Talking Chefs

During this episode of Talking Chefs, I interview Paul Rogalski, Culinary Director and Owner of Rouge Restaurant and Bistro Rouge in Calgary. Paul tells us, "I have always been engaged and hooked into the world of food – all levels of food." He said "I feel very fortunate that I found an industry that fits me and I hope everyone else out there has an opportunity to find their passion and go with it." We touch on his time spent working at La Chaumere, as Klaus Wockinger's apprentice and the style in which Klaus taught him to cook. Years later, Paul would take over the kitchen from Klaus and became La Chaumere's Chef. We will hear the story of the creation of Rouge Restaurant along with the many lessons the story holds, including the power of a restaurant's name. We will get a clear sense of Paul's principles on hospitality including how he avoided falling into the trap of it becoming more about the pride of the cook and less of the satisfaction of the customer. We discuss the vegetable garden on the premises a