Handmade pizza is my new craze and I have a few favourite recipes that we serve in our house. At the moment, my favourite is the Roasted Garlic, Rosemary Potato, Artichoke and Feta Pizza from the Whitewater Cooks with Friends cookbook. There are also a number of great, simple and traditional recipes in Jamie Oliver's Jamie's Italy.


Alain Stahl was born and raised in North Eastern France where he lived between his family home and his grandmother’s house. “We all lived really close to the same small village in Alsace and every weekend we would get together at my grandmother’s place to work in her garden harvesting and then in the kitchen canning.” These family gatherings always included big meals together.


Brett’s cooking career started when he left home and moved to Lake Louise to be a ski bum. “Working in a kitchen is the perfect job in a ski town because you ski all day and work at night.” It was at the Lake Louise Inn where Brett was mentored for three years before moving onto Fernie in 1999 where he got a job at the newly opened Mug Shots and ended up running the place for two years.

photo by Henry Georgi

Mark has been cooking professionally for over ten years and is equally serious about his lifestyle and work. After bartending to support his ski bum lifestyle, he thought he’d try his hand in the kitchen. Inspired by a number of chefs along the way he decided to get his chef certificate at George Brown College in Toronto before diving into a life in the mountains which has included a lot of cooking (Lizard Creek Lodge, Island Lake Lodge, Bulldogs and now Picnic) and a lot of skiing. When I met Mark he was adamant about sharing some simple yet crucial tips regarding grilling meats.