Chef Raegan Heck
Head Chef @
The Casual Canoe Bourbon & Craft Kitchen
Cold Lake, AB
Being raised in the small town of Vermilion on an acreage, Chef Raegan Heck was surrounded by agriculture throughout her entire childhood. After graduating from NAIT top of her class from Culinary Arts, she was awarded the privilege of spending a month in Italy training in three different restaurants while at the same time studying the culture and cuisine of country.
Raegan has had the opportunity to explore employment all over Alberta, enjoying the big city hustle of Edmonton to the hard-working camp life just outside of Fort McMurray, until she discovered the gem that is Cold Lake, Alberta where she was lucky to find her dream job at The Casual Canoe Bourbon & Craft Kitchen.
What made you want to be a chef?
“I have always had a passion for bringing people joy and have found that food is one of the most effective ways to do that! Even as a young girl, I would love to bring in baked goods into school to see the smiles on peoples faces!”
Why do you use Alberta ingredients in your kitchen?
“Local Alberta ingredients has become a way of life for me, even as a child we had a giant garden which my mother would always cook with our homegrown ingredients. I love have the opportunity to choose healthy, homegrown ingredients in my kitchen, while supporting local businesses.”
What is your favourite Alberta ingredient to use?
“Alberta beef is my favorite. It is deep rooted in my childhood to enjoy local farm beef. There is no better quality of beef than the fresh farm raised cows especially when the meat comes from family friends and neighbors.”
What dish should guests be sure to try on your menu?
“Almost every dish on our menu has at least one Alberta ingredient included in it, although my personal favorite is our Tenderloin Summit Steak, featuring Alberta AAA Northern Gold Beef, which is flamed in Bourbon for flavour.”
What is your favourite kitchen/cooking memory?
“When I was younger my family would venture out into our large garden we tended. We would harvest and prep all the ingredients for my mother’s famous garden stew. It was always such a fun time to dig up the fresh potatoes, pick the best corn and gather all the other ingredients. We would always have such a fun time as a family full of jokes and laughter when picking only the freshest ingredients. I will never forget the smell of the fresh stew on the stove!”
Why do you take part in Alberta on the Plate?
“I’m passionate about fresh Alberta ingredients so when I was introduced to Alberta on the Plate I was really excited about the project!”