All chefs have their calling cards. For Calgary’s Connie DeSousa this includes the ability to debone a pig’s head in 49 seconds.
“It’s kind of a strange talent to have,” says DeSousa, a former finalist on Top Chef Canada and recent recipient of Top Female Chef honours by Vacay.ca. “It started out with one of our original dishes – pig’s head mortadella. This dish is very intricate. But it’s so worth it when you try it.”
Which means DeSousa has become really good at transforming this delicacy into a thinly shaved, truffle-studded, slow-cooked appetizer that’s now a menu staple at her restaurant, Charcut Roast House.
DeSousa, who runs Charcut with her partner, chef John Jackson, is just one of the cooks transforming Calgary’s food scene into more than steak and baked potatoes.