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Canada Chapitre

Calgary, December 13, 2012

The Bailliage of Alberta in Calgary has strong ties with the SAIT (South Alberta Institute of Technology) Polytechnic. Many members are alumni of courses at the Department of Hospitality and Tourism, having graduated from the Professional Cooking Program or the Hospitality Management Program.

Conseiller Culinaire Honoraire Paul Mastalir, one of our longest-standing members, was integral in the establishment of these courses. His daughter, Cindy Findlay, Academic Chair of Culinary Programs, graciously hosted our Christmas Dinner at the Highwood Dining Room as the final function in her official capacity as Bailli. This was a special evening for the current students who prepared and served our fine dining experience.

Dinner at the Highwood is always notable for the details. This occasion was no exception. Greeted by cheerful young Chefs roasting chestnuts over coals at the front door, we were enticed upstairs by the voices of a carol-singing quintet to a beautifully-decorated dining room. The scene was set for a festive evening.

When the diners were seated, the evening began with the formalities of the Induction Ceremony. For their long-standing membership, Bailli Honoraire Beat Hegnauer was honoured with the Officier Commandeur insignia and Hervé Collet, Vice-Chancelier/Argentier Honoraire, with the Commandeur one.

The menu featured the most carefully chosen and beautifully prepared food we have ever enjoyed at The Highwood. All the Chef Instructors who participated in the creation of this menu deserve our admiration and grateful thanks for a menu that featured some of the best products available to us in Calgary.

Throughout the evening, the students were a credit to their training, providing careful and attentive service. Maître Restaurateur Patricia Koyich skilfully oversaw the evening’s wine service, guiding a young staff in professional attention to detail.

Incoming Bailli Mark Wilson expressed our collective praise for the excellence and enthusiasm shown by everyone involved in the evening. Commemorative plates were presented by Bailli Honoraire Cindy Findlay and by Bailli Délégué David Tétrault, Member of the Conseil d’Administration, to Maitre’d Alita Brown and Chef Scott Pohorolic for their exceptional contributions.

We are so fortunate to once again have had the opportunity to enjoy the renowned SAIT Polytechnic hospitality for our Christmas celebration this year.

David Tétrault, Bailli Délégué

Photography by Valli Arlette