THE CHANGING NATURE OF CANADIAN CUISINE

CULTURAL CHEF EXCHANGE IMMERSES TWO OF THE WORLD’S BEST CHEFS INTO THE CHANGING NATURE OF CANADIAN CUISINE

Calgarians are invited to learn who we are, appreciate what we have and forge our future through raw exploration and frank talk with Calgary’s Chef Darren MacLean and guests Chef Shane Osborn and Chef Esdra Ochoa

Held March 22-29: Cultural Chef Exchange #2

Calgary, Alberta, 03 March 2020: In the wake of a February visit by Mexico’s Chef Angel Vazquez -- that can best be described as a smart, delicious storm of collaboration and growth -- that kicked off Chef Darren MacLean’s Cultural Chef Exchange, Calgarians are in for another culinary breakthrough.
 
“We just wrapped the first effort in our year-long global experiment to discover and discuss true-and-contemporary Canadian cuisine through the eyes and at the hands of some of the world’s best chefs,” says Chef Darren MacLean who initiated the Cultural Chef Exchange this year as part of his dining program at EIGHT and in conjunction with Food Tourism Strategies.   

“We went ice-fishing for trout, visited cattle ranches and important historical landmarks, like Head-Smashed-In-Buffalo-Jump. End-to-end, we experienced the rewards of the gathering process as much as appreciation for the land that provides so much. Most rewarding so far has been the re-discovery of Canada’s food, landscapes, and surprising indigenous correlations through Chef Angel Vazquez’s eyes.

"It’s powerful learning from someone else’s perspective, seeing our traditions through Angel’s eyes influenced the way I now see Canadian food. We encourage people to visit and explore, head out into nature to experience what we did, participate in Dialogues or to dine in our city’s restaurants and talk with the staff and chefs about Canadian cuisine. Post on social media, probe our cultural and culinary definitions and bring richer appreciation and positive change.”

“It was amazing to be a part of such a unique and ground-breaking cultural exchange,” says Vazquez. “From learning more about Canadian history through the land to discussing the overlaps between Mexico and Canada through ingredients and recipes.”  For example, just as Mexico’s famed mole sauce was born of the Spanish occupation of Mexico when imported and local ingredients combined to create something completely new, we are exploring -- through the exchange and movement of people in this program -- possibilities of a new Canadian cuisine, now. 

NEXT-UP CHEFS

Today, MacLean announces the March 22-29 Chef Shane Osborn and Chef Esdras Ochoa visits with thanks to partners Square Canada, East Village Development Corporation, Food Tourism Strategies, SAIT and Alt Hotel East Village.

Shane Osborn has plenty of experience working in acclaimed kitchens, having been a part of the staff at L’Oranger in London that garnered a Michelin star in 1996, and serving as executive chef at London’s Pied à Terre when it won a second star in 2003. Since 2014, Osborn has run his own restaurants in Hong Kong, Arcane, which holds one Michelin star for its seasonal fare that blends the cuisines of Japan, the United Kingdom, and France. Plus, the recently opened Cornerstone.
 
The subject of a LA Times profile titled “the taco missionary,”  Esdras Ochoa made a name for himself as the chef of popular Los Angeles Mexican restaurants Mexicali Taco and Salazar, named by Condé Nast as among the city’s best restaurants, before moving to Hong Kong where he runs another taqueria called 11 Westside and became a contestant on Netflix’s The Final Table.

ACTIVITIES AND TICKETS

While in Alberta, the chefs take part in a six-day program touring lakes, mountains and prairies to develop an appreciation of the natural beauty and terroir. Osborn and Ochoa will participate in Alberta's Spring Goose Hunt which aims to reduce the massive population explosion of this specific bird. The vast increase in numbers of snow geese is resulting in the destruction of their own Arctic breeding grounds.

• They will join MacLean in hosting Dialogues, a public and student forum held at the Tastemarket by SAIT on March 25, 4-6:00 p.m. to inspire the next generation of chefs and hospitality professionals. The $5 per person plus optional donation sessions benefit the SAIT Food Bank, foster networking, welcome chefs, spark interest in new topics, trends, and opportunities and share intelligence to the benefit of those living, working and
  visiting here. Register for Dialogues in advance via www.ChefDarrenMacLean.com.
  

• An a la carte post-Dialogues March 25 meetup at Shokunin is where public guests are welcome to connect with the chefs and try three of their dishes.  
  

• Ultimately, the chefs will cook and collaborate on March 28 and other possible surprise dates at EIGHT (book here now: www.exploretock.com/EIGHT) for those with ticketed reservations. $500 per ticket, includes full pairings. 

In addition to the culinary and learning opportunities, this program seeks to explore the outdoor bounty of Alberta.

"Each visiting chef will explore the taste of the Alberta region with fishing, foraging and hunting the authentic ingredients of Alberta. Many visitors to Canada are seeking outdoor experiences, and Alberta is flush with outfitters, hunting guides which -- beyond tourism -- are instrumental in addressing the larger issues of wildlife management, stewardship, community and conservation," says Tannis Baker, Founder of Food Tourism Strategies. To learn more or book your own adventure, visit the Alberta Professional Outfitters Society www.apos.ab.ca or Alberta Conservation Association at www.ab-conservation.com

ABOUT CHEF CULTURAL EXCHANGE

Calgary’s Chef Darren MacLean, in partnership with Food Tourism Strategies, presents a year-long CULTURAL CHEF EXCHANGE to help further understanding of Canada’s culinary identity. Each month a different influential chef will visit the city and surrounding area to collaborate, learn and inspire. The exchange seeks to actively showcase Alberta’s and Canada’s culinary background and cross-cultural character around the globe while learning about other country’s culinary cultures and practices.
 
This immersive exploration of Canadian fare sees visiting international chefs collaborate while sourcing local ingredients from farms and foraging, creatively cooking together in the kitchen of EIGHT, MacLean’s new and unique Canada-centric restaurant, and by discussing contemporary issues and opportunities for positive change. 
 
SPONSORS AND SUPPORTERS

The Cultural Chef Exchange is possible through the vision of Chef Darren MacLean and the cooperation and commitment of the global chefs.  The dedicated partners and sponsors, whose generous support has helped to shape and realize the potential of this program through their contributions include: 
Payments and Point-of-Sale Company, Square (Featured Sponsor)

• East Village Development Corporation

• SAIT

• Food Tourism Strategies Inc.

• Alt Hotel Calgary East Village (Official Hospitality Sponsor)

“We’re thrilled to be part of the Cultural Chef Exchange and to welcome chefs and guests from around the world to the Alt Hotel Calgary East Village,” says Anthony Clément, National Director of Food and Beverage Germain Hotels. “This happening is perfectly aligned with Germain Hotels’ lifestyle philosophy of bringing people together and to highlight Canadian know-how and local flavours.”

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About Chef Darren MacLean

Chef Darren MacLean is one of Canada’s most acclaimed and outspoken chefs, restaurateurs and environmental advocates.  MacLean was Canada’s sole contender and a finalist on Netflix’s global cooking competition ‘The Final Table.’ He is also the first-ever Canadian chef invited aboard to consult and collaborate with Princess Cruises. He uses his profile to showcase Canada’s culinary scene to international audiences. MacLean is passionate about sustainability and the food building community. While he regularly participates in events as an educator, speaker and culinary judge in Canada and abroad, he is happiest in his kitchens.
MacLean’s Japanese izakaya-style restaurant Shokunin, in his home city of Calgary, has been voted one of the country’s top 50 restaurants for three years in a row. Its predecessor Downtownfood was also listed as one of Canada’s top restaurants. In September 2019, he opened Greenfish, North America’s first fully sustainable sushi eatery, take-away and delivery.  Also in 2020, MacLean opened NUPO located in Calgary’s East Village Alt Hotel. This restaurant, bar and Omakase Sushi Experience focuses its offer on vegetarian, sushi, and large-format fish dishes and features a unique-in-Canada dry-aging chamber for fish. In 2020, he also opened EIGHT, a discreet, eight-seat, high-dining restaurant where tasting menus focus on MacLean’s unique philosophy of true Canadian cuisine.
 
Inspired by its ethnic mosaic, MacLean believes this forms the foundation of what defines Canada’s national food culture. His appreciation for diversity leads him to travel extensively, further developing his unique perspective on food and the culinary experience. MacLean spent extensive time traveling in Japan studying the cuisine of the country that inspires him. Believing in the power of food to bridge cultures, he welcomes global chefs to his country and kitchen and travels often -- from Tokyo to Mexico City -- to collaborate with others.

Media Contacts

Heather Kirk, Immedia PR (Culinary and News Queries)
heather@immediapr.com
Calgary: 403 910 8910
Toronto: 416 500 1752
 
France Savard (Hotel Queries)
Alt Hotels Senior Public Relations Coordinator/Coordonnatrice senior relations publiques
fsavard@groupegermain.com
T. 514 954 0702
C. 514 830 5334