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Wild Salmon Photo Album<br />Opening Celebration VCC Aboriginal Culinary Arts Wild Salmon Restaurant<br />
WILD SALMON: <br />VCC ABORIGINAL CULINARY ARTS PROGRAM<br />
VCC Aboriginal Culinary Arts Program<br />From sunchokes and fiddleheads to ooligan oil and cat tail hearts, students are ...
Welcome to Wild Salmon <br />
Young Chef In Training<br />
Plat Du Jour<br />
Mask  <br />
Preparing Salmon Cakes<br />
Tasty starters<br />
Getting the Details Right<br />
The Master Chef speaks<br />
Major partner<br />
Wanona Scott, Chair Coastal Corridor Consortium (and partner in development of the ACA)<br />
Presentation <br />
First Graduating Class <br />
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Wild Salmon Photo Album

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PowerPoint Photo Album of VCC Aboriginal Culinary Arts Opening Celebration for the Wild Salmon Restaurant

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Transcript of "Wild Salmon Photo Album"

  1. 1. Wild Salmon Photo Album<br />Opening Celebration VCC Aboriginal Culinary Arts Wild Salmon Restaurant<br />
  2. 2. WILD SALMON: <br />VCC ABORIGINAL CULINARY ARTS PROGRAM<br />
  3. 3. VCC Aboriginal Culinary Arts Program<br />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&apos;s newest student-run restaurant.<br />Wild Salmon is VCC&apos;s restaurant for its first Aboriginal culinary arts class. Students are discovering how contemporary Aboriginal traditional cuisine can be. <br />From braised bison short ribs to apple-smoked trout, the dishes are cooked to chef Ben Genaille&apos;s top standards. &quot;My students leave here with culinary skills and hopefully, a renewed pride in their native heritage, says Genaille.“<br />VCC&apos;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. &quot;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,&quot; says dean of hospitality, Jonathan Rouse.<br />
  4. 4. Welcome to Wild Salmon <br />
  5. 5. Young Chef In Training<br />
  6. 6. Plat Du Jour<br />
  7. 7. Mask <br />
  8. 8.
  9. 9. Preparing Salmon Cakes<br />
  10. 10. Tasty starters<br />
  11. 11. Getting the Details Right<br />
  12. 12. The Master Chef speaks<br />
  13. 13. Major partner<br />
  14. 14. Wanona Scott, Chair Coastal Corridor Consortium (and partner in development of the ACA)<br />
  15. 15. Presentation <br />
  16. 16.
  17. 17. First Graduating Class <br />
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