Chef Scott Togerson spent part of Thanksgiving weekend where so many do – in the kitchen.
“You get to build these beautiful works of art and get to … see instant gratification from people,” Togerson said in an interview in the dining area of Aroma, a restaurant in Saskatoon’s Radisson Hotel, where he’s the executive chef.
READ MORE: Ay ay ay: Jamie Oliver’s paella recipe angers Spanish foodies
Later this month Togerson’s reviewers will consist of global palates. He’s set to travel to Germany to compete in the 2016 Culinary Olympics, where more than 2,000 chefs from roughly 50 countries are expected to take part in the event.
“Obviously there’s always some nerves involved and things of that nature,” Togerson said about the competition.
“It’s all an experience, it’s all learning. You’re seeing so much that you wouldn’t see otherwise.”
READ MORE: Thanksgiving meal at a homeless shelter starts Toronto man’s journey to chef school
Torgerson said he hopes to bring knowledge back from the competition that will enhance Aroma’s menu, which is already described as unique and creative by the hotel’s general manager.
“I think one of the biggest things that chef Scott adds to our hotel is the fact that he is so creative, that he looks outside of the box to find out what the new things are in culinary,” Patty Schweighardt, Saskatoon’s Radisson Hotel general manger, said.
“People want to be where they know there’s going to be a product that has quality, they want to go where they trust who’s the one in the back.”
The competition runs between Oct. 22 and Oct. 25. The first Culinary Olympics were held in 1900.
Comments