Peter Shokeir | [email protected]
Certified Master Chef Michael Allemeier demonstrated how to make appetizers for this holiday season during Christmas in November at Fairmont Jasper Park Lodge on Sunday.
With nearly 40 years in the kitchen, Allemeier said he feels fortunate to have found something that he loves doing, and sharing that passion gives him a great sense of satisfaction.
鈥淚 firmly believe, especially being an educator, that knowledge is like money, and you can't take it with you, right? Like, what鈥檚 the point of me hoarding and holding on all of my experience and knowledge and not passing it on?鈥� he asked.
鈥淧art of the reason we have such a great food scene in Canada, in general, is just because we do have a very healthy community and environments, and it comes from sharing.鈥�
Allemeier is a culinary arts instructor at SAIT in Calgary and former executive winery chef at Mission Hill Family Estate in Westbank, B.C.
He is also a host on Food Network鈥檚 and Gusto鈥檚 Cook Like a Chef.
In 2001, he earned the title of certified chef de cuisine until he earned his certified master chef designation in 2017, making him the third Canadian chef to earn this trade designation.
Allemeier first came to Fairmont Jasper Park Lodge in 1999 and has presented there at least 15 times, and this is his third year in a row that he has presented at Christmas in November.
鈥淓very year, I like to craft to create my presentation based on the moment and the times,鈥� he said.
鈥淲hat鈥檚 really important to me always is that the recipes I present are easy to reproduce because it鈥檚 one thing for me be able to 鈥� with all my experience and training 鈥� create these wonderful things, but if our guests can鈥檛 recreate them and take them home and share them within their lives, then we kind of missed the mark, and to me that鈥檚 really the spirit of these events.鈥�
This year, Allemeier showed how to make goug猫re, deviled eggs and prawn cocktails.
He explained how these delicious dishes are all classics for a reason.
鈥淭here鈥檚 just something about this type of food that鈥檚 been proven for decades and decades, and literally millions if not billions of people have enjoyed. Why wouldn't we continue sharing them?鈥�
A lack of organization is the most frequent mistake when making these dishes.
Allemeier encouraged people to read the recipe well, have everything in advance and rigorously follow the steps of the recipe.
Most importantly, people should cook from the heart.
鈥淚 think there鈥檚 a difference in food and a feed. I think cooking is a very personal experience for people, and for me, I believe you need to be very generous by nature in order to cook because you鈥檙e feeding people. It鈥檚 a very intimate thing, so really open up your heart and really make sure you enjoy the people that are around you and celebrate the people and enrich the life and cook welcome.鈥�
