Introduction
Chef Connie DeSousa is a Canadian-born chef, restaurateur, and television personality who is best known for her contributions to the culinary world. She is the co-owner and head chef of Charcut Roast House and Charbar, two of Calgary’s most popular restaurants. Her cuisine is heavily influenced by her Portuguese roots and the abundance of locally sourced ingredients that are available in Alberta.
Connie’s culinary journey began when she was just a child, and her passion for food has only grown stronger over the years. Her success as a chef and businesswoman has made her a role model for aspiring chefs and entrepreneurs alike. In this article, we will take a closer look at Connie DeSousa’s life, career, and achievements.
Early Life and Education
Connie DeSousa was born in Calgary, Alberta, in 1982. She grew up in a Portuguese family, where food was always an important part of their culture. Her mother and grandmother were both excellent cooks, and they instilled in her a love of cooking and an appreciation for the freshest ingredients.
Connie attended the Southern Alberta Institute of Technology (SAIT), where she studied culinary arts. She also took a semester abroad in Paris, France, where she honed her skills in French cuisine. After graduating from SAIT, Connie worked in a variety of kitchens, including the kitchens of several high-end hotels in Calgary.
Career and Achievements
In 2008, Connie teamed up with her business partner, John Jackson, to open Charcut Roast House in Calgary. Charcut quickly became a local favorite, and Connie’s unique blend of French and Canadian cuisine helped put Calgary on the culinary map. The restaurant has won numerous awards, including “Best New Restaurant” at the 2009 Calgary Herald Readers’ Choice Awards and “Best Casual Restaurant” at the 2010 Avenue Magazine Awards.
In 2012, Connie and John opened Charbar, a restaurant that specializes in Argentine-style cuisine. Charbar is located in the Simmons Building, a historic building in the East Village neighborhood of Calgary. The restaurant has a beautiful rooftop patio and offers stunning views of the Bow River.
Connie’s success has not gone unnoticed. She has been featured in numerous publications, including the Globe and Mail, the Calgary Herald, and Avenue Magazine. She has also appeared on several cooking shows, including “Top Chef Canada” and “Chopped Canada.” In 2011, Connie was named one of Avenue Magazine’s “Top 40 Under 40” and was also named “Chef of the Year” at the 2015 Alberta Food Awards.
In addition to her work in the restaurant industry, Connie is also a philanthropist. She has worked with several charitable organizations, including the Canadian Cancer Society, Calgary Health Trust, and Brown Bagging for Calgary’s Kids.
Philosophy and Style of Cooking
Connie’s culinary style is heavily influenced by her Portuguese roots and the abundance of locally sourced ingredients that are available in Alberta. She believes in using only the freshest ingredients, and she is a strong advocate for sustainable and ethical food practices.
Connie’s cuisine is also heavily influenced by her travels. She has traveled extensively throughout Europe, South America, and Asia, and she incorporates elements from these cuisines into her dishes. Her cooking is often described as bold, innovative, and full of flavor.
One of Connie’s signature dishes is the “Charcut Board,” which features a selection of house-made meats, pickles, and preserves. The Charcut Board is a reflection of Connie’s commitment to using only the freshest and most flavorful ingredients.
