age and getting a job as a dishwasher at a nearby dude ranch. The chef at the traditional European steakhouse Springhouse Trails Ranch took Ennest under his wing, encouraged him, and pointed him in the right direction. His love affair with cooking had taken root, but Ennest didn’t run off to culinary school after his experience at the ranch. Instead, he did what he refers to as “on the job training,” but agrees that going to school is a good option for many. “(It) gives you a certain background, of course, but I think you learn more in the industry itself… the applications are hands-on,
and for me, that’s the way I learn best.” He credits the people he has met along the way – such as Sal Howell, the founder and proprietor of the River Café – for much of his success, as well as their ideas and perceptions of success in the industry. “I’m influenced by the people who put it out there, that take chances.” He’s taken this influence and the advice of others and combined it with his own strong work ethic to make Open Range what it is today: a local ingredient-focused restaurant that highlights the best of Alberta’s farmers. Ennest, a big
C U L I N A I R E M A G A Z I N E.C A
Published on Apr 23, 2012
Buchanan's Chop House & Whisky Bar | Chef's Shortcuts: Meat Masters | Spolumbo's: On The Grind | Dark Beers | Chef Profile: Dwayne E...