Chef Junell Mission was previously a seasoned alumni of Yellow Door Bistro and Chef De Partie of Freestyle Social Club. During his tenure at Yellow Door Bistro, he received his Red Seal Certification in 2018. He draws on his 10+ years’ experience, heavy training in French cuisine, love for comfort food and passion for Southeast Asian fermentation and gastronomy to develop original and exciting dishes at Oxbow, where he has been the Chef De Cuisine for 2 years.
What made you want to be a chef?
“Growing up around an amazing food culture and being fortunate enough to have many talented cooks in my family has really made me fall in love with cooking. Many of my fondest memories revolve around eating amazing food and feeding loved ones and friends, it was truly the easiest choice I’ve had to make in my life.“
Why do you use Alberta ingredients in your kitchen?
“Like most chefs in our city, I believe that the best products to work with are right in our backyard. Alberta has an amazingly underrated and unique array of ingredients that deserve more recognition. Behind those products are hard working and passionate families and producers who know these products better than anyone and we are very lucky to be able to work with them to showcase our talents as chefs as well as the delicious products they work so hard to produce for us chefs and the Alberta community.”
What is your favourite Alberta ingredient to use?
“Honey. I love its diversity. Obviously great for desserts, at Oxbow we also utilize Alberta honey for preservation and fermentation of amazing Alberta ingredients, such as rhubarb and ramps. We are also consistently the largest producer of honey in all of Canada. Our programs in the province that support not just honeybees, but many other pollinating insects is amazing and reassures us chefs that we will have amazing products like Alberta honey to work with well into the future.”
What dish should guests be sure to try on your menu?
“Our Berkshire Pork trio with fermented spring vegetables. We are showcasing pork in 3 different cuts and preparations and pairing them each with vegetables preserved from the spring. An ambitious dish, but that’s what Alberta on the plate is about.“
What is a favourite kitchen/cooking memory?
“I love service. I can’t pick one specific memory as there are just too many. As a chef, you should be taking a step back once in a while to take care of more bigger picture things and cooking less on the line, but my favourite kitchen memories are getting into service with the team on busy nights of feeding our guests some great food. It’s a very fulfilling rush. Post service dinner with the team (which is very rare and usually consists of eating leftovers while we sit on milk crates) is also very special for me.“
Why do you take part in Alberta on the Plate?
“I want to continue showcasing the amazing products that Alberta has to offer, and of course to also show our support to all the hardworking producers that literally make my job possible.“