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-

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 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.”

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 Chef Francis Martinez of Calgary's Fine Print. This 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!”

Hallyu – The South Korean Wave By Linda Garson A couple of years ago, the most popular food trends for new restaurant openings were pizza, bubble tea, and Korean (when we say ‘Korea’, we are referring to South Korea), and guess what? Nothing has changed! We’ve talked at length about Alberta’s love of pizza as well as bubble tea – and now with so many new Korean restaurants opening, it’s Korea’s turn to shine. But why has it become so prevalent? The culinary traditions ha

When it comes to cooking, Chef Scott MacKenzie of Calgary’s River Café relies on communication to stay inspired. “Most of my influences come from the seasons and what grows around us. I find you must really stay on top of what is rooting and shooting by chatting with the farmers,” he says. This helps you discover if they’re planting anything new, and what they’re excited about. River Café’s menu is about as seasonal as it gets, and some of Chef’s favourite dishes are fish,

Often, the chefs we speak to are inspired by culture and cuisine from places across the globe. For Ming Shen, Executive Chef at The Derrick and Untitled in Calgary, it’s the opposite. “My cooking is influenced by North American culture and my personal experiences,” he explains. Dishes like Montreal Smoked Meat or a simple Applewood Smoked Chicken Breast score high with Chef Ming. “In the world of cooking, smoking and BBQ are like a slow dance with flavours, and it is big i

With a menu that changes every week, pastry chef Larissa Costella has plenty of opportunity to tap into her creativity at Calgary’s Salt & Brick. “I am very lucky to have a lot of creative freedom at my job and I have so much fun coming up with new weird ideas every week,” she says. “I love being able to bring a playful lightheartedness to fine dining and bring people joy through my work.” Some of her favourite creations in-house are the result of putting a unique twist on

There’s no arguing that filling the home with the scents of slow cooking adds to the overall eating experience once you do tuck in. Along...

When the topic of Japanese cuisine is broached, most minds turn to sushi, and to an extent, rice. But as we discovered from speaking with...

Behind a vintage Coke machine in Calgary’s Sho Sushi you will find Ajito, an izakaya, or informal Japanese bar. Here you’ll find...

Perhaps one of the longest, continuous love affairs in gastronomy is that between humans and cheese. For more than 7,000 years we’ve been...

On Mathieu Paré’s first day at school, they had to draw what they wanted to be when they grew up. Most boys drew policemen and...

In anticipation of Cinco de Mayo next month, we tapped into the amazing Mexican cuisine Alberta has to offer. Full of flavour and...

Read more about El Chefe's Giovanni Vasquez here

Read more about Tu Tierra's Hector Delgado here.

Read more about Mikey's on 12th's Chef Alli Said here.

When winter first arrives, we often go through a phase of denial: “Maybe it won’t be so bad this year!” we chirp as we chip away at...

We love it when the holidays come round - there’s always so many things to suit the sweet tooth! From confections to cakes, cookies, and...