In the days when young women in Irma, Alta., were peering listlessly down the straight and narrow career paths hoed before them, Jean Paré was charting her course on a world map.

Nearly six decades later, the girl who aspired to travel has realized her dream, but not before battling through years of family crisis and financial hardship. Scrambling to feed four children by catering and operating a diner after her first husband walked out on the family, Paré eventually discovered that her recipe for success was a cookbook enterprise, Company's Coming.

In the 25 years since she released her first cookbook, 150 Delicious Squares, she has quietly risen to the status of Canada's cookbook queen. Paré, whose children Grant and Gail Lovig are involved in the business, takes solace in knowing that she's helped more mothers bring dinner to their table than any other cookbook author in Canada.

Now 78, having travelled around the world twice, it seems her longest trip was on an unworn path in the Prairies en route to harvesting Canada's most expansive cookbook series.

Jack Dagley, Business Edge
Company's Coming founder and author Jean Paré says after 23 million books, she still has a passion for cooking, travel - and living longer.

1. Is everything going well for you?

"Pretty well. I just moved recently and I'm still going through recipes that I have from 1960. I can't discard anything until I look through it. I moved from Vermilion and I've been living in Edmonton for a few months. My husband (Larry Paré) died last March (2005). I used to drive to Edmonton about three days a week. My kids didn't want me to be driving all winter, and of course we've had the mildest winter ever. I'm not spending as much time with the business as I used to, but it seems I'm still busy all the time."

2. Where did you get your passion for food and cooking?

"Well, actually it's one of those things that you can't be too sure about, but as I recall, in my growing-up days, everything that was fun had food attached to it. We either had company, or it was a special day of the year, or something special was going on. If we went to the river to swim on a hot day there always was a picnic - mom always had supper when it was over. Food was just there when anyone came to the house, and of course I have memories of the tail end of the Depression when men that rode the rails - hobos, we called them - used to come for dinner."

3. Who was the main influence in your life as a youngster?

"Well, as far as cooking was concerned, it was my mother. She could make nothing taste like something in those hard years when money was scarce. When I started to cook, my dad, a pretty smart man, praised me on everything I made. So I would cook more."

4. What was your childhood dream?

"All I used to talk about was travelling around the world. I was going to travel. There weren't too many choices for girls then, but if you wanted to be a nurse or a teacher, you had to bring some literature to school about it. I just went to school with a world map. My mother was so worried, she thought I would get in trouble. I used to tell her only a man will change my mind - and that's what happened. I finally did get to travel with my second husband (Larry Paré). I've been around the world twice, and halfway around many times."

5. How do you reflect now on those difficult years after your first husband left you in financial despair?

"I look back and the memories are not that pleasant. I look at it as a real growing experience. In those days, money was not plentiful. (But) things always seem to work out for the better. It was probably because of my kids that I made it through those tough times. I did have a lot of hope, now and then. It would be dashed now and then, too. I'm a survivor, I guess you might say."

Jack Dagley, Business Edge
Jean Paré has taken a lifetime of experience to whip up her best-selling series of cookbooks.

6. Was there ever a time where you thought of giving up?

"Not exactly. There were times when I just quite simply didn't know what to do. Back then, things were a lot different than now. I knew the man that was in charge of welfare in Vermilion, and one day I got talking to him. He said: 'Well, you have to have money to get a place to live, and move, and you have to have money to pay the rent and feed yourself, and then you apply for welfare and you may not get it. And if you do get it you might be lucky enough to get a house dress once a year.' That was his take on it. Well, it wasn't too many years later that it was possible to get welfare - very, very little welfare, but it did help me get out of a tough spot. Eventually, I got to the point where I was able to start catering and kind of just felt I could do something that could earn a little money. I was stronger than I have ever been. I had to haul loads to and from the places I was catering to. It was a lot of work."

7. What inspired you to write your first cookbook?

"I think everybody that cooks a lot thinks, 'Oh, I should write a cookbook.' So the thought had certainly crossed my mind. People asked me for recipes and I always shared them with them and they in turn would bring me recipes that they had never seen used. The odd person would suggest that I compile them in a book, so I did start doing that."

8. Could you talk about your unique marketing style?

"To begin with, I didn't know the difference between a printer and a publisher. I knew nothing about publishing. I didn't know anyone who had done it. I did find the difference, so I got a printer. It was my book and I wanted to look after it so I never even approached a publisher. When I was the only employee of the company, one week after I got the first book out, I had no more time to cater. I was the salesman on the road opening accounts. My daughter Gail Lovig, who is now in charge of marketing and distribution, became a (sales) representative. The first printing was 15,000 (copies) and I had no idea that 5,000 (copies) was a best-seller in Canada. I remember the first letter that I got. I had no idea that anyone would write a cookbook author. I would get phone calls and people that would order books wanted them (delivered) on the bus because they couldn't wait for them by mail. That kind of reception was just wonderful. Finally, after a year and a half, Grant (Lovig) came into the business full time. He got us computerized and into a bigger building. He's very methodical. He writes things down so he doesn't forget them. He's a smart kid."

9. If someone would have told you at the beginning that you would sell more than 23 million books, what would you have said?

"I would have just said, 'You're dreaming.' When you see 15,000 books in a pile, you realize that that's a lot of books. I thought that was success, to sell all of those books."

10. What's your secret recipe for selling cookbooks?

"I go by the feedback. Because they're easy (to read), I've had many letters from people saying that they have learned how to cook using those books. The things I didn't like in cookbooks, I've tried to correct in mine. I don't like the numbers on the inside of the page so you can't even find the page. I don't like the ingredient used first to be the last one listed. I tried to make my books so that anybody could understand them. If it's overly simplistic, a real experienced cook doesn't mind that, but the beginners appreciate it. Most of the ingredients you have in your kitchen. We are branching out because more people are eating out and want international recipes. We have to keep up with the trends."

Jack Dagley, Business Edge
Jean Paré

11. In your mind, what makes a great cook?

"If you're a homemaker, for example, you're great if you cook food that your family really loves. If you're a chef, than you can't be afraid to experiment with different spices and types of food. You have to be somebody that really likes what you are doing. I'm not what you would call a purist cook. I know that some people might have a fit when they think I should use fresh herbs and instead I use bottled ones. I use what's handy. I like things to be fairly fast and simple. Once in a while I don't mind if it's a little bit slow (cooking). I had a lady tell me one time that when she wanted gourmet cooking, she went out to eat."

12. Who's the cook that you most admire?

"I have to say my mom, because if I wanted to know anything about cooking she could pick out the flavour of a spice faster than I can. She was thrilled when things became more available. When I was growing up (in Irma), I don't think we had lettuce all winter in a little town of 250 people. My parents had a general store. My father butchered and smoked his own meats."

13. What do you think about Martha Stewart?

"Actually, I haven't followed her too much. I don't have time to watch television, but I have watched enough to know who she is. She's sort of in a different type of cooking than me. She's a jack-of-all-trades and she does a lot of fancy things, so I'm sure a person could get a lot of hints from her. My style is different."

14. You hand-write replies to all your customer feedback. Why is that important to you?

"It must be my upbringing.

I think if they are good enough to write, then I should at least reply to them. It's just wonderful to have people write to tell me how they enjoy the books and certain recipes. It's really the upside of this that I never expected."

15. Are you still enjoying the business as much as ever, or do you intend to cut back on your involvement in the next few years?

"I sure would like to travel more. Mind you, I have always travelled quite a bit. This last year has really been an upside-down one for me and I wouldn't say that I've just performed right to schedule."

16. Are you a pretty healthy eater and do you eat at, say, McDonald's?

"I think I am (a healthy eater). Well, let's just say that if you consider chocolate a health food, I am. I'm a great one for desserts. I have to admit that. However, I do use my willpower. I don't eat nearly as many desserts as I would if I ate what I wanted. Yes, I like McDonald's. I like their Chicken McGrill and I used to like their pizza, but they don't have that anymore. I'm not a french-fry person and never have been. I'm not into the deep-fried food. I have milk when I go in there and a Chicken McGrill, and I think I've had a real good meal."

17. What's the experience of being a foster parent been like for you?

"That has been very rewarding. I was able to visit one foster child in Thailand and I have been writing to another one in Haiti since he was four years old. He just turned 19, so now I am being given a new child there.

"I pay (to sponsor) five foster children, the company pays for four and I write letters to all nine. The best thing about it is that you see for yourself that the money gets there. They took us to the three offices of the three children I sponsor in Haiti and the offices should have been a little better than they were. There is no extra money spent there. They do have a computer and my grand-daughter said it was an antique, but they just have the bare minimum. The desks they work with wouldn't ever be used in an office here."

18. What's your best advice to a young entrepreneur who has fallen upon hard times?

"If he is in a position where he could bounce back, I would say don't give up hope. But if the (business) is gone forever, then I would say it's better to have tried and failed than to not have tried. If you have an entrepreneurial spirit, then just watch for another door to open, because there always seems to be something coming along. A lot of my success has come from not being afraid to work hard. I feel that if you want something, you should work hard and if you want more, then work harder."

19. Is there anything that you would change in your life?

"Hindsight is a good thing sometimes, but it sort of bothers you a bit, too. When I think of my mother and father, I wish I had asked them a lot of questions. Every once in a while I'll be talking about something to somebody and I'll say, 'I should have asked Mom that when she was still living.' They didn't elaborate much on their path. I didn't know how clever my mom was in school until she died and her report was in among her personal things. You don't think about this when you're growing up. You're too busy with your own life."

20. When you reflect on your life and consider that it's now in a biography (recently released), is there another chapter you want to write?

"My challenge is just to live longer. I never thought (about dying) until my husband died. Everyone knows that they are going to die, but I could hardly believe the age I was. I just never, never felt that way - I don't know how you're supposed to feel. Now that I've down-sized my home, I am more conscious of it. When I think of all the things that I want to do as far as books and travel and everything, I can't possibly live long enough to do it all. I want to see my grandchildren grow up and see them married and happy - some of them are already. I think the most remarkable thing I have ever done is raise four kids that are smarter than I am."

Jean Paré

* Born/Raised/Age: Irma, Alta./78.

* Lives: Edmonton.

* Education: Grade 12.

* Family: Four children.

* Career: In 1963, Paré catered a 1,000-person banquet in Vermilion, Alta. This set the table for her 18-year career as a caterer in Vermilion where she later opened a diner. Paré, alongside her son Grant Lovig, formed Company's Coming in 1980. She published her first cookbook - 150 Delicious Squares - in 1981 and followed up with five more cookbooks by 1986. Paré continues to write recipes and mentors Company's Coming cooks as they create recipes for new books.

* Compliments to the chef: Paré has been a recipient of the Order of Canada and the Queen Elizabeth Golden Jubilee Medal, and has been inducted into the Canadian Sales Hall of Fame. Favourite Company's Coming Book: Desserts (1986).

* Globetrotting: When company isn't coming, Paré is partial to travelling to London. New Orleans is her favourite dinner destination.

* Favourite possession: Buick Park Avenue (2005).

* Company's Coming brass: President, Grant Lovig; author, Jean Paré.

* Profile: Founded in 1980, Company's Coming has published more than 100 cookbooks that comprise Canada's most popular cookbook series. Versions have been printed in French and Spanish and published in several other countries.

* The Anniversary: Jean Paré's biography by Judy Shultz was released this month by Company's Coming to commemorate the company's 25th anniversary along with another book, Timeless Recipes for All Occasions.

* Head Office: 2311 96th St., Edmonton, T6N 1G3.

* Phone/Fax: 780-450-6223/780-450-1857.

* Web Watch: www.companyscoming.com

(Gyle Konotopetz can be reached at gyle@businessedge.ca)