Red River College is pleased to announce its second Aboriginal youth summer camp for boys and girls aged 11 to 13 years.

The Hands-on Activity Week for Kids (H.A.W.K.) will run from Monday, July 25th to Friday, July 29th, from 9:00am to 4:00pm daily.

Participants will enjoy cultural programming in RRC’s Medicine Wheel Garden, recreation time and team building games, as well as fun and engaging hands-on activities that will provide an introduction to the skilled trades and technologies in programs such as Construction Trades, Electronics, Mechanical Engineering Technology/Manufacturing and Civil Engineering.

There are only 16 spots available in this year’s camp, so be sure to register your son or daughter as soon as possible. Once the camp is full, a wait list will be developed.

In order to register, your application must be completed in full, including a $50 refundable deposit that will be returned the last day of the camp.  Registration forms can be found online: http://www.rrc.mb.ca/index.php?pid=6830

To learn more, please contact:

Lisa Carriere, H.A.W.K. Coordinator
Aboriginal Student Support & Community Relations

Phone: 204-632-3773
Email: licarriere@rrc.mb.ca

Students from Red River College's Culinary Arts program are helping to raise money for disaster relief efforts in Japan.

Natasha Dyck and Jesse Friesen — recent Culinary Arts grads working at Tre Visi and Lobby On York, respectively — are both featured in the inaugural edition of the Canadian Culinary Federation's Made in Canada: A Collection of Recipes from Canada's Junior Chefs, an 18-month calendar highlighting the accomplishments of junior chefs from coast-to-coast.

Proceeds from the sale of the calendar were originally to go towards the 2011 Bidvest World Cooks Tour Against Hunger in South Africa, as well as the Junior Chefs Initiative in Canada. But Culinary Arts instructor Tim Appleton says his students have decided to instead donate $10 from every $20 calendar sold to World Chefs Without Borders, a humanitarian aid initiative by the World Association of Chefs Societies (WACS).

To order a calendar, contact Tim Appleton at tappleton@rrc.mb.ca.

A pair of Red River College graduates are featured prominently in the first-ever Canadian Culinary Federation calendar celebrating junior chefs from across the country.

Culinary Arts grads Natasha Dyck and Jesse Friesen — now working at Tre Visi and Lobby On York, respectively — are both featured in the inaugural edition of the Federation's Made in Canada: A Collection of Recipes from Canada's Junior Chefs, an 18-month calendar highlighting the accomplishments of junior chefs from coast-to-coast.

The calendar features images of (and links to recipes for) Dyck's pan-seared Atlantic salmon and Friesen's lobster salad, along with a number of additional mouthwatering entries. Proceeds from the sale of the calendar go towards the 2011 Bidvest World Cooks Tour Against Hunger in South Africa (click here for more info), as well as the Junior Chefs Initiative in Canada.

Click here to view biographical information for all the junior chefs featured in the calendar, or to print out the monthly recipes. (Don't worry if you can't find Dyck's or Friesen's recipes just yet — they're being rolled out slowly, on a month-by-month basis.)

Click here for more information about RRC's Culinary Arts program.