Aboriginal cuisine goes to Hong Kong

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Aboriginal chef and teacher Ben Genaille is gearing up to dazzle his first group of international guest with his unique blend of traditional First Nations and Western cuisine.

Prompted by an article in last June's Raven's Eye news publication (a sister paper to Windspeaker), the New World Renaissance Hotel in Kowloon, Hong Kong contacted Genaille and extended an invitation to him to present a special "Canada comes to Hong Kong" event at the luxurious four-star hotel.

Genaille said the trip is a giant step forward to realizing his dream of representing Canadian cuisine on the world stage.

"This kind of exposure is outstanding," he said.

The New World Renaissance Hotel has agreed to sponsor two assistants to accompany Genaille, but he wants to take all four of his proteges, as well as three staff members and a spiritual advisor to make sure the students receive the best care possible.

Genaille estimates that airfare and two-week accommodation for his entire team will cost $35,000 and has so far raised almost $9,000. He's optimistic but could use all the help he can get.

Genaille's caring and encouraging teaching style has won him much praise from his students, and sets him apart from those he was trained by on his way to the top.

"I was trained by European chefs," recalled Genaille. "When I started cooking, it was okay for a chef to hit a cook."

Determined to excel in the art of cooking, Genaille started out washing dishes and for 10 months showed up at the back door of Le Crocodile before the head chef finally hired him as an entry level cook, from which he worked his way up to lunch sous chef.

Currently Genaille is chef instructor of a Vancouver community college-accredited course in foods and nutrition. Taught in a commercial kitchen on the UBC campus, Genaille hopes the special hands-on training in First Nations cuisine will give his students an edge in today's restaurant industry.

"The ingredients we use, the way we roast pheasants and smoke salmon to retain its natural flavors, you can't touch that," said Genaille. As for his guests in Hong Kong, Genaille hopes they'll walk away with a memorable experience and a bit of education. The menu will feature foods from the earth, the water and the sky, using ingredients even the local head chef has never touched.

"They're going to get an experience," Genaille said.

To make a donation towards the Hong Kong expedition, contact the Musqueam cafe at 604-263-5655.