Derek Neary
Northern News Services

Trout Lake (May 28/04) - Things are really cooking in Trout Lake where, for the second consecutive year, the community has several new culinary graduates.

Four women completed the 16-week Aurora College introduction to cooking course. They were recognized at a dinner celebration on May 20.

The grads were in the kitchen until the wee hours of the morning preparing a full-course meal complete with desserts for close to 60 people attending the ceremony.

"The meal that we just enjoyed is proof of what these ladies have learned in four short months," said Barb Tsetso, acting Deh Cho co-ordinator for Aurora College. "These students stuck with the program and were successful ... they have every right to be proud of themselves."

Many lessons learned

Cooking graduate Norma Jumbo said the lessons included how to work as a team, developing positive attitudes, how to follow recipes and control portions as well as proper kitchen hygiene.

Instructor Carolyn Manuel expressed her gratitude to the program's sponsors and the community members who played a key role.

"Thanks to everyone who was brave enough to sample our cooking," she said smiling.

Violet Sanguez described the evening's meal as "excellent."

"I tried to sample every (item) but it was too much," she said.

Graduate Bettilyn Jumbo, who last took a cooking course in Grade 10 at Thomas Simpson school, said she likes making bread the most because she enjoys kneading dough. On the other hand, she could live without making another batch of cream puffs because the filling requires rigorous beating while cooking on the stove.

She added that she's interested in taking a course in Lethbridge to become a pastry chef.

Fellow grad Maureen Jumbo said she too is considering going to college for a more advanced cooking class.

Breakfast pizza

The best recipe she picked up over the past four months was for a breakfast pizza that features scrambled eggs, taco sauce and sausages on a thin crust.

"I never thought you could make stuff like that," she said.

No matter how much further they go, the cooks are able to concoct more palatable meals for themselves and their families.

"No more Kraft Dinner," Norma said.