Does Northern B.C. have it's own cuisine?
Is it Irish, Italian, Greek or Chinese? Probably not. Those cuisines don't
originate here and they don't use our local food resources.
How about the foods of our native peoples?
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| Chef Andrew George at work |
Grilled salmon, clam fritters, wildflower salad, fried oolichan, venison, bannock. The cuisine of the First Nations in northern B.C. has been using local ingredients for centuries.
Chef Andrew George recently gave a cooking demonstration in Houston. He convinced everyone who attended that local native foods are colouful, healthy and delicious!
Andrew
used recipes from his new cookbook, "Feast!" It was a great lunch prepared by an expert chef. |
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Andrew is a local boy. He grew up in Telkwa and attended high school in Smithers.
He always liked cooking at home with the
help of his mother, Rita George and his grandmother, Mary George. Andrew fondly remembers the smell of bannock cooking when he was 5 years old.
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| left to right, Clam fritters, Wildflower salad, Rice with seaweed |
Andrew chose cooking class in grades 8 to 12. At that young age, he worked as a camp cook in mining camps in the summer. Andrew graduated from Smithers Secondary School in 1982 and
attended cooking classes at the Vancouver Vocational School. He worked as a chef at the Four Seasons and the Chateau Whistler. He was head cook at the First Nation's restaurant at Expo 86.
In
1992, Andrew won gold at the Culinary Olympics in Frankfurt, Germany in the Native Haute Cuisine category.
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