Indigenous Culinary Class invited to assist world-class chefs at the International Indigenous Tourism Conference

A world class event, a thousand hungry attendees, and seven eager first year Indigenous Culinary Skills students from RRC Polytech were among the ingredients in a recipe for success, served up in downtown Winnipeg last week.       

Opportunity knocked when organizers of last week’s International Indigenous Tourism Conference (IITC) reached out to the College looking for help to feed visitors to the RBC Convention Centre attending the largest Indigenous tourism event in the world.    

Indigenous Culinary Skills instructor, Chef Patrick Anderson didn’t have to convince his current class to step up and show off their skills because all seven first year students immediately volunteered and even organized their own carpool to ensure they didn’t miss the chance of a lifetime – to get into the kitchen at a massive international event to prepare upscale traditional dishes and learn from world-renowned top chefs.

“Our students got to work shoulder-to-shoulder with 11 of the most accomplished Indigenous chefs from all over North America, helping them make 650 portions of some of the most well thought out and delicious Indigenous dishes,” said Chef Patrick. “Even I was blown away by all the amazing flavors they developed and served. This menu was proof that Indigenous cuisine is so much more than Bannock, berries and smoked meat.” 

Although cooking for a convention was a first-time experience for most of the students, they leaned on their training, their mentors, and each other to embrace the moment and perform to rave reviews. Their confidence was off the charts by the end of the night as they enjoyed samples of their work and even danced a few friendly jigs with event coordinators and guest chefs in celebration.   

“It was a really useful experience – I’d been to conferences before when I worked in healthcare, but being able to help prep and plate next to these chefs was so exciting,” said student, Belinda Johnson.

The professional chefs could not stop raving to instructors about how diligent and skilled the students were, and even offered jobs to a couple of them.

“Our team did not look like first year culinary students at this event – they acted like graduates. They worked like experienced cooks that have an incredibly bright future ahead of them. One of the coordinators came up to me and told me she believes the future of Indigenous culinary industry is very bright knowing there are programs like ours.”

Chef Patrick Anderson

On the heels of the students’ success at IITC, the Wiisinin Diner is now operating Tuesday to Friday at  RRC Polytech’s Notre Dame Campus. From March 14 to April 21, the Culinary Skills students will get hands-on experience by serving short-order meals to the College community.

The Wiisinin Diner menu will be posted daily online. Staff and students must purchase vouchers at the Campus Bookstore, place their orders for breakfast or lunch online, then take their vouchers over to Prairie Lights Dining Room to pick up their meal. Please note the Campus Bookstore will be closed March 29, 30, 31 so you are encouraged to purchase vouchers in advance for these dates.