Students cooking their way into the job market

An old saying suggests that, "the best way to a man's heart is through his stomach." However, a culinary arts program, which is home to approximately 75 helpful programs is proving that it is also the best way into the job market.
The Kla-how-eya Aboriginal Centre of SACS, located in Surrey, B.C. has been in existence since 1996. Their mandate is to improve the health and well-being of Aboriginals.
Incongruities in the educational system has not only led to an education gap, it has also led to a wide gap in the job market. Many Aboriginals are forced to face a reality of jobs in the service industry, jobs with little to no room for advancement, or simply unemployment.
Although the Kla-how-eya culinary arts program can't completely close the gap, it does offer hope to the students that do attend. Students like Gloria Wilson who admits that this is making another dream of hers come true.
"I've done just about everything," admitted 62-year old Wilson who listed commercial fisherman, hospital worker, and home maker as a few of her former jobs before deciding that training to become a chef was her ultimate goal.
"It's the last phase of my life. This is something that I wanted to do and I'm really enjoying it," expressed Wilson.
The notable Chef Andrew George, who recently revamped the program, is the guiding force behind the students' success. In some circles, he is known as "Skit'den" which in the Wet'suwet'en language means "the wise man."
Among the variety of foods that the students must learn and master are Mexican, Spanish, Italian, and Aboriginal traditional foods.
"Chef Andrew George does that section of the curriculum and basically talks about history, culture, traditions, local ingredients ­ where they're from, how you gather them, how they're prepared ­ and then go over some traditional dishes like wind-dried salmon, salmon soup, and bannock both baked and fried," explained the head chef instructor Nathan Hyam.
The program also delves into cooking game meat, and knowing the subtle differences between game meat and regular meat, up to and including the fat content.
"I really didn't know how to make bannock. That was the first time I ever really made bannock that turned out good," expressed Wilson. "And also the buffalo ribs that we do, it tastes so good."
Wilson was also impressed by the fact that George turned everyday meals into a masterpiece.
"He cooks traditional foods that we eat everyday, but he adds this and that to it and it tastes just mouthwatering to me."
Mouthwatering food aside, the result of the program is approximately 36 newly branded chefs heading out into a starving labour market every year. And the program's intense 16-week agenda ensures that the students receive a "well-rounded education."
"We provide an opportunity for the kids to get Food Safe Certificates provided by the Fraser Health Department and the St Johns Ambulance Certificate," explained Hyam, adding that the students get math and reading skills upgrading from Douglas College.
The Kla-how-eya culinary arts program is also supported by the Surrey Public Library, which organizes the computer skills training. Everything from basic programs, how to deal with email, Internet searches and how to create a blog is included in their training.
"Towards the end of the 16 weeks we provide students with a four-week practicum at a local hotel or restaurant. And again we have support from the Chefs Association. They take our students in and basically show them the ropes," said Hyam.
Although the program receives an enormous amount of support, government funding is still needed, "but sadly out of reach," adds Hyam.
"Well it's continually discussed. It would help enormously because basically we have to buy second hand equipment and we live pretty close to the line," expressed Hyam.
"If we had funding from the government as other educational institutions do, than we can provide better quality education with more modern equipment."
Hyam also noted that space is always a pressing issue.
"We're kind of at the limits of space here. If we had the funding we could either knock out a wall or get a larger location and provide exclusive demonstration areas for our students and enough equipment for everybody to use so they wouldn't have to share," Hyam argued by explaining that they run the lunch program, a catering division, and classes, all in the same area.

The catering division is the main funding tool for the program.
"We cater groups of basically ten to five-hundred people," said Hyam, adding that the program also takes part in many other events where the students can practice their craft.
Perhaps one way the program can receive more recognition for funding is to expand.
"To the best of my knowledge there is nothing like us anywhere else and we have been approached by many groups to expand the program," expressed Hyam.
"What we're working on is a five-year strategic plan. We're setting up our program so that we could actually clone the program essentially and have one set of curriculum, one set of procedure manuals and HR policies, etc. so that we could basically hand the program over to another group."
Hyam expressed that one of the things that make the program so unique and successful is that "we train for the long haul."
"We do employment skills, resume writing, job interviews, communication skills, dispute resolution, those kinds of things. I think the reason why we're successful is that we teach students not just how to get a job but how to keep a job."
Obtaining and keeping a job is good news to the many students who participate in the Kla-how-eya culinary arts program.
For Gloria Wilson, she's quite content that a program in the cooking milieu grants her another wish in life.
"(Its) something that I just wanted to do, like, instead of working to survive, I'm just enjoying it."