When addressing culinary arts students I often mentioned that a hospitality career would provide the opportunity to experience the life style of the rich and famous.  The Rogers Place Social was one of those experiences.

Entering the Rogers Place at the main entrance after paying homage to the famous statue of the “Great One “ guests were whisked up the VIP  elevator to the exclusive Sky Reach Lounge . What a great view of the ice rink below!  We were welcomed by Executive Chef Johnny Blackerby and Executive Sous Chefs Mike O’Neill and Jamaican born Sous Chef Fabian. Edmonton Chefs President Stanley Townsend thanked Rogers Place and passed on a welcome from National President Simon Smotkowicz.

The crowd was eclectic mix of Associate Members, Junior and National Chef members as well as many non members. The Chefs pulled out all stop s and provided a delectable spread of delicious reception foods including scallops in chocolate sauce, charcuterie, sliders , mini lumpia and a Caribbean favorite –snapper escabeche.   All chefs trained at the prestigious Culinary Institute of America are seasoned veterans whose experience includes cruise ships and mega sports arenas. These chefs know how to deliver massive amounts of food for the many concessions private lounges suites. Preparing 2000 lbs of prime rib or brisket for carvery stations is one thing but keeping up to the demand for popcorn requires nonstop popping to fill upwards of 50 HUGE bags for distribution. The staff of 1200 is kept hopping (and popping)!

Despite the selection of premium foods for VIPS and lounge patrons the must have Hot Dogs!! Don’t worry they also have Perogy Nachos on the menu.  After noshing out the Chefs took guests on an informative tour of the back of the house, lounges and private suites. I couldn’t scrape up the $350,000 annual rent for a private suite but I soaked up the ambiance and enjoyed the view while I could. And guess what did Garth liked to eat? Fried Chicken of course!

Thanks Rogers Place for a great evening and special thanks to Sieg Bressmer for an excellent job coordinating this event!