MEET THE CHEFS
Chef and owner of Rural which specializes in private dinners, cooking classes, catering and consulting. Charcuterie, local vegetables, and properly pastured animals are a constant inspiration for Scott in Saskatoon's burgeoning culinary scene. His career began in Calgary, training at SAIT, and cooking at Vintage Chophouse. A move to Vancouver saw Scott working for several years in restaurants such as Feenie's, Boneta and finally Les Faux Bourgeois, where he took on his first Head Chef role. In 2014, an opportunity arose to work in Saskatoon with friends Kyle Michael and Christie Peters, owners of The Hollows and Primal.... bringing him full circle, back to his prairie roots. Scott has recently branched out to create, learn, develop, and assist local entrepreneurs.
Chef Jenni grew up in a small cabin at Lamp Lake, just north of La Ronge. TV reception was poor so she spent much of her childhood playing in the boreal forest, picking berries and cooking. Jenni took this deep connection to food with her as she moved around exploring new places. She moved back to Saskatchewan and started New Ground Cafe' in Birch Hills in 2005 serving up Fair trade coffee and a chalkboard menu fusing local ingredients with global flavours. Here, Jenni was listed as a "Top Foodie Under Forty" by Western Living. In 2012 Jenni switched her career focus to catering. She was the Chef in Residence at the Saskatoon Farmer's Market from 2014-2016 and is active with Slow Food Saskatoon, having attended the international Terra Madre conference in Turin, Italy.
Once a poor, but talented comic book illustrator and writer, Tom began his culinary career in Saskatoon, at SIAST Professional Cooking Course. Finishing with the highest GPA of his class, Tom moved quickly and purposefully into highly reputable places including Boffins Club, Souleio Foods, Dakota Dunes Casino, Holiday Inn Downtown Saskatoon, and most recently moved back from Belize, Central America where he operated as a GM/ Chef for one of the local dining establishments. Now the corporate chef for Sysco, he spends his time consulting restaurants so they stay competitive in today’s market. His other interests include political science and psychology, pop culture junkie, cigar aficionado and whiskey baron. He loves finding out of the way diners and “greasy spoons” and researching restaurants near or from afar, to find the latest trends in both food and drinks. Nominated as one of the top 10 chefs to participate in Gold Medal Plates 2015, and winner of the 2014 People’s Choice Zoo Gala award.
Lindsay grew up on an acreage in rural Saskatchewan and graduated from the Culinary Institute of Canada in 2005. While there, she competed in a number of cooking competitions at the local. provincial and national level. Upon graduating, she worked at a Relais and Chateau in Maine, a fine dining restaurant in Nantucket and an agriturismo in Italy before deciding to return to Saskatchewan. She worked briefly at the Willow on Wascana in Regina and was the Chef at Wezceria for 2 years (helping win the Gold Medal Plate competition in Saskatoon).
Lindsay now owns and operates Prairie Bella, making gourmet pasta and takes custom orders. She is also available as a personal chef, whether it's for personal learning, food preparation, or catering small or large parties. To contact Lindsay please visit her website at www.prairiebella.ca
Carl was born and raised in Manila, Philippines and moved to Canada when he was a teenager. Canada is where his growing up stage took place so he considers this his home now. Carl graduated valedictorian and earned his diploma in Culinary Arts from the Pacific Institute of Culinary Arts in Vancouver, BC. He now works as Sous Chef at Ayden Kitchen and Bar here in Saskatoon.
His cultural diversity plays to his advantage as his food exudes a huge amount of inspiration from his Filipino heritage, Canadian influences, and Classical French Training.
Jordan was born and raised in Saskatoon and this is where he began his culinary career. Over the years he worked his way up to Executive Sous Chef at the Hilton before doing a stage at ‘La Belle Auberge’ in Vancouver during the winter Olympics of 2010. This sparked his curiosity and soon left to London, England where he cooked in numerous restaurants including Michelin starred ‘Texture Wine Bar’ and ‘L’Autre Pied’. Inspired by how London promoted and showcased their high quality local produce and livestock, Jordan returned home to Saskatoon to participate in the opening of ‘Ayden Kitchen and Bar’, and as Sous Chef, he helped develop their charcuterie program.
The next step was for Jordan to create his own vision: ‘The Pig & Pantry’, where he sources only the best livestock from small family farms near Saskatoon who share the same values of sustainability and animal welfare. While maintaining a nose-to-tail philosophy he prepares a changing variety of artisan products such as sausages, pâtés, terrines & bone broth, alongside some great chops, proper dry cured bacon and hams. He hopes that teaching what he has learned about food will help empower people to make educated decisions that will make a positive impact in our food system.
Brooke is a Registered Dietitian and owner of Food to Fit, a nutrition consulting company in Saskatoon. Brooke earned a BSc from the University of Saskatchewan in 2009. Her experience base began with the Saskatoon Health Region working in acute care, community health, population health promotion, and long term care. For the past 5 years, Brooke and her team of dietitians at Food to Fit deliver a practical, holistic nutrition support with focus on sustainable outcomes for clients. The team supports a variety of individuals and families with focus on gastrointestinal health, eating disorders, weight management, mindful eating, vegetarian eating, sport nutrition, and meal planning. As a media spokesperson, Brooke has been featured in a variety of Canadian press including: CBC and CKOM radio, The Globe and Mail, Huffington Post, Canadian Living, Chatelaine, Inside Fitness, and has a regular spot on Saskatoon’s Global News Morning. Brooke is passionate about promoting home-cooked meals, getting back to the basics, and is an advocate for the local food economy. Brooke values the importance of food preparation and cooking skills as tools to health and wellness.
Adrian is a Saskatoon based bartender who has spent nearly fifteen years in the industry. She is presently the bar manager of sister restaurants Primal Pasta and The Hollows. After falling in love with flavours while living in the South of France in 2005, Adrian made the move to Vancouver where she became a barista and bought her own cafe in Gastown. Eventually it was time to return to the prairies where she learned the art of fine dining service through some of Saskatoons most respected restaurants. She also recently completed her level two sommelier training.
For the past five years Adrian has been behind the bar with a jigger in hand, constantly exploring new and creative ways to imbibe. Flavour and innovation are her driving forces and her inspiration comes as much from the prairies she was raised on to the many places she has travelled.
Dana graduated from the Culinary Education Center in Asbury Park, New Jersey in 2006 with the Cordon Blue Award (that means first in class!). A few years later she moved to San Diego to work as a chef at the Lodge at Torrey Pines, home of the legendary Torrey Pines Golf Course. From there Dana moved to Saskatoon and has been working at the Saskatoon Club for four years and is currently the Sous Chef. She is also the Sous Chef at Riverside Golf and Country Club during the summer season. Dana also teaches cooking classes to raise awareness and money for MS research and aide. She has won Top Chef Saskatchewan for the past two years at Taste of Saskatchewan and will be competing again at this year's Taste to defend her Top Chef title.
Jerome is a retired secondary school educator with a long standing passion for wine tasting, touring and teaching. Member of the International Sommelier Guild, Jerome believes wine tasting should be fun and unpretentious. He instructs sommelier courses and is a member and leader in wine clubs such as The Opimium Society.
Jerome's extensive knowledge and approachable demeanor make classes with him both educational and enjoyable for someone at any level of experience.