OPENING CELEBRATION VCC ABORIGINAL CULINARY ARTS WILD SALMON RESTAURANT

Wild Salmon Photo Album

WILD SALMON:

VCC ABORIGINAL CULINARY ARTS PROGRAM

VCC ABORIGINAL CULINARY ARTS PROGRAM

From sunchokes and fiddleheads to ooligan oil and cat tail hearts, students are connecting centuries-old ingredients with modern cooking techniques at Wild Salmon, Vancouver Community College's newest student-run restaurant.

Wild Salmon is VCC's restaurant for its first Aboriginal culinary arts class. Students are discovering how contemporary Aboriginal traditional cuisine can be.

From braised bison short ribs to apple-smoked trout, the dishes are cooked to chef Ben Genaille's top standards. "My students leave here with culinary skills and hopefully, a renewed pride in their native heritage, says Genaille.“

VCC's 12-month Aboriginal culinary arts program is part of a partnership with the Musqueam Indian Band and the Four Host First Nations to showcase Aboriginal culture to the world during the 2010 Olympics. "This is an exciting opportunity for VCC to showcase Aboriginal cuisine and take a leadership role in bringing this talent to the forefront of the culinary stage," says dean of hospitality, Jonathan Rouse.

WELCOME TO WILD SALMON

YOUNG CHEF IN TRAINING

PLAT DU JOUR

MASK

PREPARING SALMON CAKES

TASTY STARTERS

GETTING THE DETAILS RIGHT

THE MASTER CHEF SPEAKS

MAJOR PARTNER

Wanona Scott, Chair Coastal Corridor Consortium (and partner in development of the ACA)

PRESENTATION

FIRST GRADUATING CLASS