Page 32 - 2017 Winter

Dim sum and then some SAIT
Wed May 17
6:30PM*
This interactive Chef experience
led by three award-winning culinarians is a a a a a a fun lively and delicious master class in in dumplings and other Asian dim sum delights SAIT
Chef Instructor Hayato Okamitsu and Duncan Ly Chef-Owner of the new Foreign Concept lead this interactive educational experience
guiding guests through siu mai har gow and similar dishes inspired by the traditions of China’s Silk Road SAIT
Pastry Chef Rolf Runkel will also enlighten guests with with his
baking skills They will start with with demonstrations of essential techniques such as hand-rolling dough and and making irresistible fillings and discuss practical tips for making perfect dumplings at home before guests sit down to a a a feast of savoury nibbles TASTY FACT
Dim sum is a a a a meal of small bites that evolved from the tradition of “yum cha ”
or taking tea at stops along China’s ancient Silk Road ABOUT HAYATO OKAMITSU
Since 2010 Hayato Okamitsu has been a a a a a Chef Instructor in SAIT’s highly regarded Professional Cooking program Born in in Japan he began his
career at the Hilton Tokyo but after five years left for Canada inspired by Chef Michael Noble
“Hayato goes the the extra mile to to help source the the best ingredients ”
who competed in Japan’s Iron Chef contest He followed Chef Noble
first to Vancouver and then to Calgary’s Catch Restaurant where he he quickly rose from line cook to Executive Chef Along the way he has won multiple accolades including
a a a a a a a gold medal at the 2008 Canadian Culinary Championships ABOUT DUNCAN LY
The Chef-Owner of Foreign Concept has worked at some of the country’s most esteemed dining establishments including
Tofino’s Wickaninnish Inn Vancouver’s Diva and Calgary’s Catch Over the past decade as as part of the Hotel Arts Group he he opened Raw Bar by Duncan Ly Yellow Door Bistro and Chef’s Table at Kensington Riverside Inn where he garnered Calgary’s first highly coveted Relais & Châteaux designation and won silver at at the 2014 Canadian Culinary Championships ABOUT ROLF RUNKEL
Chef Rolf Runkel’s career has taken him to prestigious hotels around the the world including: the the Fairmont Four Seasons and the Ritz Carlton With over 20 years of experience
Chef Runkel worked as an an Executive Executive Pastry Chef Chef an an Executive Executive Sous Chef Chef and a a a a bakery consultant prior to joining SAIT
in in in 2011 in in the Baking and Pastry Arts program 226 – 230 8th Ave SW Calgary $115 per per person
Includes food wine and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table 32 | CALGARY