TRADES TRAINING Indigenous food added to culinary program
Information session about pilot project to be presented today at Okanagan College restaurant in Kelowna
Apilot project to incorporate Indigenous practices and knowledge into Okanagan College’s chef training program is being launched.
The college’s Culinary and Pastry Arts department will present an information session about the pilot program at 5 p.m. today in Infusions Restaurant at the Kelowna campus, 1000 KLO Rd. Advance registration is not necessary.
Attendees will hear from chef Vincent Stufano, who is Okanagan College’s culinary manager, and staff from the college’s Aboriginal Services department about what to expect in the program.
“We’re taking the industry-proven professional cook training that we are known for at OC and building on it in a way we feel will be very meaningful and valuable for students, both Indigenous and non-Indigenous,” said Stufano.
“Our chef instructors are excited and proud to be working with some chefs and knowledge keepers to infuse Indigenous culinary techniques and ingredients into the curriculum in this way.”
The program is 50 weeks in length and starts on March 25.
“Programs and collaborations like these are needed as they help bring Indigenous foods to the forefront, said Andrew George, apprenticeship adviser with the Industry Training Authority, Red Seal chef and a member of the Wet’suwet’en First Nation. “That in turn fosters understanding and respect, while showcasing the health benefits of Indigenous foods, and incorporating elements of history and important topics like food security.”