-
Tasting Notes | Chefs Table at Kensington Riverside Inn
[dmalbum path=”/wp-content/uploads/dm-albums/2010 Chefs Table at Kensington Riverside Inn/”/] Chefs Table: The New Chef Chefs table was alive with a full house on Saturday February 20 for CSL’s dinner with new Executive chef Jeff Park. Formerly a chef at Araxi in Whistler, Park’s seamless transition is proof of his talent ( as a side note, according…
-
Tasting Notes | Creations: Edmonton
[dmalbum path=”/wp-content/uploads/dm-albums/2010 Creations Edmonton/”/] The Chef Chef Micheal Laird, a NAIT graduate, has worked at several Sawridge properties and respects the philosophy of the company. “I love working for Sawridge. When I was working at Slave Lake I got to speak with the elders and I learned so much there– people sometimes don’t realize the…
-
CSL Interviews | Brad Churchill of So Choklat
THE CALGARY CRUSADER: A talk with So Choklat founder Brad Churchill Brad Churchill is a man on a mission. After learning that the expensive chocolate he had purchased was merely bought from a manufacturer, melted down and molded, he began experimenting in his own kitchen with cocoa beans from South America. “I felt deceived and…
-
CSL Interviews | Paul Hughes of Calgary Food Policy Council
Chair of the Calgary Food Policy Council (CFPC) , Paul Hughes spoke to CSL about advocacy, the Calgary food system and why the CFPC got started. CSL: What is a Food Policy Council? Hughes: Food Policy Councils (FPCs) are comprised of individuals from all aspects of a local food system. They are often officially sanctioned…
-
Justin Leboe | Risk Taker
Growing up in Vancouver, food was an important part of the Leboe household, whether picking chanterelles in winter on Vancouver Island, collecting beach oysters or crabbing with cousins. For ten years, the chef worked in some of the top kitchens in North America (The French Laundry, Daniel, Jean-Georges). Sensing that the best way to advance his…
