The Man From Monterrey: A Food Story
Since 2022, the School of Hospitality and Tourism has delivered two Culinary Diplomacy modules to all Culinary Arts and Baking & Pastry Arts students. Culinary Diplomacy and Anthropology is offered at both an introductory and advanced level. In 2022, SAIT became the first culinary school in North America to implement a culinary diplomacy curriculum, making it available to hundreds of students.
In May 2022, SAIT hosted the inaugural Culinary Diplomacy visit, in partnership with The Culinary Diplomacy Project out of Washington, D.C.. Two participating American celebrity chefs taught our students how to prepare American dishes that speak to their culture –with ingredients sourced from regional Canadian purveyors.
Our second Culinary Diplomacy visit took place from June 3-7, 2024. We were so excited to welcome two chefs from Monterrey, Mexico, Chef Irvine Quiroz and Chef Rodrigo-Rivera-Rio, for an immersive introduction to our students and faculty, the SAIT campus, and the city and region.
MONDAY, JUNE 3, 2024
Chef Quiroz and Chef Rivera-Rio visited the Tastemarket Canadian Kitchen to meet culinary students and faculty, enjoyed a lunch prepared by the students, and received a tour of the live classroom kitchen.
They had their first taste of Canadian food culture and had an insightful conversation about a chef’s need to embody soft skills like listening to the guests and caring about the provenance of ingredients and, importantly, their symbolism.
Later, Natoysopoyiis welcomed our visitors and students to the sacred land, gave a smudge ceremony, and led a discussion about the historical relationship with our Indigenous communities, the effects that colonization has had on their traditions and way of life, and the ongoing efforts that are being made towards truth and reconciliation. Presented by one of our resident PhD instructors, Chef Ryan Whibbs, the group learned about SAIT’s culinary heritage—an astonishing 75-year-old program! Fittingly, Chef Rosalyn Ediger then instructed the group about culinary diplomacy and her role in bringing it to life at SAIT.
The intent was to set the stage for continue the historical discussion that started with our Canada-inspired lunch and lessons from Indigenous leaders at Natoysopoyiis to provide additional context to week. Day 1 created the mindset for embracing our food identities, sharing those food identities, and being open to new foods and cultures.
For dinner, the chefs met other chefs from the city to further their understanding of Calgary chefs. They dined at the Palliser Hotel’s Hawthorn dining room and were treated by Chef Rupert Garcia to his take on some prairie favourites like ginger beef and lovely summer pickerel. The earlier history lesson came to light as the group learned more about the former Canadian Pacific Hotel and railway and its iconic representation during Canada’s developmental years.
TUESDAY, JUNE 4, 2024
The visiting chefs trekked out to Banff National Park along with a few students from our culinary programs for the day. The group rode the gondola up Sulphur Mountain, lunched at the Sky Bistro, and a toured of Banff Avenue Brewing Co.
The majestic mountains and valleys created a deep impact for the group. Experiential learning is truly the best way to learn. Students who went along later shared that the conversation they all had while on top of the mountain reverberated with them. Chef Rodrigo’s stories about the importance of kindness and hospitality “was so empowering!” (unnamed Baking and Pastry Arts student). “It was amazing to interact and meet new successful chefs from around the world!”
Upon returning to Calgary, the group enjoyed a very memorable meal cooked by Chef Laetitia Chrapchynski of Donna Mac. The visiting chefs were most impressed with Chef Laetitia’s care and attention to detail. The thought that she puts in her preparations are awe-inspiring.
WEDNESDAY, JUNE 5, 2024
Mid-week, the group accompanying the visiting chefs swelled as they ventured to the new Calgary Farmer’s Market. Students and faculty joined the guided tour through the market and event space by the manager, Julien Lavoie. At each stall, the group was warmly greeted by a passionate person who proudly displayed and shared samples of their products. The chefs were inspired by local and seasonal and shopped for a few special items that they needed to compliment the menu for the big dinner coming up at the end of the week.
The afternoon showed off a little more of Calgary culture in the downtown core. Starting at High Park, a rooftop park and event space, the chefs and students embarked on a guided tour with representatives from the Beltline Urban Mural Project. Both visiting chefs are from Monterrey, Mexico, which is known as the origin of Acción Poética - a form of street art that features the use of short ‘micro-poems’ in larger than life applications. By the end of the afternoon, everyone had a thorough view of Calgary’s public art, local shops and restaurants.
In need of a little break, the next stop was back on SAIT campus where our resident expert, Alita Brown, moderated a 2-Part Beverage Education Workshop for the chefs and students. Featuring a combination of spirits and non-alcoholic options, part 1 featured Canadian products and part 2 featured Mexican spirits.
The day wasn’t over yet. In collaboration with journalism students from the School of Business, the chefs participated in interviews to discuss the exchange and their experience with the students. Students and faculty in the The Highwood Kitchen + Bar hosted the chefs for dinner to showcase our unique live classroom environment.
THURSDAY, JUNE 6
Thursday morning started early in the baking lab! Chef Irving Quiroz led a hands-on baking demo for students, alumni, and faculty members, to guide them through traditional Mexican ingredients and techniques. Here, Chef Irvine shone as he showed off his craft, explained the importance of certain ingredients, highlighting Canada’s high-quality flour and other items. He was full of facts and engaged with the group like a true professional. All who took part will always remember describing the elasticity of the dough like the waistband in underwear! The Mexican recipes that were made truly tasted like Mexico. The distinction of flavours and subtle techniques did not go unnoticed.
Switching things up, the chefs participated in a guided tour of the newly expanded BMO Centre at the Calgary Stampede, exploring the kitchen and event spaces, and learning about the public art installations.
Later, the chefs had to focus on getting ready for the dinner on Friday. They spend the rest of the day with students planning and prepping.
FRIDAY, JUNE 7, 2024
The Main Event! Que Rica Comida (That Tasty Meal)
The visiting chefs worked with students and instructors preparing and executing a 3-course dinner for students, community members, SAIT leadership, and industry stakeholders. The event was ticketed for 80 people at the Highwood Kitchen + Bar of a 3-course dinner - a contemporary Mexican dining experience featuring seasonal, locally sourced ingredients from Alberta’s bountiful backyard.
Our front of house hosts were students and faculty from the hospitality tourism management program.
Guests were welcomed by SAIT President, Dr. David Ross, and The School of Hospitality and Tourism’s Associate Dean, Hala Dehais. Our visiting chefs had a chance to introduce each course and interact with the diners. Entertainment included Mexican Folk Dancers and during the dinner, Tourism Calgary presented each of our visitors with a White Hat - a symbol of genuine Calgary hospitality.
WORD OF THE WEEK: APPRECIATION
The week was incredibly memorable.
Seeing how our SAIT and Calgary community proudly shared their own culture with our Mexican guests was absolutely wonderful. We even learned about foods, drinks, and experiences in our own backyard.
Our guest chefs showed such admiration for students wanting to learn about the profession. Our students were so overjoyed with the sincerity in the actions and words of Chef Rodrigo and Chef Irvine.
They came here to experience our western hospitality and it became clear that the chefs exude hospitality wherever they go so, naturally, we were on the receiving end. That’s the way it should be.
When we break bread with others, share in our own culture and identity, then understand the culture of another, a very strong bond is created. Food is the most primal, universal, and appreciated medium which connects us with others. To approach these experiences with an open mind and heart means that we respect our guests. They can see our true intent to share our own values and they reciprocate.
Anyone who was involved in this week-long culinary diplomacy exchange could easily see that the experience is extremely worthwhile and the impacts are far-reaching and long-lasting. To some students in particular, this experience has set them on a new path. We cannot wait to see where they end up!
Thank you to everyone that took part and showed support!