Indigenous chef brings skills to class

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This article was published 03/10/2024 (422 days ago), so information in it may no longer be current.

Chef Andrew George, the first Indigenous Red Seal chef in B.C., shared his expertise with Assiniboine College’s culinary arts students at the North Hill campus Tuesday morning.

The hereditary wing chief of the Wet’suwet’en Bear Clan showcased Indigenous culinary traditions, inspiring the next generation of chefs as part of Truth and Reconciliation Week.

George, who is also the director of truth and reconciliation at SkilledTradesBC, conducted a cooking demonstration with the students, served local Indigenous dishes in a feast style, and taught the students about fine-dining plating techniques, the college said in a press release on Wednesday.

Karen O’Gilvie, academic chair of the Manitoba Institute of Culinary Arts, said it was an honour to welcome the chef to the school during Truth and Reconciliation Week.

“His visit is a profound opportunity for our students to engage with Indigenous culinary traditions and learn directly from a world-renowned chef who has significantly contributed to integrating Indigenous knowledge in the culinary arts,” O’Gilvie said. “Hands-on learning events like this not only enrich our students’ learning experiences but also reflect our commitment to embracing diverse cultural perspectives in our education.”

Kris Desjarlais, the college’s Indigenous and community development director, said it was exciting to see the growing interest in culinary trades by Indigenous students.

“Having someone like Andrew shares his knowledge and wisdom is invaluable, as he helps inspire future leaders in the industry,” Desjarlais said.

Culinary arts student Jayden Peters was inspired by George’s career.

“As an Indigenous student, I never imagined I’d have the chance to learn from the first Indigenous Red Seal chef,” Peters said. “The experience has been transformative. When I graduate and begin my career, I want every dish I create to tell a story. Chef Andrew George’s teachings today have proven that food can be a powerful medium to share culture and tradition.”

George attended Vancouver Community College in the early 1980s, earning his Red Seal certification in 1989. He gained valuable experience working at renowned restaurants in the Vancouver area, including the Chateau Whistler and the Four Seasons. In the early 1990s, he founded and operated the Toody-Ni Restaurant and Catering Company in Vancouver.

During this time, he was selected to join the Canadian Native Haute Cuisine team, which competed in the 1992 Culinary Olympics in Frankfurt, Germany. His experience at the Culinary Olympics opened his eyes to the opportunities a career in the culinary trades held. It was also there that he noticed the significant underrepresentation of Indigenous peoples in the industry, a realization that has since fuelled his passion for inspiring the next generation of chefs.

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