One of our former Dueling Chef competitors, Rogelio Herrera, Chef / Owner of ALLOY is returning to the Calgary Co-op Kitchen Theatre stage (Tuesday, July 7th at 3PM) in the BMO Marketplace Hall A. For a full list of presenters on the Calgary Co-op Kitchen Theatre stage please visit the Western Showcase website.


Calgary Stampede (CS): Briefly tell us about yourself and what your typical day looks like.

Rogelio Herrera: Wake up, make breakfast for my 3 sons, take them to school, start work around 10 am go home around 9 pm 6 days a week.

CS: When did you know you wanted to be involved in the food industry?

Herrera: Early in my life when I started working at restaurants I knew this is what I was going to be doing. It wasn’t love at first sight but it grew with time and now I cannot see doing this for the rest of my life.

CS: What do you love about your job?

Herrera: The creative part of it – I get to do new things almost every day.

CS: Do you have a favourite memory of the Calgary Stampede or Kitchen Theatre?

Herrera: One time at the Calgary stampede Kitchen I did a presentation after the sushi guys and the place was packed for them. The chef was playing the guitar and everybody was pumped. I was excited to do my presentation after those guys, but when they finished the place cleared out and I was left with five or ten people in the room, so I was a bit disappointed but the show must go on. I cooked the food told everyone my stories and everyone was very happy so in the end I learned that is not how many people you teach or serve but if you teach or serve people.

CS: Do you have a recipe you would share with our readers?


Seafood curry
5 oz fresh salmon diced
4 scallops cleaned
8 prawns cleaned
2 lobster tails cut in half and cleaned
1 medium onion diced
1 red pepper diced
2 vine ripped tomatoes diced
1 ½ cup coconut milk
¼ cup fresh cilantro chopped
¼ cup green onion sliced
1 teas yellow curry powder
1 teas hot sauce (Optional)
1 teas ginger powder
1 teas fenugreek leaves
3 TBS corn starch
½ cup water

1. On a sauce pan sauté onions and peppers until soft about 4 minutes, add all you dry spices and the hot sauce, mix well
2. Add tomatoes, coconut milk and sea food, cover the pan and bring to a hard boil
3. Reduce the heat to low and wait until the seafood is cooked
4. Season with salt
5. on a separate bowl mix the water and the corn starch, add to the sea food curry and stir until thickens up
6. Finish by adding the fresh cilantro and green onions and serve with rice