Chef Andrew George, a Hereditary Wing Chief of the Wet’suwet’en Bear Clan and the first Indigenous Red Seal chef in B.C., shared his expertise with Culinary Arts students at Assiniboine’s North Hill campus as part of Truth and Reconciliation Week.
Media Release - October 2, 2024
With over 30 years of experience, including roles at Expo 86 and the 2010 Olympics, Chef George showcased Indigenous culinary traditions, inspiring the next generation of chefs. Chef George, who is also the Director of Truth and Reconciliation at SkilledTradesBC, conducted a cooking demonstration with Culinary Arts students at the Manitoba Institute of Culinary Arts and shared his expertise on local Indigenous foods.
He served the dishes in a feast style and taught the students about fine dining plating techniques.
“It was an honour to welcome Chef Andrew George to our Culinary School during Truth and Reconciliation Week,” said Karen O’Gilvie, Academic Chair of the Manitoba Institute of Culinary Arts. “His visit is a profound opportunity for our students to engage with Indigenous culinary traditions and learn directly from a world-renowned chef who has significantly contributed to the integration of Indigenous knowledge in the culinary arts. Hands-on learning events like this not only enrich our students’ learning experiences but also reflect our commitment to embracing diverse cultural perspectives in our education.”
The students were inspired by Chef George’s career. Chef Andrew attended Vancouver Community College in the early 1980s, earning his Red Seal certification in 1989. He gained valuable experience working at renowned restaurants in the Vancouver area, including the Chateau Whistler Hotel and the Four Seasons.
In the early 1990s, he founded and operated the Toody-Ni Restaurant and Catering Company in Vancouver. During this time, he was selected to join the Canadian Native Haute Cuisine team, which competed in the 1992 Culinary Olympics in Frankfurt, Germany.
His experience at the Culinary Olympics opened his eyes to the opportunities a career in the culinary trades held. It was also there that he noticed the significant underrepresentation of Indigenous peoples in the industry, a realization that has since fueled his passion for inspiring the next generation of chefs.
"As an Indigenous student, I never imagined I'd have the chance to learn from the first Indigenous Red Seal chef," said culinary arts student Jayden Peters. "The experience has been transformative. When I graduate and begin my career, I want every dish I create to tell a story. Chef Andrew George’s teachings today have proven that food can be a powerful medium to share culture and tradition."
"It’s exciting to see the growing interest in culinary and trades by Indigenous students,” said Kris Desjarlais, Director, Indigenous and Community Development at Assiniboine. “Having someone like Andrew share his knowledge and wisdom is invaluable, as he helps inspire future leaders in the industry."