Enterprise Edmonton

Enterprise Edmonton

October 16, 2014 15:00 ET

Three Edmonton Chefs Heading to the International Chefs Congress in New York

Alberta's culinary industry participating at the prestigious congress for the first time

EDMONTON, ALBERTA--(Marketwired - Oct. 16, 2014) - Three of Edmonton's top chefs, Shane Chartrand, Chef at Sage in River Cree Resort and Casino; David Omar, Executive Chef at Zinc; and Brad Smoliak, co-founder of Hardware Grill and owner of culinary studio KITCHEN, will be the first Alberta chefs to participate at the ninth annual International Chefs Congress in New York from October 26-28, 2014. Only five Canadian chefs have ever participated in this prestigious gathering of 2,000 international chefs. The congress is an opportunity to learn the latest techniques and culinary concepts and collaborate with some of the most innovative chefs, pastry chefs, mixologists and sommeliers in the industry today.

The theme of this year's conference is Cooking Honest: The Power of Authenticity in the Kitchen, which is something Chartrand, Omar and Smoliak know well. Together, they will showcase Alberta cuisine and Edmonton's culinary landscape at an interactive station designed to start conversations about our authentic experience.

With a focus on Alberta beef, the three chefs will bring their unique skills and experience to the table. Combining Chartrand's passion for mouth-watering authentic Aboriginal cuisine, Omar's flair for presenting the familiar in innovative ways, and Smoliak's philosophy of experiencing food as a way of life will result in an experience that is unique to our culinary scene in Edmonton.

Enterprise Edmonton, a division of Edmonton Economic Development, is leading this effort as part of an effort raise awareness and interest in Edmonton's restaurant and hospitality industry. Entertainment and hospitality manager Jimmy Shewchuk explains, "Edmonton has a thriving food scene that isn't afraid to try new things and different concepts. By bringing our chefs to the International Chefs Congress, we'll start to bring some attention to our thriving hospitality industry, and our chefs will learn new techniques and make valuable connections that will help to elevate the kinds of experiences available in Edmonton."

Editor's Note: For interviews with chefs Shane Chartrand, David Omar or Brad Smoliak, please contact below for availability.

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