Bison Cooking Demonstration

Chef Rob Stroh has spent the last 28 years cooking in conference centers and in restaurants across Saskatchewan. He was born in swift current and grew up St Walburg Saskatchewan. At the age of 15 years old he started his career in Lac La Ronge at the Harbor Landing as a prep cook. When he was 18 years old, he moved to Regina and worked at the Regina Inn as a pastry Chef while going to culinary school through the apprenticeship program. After he finished his schooling, he then took a job at the provincial Legislative buildings as a Sous Chef. There he had the opportunity to work with the late great Trent Brear, one of Saskatchewan most award-winning Chefs. He is currently working as Executive Chef at Ramada Place downtown Regina and has had the honor of cooking the Canadian Bison association annual convention for the last 6 years.

Why is Bison Important to me?

Bison meat is truly the hidden gem of the prairies. It has so much potential in the Food service industry because it is local, lean, easy to work with. It also has so many unique cuts that distinguish it from beef.

I think the most surprising thing I learned about Bison and the Bison industry is how sustainable it is. Being native to the prairies, Bison is already built for our conditions here. The Bison industry in Canada is producing a world class meat and is good for the environment. This is a plus plus plus for a Chef like myself.