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The Western Producer Article
Canadian Rangeland Bison & Elk, together with Alberta Culinary Tourism Alliance, play host to first ever: Chef Recipe Creation Challenge!
April 22nd, 2015 at Red Deer College.
Featuring 3rd year Cook Apprentice students using cuts of: bison osso bucco, chuck roll, or insides to create unique, one of a kind BISON recipes. Cooking starts at 8:45 am; dishes to be presented at noon. Top three winning recipes (chef’s) will be published and shared throughout our customer base (Canada, US & EU) via the web, mail outs, social media & more! Printed recipe cards will be made available to customers through trade & food shows, retail distributions, and by request.
Meet the Judges!
Dan Clapson. Dan is a food writer and columnist based out of Calgary, Alberta who writes for a number of media sources including Food Network Canada Online, Avenue, Westjet Magazine, City Palate, enRoute, and Culinaire. He is the founder of the Western Canadian culinary initiative, Start From Scratch, which teaches university students how to cook dishes other than frozen pizzas and packaged mac ‘n cheese. Gwendolyn Richards. Gwendolyn is a food writer, most notably for the Calgary Herald. Gwendolyn is also a food blogger, food enthusiast and Cookbook Author, with her first cookbook Pucker, released November 10th, 2014.
Andrea Harling. Andrea Harling’s career as a chef arose from growing up cooking and eating good food. As Executive Chef at Brava Bistro in Calgary, some of her family’s best experiences revolved around sharing meals. Today the contemporary Canadian bistro has evolved to maintain its position at the forefront of Calgary’s culinary culture.
Meet the Chef Instructor, Red Deer College
Garnett Schoettler. Garnett is a chef turned culinary instructor and has been teaching at Red Deer College since 2010: “Passing on my knowledge and experience to the next generation of Canadian chefs; equipping them with the tools to succeed, is my new passion.” Garnett is a luxury hotels veteran with 18 years of experience with Fairmont, Westin, the Central Plaza Hotel in Zurich, and most recently a 2½ year residency as Executive Chef of Harrison Hot Springs Resort in BC. Garnett is active in promoting opportunities for young chefs-to-be with Skills Alberta, the Edmonton branch of the Canadian Culinary Federation (CCFCC), and Alberta Apprenticeship Industry Training.
Want more information? Canadian Rangeland Bison & Elk Red Deer Cook Apprentice Program 3401-53 ave Lacombe, AB 1-877-844-2231
http://rdc.ab.ca/programs/cook-apprenticeship
SPONSORS:
Canadian Rocky Mountain Resorts www.crmr.com
Big Bend Market http://bigbendmarket.ca/
This article was posted in Blog Event Recap and tagged: bison chef competition culinary education event Red Deer
