We’ve always featured chefs found in Alberta establishments, from tea houses to brewhouses, fine dining rooms and casual cafés. But this year we’re doing things a little differently and putting the spotlight on Alberta chefs who work with food charities. Everyone deserves nutritious, delicious food, and these four chefs bring these experiences to those experiencing food insecurities year-round.  For December’s Chef’s Tips, Alberta chefs give to thee… three bread puddings – tw

“After improving this recipe, I started selling this in El Salvador to my friends and neighbours, motivating me to keep cooking and eventually learning savoury food,” says Chef Manuel Baharona of Calgary Meals on Wheels. Budin Latino is traditionally made with leftover bread mixed with custard and topped with bananas and raisins. But for Chef Manny, a recipe is a guide you can express yourself with, and in this case, he created Pumpkin Bread Pudding using croissants, and topp

Bread pudding is one of those desserts Chef Russ McArthur, for Ronald MacDonald House, says isn’t seen much these days, but it’s incredibly easy to make. “I’m an adamant believer in reducing food waste, and bread pudding ties into that with its use leftover bread. This is a recipe I’ve been making for years, while slowly adjusting it to be better every time.”

When it comes to holiday baking, Chef Jason Wild at Edmonton Meals on Wheels says the best thing to do is keep things simple but memorable. Leave the 50-step recipes for someone else – the ones with fewer steps are easier to adjust and make your own.  Decadent Gingerbread Pudding and Caramel Sauce sounds labour-intense, but it comes together quickly with easy-to-find ingredients. “Gingerbread is a traditional item that has been around almost forever, in cakes and houses. This