A quartet of University College of the North (UCN) students are working hard on a course dishing out new, tasty knowledge.
The group is part of the first culinary arts course held through the school in Flin Flon, following in the footsteps of similar programs in Thompson and The Pas. The class began in October, with students starting with theory and moving gradually into a kitchen at the Flin Flon Aboriginal Friendship Centre. Every Thursday, the group will provide food for supper takeout.
“It’s a great opportunity for the students and it’s nice for the public and the clientele,” said culinary arts instructor Karen Stillwell.
“They’ll have a great chance to get some experience and see some different things. We’re hoping that this helps out Flin Flon, because there’s always a need for kitchen staff. You go by almost any hotel, you’ll see a sign saying ‘Kitchen help needed.’”
Kevin Sewap is one of the program’s four students enrolled in its inaugural year of operation. Originally from Denare Beach, Sewap worked at uranium mines in northern Saskatchewan as a janitorial supervisor until last year. He was one of hundreds of workers laid off when mining giant Cameco shut down most operations at its Key Lake and McArthur River mines and took employment insurance (EI) while he looked for other jobs. Sewap’s EI was about to run out when he found out about the program.
“As it got closer to the date of expiry, I saw this program online. I inquired about it. I was the first person to inquire about it,” he said.
“When I was up in McArthur River, I was working with a catering company already. I was a janitorial supervisor up there. I love the catering industry, so I thought I may as well get into the other aspect of the catering business – the cooking.”
Like his three classmates, Sewap is aboriginal. He feels that the group’s shared heritage lends itself well to working in a kitchen.
“Through our lifestyle and the way we live, you have to cook. In order to eat, you have to cook. I love cooking, so I wanted to do it the proper way,” he said.
Each student will have a chance to do a one-month practicum in a working kitchen. Some of the practicums are close, while some are further away from home. One of the budding chefs, Katerina Dumas, is set to do her practicum in Fort Frances, Ont.
“Karen said she has a placement for me in Ontario. I’m going to do that and continue to expand my knowledge of cooking,” she said.
“I’ve learned all the basics, what goes on with cooking and all that – how to prepare everything for myself.”
Stillwell said each of the four students have taken to the lessons with gusto, learning more each day and handling the kitchen in a professional manner.
“They’re really on board and they really want to learn. For me, it’s exciting because there is that excitement to learn. That instills more excitement in me, too. We’re having fun. You don’t want to work in a boring kitchen, ever,” she said.
Sewap said he develops a five-year plan for each stage of his life. When he receives his accreditation, he plans to head right back to the northern uranium mines – this time, as a fully certified cook.
“You do what you’ve got to do to work. I wish we could all stay within our community to enhance it more and there were jobs for every Tom, Dick and Harry – which there is not. But I go there every two weeks. I come home and this is where I spend my money,” he said.
Support for the community and support from the community will be crucial if the program is to continue. Sewap and Stillwell are hopeful for the program’s success and ongoing operation.
“Everybody is always looking. It works both ways. It’s a good partnership for UCN and it’s a good partnership for Flin Flon,” said Stillwell.
Sewap is hoping for support from communities throughout the area.
“This community is awesome. So are Creighton and Denare Beach. When we get all three of them coming together, it’s like three arrows. You can break one arrow, but when you have three arrows, it’s hard to break three arrows,” Sewap said.
