Chef
How many meals a day do you serve? GoldLeaf chefs serve up to 72 guests per dome coach, with up to six coaches per journey. Lunch and dinner are three-course, a la carte meals.
Give us some impressive statistics on the amount of food used during a season. The season runs from April to October… during that time we’ll get through 1200 free range eggs, 16,000 pounds of butter and 6,400 pounds of cheddar cheese. On any given day we might serve up 100 pieces of pork tenderloin, 200 beef short ribs, 275 portions of wild salmon, 300 free-range chicken breasts, 300 portions of AAA top sirloin,55 lbs of strawberries and 1,500 freshly baked muffins and croissants, among other things.
Do you use local ingredients? We use these as far as we possibly can. It’s important to try to reflect the area of Western Canada that
Laura Sage Miller at work in the galley
is passing by your window in the food you serve; I think passengers appreciate locally- sourced and influenced produce. Menu selections include prime Alberta Beef, wild Pacific Ocean salmon and regional local game.
Does the fabulous passing scenery inspire your cooking or dishes in anyway, or is that over-romanticising things. It probably does but I rarely get up from the kitchen to see what is passing by the window! There are no windows in the kitchen so we don’t know where we are most of the time!
What’s your favourite dish on-board? The salmon is always great, and a real Western Canada icon.
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