New slate of Nunavut cooks learning the trade

Chef Instructor Andy Poisson reaches for some fixings as he helps put together a submarine sandwich for a Cambridge Bay resident last week during the practical portion of the NAC’s camp cook course. (PHOTO BY KELCEY WRIGHT)

Students in Cambridge Bay’s Nunavut Arctic College camp cook program take a break from making a sub lunch to sell in the popular lunchtime sale to hamlet residents. From left: Victoria Amarook, Laurie Koaha, Doris Sigguk, instructor Andy Poisson, Joseph Sivanertok and Ellen Ullulaq. (PHOTO BY KELCEY WRIGHT)

Special to Nunatsiaq News

CAMBRIDGE BAY — A group of Nunavut’s next top cooks have been putting their skills to good use lately — creating delicious meals for Cambridge Bay residents as part of their in-school training.

Through Nunavut Arctic College’s camp cook program, students from Cambridge Bay, Resolute Bay, Baker Lake, Gjoa Haven and Iqaluit have come together to learn how to make taste buds pop.

“The camp cook program is basically a foundation cooking program,” said chef instructor Andy Poisson. “There are many different aspects like breakfasts, lunches, and suppers along with vegetables, soups and sauces.”

This year, men and women, students who range in age from 20 to over 50, are participating in the 17-week-long program which includes classroom work and practical work in the kitchen.

If you’re ever in Cambridge Bay and looking for a good meal, you can always visit the Community Learning Centre building at lunch and, for $10, you will be able enjoy the students’ freshly prepared food.

“Right now we’re doing the sub lunch where we are serving donair, seasoned chicken, which is seasoned in class, and fresh pulled pork with smoke sauce. We’ve added a lot more to the product [this year],” said Poisson. “And we will also be doing hot meals and roast beef dinners.”

The lunch hour meals are a big hit in the western Kitikmeot town.

“We get phone calls sometimes before I even arrive,” said Poisson. “It’s a big thing for the community, sometimes we can get up to 80 people a day to serve.”

The course has been offered in Cambridge Bay for seven years.

“When the program first started, it was a six-week program and it was directed to just cooking in the camps,” said Poisson. “It [has] expanded now to not just camp but also hotel style, restaurant style and camp. So now it covers all aspects of the industry.”

Those program tweaks have made graduates extremely marketable.

“I get several phone calls before graduation already looking for these students to start working,” said Poisson, widely know as Chef Andy.

“During the trade show, three catering companies were already approaching the students,” he said. “If they finish the program properly, the jobs are there for them.”

Victoria Amarook, a 26-year-old aspiring cook from Baker Lake, has been enjoying the classes so much, she doesn’t want them to end.

“I learned some cooking classes in high school and I want to continue to further my education. I’ve liked learning how to cook new things [with Poisson].”

Poisson’s fundraising efforts and kitchen additions have helped to facilitate that new learning.

“[The program] started with a residential-style kitchen,” said Poisson. “We’ve slowly developed it into more of a commercial kitchen because any money we raise we put right back into the program to keep the course running.”

Poisson said his passion for the program has been met with a strong commitment from NAC.

“The college has been really supportive with the program,” said Poisson. “They’re always there helping me out to make this [program] the best it can be.”