influence for her than the recipes passed down to her by her mother and grandmother. It is these recipes that truly set her catering menu apart from the rest. She translates her memories of hand-rolled Shanghai wontons into an authentic reality that her customers can experience right here in Canada.
Asian inspirationAnother culinary innovator bringing flavours from the East to our doorstep is award-winning Executive Chef of Hotel Arts, Duncan Ly. Chef Ly, of Vietnamese and Chinese descent, was born in Ho Chi Minh City, Vietnam. The family immigrated to Canada in 1979 when Ly was just four years old. Ly fondly recalls cooking with his mother, using the exotic spices and unusual ingredients typical of Asian cuisine. The flavours and preparation techniques of Thailand, China and Vietnam come together to form the solid foundation for his exemplary skill. Again, it is those formative moments in his youth that are reflected in Ly’s culinary repertoire at the Hotel Arts: Cleverly fused dishes such as Beef and Prawns Pad Thai with Rice Noodles in a Coconut Panang Sauce; and Lobster and Mango Salad Roll with Orange Noc Chum Dressing. Or how about Peking Duck Wontons with Baby Bok Choy in a Duck Broth; or Pan Seared Salmon in Tom Yum Broth? Mouth-watering concoctions like these grace Chef Ly’s menus, leaving his customers feeling satisfied, yet still wanting more – something new and exciting, something personal and intimate. A return to roots
Michael Allemeier is another celebrated Canadian chef who’s no stranger to offering that kind of experience to his customers. Now the Chef Instructor at the Southern Alberta Institute of Technology, Allemeier instinctively returns to his roots for inspiration. Born in Johannesburg, South Africa to a German father and a British mother, he moved to Hong Kong at the age of 12 before relocating again to Canada at 14. Being raised on three separate continents has given Michael a unique appreciation and outlook on food. The food of South Africa, for instance, is rich and hearty in variety. The use of sweet spices like nutmeg, clove, allspice and coriander seed are predominant in a lot of dishes. Being a tropical place, the art of cooking outdoors (called a Braai), is probably the number one way of entertaining your guests. Chef Allemeier shares that unique experience with whomever he cooks for through his love and respect for the deep-rooted tradition of cooking over live coals. One of his favourite foods is true Southern American barbecue. His passion for barbecue has led him to compete in many barbecue competitions in the USA, including walking away with the coveted trophy from The Jack in Lynchburg, TN. How did Allemeier achieve his international reputation? The flavours of his childhood – Boerwors Sausage, Prawns Peri Peri, Pork Sosiates and Lamb and Spicy Chicken – cooked over charcoal (Braai style) and morphed into interesting “comfort food” style dishes. Chef Allemeier not only delights his friends and family with these creations, but makes sure to pass along the recipes and techniques to his students as well. Cultural collaboration
At the Calgary Petroleum Club, the staff is another one rich in culture – ranging from Vietnamese, Indian and Korean to Japanese, French-Canadian and Ukrainian. This multicultural inspiration has found its way into many elements of the Club’s menus. It is both liberating and invigorating as a chef to be able to integrate many different cultures’ contributions to the culinary world. The fun part, the part that ignites passion, though, is that personal element. You can always study the technical elements of a national cuisine, but the stories and memories – that’s what is going to take your well-executed meal into an unforgettable experience. By combining all of these experiences, the Petroleum Club staff is able to create cheeky, playful dishes, often to the delight of its members: Lamb Confit Perogies, Tandoori Shrimp “BLT,” and Asian Style Barbecue Pork with Apple Cheddar “Mac and Cheese” are just a few examples. Daring to be different What I have learned throughout my professional experience is that customers want a dish they can identify with, but the challenge lies in the fact that they want it to be a little different. They want to push their limits and expand their horizons when they’re ordering. This is exactly why the new ethnic-driven comfort food craze has been so successful and enduring. It’s not going anywhere. As consumers, we demand instant gratification in every aspect of our lives; we want to be in touch with it all, here and now. By using the familiarity of a childhood favourite and combining it with an exciting ethnic flavour profile, we are able to give our customers just what they are looking for – comfort, excitement, ease, convenience and (perhaps most importantly) an appreciation for something new and different. Having a grilled cheese sandwich on your menu may transport your customer to heart-warming memories of winter warm-ups after tobogganing, the comfort of a simple, honest, homemade meal. But if you add the thrill of Grilled Korean Style Beef and Caramelized Onions to that simple grilled cheese sandwich, you have a higher-quality food adventure for which your customer is willing to pay the extra dollars. People want to understand more about where their food comes from – everything from the farm it was grown on to the memory that sparked the inspiration for the sauce. There is always something to be said for the flavours we grew up on; what we’re all realizing is, everyone had different childhood flavours and there is no reason why we can’t appreciate the myriad culinary profiles out there. Chefs Kammerer, Ly and Allemeier and I cook with flavours, spices, techniques and theories from the world over. We all agree though, that that is a very good thing. Looking to add some international flair to your restaurant pantry? Here are 10 must-have ingredients to bring some Asian spice to your menus: - Coconut Milk – From dessert to sauce, this multipurpose ingredient is a staple in Asian pantries.
- Black Glutinous Rice (Forbidden Rice) – This colorful product adds a healthy touch to any plate presentation.
- Fish Sauce – When salt just won’t do, this product is popular in Vietnamese and Thai cuisine.
- Udon – A Japanese staple for centuries, now being used in all types of cuisine.
- Sweet Chilli Sauce – Cook with it or even use it as a replacement for tomato sauce on pizza.
- Palm Sugar – Low melt temperature and high burn temperature make it a great replacement for white sugar.
- Curry Paste – From green curry to Massaman curry, the different varieties cater to all tastes.
- Rice Paper – A Vietnamese staple, this item is becoming popular in Korean and Japanese cuisine.
- Rice Stick – Pasta of the east, this product used for years in Asia is now becoming a popular alternative to wheat pasta.
- Lemon Grass – Strong citrus flavor, this herb can be used in teas, soup, curries or in marinades for pork and fish.
Source: Ti Foods, www-ti-foods.com. See also:
About the author: 
Liana Robberecht, Executive Chef, Calgary Petroleum Club, began her training with the Professional Cooking Program at Northern Alberta Institute of Technology (Edmonton), passing the Red Seal qualifying examinations in 1995. Chef Liana is passionately committed to regional cuisine, and a farm-to-table philosophy pervades the three kitchens and staff of 45 under her leadership. She has a number of professional memberships under her belt, including the Alberta Apprenticeship and Industry Board and the SAIT Advisory Committee for the Professional Cooking Program.
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