Tag Archives: LIana Robberecht

Women Chefs and Restaurateurs – Saturday, September 16 in Calgary. Got tickets?

WCR logo 2017 Canada (1)

Whether you just need a little battery charge or a bonfire under your butt – The WCR – Women Chefs and Restaurateurs conference could light the inspirational spark you seek.

I attended two years ago here in Calgary and enjoyed the camaraderie and humour. Turns out women that excel in hugely demanding food enterprises are funny as H – E – double hockey sticks – on top of all their other talents.

This year’s symposium features a woman I’ve wanted to meet for a very long time – Meeru Dhalwala. Meeru is Vikram Vij’s former life partner and enduring business partner. While Vikram is the best “front of house” restaurateur I’ve ever met, I suspect she’s the reason their restaurant kitchens are filled with women dedicatedly making their incredibly delicious food.

I’ll also enjoy the vivacious Elizabeth Faulkner and my friend, Italian winemaker, Angela Maculan. Hometown favourites Liana Robberecht and Top Chef Canada all-star Nicole Gomes will be there. Tickets are $225.– at women chefs.org/calgary-2017

See you there. These people with purpose and passion really know how to savour it all.

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@chefLiana’s Chocolate Lentil Cookie #recipe – My @AlbertaatNoon column for June

#IYP2016 chocolate lentil cookie by chef Liana Robberecht - photo credit - Karen Anderson

Chef Liana Robberecht’s Chocolate Lentil Cookie – photo credit – Karen Anderson

Doesn’t this cookie look amazing? I’ll bet you’d never guess that it’s made with lentils and chickpea flour and is chock full of protein, fiber and flavour. Do think the day will come when these will be in a vending machine instead of candy? That day might be closer than you think.

This month my column for Alberta at Noon is on food entrepreneurs in Alberta. My friend chef Liana Robberecht, executive chef at Winsport in Calgary, developed this recipe to feed Olympic and elite athletes. She recently presented these cookies at a gathering of chefs invited by the Alberta Culinary Tourism Alliance to tour the provincial food processing development centre in Leduc, Alberta. The chefs were there to explore how their recipes using Alberta Pulses (peas, beans, chickpeas and lentils) could be scaled up for wider manufacturing and distribution. Alberta Pulse production has almost doubled in recent years. Pulses grow well here. So it only makes sense that, if chefs can find more things to do with them, demand will rise and the industry will continue to grow.

You never know. These are so delicious, I think they could really catch on. Goodbye empty calories. Hello healthy and very satisfying calories. That’s an entrepreneurial trend we can all take a second helping of. Read on for the recipe chef Liana has so generously shared.

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W5 – a series of questions about @cookitraw @albertaculinary – WHO are the chefs for #rawAlberta ?

Alessandro Porcelli, the founder of Cook It Raw in the garden at Rouge Calgary - photo - Karen Anderson

Alessandro Porcelli, the founder of Cook It Raw in the garden at Rouge Calgary – photo – Karen Anderson

In the previous post I answered the question, WHAT is Cook it Raw? This post looks at WHO is involved in Cook it Raw. Future posts will answer the other W’s in W5.

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Filed under Alberta at Noon, Cooks I know, Great ingredients, Restaurants, Travel