Growing up in a small town in Northern Canada, Chef Graham Smith had the opportunity to experience an unusual variety of foods from an early age. In the culinary industry for 25 years, Chef Smith has had the opportunity to travel and experience the world with this career. He started his career right out of school with formal training, a great attitude and some good luck to get into the right places to help him achieve all his goals. These unique roots gave him the inspiration to follow his passion and to become the chef he is today.
What made you want to become a chef?
“I love the process of creating. Taking some amazing products and creating something new that enhances what each ingredient has to offer.”
Why do you use Alberta ingredients in your kitchen?
“The best food comes locally, it always has more flavor.”
What is your favourite Alberta ingredient to use?
“The beef in Alberta is the best, but the honey from Three Hills is such an great product.”
What dish should guests be sure to try on your menu?
“One dish that is usually always on our menu is our steak sandwich, with all the ingredients coming from Alberta, the beef to the tomatoes and the bread is a from a fantastic bakery.”
What is a favourite kitchen/cooking memory?
“One of my favorite memories of working in a kitchen; it was actually doing a festival on a farmers field. Many restaurants and hotels were there promoting local products. There was about 8 of us cooking a massive action station featuring local seafood. We all got to put on a show while show with cleaning and cooking the fish right there. How people were gathering around just to catch a glimpse of what we did.”
Why do you take part in Alberta on the Plate?
“I think that Alberta has so much more to offer than what people know. I want us to show case more that we have to offer. There is such variety in the products that we can use grown locally.”