July 21, 2021 | News Updates
Farm-to-table philosophy is a high priority for Alberta chefs
“You can buy ingredients at these markets in smaller quantities, and you eat fresher instead of filling your freezer.”
Calgary chef Liana Robberecht echoes this sentiment, calling her two-decade commitment to local food a “long-term love affair.” The NAIT-trained culinary pro spent around 12 years at the Calgary Petroleum Club, before taking her talents to WinSport’s Canada Olympic Park. Nowadays, she serves as corporate executive chef for Calgary’s Trico LivingWell senior community.
“Buying local means supporting your local community,” she says. “Plus, having the honour of meeting and working with farmers and producers and building long-time relationships gives you confidence. I feel confident and safe cooking for others when I have been to a farm and I have a personal relationship with the farmer or producer.”
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