Cooking class with Aboriginal focus lets students learn traditional recipes

Clad in his white uniform, necktie and apron, Connor Roesler is learning how to carve a carrot using the tourne technique.

"I've always heard my father talking about wanting to get a little older and open up his own pub or a restaurant," says Roesler, 18,from theAlgonquins of Pikwkanagn First Nation near Golden Lake, Ont.

"So hopefully I could help him pursue that dream and maybe be a chef in his restaurant one day."

Roesler is one of 15 students taking part in thenewIndigenous cook pre-apprenticeship program at Ottawa's Algonquin College.

The course teachesbasic culinary techniques knife skills, food preparation, and so on with an addedfocus on Aboriginal culture and cuisine.

WabanoCentre chef leads group

The students have come from nearby First Nations like Kitigan Zibi in western Quebec and Akwesasne near Cornwall, Ont., as well as from other communities across Canada.

They're being led by Jerome Brasser, the executive chef at Ottawa's Wabano Centre.

"They'll be able to get into the field and start cooking for either (a)their reserves, or (b)opening up their own establishments, restaurantsand go into hotels," Brasser toldOttawa Morning's Hallie Cotnam.

Faith Urlocker Lalondeis another student in the class. She grew up with adoptive parents and only discovered she was Aboriginal a few years ago.

"When I heard about this program I just thought, it's probably going to help me get in touch with who I am," said Urlacker Lalonde.

"I've gone through life not fitting in anywhere, and going from one group of friends to another ... and I never knew why."

'Awesome to see our youth learning'

Candace McCorkell is fromtheOneida Nation of the Thames near London, Ont.

Shesays she hopes to pass on what she learns to the rest of her family.

"I've been cooking most of my life. I'm a traditional cook. I've been trying to get employment as a chef and the truth is, you need papers. And the other reason is, we're losing our culture, our Indigenous foods, and I want to fine-tune my knowledge so I can pass that on to my nieces, my nephews and my grandson.

"I think it's awesome to see our youth learning the culture of our indigenous foods, because it's rare."