“I LOVE WHEN CUSTOMERS FEEL AT HOME. Sometimes they’ll walk in the back door of the kitchen. I like that. It makes me feel like I’m doing my job right when they’re that comfortable,” says executive chef and owner of Characters Shonn Oborowsky. With a
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TRAINING: In high school I used to decorate cakes, and the artistic bug bit me. I ended up going to university for a Bachelor of Commerce, but something about sitting behind a computer all day wasn’t for me and something was missing. I then
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In 1998, Picek graduated with a red seal from SAIT’s culinary arts program, eagerly clamouring for the opportunity to flex his skills in the real world. “This is an industry that is very much about on the job training,” he concludes. The chef worked at
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Chair of the Calgary Food Policy Council (CFPC) , Paul Hughes spoke to CSL about advocacy, the Calgary food system and why the CFPC got started. CSL: What is a Food Policy Council? Hughes: Food Policy Councils (FPCs) are comprised of individuals from all aspects
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Growing up in Vancouver, food was an important part of the Leboe household, whether picking chanterelles in winter on Vancouver Island, collecting beach oysters or crabbing with cousins. For ten years, the chef worked in some of the top kitchens in North America (The French Laundry,
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