Indigenization of the Professional Cook Program in the Province of British Columbia

Abstract

This chapter explores the development of the Professional Cook – Indigenous content program in the province of British Columbia (BC), Canada. Chef Andrew George, Wet'suwet'en professionally trained cook, shares his knowledge and experiences in participating in the planning, program development, and delivery of the culinary training program. The Indigenization of the Professional Cook program was made possible through leadership and collaboration between government; training institutions; Indigenous elders, traditional knowledge keepers and communities; industry and businesses. The chapter interweaves reports from the schools, training institutions, and government; highlights from the programs; Indigenous foodways and recipes; and highlights on how such culinary education and training programs can help provide ways toward food sovereignty.

Citation

George, A. (2022), "Indigenization of the Professional Cook Program in the Province of British Columbia", Wane, N.N., Todd, K.L., Chau, C. and Watts, H. (Ed.) Decolonizing and Indigenizing Visions of Educational Leadership (Studies in Educational Administration), Emerald Publishing Limited, Leeds, pp. 125-138. https://doi.org/10.1108/978-1-83982-468-520221008