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Culinary Capers’ Executive Chef Wins Chef of the Year

Culinary Capers is proud to announce that Executive Chef Margaret Chisholm was the recipient of the Chef of the Year Award from the International Caterers Association.

Chef Margaret Accepted her award at the 2011 CATIE (Catered Arts through Innovative Excellence) Awards.  The CATIE Awards were presented on February 28th at the International Caterers Association Gala during the 2011 Catersource Conference and Tradeshow in Las Vegas.  This international event is attended by over 4,000 catering industry professionals and the awards recognize the achievements of caterers from around the world.

“We are ecstatic that Chef Margaret has won this esteemed industry award as it acknowledges her extraordinary leadership and culinary talent,” says Debra Lykkemark, President and CEO with Culinary Capers.  “Since joining us in 1997, she has been instrumental in the growth, development and success of the company.  Highlights include catering at the Olympic Games in Torino and Beijing and the 2010 Vancouver Winter Games – Chef Margaret helped guide the strategic framework and execution of the food service plan for $4.3 million worth of Olympic business.”

Get to know Chef Margaret….
Born and raised:

Education: Peter Kump’s New York Cooking School, New York City.

Experience: Arcadia restaurant, NYC; instructor at Dubrulle French Culinary School.

Why did you want to become a chef?  What sparked your passion? My grandmother; Graham Kerr, The Galloping Gourmet; and the new American culinary revolution.  In the eighties, Bridges restaurant in Granville Island had raspberry chicken on the menu, I was entranced.

Cheap eat in Vancouver: La Taqueria Taco Shop on West Hastings serves amazingly authentic Mexican tacos with local ingredients.  Little juicy dripping tacos with everything from beef tongue to ling cod, served with delicious salsas.

Guilty pleasure: Hawkins Cheezies.

Favourite childhood dish: Peanut butter and molasses on white bread.

Favourite kitchen tool: Benriner Japanese mandoline slicer.

Favourite cookbook: Foods of Italy by Guiliano Bugialli.

Current ingredient obsession: Kaffir lime leaves.

What was Sunday night dinner last weekend: Local cod steamed over kaffir lime leaves, served atop of a pile of julienned vegetables (Japanese mandoline) with Thai basil, mint, sweet chili sauce, fish sauce and fresh lime juice and coconut rice.

Five must-have ingredients in your home kitchen: High quality olive oil, fresh herbs, lemons and limes, capers, tomatoes.

Advice to aspiring cooks: Work for a year or two, then go to cooking school.  Only do it if you are really passionate about it.


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