Hard to believe that January is almost over as it seems to have flown by this year! Have you kept any of your resolutions? I’ve stopped making any, except for the generic, enjoyable and achievable one of eating at as many new restaurants as possible.
Trend forecasting is a difficult thing to do, but I asked some of Calgary’s top chefs–SAIT’s Michael Allemeier, Justin Leboe, Rouge’s Paul Rogalski, Brava Bistro’s Kevin Turner–to do exactly that. Here are a few things that Calgarians can look forward to in 2011:
- smaller more casual restaurants (look for Justin Leboe’s Model Milk to open soon, as well as casual Italian restos, including one in the space previously occupied by Nectar);
- secondary cuts of meat like osso bucco;
- charcuterie and smoking (bacons, hams, terrines);
- braised dishes (but goodbye to braised pork belly);
- ancient grains like millet, amaranth, quinoa;
Find out more new trends in the Jan/Feb issue of City Palate, Calgary’s most comprehensive food magazine. My story The Future of Food is on page 34. The Jan/Feb issue is also my favourite because it’s all about Cheap Eats. Austerity after the holiday season is always a necessary measure. So I might eat out less often, but I’ll be choosier about where I go. It’s all good!
- Anh Chu
Chefs work long, hard hours. Often they work 12 to 16 hour days. Sometimes they work seven days a week. The job always demands physical prowess and entire days standing on their feet. And unless they’re Gordon Ramsay, they’re probably not raking in millions whilst lounging by their Olympic-sized swimming pool. One thing’s for sure, the kitchen is HOT so they’d better love what they do. I spoke to a few Calgary chefs to ask them this very question…
Why do you love making food?
Kevin Turner, Executive Chef, Brava Bistro
“It’s a chance to travel without going anywhere. I’m definitely big into reading cookbooks from different areas and then applying what I’ve learned to the dishes I’m making.”
Tabitha Archer, Chef/Co-owner, The Coup
“It’s something that we all should value, or do value. I really appreciate when it makes people happy when they try something and it’s like, out of this world.”
Duncan Ly, Executive Chef, Raw Bar at Hotel Arts
“I love making people happy. Food is usually a great way to share something with somebody.”
Jonas Hamre, Chef/Co-owner, Jaro Blue
“I love making food because I love eating food. I became a chef because I enjoyed the industry and the diversity of the people who work in the industry. It’s just a wonderful amalgamation of people who love what they do.”
I hope that gives you some insight as to why chefs do what they do. Cooking is about more than food, it’s also about skill, craft and passion.
So, as always,
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