Professional Cook Program instructor Peter Krauseneck in the kitchen putting out the graduate dinner buffet for the students.

Ostrich stew and curried crocodile

The items on the menu at the Professional Cook Program graduation on Dec. 5 read more like a dare than a local restaurant.

The items on the menu at the Professional Cook Program graduation on Dec. 5 read more like a dare than a local restaurant.

The students and their instructor, Peter Krauseneck, chose the items on the menu together, based on what had piqued their interest during a tour of Hills Foods in Coquitlam, one of the food-related places the class visited while on a five-day field trip to the renowned culinary destination city.

The students raised money for the trip to visit some of the big commercial kitchens such as the Pan Pacific Hotel, the Vancouver Trade and Convention Centre, and other places like the Granville Island Market, where students were impressed with the variety of foods available.

There were some amongst the students, their friends and family at the graduation dinner who seemed to have some trepidation as they filled their plates along the buffet line, asking “what is this one?” as they went.

There were so many unique dishes in the meal it was hard to keep track of what was on your plate.

Ostrich stew, braised venison,  wild boar, kangaroo cutlets, curried crocodile, rabbit and blueberry terrine, and elk and fig terrine were the extensive list of exotic items for people to try.

There were later indications the dinner guests were more than satisfied with the meal, when plates of leftovers were being taken home to enjoy again the next day or to share with family.

After the dinner, the class was recognized for their hard work in finishing the program, and for their performance. The eight graduates this year had an 80 per cent average through the program, and during the program they fed almost 8,000 customers through their meals at the college campus and at the Fort St. James National Historic Site where they operated the cafe for the summer.

Anne McCormick, campus supervisor for the college said a few words to the class and to each student as they came up to receive their graduation gift.

“We’re pretty honoured to have a professional cooks programs at the campus,” McCormick said, describing how they would bring her food to try as they learned.

“It an amazing accomplishment,” she said. “We thank you for making our campus a vibrant and giving community.”

Many of the students have already secured jobs through the final job placement they did as part of the program to gain more hours towards graduation.

Just Posted

More B.C. ambulance service needed in the North: Hospital chief of staff

Fort St. James physicians talk about the need for easier access to healthcare

Broken axle caused New Hazelton train derailment: TSB

It could happen again without a different way to inspect trains

Cullen remains uncertain about political future

Says he’ll make decision in early March

Terrace resident’s bill banning single-use plastics introduced in Ottawa

MP Nathan Cullen’s presented Ben Korving’s private member’s bill Wednesday

B.C. BUDGET: Surplus $374 million after bailouts of BC Hydro, ICBC

Growth projected stronger in 2020, Finance Minister Carole James says

Indigenous leaders, politicians say Trans Mountain report flawed

The National Energy Board has endorsed an expansion of the Trans Mountain pipeline a second time

UPDATE: B.C. ticket holder winner of $25.9-million Lotto Max jackpot

Next draw set for Mar. 1 with an estimated jackpot of $10 million

B.C.-based ‘Team Tardi’ bring home gold in junior curling worlds

In a 9-4 victory over Switzerland, a Langley-based curling team earned its 2nd straight world title

People gather for funeral of seven children killed in fast-moving Halifax fire

Traditional portion of the service will be followed by words from community members

B.C. weavers to help Alaska Native project honouring survivors of violence

Dozens of Chilkat and Ravenstail weavers from all over North America will be weaving 5-inch-by-5-inch squares

B.C. skip Sarah Wark and team eliminated at Scotties Tournament of Hearts

Nontheless pretty impressive stuff from the 24th-ranked team in the country

Pope’s sex abuse prevention summit explained

It’s A high-stakes meeting designed to impress on Catholic bishops the global problem

Girl heard saying ‘Help my Dad’ in suspicious radio message on Vancouver Island

Police asking for help following mysterious signals from somewhere between Comox and Sayward

Reports of rashes prompt closure of all Harrison Hot Springs pools

Public pool available after Fraser Health shut down all five mineral pools until further notice

Most Read