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

1. Wild Salmon Photo Album Opening Celebration VCC Aboriginal Culinary Arts Wild Salmon Restaurant

2. WILD SALMON: VCC ABORIGINAL CULINARY ARTS PROGRAM

3. 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.

4. Welcome to Wild Salmon

5. Young Chef In Training

6. Plat Du Jour

7. Mask

9. Preparing Salmon Cakes

10. Tasty starters

11. Getting the Details Right

12. The Master Chef speaks

13. Major partner

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

15. Presentation

17. First Graduating Class