When Kevin Dahlsjo, owner and executive chef of Two by Dahlsjo in Prince Albert, Sask., graduated from high school, he was given two options — work on the family farm or continue his education. Growing up in Kinistino, a small farming town south of Prince Albert, agriculture was in his blood, but it wasn’t in his future. Instead, after graduating from a class of 16, the budding chef enrolled in culinary school after finding his groove in Home Ec cooking classes.

“I was going to be a mapmaker,” recalls Craig Flinn, chef and proprietor of Halifax’s Chives Canadian Bistro. The revelation to shift focus came while the hobby chef — and unhappy geography student — was watching The Urban Peasant and talking to his brother. “He said: ‘Why don’t you become a chef; it’s what you love to do,’” recalls Flinn.

Dave Ryan’s love of food began with lamb kebabs and a red ’67 Austin Mini that was used to haul his family and a hibachi barbecue across Nova Scotia. He recalls camping trips at the edge of countless maritime lakes where his single mom prepared simple, yet tasty, Middle Eastern fare, teaching Ryan good food comes from the heart.

Brad Horen is ready. After 15 years of competing in World Association of Chefs Societies (WACS) events, the toque has a score to settle at this year’s World Culinary Olympics. “We lost the last time by I think two one-hundredths of a point and [I’m] bitter,” says the chef, who was team captain of Team Alberta at the 2008 competition. He’s laughing, but he means business.