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 mention of wanting to bring joy to the people for whom they are cooking.
Cooking a meal is an act of service, an exchange of time, thoughtfulness, and creativity, and it feeds both the body and the soul for everyone involved. So, we asked Alberta chefs to share one special dish they would cook to show loved ones how much they care. From slow-cooked main dishes to indulgent brunch delights, the secret ingredient is, and always has been, love.
Bold flavours and Filipino influence are calling cards for Francis Martinez’s cooking. As the executive chef at Calgary’s Fine Print, he says he’s most inspired by creating amazing experiences for guests. “Seeing guests genuinely enjoy every bite is incredibly rewarding.”
Dishes that balance tradition and creativity make up much of the menu, and several clamour for top spot on guests’ favourites list. “Branzino, sablefish, bison tartare, and brie honey toast, are some of our most popular dishes,” he explains.
But if he had to choose one to show his love, it would be the Short Rib Bourguignon. “This is a classic French stew that I’ve modernized by using short ribs and adding the vegetables at the end.” This, he says, enhances presentation and gives the dish a fresh, vibrant touch. “Calgary winters can be very cold, so this hearty dish is perfect for warming up!”
Most of the work for this dish is done in the beginning – this is one of those meals that goes in the oven to braise low and slow for a few hours. “Take your time and let the flavours develop,” says Chef Francis. “The end result is always worth the wait.”
“I live to cook for my loved ones,” says Scott Redekopp, Executive Chef for The Hotel Arts Group. “As cliché as it is, you can taste love. Preparing and cooking food with care and love translates to the finished dish.”
For Chef Scott, nothing beats the classic French Onion Soup on a cold day: “The rich broth and the smell of melted Gruyere transport me to a comfortable place.” Braised lamb shank pappardelle will “wrap your heart in love,” he adds.
Deep down, though, he says he’s a sucker for cream cheese icing, which served as part of the inspiration for Carrot ‘Cake’ French Toast. “At Hotel Arts we make our own carrot cake brioche but at home I simply use thick cut white bread or brioche, or leftover baguette – use whatever you want.”
Allow the bread to soak up the egg mix, and handle it gently as it will be delicate after the soak. “Do not be afraid to use your hands,” he adds. “Make sure your cream cheese and butter are at room temperature before making the frosting. Raisins are an optional garnish.”
Chef Holly Holt credits her mother’s family, which she says if full of excellent cooks, with where her love of hospitality grew. “I love to teach folks about food, and I love to learn about food,” she explains. “I want to cook to make other people feel comfortable, happy, excited to eat, and loved.”
In her 20s, she backpacked through 30 countries, learning about flavour and local ingredients as she went. As owner and operator of SheCooks Catering, she has creative freedom to take advantage of what’s on hand and in season. “In the cooler months, I love anything with wild mushrooms. Wild mushroom and wild rice risotto with sage and roasted squash? Yes, please!”
Here she shares her recipe for Braised Bison, Butternut Squash, and Mushroom Pot Pie, one that can be prepped ahead of time. “Pot pies are a labour of love. It’s simple, but it takes a bit of time. I love making pot pies for my dad, and this recipe really highlights our Indigenous roots.”
“Don’t be scared to cheat or adjust the recipe,” she advises. “Buy premade pie dough – I’m not judging – or eat the filling as a stew with a nice baguette. Can’t find bison? Use beef, moose meat, or venison. Or completely omit the meat and add extra mushrooms. Just have fun!”
The foundation of George Gimlett’s cooking was shaped by his childhood. “Growing up in a less fortunate family where food was scarce, I learned to appreciate every meal and ingredient, no matter how simple.” These experiences are the source of his passion for creating dishes that both nourish and leave a lasting impression. “I’ve always wanted to provide meals that make people cared for, whether it’s family, friends, or guests at the restaurant.”
The restaurant is The Casual Canoe Bourbon & Craft Kitchen in Cold Lake, where George is the owner and operator. Here, the Bourbon Braised Beef is a standout dish, one that holds a special place in George’s heart. “While it wasn’t on the menu from the very beginning, after seeing how much my family enjoyed it, I knew it would resonate with guests as well.”
He shares it in hopes that it resonates with your loved ones, too. “Take your time and focus entirely on the task at hand. Cooking is an act of care, and an opportunity to be present, experiment, and create something beautiful to share with others. The love you put into it will come through the final dish.”
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