Food Resolutions for the New Year

The new year is always a time for new opportunities, hopes and goals. Here, eight members of Calgary’s culinary community weigh in on what they’re aiming to see through in 2013. “I’m not one to make new year’s resolutions per se but I am always making resolutions in general. This…

The new year is always a time for new opportunities, hopes and goals. Here, eight members of Calgary’s culinary community weigh in on what they’re aiming to see through in 2013.

“I’m not one to make new year’s resolutions per se but I am always making resolutions in general. This year, my intentions include eating more soup (and thus more veggies) and shopping from my freezer and pantry. Food waste is a big issue for me, and so I always resolve to eat what we have, rather than go out and buy ingredients to make something new or whatever I’m craving. Of course this can be tough, because as a food writer I’m always recipe testing and trying new things as part of my job.

I also resolve to start baking bread myself more often – it’s such an easy thing to do once you get into a routine. The problem is not eating the entire loaf straight from the oven, which might interfere with my resolution to get back in shape!” – Julie Van Rosendaal, cookbook author/food writer

“My foodie NY resolution is to spend more time mastering the art of making garlic bread on the barbecue as most often I burn the crap out of it and it starts on fire. Or maybe I should make it to drink less wine while barbecuing? Nope, just to focus on the bread, I think, is enough for one year.” – Paul Rogalski, chef/owner, Rouge Restaurant

“I try to set goals I want to hit each year. I think my goal this year will be to learn how to cook awesome dishes with offal (organ meats). Really [try to] focus on Old World ‘poor people’ food that’s often the root of many cultures’ cuisine.” -Gabe Hall, freelance food writer

“I’m going to eliminate processed foods, the really bad ones, from my cupboards. Except my staples like tomato sauce and pasta.” – Diana Ng, web editor up! Magazine

“My New Year’s resolution is to diversify what I eat. I tend to stick to certain restaurants or types of cuisine. I need to expand my horizons to include Ethiopian, etc.” – Geoff Rogers, executive chef, MARKET

“In 2013, I will continue my quest to grow tomatoes in my backyard.” – John Gilchrist, food critic

“This year, I’m resolving to get together with friends and family more often. I hope to discover and share some delicious food and drink along the way.” – Vincci Tsui, food blogger/writer

“I don’t think I have any New Year’s resolutions right now because there is no regret in my life. Living and working in Calgary, the best city in the world, and being surrounded by such exceptional people has made my year. I would love to continue to push forward and try something new with CHARCUT. It’s been three years since opening and John and I do have some really out of the box ideas that we want to explore.” – Connie Desousa, chef/co-owner Charcut

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