Aboriginal cuisine preps for the world stage
With aboriginal foods about to take the spotlight during the 2010 Olympic Games, many see aboriginal fusion cuisine as the next big thing
Andrew George is leading a batch of new recruits through their first cooking demonstration in the Kla-how-eya culinary arts program in Surrey, B.C.
With aboriginal foods about to be catapulted into the spotlight during the 2010 Olympic and Paralympic Winter Games, these students are learning lessons that will help preserve their culture and may also nourish what some see as the next big thing on the local culinary scene – aboriginal fusion cuisine.
The VCC program, which provides full training in classic Western cooking techniques in addition to specialized classes in hot smoking, pit cooking and traditional methods of hunting, gathering and preserving, already has a waiting list for its fall intake.
“There’s this whole spectrum of Asian fusion …,” says Jonathan Rouse, dean of VCC’s school of hospitality. “Aboriginal culinary traditions can definitely be built into many different menu areas and be part of that trend. I think it has great potential.”
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