In the kitchen with Rocky Mountaineer

The travel industry was cooking up a storm with Rocky Mountaineer last week, as the luxury rail line brought one of its executive chefs on the road for a hands-on cooking lesson, crafting items found on Rocky Mountaineer's menu.

Chef Jean Pierre Guerin walked participants through the creation of dishes such as maple-cured BC salmon, mushroom barley risotto and goat cheese and heirloom tomato salad, all of which are served aboard Rocky Mountaineer’s GoldLeaf service. The dishes also appear in the company’s new cookbook titled Eat, Play, Love: Regionally Inspired Cuisine by Rocky Mountaineer, featuring 37 items crafted by Chefs Guerin and Frederic Couton and using local ingredients found throughout Western Canada.

Dan Joyce, Rocky Mountaineer’s director of sales – Canada, said the cooking event showcased “three pillars” of the company, including people, food and teaching others about the product, adding that Rocky Mountaineer has some new developments in store for 2015, to be revealed later in the year.

PHOTO: Of Rocky Mountaineer: Dan Joyce, director, sales – Canada; Shannon Kidd, senior manager, communications; Zac Watts, host; Chef Jean Pierre Guerin; Alicia Guerin, host.