Chef David Flegel – Catelli


Chef David Flegel
Calgary, Alberta


Chef David Flegel is the Executive Chef of the Hyatt Regency Hotel in Calgary, managing all of the hotel’s restaurants and banqueting operations. An award winning chef and graduate of the Culinary Institute of Canada, he has more than 30 years of culinary experience, including posts and training in Asia, Latin America and Europe. Having developed both strong relationships with local farmers and ranchers, and a rooftop garden at the hotel, Chef Flegel and his team proudly serve local, fresh and natural ingredients whenever possible.
calgary.hyatt.com

PASTA-MAKING TIP:
When cooking pasta, it is better to use a large amount of water. For 500 grams of pasta, use six to eight litres of water so that the pasta has plenty of water contact. There is no need to add any oil or butter to the water to keep the pasta separate – just plenty of water will do the trick.

SUMMER 2016 FOOD TREND:
“Ugly vegetables”, such as cauliflower, celery root, jicama and rutabaga. Cauliflower – used in this recipe – is an ancient vegetable dating from the sixth century BC. High in vitamins, calcium and potassium, cauliflower is a versatile vegetable that can be steamed, baked, roasted, fried or simply eaten raw.

breakfastTv
Chef David Flegel - BT Calgary


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Fusilli, Cauliflower and Cream Corn

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