Chef Scott Torgerson – Executive Chef Radisson Hotel Saskatoon and Aroma Resto Bar
The 2017 Canadian Culinary Championships is taking place this weekend in Kelowna, BC February 3-4, 2017. The eleven competing chefs will be aiming for gold as they compete in three events over two days testing their skills, creativity and endurance. We caught up with Chef Scott Torgerson the Executive Chef Radisson Hotel Saskatoon and Aroma Resto Bar.
Tell us a little bit about your restaurant and/or style of cooking.
My cooking style is Scandinavian/French with Asian influence. At the hotel we try to highlight prairie ingredients with classic techniques and modern attributes.
Where do you eat in your city?
I eat mostly Vietnamese and Chinese when I dine out. I also like to support local Chefs at places like Ayden kitchen and bar, the Hollows, etc.
What would be your ideal food day?
My ideal food day is spent at home cooking/baking with my children and my wife.
What trend do you wish would die?
“Photo made” food, I believe that there is absolutely a place for photos to showcase food, but it is becoming too easy for photos to take priority over food. Customers today are also concerned with taking photos of the food rather than tasting it first.
What trend/s do you wish would be next?
Make the food that you enjoy eating.
What ingredient do you always have on hand?
My Sous Chefs would say that I have an attachment to Lavender but I would say Kombu
What’s your go-to recipe when you’re eating at home?
Swedish Meatballs
What equipment do you wish you had in your kitchen?
I am extremely fortunate in my kitchen, but a green egg charcoal grill would be nice.
What cookbook would you suggest for a gift for your foodie friends this year?
Perfection in Imperfection
Any hints on what dish you will be preparing for Gold Medal Plates?
Elk and Highland Beef
What wine/beer/libation are you pairing with this year?
See Ya Later Ranch 2015 Unleashed Pinot Noir
Who is coming with you?
Two of my extremely talented Sous Chefs Christopher Corkum and Nicholas Smelland. There are no better chefs to have along side me in this competition.
I also surveyed my Facebook followers (many are chefs as well) as to what questions they would like answered by chefs when I interview them.
Colleen McClean What inspires you in your daily work? Working with food and the pursuit of food knowledge is constantly inspiring. Being challenged daily to find new ways to do things and new flavours to work with is why I do what I do.
Colleen Tsoukalas Is there potential for school garden programs and chefs to collaborate? Ideas? Absolutely, there are many culinary schools that have incorporated product growth and development into their programs. I believe that there is a place in every kitchen for chefs to be involved in gardening and product generation no matter how small of steps are taken.
Heather Watson What’s your “ketchup”? (I don’t mean literal ketchup, I just mean the one ingredient you use most often.) Pickling Liquid is my ketchup
Chef Scott Torgerson
Scott Torgerson started in the Food Service Industry at the age of 14. He received his professional training in the Culinary Arts program at Red River College in Winnipeg, Manitoba. From there he worked in some of Manitoba’s premiere kitchens including St. Charles Golf and Country Club. Scott was the Executive Chef of the Winnipeg Squash Racquet Club, before moving to Saskatoon in his role as Executive Chef of the Radisson Hotel and Aroma Restaurant. Chef Torgerson has received numerous culinary awards on Provincial, National, and International levels and was a member of National Culinary Team Canada 2016. He maintains a strong working relationship with the producers of Saskatchewan, highlighting local ingredients with flavors influenced by his Scandinavian background.
