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Keane Straub
Feb 114 min read
Chef’s Tips: Straight from the Heart
We’ve talked to a lot of chefs over the years, and whenever we ask them about what drives them to cook, there is almost always some...
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Chef's Tips
Feb 111 min read
Bourbon Braised Beef
Bourbon Braised Beef At Cold Lake's Casual Canoe Bourbon + Craft Kitchen, Bourbon Braised Beef is a standout dish, one that holds a...
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Chef's Tips
Feb 111 min read
Braised Bison, Butternut Squash and Wild Mushroom Pot Pie
Braised Bison, Butternut Squash and Wild Mushroom Pot Pie This recipe for Braised Bison, Butternut Squash, and Mushroom Pot Pie is one...
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Chef's Tips
Feb 111 min read
Carrot 'Cake' French Toast
Carrot 'Cake' French Toast Deep down, Chef Scott Redekopp of Calgary's Hotel Arts Group says he’s a sucker for cream cheese icing, which...
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Chef's Tips
Feb 111 min read
Short Rib Bourguignon
Short Rib Bourguignon “This is a classic French stew that I’ve modernized by using short ribs and adding the vegetables at the end," says...
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Keane Straub
Dec 20, 20244 min read
Chef’s Tips: Holiday Entertaining for Extra Credit
Lately it seems when the holidays come around, more and more people are developing new traditions and scaling back the celebrations, so...
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Chef's Tips
Dec 20, 20241 min read
Miranda McElwain's Sweet Potato Cupcake
Sweet Potato Cupcake “I created this Sweet Potato Cupcake to honour my grandmother, whom I’ve baked and cooked with ever since I was a...
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Chef's Tips
Dec 20, 20241 min read
Michelle Huynh’s Milk Bread Pot Pie Buns
Milk Bread Pot Pie Buns Large gatherings with lots of food are the hallmarks of the holidays for NAIT Culinairy Student Michelle Huynh...
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Keane Straub
Oct 29, 20245 min read
Chef’s Tips: Weeknight Dinners 101
With the first months of the school year in the books, we figured it was a good time to catch up with students – in this case, students...
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Chef's Tips
Oct 29, 20241 min read
Sweet and Sour Chicken
“Sweet and sour pork is a must-order when I dine at Cantonese restaurants,” says Alice Yip, a second-year Culinary Arts student at SAIT....
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Chef's Tips
Oct 29, 20241 min read
Bulgogi Bao
As a second-year Baking and Pastry Arts student at SAIT, Michelle Kwong considers herself more of a baker than a chef, so her love of...
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Chef's Tips
Oct 29, 20241 min read
Bacon Kare-Kare
Preparing traditional kare-kare can be time consuming, which prompted Second-year SAIT Culinary Arts student Earl Guieb to create a...
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Chef's Tips
Sep 30, 20241 min read
Pan Fried Trout with Birch Syrup Glaze
Growing up in Liidli Kue, NWT, Chef Denia Baltzer was surrounded by family that to this day hunts and harvests. Gatherings were centred...
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Linda Garson
May 26, 20245 min read
Alberta’s 7 Signature Foods
From our 60th parallel northern border down to the 49th parallel and our border with the US, Alberta covers a lot of land – around 158...
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Chef's Tips
May 26, 20241 min read
Chef Yuksel Gultekin's Alberta Beef Shish Kebabs
Yuksel Gultekin, chef and owner of Edmonton’s Zula, sees cooking as an opportunity to put his own spin on tradition. “Traditional Turkish...
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Chef's Tips
May 26, 20241 min read
Chef Scott MacKenzie's Red Fife Risotto
When it comes to cooking, Chef Scott MacKenzie of Calgary’s River Café relies on communication to stay inspired. “Most of my influences...
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Chef's Tips
May 26, 20241 min read
Chef Blair Lebsack's Braised Bison with Celeriac Mashed Potatoes and Hazelnut-Onion Relish
One of the core values at Edmonton’s RGE RD is to help educate people about the cuisine found in their own region. “We want to connect...
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Chef's Tips
May 26, 20241 min read
Chef Ming Shen's Truffle Fries with Smoked Aioli
Often, the chefs we speak to are inspired by culture and cuisine from places across the globe. For Ming Shen, Executive Chef at The...
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Chef's Tips
May 26, 20241 min read
Chef Larissa Costella's Honey Graham Cookies
With a menu that changes every week, pastry chef Larissa Costella has plenty of opportunity to tap into her creativity at Calgary’s Salt...
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Chef's Tips
May 26, 20241 min read
Chef Greg Sweeney's Butter Poached Radish with Black Vinegar and Salsa Macha
For Chef Greg Sweeney at Edmonton’s Arbour, cooking is all about quality, seasonal ingredients used in dishes that reflect his travels....
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