Executive Chef Milton Rebello Dishes On Culinary Tattoos, Cooking for Royalty, & Exciting Cooking Trends

Not too long ago I was invited to join some other journalists to train with the Royal Canadian Mounted Police at the Royal Canadian Mountain Police (RCMP) Academy in Regina—a once in a lifetime opportunity. This was one of the hardest 24 hours of my life, however the pain quickly faded since our valiant efforts were rewarded with a stay at the historic Hotel Saskatchewan Radisson Plaza, one of Canada's grand railway hotels. My corner suite was bigger (and certainly more lavish) than my apartment at home, but the highpoint of my stay was meeting their remarkable Executive Chef, Milton Rebello, a Gold Medal Plate winner at the Canadian Culinary Championship.

I enjoyed every morsel of his imaginative six-course brunch (which started with an apple and bacon cinnamon bun and ended with a stunning dish of rhubarb ale braised short ribs topped by a perfectly fried quail egg)  so much that I just had to meet the man responsible. Once I began interviewing this extremely talented—yet humble—chef I quickly realized he exemplifies the hotel’s motto, “Life’s too short for ordinary!”

Chef Rebello even graciously allowed me to share his recipe for a scrumptious, healthy breakfast cookie that enamored President Clinton when he stayed at Hotel Saskatchewan so much that the name was changed to the “Bill Clinton Cookie.” Make sure to check out the recipe after the interview!

Janice Nieder

Janice Nieder could be the love child of Indiana Jones and Julia Child. She was a specialty food consultant for 12 years in New York, with a client list that included Tavern on the Green, Dean & Deluca and Sign of the Dove. After being bitten by the travel bug, her culinary adventures took her to over 90 countries, where she shared a smoked monkey dinner with a generous Shuar Indian family deep...(Read More)

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