IKALUKTUTIAK/CAMBRIDGE BAY
Six culinary arts students in Cambridge Bay are preparing to cook food for more than 100 special guests next week, when delegates arrive for the Kitikmeot Trade Show.

Celine Makkituq of Kugaaruk displays a whimsical watermelon centrepiece she created recently as part of the culinary arts program at Nunavut Arctic College in Cambridge Bay. Makkituq and five other students are preparing to cater for delegates of the Kitikmeot Trade Show later this month. - photo courtesy of Andy Poisson

The annual business showcase calls for the Nunavut Arctic College students to create hors d'ouvres, a banquet and a breakfast from Feb. 10 to 12.

Instructor chef Andy Poisson said his class is up to the challenge.

"They are not what we call seasoned cooks. They're still in training. So, what it comes down to is getting them organized and co-ordinated to meet each day's (task) because we have to finish one day and then get right on to the next day," he said.

The students, in the second semester of the one-year program, are building a strong foundation for entry into the market as a prep cook or second cook. Those who desire further education can go on to the two-year program at the Northern Alberta Institute of Technology in Edmonton. After that, chefs can work toward their Red Seal Certification if they want to move up in the industry.

Culinary student Steven Pagnana of Cambridge Bay said he looks forward to the challenge that lies ahead of his class next week.

"Everything should be smooth," he said.

The biggest hurdle will be executing the mise en place, an industry term that is French for setting up, or preparing the kitchen for cooking.

Cooking meals for a crowd is a tense exercise, filled with anxiety, he said, but the payoff is the relief the cooks experience after the work is done as they take satisfaction in seeing people enjoy their food.

Pagnana completed a camp cook program two years ago, before deciding he wanted to further build his skills in the culinary arts program last year. He plans to work at a camp kitchen job following graduation.

"It's something different other than construction," he said.

Celine Makkituq of Kugaaruk also looks forward to feeding guests at next week's trade show.

"This my first time to do catering," she said. "I enjoy preparing food for people. I like to cook and for people to enjoy the food."

The students have prepared food at other events, but the trade show will be different because several meals will need to follow one another throughout the three-day event.

"This is a very important one for us because a lot of the clients that are going to be up at this trade show actually are possibly the future employers of these students," Poisson said.

The menu for the meet and greet on the first day will include appetizers and finger foods such as chicken wings and ribs. The main event the following day will feature a buffet-style prime rib dinner. The grand breakfast features several breakfast items, including hot meats.

In the meantime, the students are hosting a chef's table throughout the semester, at which they prepare elegant meals for supporters of the program and other special guests.

As of late last week, 46 exhibitor booths had been reserved for the trade show and "well over 100" delegates had registered, according to Jamie Maghagak, Cambridge Bay's economic development officer.