The first four graduates of the Tahltan Chef Red Seal Training Program (TCRSTP) are now ready to take their Red Seal exams to advance their professional culinary careers. TCRSTP is a partnership between the Tahltan Nation Development Corporation (TNDC) and Sodexo Canada that provides an intensive Red Seal Chef training program for members of the Tahltan Nation and select employees of Spatsizi Remote Services (SRS).
Tahltan members Alicia Quock, Frederick Moyer and Marcus Clayton and long-term SRS employee William McRae embarked on the intensive six-month culinary training program to gather and practice the culinary knowledge to become Red Seal certified. The training was carried out at the Nav Centre, an expansive full service conference centre and hotel located in Cornwall, Ontario, under the guidance of Red Seal-certified chefs. The Centre is a culinary training centre for Sodexo that offers the volume and diversity across every department a red seal chef needs to learn, including bakery, banquet and restaurant.
L-R, back: Frederick, William; front: Alicia, Marcus and their trainers
The final test for the program trainees was to prepare a variety of entrees applying their own creative twists at a graduation event. Members of Sodexo, TNDC and the Nav Centre got to sample the culinary creations. A graduation ceremony was held after dinner, where Sodexo vice president of operations, Ivor McGregor, and TNDC vice president of operations, Edward Van Mierlo, presented the trainees with graduation certificates. The talents of the graduates were lauded and their efforts during training were recognized.
“We were amazed and impressed by the culinary creations of the graduates, which concluded six months of dedication and hard work. It’s an intense, real-life, hands-on program, led by some of the top chefs in Canada and carried out at one of the busiest, high-demand facilities in the country,” Ivor praised. “The Nav Centre team commended their efforts and talents throughout the program. And if their final creations are testament, these four chefs have thriving careers ahead of them.”
Sharing his perspective Frederick Moyer says it was a valuable, career-defining experience. "I really enjoyed learning how to make different cuisines and what really made me excited was being able to go into the baking area," he shares. "The team that taught me were very supportive and informative. I enjoyed working with them and the facility is a great place for training. I really appreciate this opportunity given to me."
“TNDC is extremely proud of these four talented individuals for their enthusiasm and commitment to the program. Their passion for their culinary trade is evident. They are the first graduates of this new program and have set the bar in excellence,” Edward said. “We are grateful to Sodexo for their commitment and support in helping build a skilled, talented Tahltan workforce, and we look forward to seeing these graduates apply their skills and share their knowledge with other SRS employees.”
The Red Seal Program is the Canadian standard of excellence for skilled trades, including culinary, and is an accreditation granted by the federal government that is administered by the provinces. Tradespeople who meet the Red Seal standards receive a Red Seal endorsement on their provincial/territorial trade certificates.
Under the TCRSTP, Sodexo provides the hands-on training to help develop the knowledge and skills of program trainees, preparing them with the tools to challenge the Red Seal exam.
SRS is a division of TNDC that provides camp services through a long-term partnership with Sodexo Canada, which provides comprehensive, integrated solutions covering a wide range of services in a variety of working and living environments.
Congratulations Alicia, Frederick, Marcus Clayton and William on your outstanding achievements! To learn more about the Tahltan Chef Red Seal Training Program, contact Edward VanMierlo.