Chef Bri Campbell was raised in Brooks, AB. Submerged in the Alberta beef world right away by their parents, Bri started cooking at an incredibly young age. They baked sweets and cooked traditional British dishes, while learning how to whisk the best lump-free gravy a kid could make.
Their first kitchen job at 15, slinging pub grub and buffet breakfasts at the Brook Golf Club. Upon graduating High School in 2007, Bri moved to Calgary, AB and was accepted into the 2-year Baking and Pastry Arts Program at the SAIT. While studying, Bri worked at various fine dining restaurants in the city and upon completion of the program, had an opportunity to work in the Alberta Oilsands. There, they learned Authentic Korean cuisine and also took part in the Cook Apprenticeship Program at the NAIT. They were offered a Sous Chef position at one of the six Royal Clubs in Canada, the Royal Mayfair Golf Club in Edmonton, AB. Here, they were able to learn how imperative supporting local farmers and suppliers are.
The skills they gained throughout their career allowed them to make the jump to Chef at Three Vikings. Bri creates all their own recipes and has a strong influence on the menu, creating rustic local dishes with a Nordic Scandi-Canadian theme. They try to include at least three local farmers/suppliers with every plate created. Chef Bri continues to be excited by the ever-growing industry and that there is always something new and thrilling to learn!
What made you want to become a chef?
“I grew up cooking with my parents and quickly found my passion for creating delicious food by learning from them. I also wanted to challenge the industries male-driven stereotype and prove that any gender can thrive in the culinary industry.”
Why do you use Alberta ingredients in your kitchen?
“Since Alberta has such a short growing season, I love being able to showcase the hard work that goes into growing/raising the food I cook with. Better ingredients make for superior dishes; if they thrive, we thrive.”
What is your favourite Alberta ingredient to use?
“It’s so hard to choose just one! I especially love cooking with parsnips, beets, mushrooms, beef and bison. Also, anything from Reclaim Farm, they supply some of the best micro-greens and vegetables I’ve ever had.”
What dish should guests be sure to try on your menu?
“Vikings Pølse hands down is a must try. The “Dog” itself is custom made from Meuwly’s using a blend of Alberta pork and bison. The pork is sourced from Bear + The Flower Farm, just northeast of Calgary, AB and the bison is from Rangeland Canadian Bison and Elk in Lacombe, AB. Our buns are made for us from a local shop, Bon Ton Bakery, who have been in Edmonton for 65 years. It is topped with sweet pickles, crispy onions and Danish remoulade that we make in house. I just love that this single item on the menu has a minimum of three local famers and suppliers. By eating this dish, you are supporting more families than you know.”
What is your favourite kitchen/cooking memory?
“Cooking for Lynn Crawford “Black-Box” style when she was Chef in Residence at NAIT in 2013. Using only Alberta ingredients, I created a Grilled Pickerel dish she said she wanted to steal – huge-fan girl moment!”
Why do you take part in Alberta on the Plate?
“I think it’s an awesome opportunity to educate the community about supporting local when it comes to their food. Being able to offer something consumers may not have had before. It also assists with teaching my cooking team how to work with ingredients they might not normally get to work with.”