Location: Troy Restaurant Date: Friday, October 27, 2017 Time: 12:30 pm - 2:00 pmPrice: $30.00 - Buy Now
Paul Rogalski is renowned for his passion for exceptional cuisine created from homegrown and sustainable food. And as everyone knows a great dish often starts with a great stock. Paul will present a session on The Art of Bone Stock, where he will make a variety of stocks and show participants what to do with them once they are made.
Paul Rogalski is renowned for his passion for exceptional cuisine created from homegrown and sustainable food. He is co-creator and owner of Calgary’s acclaimed Rouge Restaurant, as well as Bistro Rouge, a casual concept in Calgary’s Signal Hill district. The accolades for Rouge include Best Overall, Where Magazine, 2017.
Chef Paul is the recipient of the University of Guelph Food Day Canada Good Food Innovation Award (2016) and was recognized by his alma mater, the Southern Alberta Institute of Technology, as a Distinguished Alumni (2014).
In 2011 Paul was awarded Foodservice and Hospitality magazine’s Independent Restaurateur of the Year, named by Alberta Venture Magazine as one of Alberta’s Most Influential People and recognized by Business in Calgary Magazine as one of the Twenty Business Leaders of Tomorrow.
During the 2010 Winter Olympics, Paul was part of the management team that oversaw food production at Athletes Village in Whistler. Paul received special recognition for “Leadership and Support of Organic and Sustainable Cuisine” from California’s Monterey Bay Aquarium in 2009. @RougeCal