in life. Make sure a few of them are dirt. " -John Muir ⠀ ⠀ ⠀ ⠀

Looking ahead to see what could be down the road for me...⠀ ⠀ I had a blast talking with Mike on the @whentojump podcast. We talked about how for the first time in my life, during culinary school, I stopped setting goals and looking towards to future and planning every detail to just focus on what was right in front of me. I had no idea what came next. I fully immersed myself and focusing on just being present in what I was doing this moment. ⠀ ⠀ It felt weird and uncomfortable. ⠀ ⠀ And likely the things that feel weird and uncomfortable are exactly what you need to be doing. ⠀ ⠀ The podcast is live today. Check it out. Link in Bio. ⠀ ⠀ 📸: @davidkarp ⠀ ⠀

Team Sponsors 

  • Karbon
  • Exito
  • Csi logo
  • Coda logo update 2015

Personal Sponsors 

  • Long run logo 4c
  • Sunterra black w r
  • Lulu sponsorlogo
  • Canfund col bil
  • Skinnypasta mainlogo 300x138
  • Energy bits logo
  • Alberta sport
  • Logo cinder and sage

Athlete Ambassador

  • Fflogo
  • Putalidonit

Made with Medalist

How did I become a Chef?! WHAT!? Also, how did I end up on a podcast!? WHAT!?⠀ ⠀ Mike Lewis and I had a fun conversation together about life, lessons learned in sport and how they translate to the kitchen, and how I decided to take the leap and go to culinary school on his podcast @whentojump ⠀ Check it out! Have a listen. Share around. Anything your heart desires. LINK in my BIO.⠀ ⠀ 📸:@davidkarp⠀ ⠀

Watching the sunset over lady liberty. All in a NY minute.⠀🗽 ⠀ 📸: @davidkarp⠀ ⠀

Now they were beginning Chapter One of the great story no one on earth has ever read, which goes on forever: in which every chapter is better than the one before. 💍 - C.S.Lewis

Cheers to you Canada. To a country filled with glorious landscapes and beautiful people. ⠀ ⠀ This is the first Canada Day that I have not been IN canada for, and it sure does make me miss home today. Wherever I go, I am always proud to call Canada home.⠀ ⠀ Now I think its time to make some Americans drink ceasears and sing O'Canada eh?⠀ ⠀ #TrueNorthStrongAndFree #OurHomeAndNativeLand⠀ 📸: @noellejonesart

Never let anyone tell you what you can or cannot accomplish in life. You may surprise yourself. #olympicday 🇨🇦

Its a safe bet that if you see me in NYC, ill have a cup of coffee in my hand. ⠀ ⠀ 1: Because I love great coffee⠀ 2: Because I am a painfully slow coffee drinker. Ask anyone who knows me. I like to savour every sip! ⠀ ⠀ My faves so far in NYC are: ⠀ @hungryghost@Cafegrumpy@tobyscoffee@lilsister⠀ ⠀ Any coffee suggestions for me to try??⠀ ⠀

Cheers! We survived another week! We deserve that rose.⠀ ⠀ This week we made: ⠀ 6 types of ice creams⠀ 4 sorbets ⠀ 2 granitas ⠀ 288 scones ⠀ 6 dozen bagels⠀ 15 loaves of bread ⠀ Cinnamon buns, Cakes, pies, puddings, parfaits. ⠀ 50 crepes ⠀ Some epic focaccia ⠀ About 100 pizzas ⠀ ⠀ Phew. ⠀ ⠀ Whatever your week entailed, im sure you deserve a glass of rose too! As the brazilian girls say, Sauje (to health).

I ADORE secret speakeasy type bars. I am not a big drinker, but if I am going to have a cocktail, id really like it to be in a secret walk through the kitchen of a restaurant, unmarked door, down a back alley type of establishment! ⠀ ⠀ They make you feel like no one in the world can find you if they tried! ⠀ ⠀ I am afraid I cant tell you where this one is, or it wouldn't be a secret anymore would it? ⠀

Eyes locked. Keeping my focus on those goals. Rise and grind y’all. Get over those hump days. Stay grateful. Smile. ⠀

On Sundays, I like to stay in bed wrapped in my blankets and pillows as long as I can. With the sun streaming through my Brooklyn stained glass windows. ⠀ ⠀ Throwing it back to the summertime adventures when @noellekjones and I didn't have a bed to stay in. But it didn't stop me from wrapping myself in blankets! ⠀

I travelled a lot as a kid, and spent a lot of time learning about the world through ocean adventures. Because of this, when @noellekjones was little, she thought goosebumps were called skin barnacles. Pretty brilliant if you ask me. Focusing on getting those barnacles and leaning into those moments.

This is my very fave trail mix nuts recipe! When I travel, it is literally in my bag at all times so I don't get "Hangry" and resort to gross airport food! ⠀ ⠀ It helps spice up your trail mix once in a while (no pun intended).⠀ ⠀ • 1 cup almonds ⠀ • 1 cup pecans ⠀ • 1 cup walnuts ⠀ • 1/4 cup raw shelled pumpkin seeds ⠀ • 1/3 cup pure maple syrup⠀ • 2 Tbsp Olive oil ⠀ • 2 Tbsp rosemary leaves ⠀ • 2 tsp crushed red pepper flakes ⠀ • 1 tsp hot Spanish paprika ⠀ • 1 tsp sea salt ⠀ ⠀ 1. Preheat oven to 350 F (175 C)⠀ 2. Toss almonds, pecans, walnuts, pumpkin seeds, maple syrup, oil, rosemary, red pepper flakes, paprika, and salt (ALL ingredients) in a medium bowl to evenly coat nuts. ⠀ 3. Transfer to a rimmed baking sheet and roast, tossing occasionally until nuts are toasted and maple syrup caramelizes. For about 18-25 minutes.⠀ 4. Immediately when you remove from the oven, transfer to a sheet of parchment paper and spread out in an even layer. Otherwise they will caramelize onto the pan and become very stuck. ⠀ 5. Let cool. ⠀ 6. Store in a airtight container at room temperature.⠀ ⠀ Makes: about 3 cups ⠀ Prep and cook time: about 40 mins ⠀

I have the best humans. So proud of this girl for chasing her dreams and pursuing them with her brilliant mind. ⠀ ⠀ @paigehlawrence makes everyone she encounters smile and feel loved and seen. Watch out world, here she comes. New Chapter full of adventures! ⠀