Chef Logan Gaede and his Korean Flank Steak Recipe

Like many Fernie locals, Logan came to Fernie in 2002 for a ski season, fell in love and stayed. At the time he didn't have his sights set on a career as a chef but over time with opportunities that presented themselves, including being mentored by a few great chefs, his career path has been decided. “I have been extremely lucky with the opportunities I have had so far,” explains Logan. “Working in some great kitchens that allow creative freedom with some exceptional chefs.”

As a kid Logan had to cook one meal a week at home as part of his weekly chores for his allowance. His mom was a great cook, always trying new things and his sister is a pastry chef at River Cafe in Calgary. His first kitchen job was as a dishwasher at Island Lake. “Free catskiing seemed like a good idea at the time,” says Logan. He was hired by friend and now mentor chef Keith Farkas and has worked with Keith for a number of years following him from Island Lake to Picnic and now back at the Lodge.

This spring Logan completed his first year in the Red Seal apprentice program at Vancouver Community College. “There were some very interesting parts to the course, but I am not in a huge rush to finish. I know so many good chefs that aren't Red Seal certified and in my experience working in a kitchen under a great chef I am constantly learning everyday.”

Logan does plan to continue his schooling over the course of the next few years though, eventually getting his Red Seal Certificate. For now he is happy living “the lifestyle” being a chef affords him and as he puts it, “It’s great being paid to work with my friends while making really interesting food.”

Korean Flank Steak

1 pound beef flank steak
2/3 cup soya sauce
1/3 cup sesame oil
1/3 cup rice wine vinegar
1/3 cup sugar
1 tbsp. sambel oelek (chili paste)
1 tbsp. grated ginger
5 garlic cloves, crushed
juice and zest of one lime
toasted sesame seeds (garnish)

Whisk all the ingredients together. Pour over steak. Let marinate for 4-6 hours (the longer the better). Turn your barbeque on high and sear on each side 4-5 minutes. Let meat rest 5-10 minutes. Sprinkle toasted sesame over steak, slice against the grain and enjoy!

August Food News ~

Lunch Box ~ Extended hours are Thursday-Saturday until 7pm. They also now serve wheatgrass - only one ounce of wheatgrass = 3 1/2 pounds of leafy green vegetables!

~ Moving downtown in early August with a new 50-seater bakery offering expanded artisan bread, baked goods and breakfast and lunch menus. Five nights a week offering casual/fine-dining with dinner menu and award-winning pizza.

The Cottonwood Tree
~ New this month Raspberry Ketones and African Mango, Bliss frozen treats, Paneriso gluten free sugar cones, Earth Balance buttery flavour spread, Blue Monkey Vita Coco and Zico coconut water and Zevia carbonated beverages.