Innisfail's Madison Miller is a future superstar chef after being one of three finalists for the coveted Chef of the Year during the 52nd Calgary White Hat awards.
Miller, 21, a 2014 SAIT graduate from the culinary arts program, works at the Chef's Table restaurant at Calgary's Kensington Riverside Inn as its saucier, and is no stranger to culinary competitions.
Miller won gold at the 2013 Skills Canada Regional and National Competitions, and took second place in the Bocuse d'Or Canadian competition (international) held in Montreal.
“Madison is a great talent,” said Fraser Abbott, director of business development for the Calgary-based Hotel Arts group. “We get the pleasure to see what she prepares at Chef's Kitchen every day.”
Abbott added the young chef has a multiplicity of skill sets that not only includes her culinary talent, but also business savvy, team building, and a work ethic that pushes her to be early to prepare for banquets. She has also been tasked to do off-site catering, which she has done successfully, he noted.
“To say that we are proud of her as an employee, is an understatement,” said Abbott. “She is a role model for young women wanting to enter the industry and possesses a quiet grace and wonderful intensity about her, which we appreciate.”
Miller has also been in the spotlight when her Peppered Bandit sauce was victorious in Alberta Beef's Famous Taste Express outdoor BBQ kitchen “sauce off” in June on Calgary's Stephen Avenue. Calgary mayor Naheed Nenshi, a handful of local celebrities and 1,500 tasters voted for their favourite barbecue sauce. Miller won over fellow professional cooking student Laetitia Charpchynski.
Miller, a 2010 graduate of Innisfail Jr/Sr High School, did not always want to be a chef, but originally set her sights on being a holistic doctor.
“When I changed my mind, and entered the culinary arts program at SAIT, my parents were behind me,” said Miller. “When I travelled to Edmonton, Vancouver and Montreal for competition, they were there with me all the way.”
During her high school years, Miller took food courses, and was part of the high school cafeteria program under chef Oak.
“As a student in school, I would go to the school and bake bread, work in the cafeteria and learn from an amazing teacher,” said Miller. “Chef Oak is an incredible teacher who passes on his skills to his students. I cooked in the old kitchen, but students who get to use the new facility will be able to do so much more.”
The young chef described her last year as a “whirlwind,” with travelling for competitions, and being part of the Calgary White Hat awards.
“The culinary community is very tight knit in Calgary,” added Miller. “When I was nominated for the award, and one of the top three, it was an awesome, humbling experience to be considered as there are many top executive and sous chefs.
“My whole world has opened up,” she said. “As I learn more from working with chef Lee of Hotel Arts, I want to keep growing as a chef. Travel may be in my future, and my future is wide open.”
