Cornbread pudding with a sweetgrass and cedar caramel sauce and creamy sweetgrass ice cream.
A bowl of roasted, seasonal vegetables, earthy wild rice, sweet corn, and toasted pumpkin seeds drizzled with wojape, a berry dressing.
A hearty bison burger with crispy squash fries.
The students in Algonquin’s Indigenous Cook Pre-Apprenticeship Program use a mix of traditional Indigenous ingredients, French and Indigenous culinary techniques, and a sense of ingenuity to make these and countless other dishes during their time in the revolutionary culinary program.
In this program, students learn the same skills and techniques you would in other culinary programs, but using traditional Indigenous ingredients, while also learning the stories, history and philosophies behind them.