“I originally wanted to train as an architect, but at that time the economy was not so good, and architects did more
filing than designing,” begins Delta South Calgary Executive
Chef Max Labhardt.

Like many chefs, he was inspired by family. “My father was trained as a cheese-maker. He never worked as one, but at a time when it was rare to see a man at home in the kitchen, he made great food.” After his training in Canada and at hotel school in his native Switzerland, Labhardt settled in Calgary, where he has been cooking ever since.

Times and food have changed since his arrival in Canada. Cooking sous-vide for instance, where food is cooked in an airtight bag, allows a much greater degree of control than conventional methods. “A dish we’re doing right now, for instance, is salmon cooked sous-vide with vanilla oil and lemon zest. Served with an oven roasted tomato confit this is a delicious dish, either hot or cold.”

But what do techniques like this, or the molecular gastronomy movement, mean for chefs and those entering the industry? “Innovative chefs like Ferran Adrià and Heston Blumenthal, they have a solid base, they have that knowledge, and that is what they work from. People forget that if you don’t have a good foundation of knowledge and training you’re going to get lost.”

Chives Canadian Bistro, 1537 Barrington Street, Halifax, NS
902.420.9626   •   www.chives.ca