Why I Choose Canola Oil: Chef Harris Salakis

Chef Harris Salakis, a world-renowned executive chef, has had no shortage of unique culinary adventures.

From cooking cliffside for monks at a Greek monastery to his current role as executive chef of the Fairmont Jasper Park Lodge, chef Harris has years of experience running kitchens worldwide and sourcing the very best products for his team.

Nestled in the Rockies, chef Harris creates culinary experiences in the most iconic Canadian landscape imaginable. It’s no wonder his menus are brimming with quality Canadian ingredients, like canola oil.

When asked why he chooses canola, he reveals “I choose canola oil in our kitchens for several different reasons. It’s a versatile product, it’s healthy and it’s also cost-effective”.

Nearly two years into a pandemic that has tested the will and strength of the restaurant industry globally, Chef Harris is profuse in his appreciation of canola producers.

I would like to thank Canadian farmers for continuing to support us through these difficult times. Keep producing and keep making our lives easier in the kitchen.

These challenging times have connected chefs and farmers, who normally find themselves on opposite ends of the food system, in pursuing a common goal; producing a quality product during a time of uncertainty and unpredictability.

For Chef Harris it doesn’t have to be choosing a high-quality ingredient for his executive kitchen or choosing a cost-effective solution. With canola oil, he knows he’ll hit both targets.

Canola farmers know their product is of exceptional quality, and take pride in its affordability and accessibility for all Canadians. Whether it is used by amateur cooks in modest home kitchens, or by trained culinary artists who create high-end dining experiences, canola belongs.

Chef Harris is executive chef at the Fairmont Jasper Park Lodge and is connected with the Canola Eat Well team through our partnership with Taste Alberta and the annual Christmas in November program.

Eat Well…

Edited for accuracy by Jennifer Dyck

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