Rankin Inlet (Dec 13/06) - The head chef at the Siniktarvik Hotel in Rankin Inlet is trying to cook up something a little different these days.

Kevin LeDrew's goal was to launch a training program for his kitchen staff from the day he landed in Rankin this past September.

LeDrew says there are different ways of approaching training programs in every province and territory, but he's been finding the gravy a bit on the lumpy side in Nunavut.

"It's been somewhat of a daunting task here, that's for sure, but people have been able to steer me in the right direction for resources," says LeDrew.

"I have four great young workers here (Chad Burrill, Airo Akerolik, Wayne Irkok and Randy Boiteau) who I'd like to see earn their red seal certification.

"I've had some of them take a pre-entrance exam because the government wants to look at what education level they have before committing money to a training program."

LeDrew says the red seal is a fairly new program for cooking, and could standardize the trade across Canada.

He says when an apprentice writes for their ticket a score of 60 per cent would earn a blue seal, which is good for the province or territory in which the exam was written.

A score of 70 or more results in a red seal, which is valid nationwide.

"There's a lot of paperwork involved, including writing a letter to the ministry for permission to train four people.

"Whether my certified cook on staff, Charles Kent, is prepared to take an apprentice under his wing right now is another variable.

"The four would be registered under my number for the apprenticeship training they'd receive here at the hotel.

"Once they fulfilled the agreement set by the government, then, hopefully, funding would be available if they choose to extend their knowledge."

LeDrew says in addition to their training at the Siniktarvik, the four would also have to complete a number of hours at a vocational school or recognized culinary institute.

He says that means travelling out of the territory to attend classes and that's where the funding comes in.

"I hope to find out by Jan. 15 if this is going to happen because I'm also in the middle of a new menu plan at the hotel.

"Traditionally, business slows down somewhat during the holiday season, but it's going to be quite busy in the new year.

"Hopefully, by that time, I'll know if I'm including their training in my plan."