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

Opportunity knocked when organizers of last month’s International Indigenous Tourism Conference reached out to the College looking for help in feeding visitors to the RBC Convention Centre who were attending the largest Indigenous tourism event in the world.

Chef Patrick Anderson, an Indigenous Culinary Skills instructor at the College, didn’t have to do much to convince his current class members to step up and show off their skills. 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 work in the kitchen at a massive international event preparing upscale traditional dishes and learning 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,” says Anderson.

“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 convention attendees 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.

By the end of the night, their confidence was off the charts 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,” says Culinary Skills student Belinda Johnson. “I’d been to conferences before when I worked in health care, but being able to help prep and plate next to these chefs was so exciting.”

The professional chefs could not stop raving to instructors about how diligent and skilled the students were. A few of the students even received job offers out of the experience.

“Our team did not look like first-year culinary students at this event — they acted like graduates,” says Anderson.

“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 the Indigenous culinary industry is very bright knowing there are programs like ours.”