Chef Carolyn Forsyth is from Lunenburg, Nova Scotia, where she worked as a PEW at a nursing home in Lunenburg, then moved on as a line cook at a Pub & Brewery in Kentville, Nova Scotia. Her experience there motivated her to become a chef, attending NSIT and getting her Red Seal credentials. Carolyn moved to Alberta for work with her husband, and ended up as a Kitchen manager at Clarks Eatery in Cold Lake. She was there 17 years, moved on to Muster Point as Kitchen Manager, then to Cold Lake Brewery where she is currently.

What made you want to be a chef?

“I wanted to be a Chef as I always liked cooking and it always gives me a challenge.”

Why do you use Alberta ingredients in your kitchen?

“I always liked using local Alberta ingredients because I love to support local and have fresh produce in my Kitchen and like to know exactly where my ingredients are coming from.”

What is your favourite Alberta ingredient to use?

“My favourite Alberta ingredient is Vermilion Cheese or Steaks from local farms.”

What dish should guests be sure to try on your menu?

“Our Hot Beer Cheese Dip has Our very own beer (French Bay IPA) that brings extra flavour and colour to our dip.”

Do you have a favourite kitchen/cooking memory?

“My favourite Kitchen memory is getting Mekenna (Taproom Manager) training in the kitchen, as she wanted me to go on vacation and we were short staffed but the only way for me to go was to get her training and work behind the scenes.”

Why do you take part in Alberta on the Plate?

“I took part in Alberta On the Plate so we can get our name out there more and get to hear and see different restaurants and breweries menus.”