{"id":236258301,"date":"2013-12-17T14:37:00","date_gmt":"2013-12-17T20:37:00","guid":{"rendered":"https:\/\/www.winnipegfreepress.com\/our-communities\/times\/2013\/12\/17\/now-were-cookin"},"modified":"2013-12-17T14:39:22","modified_gmt":"2013-12-17T20:39:22","slug":"now-were-cookin","status":"publish","type":"post","link":"https:\/\/www.winnipegfreepress.com\/our-communities\/times\/2013\/12\/17\/now-were-cookin","title":{"rendered":"Now we\u2019re cookin\u2019"},"content":{"rendered":"<p>Eighteen-year-old Cheyla Ponace may soon answer to &ldquo;Chef Cheyla.&rdquo;<\/p>\n<p>The Grade 12 student at Children of the Earth High School is one of 13 inner-city high school students to get kitchen experience through the provincial government&rsquo;s After School Leaders program, which provides practical work experience to kids from underprivileged communities.<\/p>\n<p>The students &mdash; from Churchill, Elmwood, R.B. Russell, Children of the Earth, St. John&rsquo;s, Gordon Bell, Niji Mahkwa and Hugh John Macdonald schools &mdash; spent three nights a week for 10 weeks learning food preparation, handling and serving skills through Red River College&rsquo;s Culinary Arts program.<\/p>\n<figure class='wp-caption full photo'>\n\t\t\t\t\t\t\t\t\t<a href='https:\/\/www.winnipegfreepress.com\/our-communities\/wp-content\/uploads\/sites\/5\/2022\/04\/jt-culinary01-dec18_(col).jpg?w=1000' data-pswp-srcset='https:\/\/www.winnipegfreepress.com\/our-communities\/wp-content\/uploads\/sites\/5\/2022\/04\/jt-culinary01-dec18_(col).jpg?w=320 320w, https:\/\/www.winnipegfreepress.com\/our-communities\/wp-content\/uploads\/sites\/5\/2022\/04\/jt-culinary01-dec18_(col).jpg?w=600 600w, https:\/\/www.winnipegfreepress.com\/our-communities\/wp-content\/uploads\/sites\/5\/2022\/04\/jt-culinary01-dec18_(col).jpg?w=1920 1920w' data-pswp-width='2048' data-pswp-height='1365'>\n\t\t\t\t\t\t\t\t\t\t<img src=\"https:\/\/www.winnipegfreepress.com\/our-communities\/wp-content\/uploads\/sites\/5\/2022\/04\/jt-culinary01-dec18_(col).jpg?w=1000\" alt=\"Photo by Jordan Thompson\n(From left) Chef Karl Oman, Culinary Arts instructor; Ben Nguyen, After School Leaders participant, Samantha Bencharski, Culinary Arts student, Kevin Chief, MLA for Point Douglas and Cheyla Ponace, After School Leaders participant.\">\n\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<figcaption class='dynamic-caption'>Photo by Jordan Thompson\n(From left) Chef Karl Oman, Culinary Arts instructor; Ben Nguyen, After School Leaders participant, Samantha Bencharski, Culinary Arts student, Kevin Chief, MLA for Point Douglas and Cheyla Ponace, After School Leaders participant.<\/figcaption>\n\t\t\t\t\t\t\t\t<\/figure>\n<p>The Leaders program culminated with a four-course banquet dinner for friends and family on Dec. 11 at the RRC&rsquo;s Paterson GlobalFoods Institute in Union Bank Tower (504 Main St.).<\/p>\n<p>&ldquo;They&rsquo;d come at 4 p.m., and after a snack, we&rsquo;d start in the kitchen at 4:30 p.m.,&rdquo; said Chef Karl Oman, a culinary arts instructor at RRC.<\/p>\n<p>&ldquo;We&rsquo;d be in the kitchen until 7:30 p.m. and one night of every week we&rsquo;d do classroom (work) for 30 to 45 minutes, to get them ready for their food handler examination.<\/p>\n<p>Oman said going into the program, many of the students not only had limited cooking experience, but also real food experience.<\/p>\n<p>&ldquo;We ate vegetables some of them had never had before, like all of the fall vegetables, the squashes, acorn, spaghetti, beets, brussels sprouts, things they&rsquo;d never seen,&rdquo; Oman said.<\/p>\n<p>&ldquo;Hopefully, they&rsquo;ll understand food is not so hard to make and it doesn&rsquo;t have to come from a package.&rdquo;<\/p>\n<p>Ponace enjoyed the program so much that she&rsquo;s applying to the Culinary Arts program.<\/p>\n<p>&ldquo;This year when I graduate high school I&rsquo;m going to be coming here for the Culinary Arts, and the pastry and mixology classes here,&rdquo; she said.<\/p>\n<p>Ben Nguyen, a Grade 9 student at Hugh John Macdonald School, isn&rsquo;t planning on going into the food service industry, but is coming out of the program with valuable life skills.<\/p>\n<p>&ldquo;If I were to live alone after school, I would know how to cook for myself and not have to waste a lot of money on restaurants,&rdquo; he said.<\/p>\n<p>In addition to the culinary arts program at RRC, the After School Leaders program&rsquo;s partners includes True North Sports &amp; Entertainment Ltd., the Manitoba Theatre for Young People, Graffiti Gallery, Freeze Frame Manitoba and Ka Ni Kanichihk.<\/p>\n<p>Kevin Chief, Manitoba&rsquo;s Minister of Children and Youth Opportunities, said not only does the program provide work experience; it makes kids more likely to pursue post-secondary education.<\/p>\n<p>&ldquo;When you look at why someone doesn&rsquo;t attend post-secondary, you would think they can&rsquo;t afford it or their mom and dad didn&rsquo;t go,&rdquo; Chief said. &ldquo;Now those are factors, but actually the number one reason why someone doesn&rsquo;t attend post-secondary is simply because they haven&rsquo;t been asked in a meaningful way.<\/p>\n<p>&ldquo;How do we give all young people a tap on the shoulder to say post-secondary is for you? Through working with people like Chef Karl, all of a sudden they now know post-secondary is possible because they have the relationships established.&rdquo;<\/p><div 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