Chef Rino Lam
Rino Lam is currently a Red Seal sous chef at XIX Nineteen Terwillegar and will soon be taking over as the head chef at the St. Albert location. Prior to XIX Nineteen, Rino was the head chef of Tavern 1903 and The Hardware Grill, in Edmonton. He is passionate about traveling where he finds new inspiration for his dishes and he especially enjoys discovering flavours in South East Asian cuisine. He has a passion to deliver the finest cuisine to his guests, with keen focus and intense attention to detail.
Presentation Topic: Duck Done Right
At your next dinner party, impress your guests with this pan roasted duck breast recipe served with a blueberry red wine sauce - A perfect yet simple pairing!
Phil Wilson is a local #yeg foodie enthusiast, writer, podcaster at baconhound.com. When he's not scouring the city in search of Edmonton’s best burger or pizza, he's cooking tasty comfort food in his own kitchen to share with friends. Don't be fooled though, he's as comfortable with a bowl of brussels sprouts as he is with a smoker full of bacon. www.baconhound.com,
Presentation Topic: Brunch!
Executive Chef Steve Buzak
The Royal Glenora Club
Steve Buzak is the Executive Chef & The Director of Food & Beverage at Edmonton’s prestigious Royal Glenora Club. Steve’s formal training has come from NAIT, as well as the Dubrelle Arts Institute in Vancouver. In addition to his kitchen skills, Steve received sommelier training with the International Sommeliers Guild. Steve has competed locally in the Gold Medal plates in 2014 & 2015. Steve has spearheaded a shift in the menu offerings at the RGC towards one of his passions - eating local.
Presentation Topic: Pork & Beer
Steve will show you how to make delicious Aprikat Ale brined pork lollies, featuring Alley Kat brewery and Sunshine Organic farms. This recipe is sure to delight your taste buds!
Shannon Reid and Rosalie Rheaume
Crave Cupcakes was started by two sisters from Alberta who wanted to share their passion for baking. Their sweet, simple baked products taste amazing and are made from real ingredients. They pride themselves on their good, old-fashioned fresh baking.
Presentation Topic: Cupcake 101
Join the masterful duo will teach you how to make delicious cupcakes at home, and will share their tips and tricks for making baked goods that will delight all who get to try them!
Prairie Noodle Shop
Meet Eric Hanson, a home grown Edmontonian, who's spent a lot of time with a backpack and knife roll getting his passport stamped. Along his culinary travels he built his palette tasting over 40 countries from all over the world. His love of experimentation has yielded success both home and away. Eric first met Arden and Terry a few years back and was even there to pour the first broths for the first pop up bowl. Fast forward to the present, now we have a fun and free restaurant that will allow for the growth of Edmonton's culinary scene.
Presentation Topic: Noodles Gone Wild
As Executive Chef at Edmonton’s newest noodle shop - cutting edge establishment Prairie Noodle Shop - Chef Eric Hanson will show us that the Noodle can be done many ways, and with a taste that will leave your mouth watering.
Chef Andrew Cowan & Chef Matt Phillips
Chef Matt Phillips
Son of home economics teacher, Matt discovered the culinary arts at a young age. Working his way through kitchens in Edmonton, most recently as the Executive Chef of LUX Steakhouse + Bar, he discovered his passion for simple food elevated. Currently partnered with Chef Andrew Cowan to produce a modern spin on the classic Southern Fried Chicken, Matt strives to make Northern Chicken a new staple in Edmonton, and hopes you enjoy their take on it. Andrew has been a fixture in the Edmonton food scene for well over a decade and took home silver at the 2015 Gold Medal Plates competition.
Chef Andrew Cowan
Andrew's passion for pork led him to be one of his favourite hobbies - charcuterie, which is now a mainstay on his menu wherever he goes. He also has a passion for fried chicken and is slowly teaching himself to bake bread the old-fashioned way, using a sourdough starter that he's had for a few years now.Currently, you can find Andrew starting up Northern Chicken, a fried chicken joint with good friend Matt Phillips.
Presentation Topic: Not Your Mama's Fried Chicken!
With the quick switch of a few simple ingredients, learn how you can easily change up your family's favorite chicken dishes.
Chef vs. Chef
Presented by Kathryn Joel of Get Cooking, The Chef vs Chef competition will pit two of the city’s top emerging chefs against each other to compete and wow judges with an original dish—prepared in under 60 minutes! With a focus on local—both the chef’s and ingredients—this challenge will entertain, as well as educate, the audience. Chef Levi & Chef Tyson have agreed to put their friendship aside in a battle of the kitchen blades. With each having a different strength, and no insight into their mystery ingredients, the chef’s will be stretched and pushed to their max!
Chef Tyson Wright:
Vs. Chef Tyson Wright Chef Levi Biddlecombe
Chef Tyson is the head chef at hart house wine & tapas in Camrose, Alberta. He is a Red Seal Chef with a vast 13 years experience in a range of venue’s in and around Edmonton. He has studied under 4 chefs in a span of 13 years, giving him a range of diversity. Chef vs Chef will be his first competition, but Tyson is no stranger to presenting for crowds. He hosts monthly 4 course demonstrations on cooking and knife skills to local audience of about 20-24 people. Tyson’s personal style is a modern comfort fusion — like Grandma used to cook with a twist!
Chef Levi Biddlecombe:
Chef Levi is a NAIT trained red seal chef who has experience in many different cooking facets. After his training at NAIT, he spent time at the best fine dining restaurants in Edmonton, as well as at a four Diamond restaurant in Banff. Feeling that it was time to make a change, Levi decided to do his own thing and open Attila The HUNgry, Edmonton’s premiere Asian Fusion food truck, bringing all the flavours of Asia to the dishes we already know and love!
Head Chef Rui Carvalho
Born and raised in Edmonton, Rui has been cooking professionally since receiving his RED SEAL in 2006. He has been the head chef at Earls "Tin Palace" since 2011. If he looks familiar it's because you have seen Rui on many of the local TV sets, cooking with Global TV, CTV and Breakfast TV, or in person at various food festivals. Rui has cooked in the kitchens of the Petroleum Club, Northlands and four different Earls, from a very junior prep cook before doing his chef training at NAIT, to head chef of Earls Flagship Alberta location.
Presentation Topic: Brunch!
Join Chef Rui as he demonstrates brunch two different ways (and feeds) the audience!
1. Roasted Pear + Ricotta Pancakes baked ricotta, roasted pears, sliced oranges, maple syrup 2. Sourdough French Toast berry compote, chantilly cream, pure maple syrup.
Corporate Chef Tony Le
Century Hospitality Group
From following his mom around the kitchen to his current position as corporate chef for Century Hospitality Group, Tony's experience has allowed him to hone his skills and palate to be able to lead the delivery of tantalizing dishes from the CHG properties. With a formal education from NAIT, coupled with a lifetime of kitchen experience, Tony is always to set exceed the expectations of guests with playful, interactive, beautiful and delicious food that to creates a warm, lasting memory.
Presentation Topic: From Market to Party
Make appetizers for any occasion using fresh local ingredients you can find at the farmers market.
Chef Cory Rakowski
Chef Cory Rakowski is a 23 year veteran of the hospitality industry and has worked in some of Canada's best kitchens. A student of NAIT's Culinary Arts program, he has gone on to become a strong advocate for food security, urban agriculture, and supporting local producers. These passions have served him well as a member of the Edmonton Food Council, an organization that consults Edmonton City Council on matters of food and urban agriculture. In addition, In 2015, Cory joined 12 Acres Restaurant in St. Albert as the Executive Chef and vigorously pursued their mission of achieving complete sustainability. In more recent news, Cory made the move over to the renowned North 53.
Presentation Topic: TBA
Chef Nelvin Reyes
Pampa Brazillian Steakhouse
Nelvin Reyes has developed his culinary career over the past eight years. Hired to be a grill cook and server in 2013 with Pampa, Nelvin found his passion for food, particularly behind the grill. In a short period of time, he was awarded the best grill master of the year by the restaurant. Eager to refine his culinary skills, he temporarily left Pampa to be an Executive Chef in Fort McMurray. Nelvin had the opportunity to learn all aspects of managing a restaurant and kitchen and helped him determine his career path, leading him back to Pampa in 2014.
Presentation Topic: A Taste of Brazil
Join Chef Nelvin as he takes us through the intricate (and delicious!) teachings of Brazilian delicacies.
Kelsey has been cooking in Edmonton for the past 6 years, most recently at Duchess Bakeshop, where she has had the opportunity to work with some incredibly talented people. She is pairing up with the owners to open her dream restaurant, a brunch bistro, Cafe Linnea, that marries her love of Scandinavian and French cooking. When she isn't in the kitchen, you can find her in the garden or at the local farmer's markets, exploring everything the city has to offer.
Presentation Topic: Normandy Buckwheat Crepes, Both Savory and Sweet
Chef & Partner Nathin Bye
From a very young age, Nathin was drawn to the kitchen and all that happens within. His culinary skills have garnered him numerous awards, both nationally and internationally. His greatest accolade – receiving a gold medal for pastry at the 2004 I.K.A. Culinary Olympics in Erfurt, Germany. Nathin worked at a myriad of restaurants and hotels, ranging from the Edith Cavell Dining room at the Fairmont Jasper Park Lodge to Earls, The Westin and Lazia. He then spearheaded Wildflower Grill Restaurant. Supported by a passionate, experienced team, today Nathin is pleased to announce his first signature restaurant, Ampersand | 27.
Adapting Like the Pros : Interpretation of Recipes & How to Modify Them
Tired of always cooking the same thing? Chef Nathin Bye will show you how to experiment with different recipes and switch up a few ingredients to create something new and delicious.
Chef Israel Alvarez & Chef Matthew Marcotte
Comal Mexican Table Dinner
Comal is a series of dinners hosted by two local chefs, Israel Alvarez and Matthew Marcotte, in an effort to showcase the diversity of the Mexican table. Matthew is a locally trained chef currently Sous Chef at Canteen on Edmonton's 124th street. Israel is a local chef and former Sous Chef at the highly acclaimed Pujol in Mexico City, no.16 on the San Pellegrino World's 50 Best Restaurants.
Presentation Topic: Authentic Mexican
Our two chefs share their take on the different faces of Mexican cooking in a series demonstration dishes: Ha-Sikil-Pak & Totopo chips. Dip made from charred tomato, toasted pumpkin seeds and habaneros. Eaten like chips and dip.
Ply Pasarj & Joanne Pudlowski
Oliv Tasting Room
Experience the Journey from Branch to bottle, as we introduce you to our exceptional quality Extra Virgin Olive Oils and finely aged Balsamic Vinegar. We handle only pure Extra Virgin Olive Oil, which is produced at the Willow Creek Estate in the Western Cape of South Africa and is not chemically altered in any way. Similarly, Oliv only deals with true Balsamic Vinegar, imported from Modena Italy. The collective mission of the Oliv Team is to provide you with a "wow" experience while helping you eat healthier, better, and more naturally.
Presentation Topic: Cooking with Oliv from Branch to Bottle
Get inspired, as Oliv showcases a number of simple and convenient ways to add flavor and flair to your everyday cooking. They will be featuring a number of recipes from their cookbook that they hope will bring out the inner cook in “oliv” you!
Chef Levi Biddlecombe
Attila the hungry
Chef Levi is a NAIT trained red seal chef who has experience in many different cooking facets. After his training at NAIT, he spent time at the best fine dining restaurants in Edmonton, as well as at a four Diamond restaurant in Banff. Feeling that it was time to make a change, Levi decided to do his own thing and open Attila The HUNgry, Edmonton's premiere Asian Fusion food truck, bringing all the flavours of Asia to the dishes we already know and love!
Presentation Topic: Asian Inspiration
Another North American comfort food gone Asian- Nachos done the Asian fusion way.Kimchi Shrimp Won ToNachoes. This North American pub staple is being done with authentic Korean ingredients made from scratch. A new delicious spin on something we all know and love.
Owner Rob Filipchuk & Executive Chef Darcy Radies
The Glass Monkey.
The Glass Monkey owner, Rob Filipchuk, is a former wine merchant and owned Cristall's Wine Market, one of Edmonton’s finest wine boutiques, for 13 years. Rob has enjoyed learning about food and wine through extensive travel and work experience. Executive Chef Darcy Radies, former owner of The Blue Pear for 10 years, brings a unique culinary talent to The Glass Monkey, elevating the expectation of some of your favorite, familiar dishes. Together, Rob and Darcy deliver a fresh food and casual dining experience to Edmontonians.
Presentation Topic: The Science Behind Making a GREAT Beef Stew!
Learn what rules to follow to jazz up your favourite family stew, and turn it into a delicious heirloom recipe!