"Yes, so each of you share an onion with somebody else."
"Without a doubt,
this is different than any other cooking program that I know of
and part of the reason is a lot of our students
have multiple barriers. They've had issues
with employment.
They've had family issues.
They've had short-term employments.
They've not had positive experience in the work world."
"What we're going to do is turn it into carrot ginger soup.
"You'll also need your knives and board because we're going to get some ginger and cut that up for the soup."
"For life skills, people are taught about
communication skills, anger management,
values, attitudes, why show up to work
on time,
what's the consequences if you don't, decision making."
"I notice that I am more open now. I was closed in to myself."
"My sister took this program as well so I saw how
successful it was." Interviewer: "What's she doing now?" 
"She's an apprentice working under
Chef Chris and Chef Nathan."
"Coming into the program,
I had a lot of anxiety issues. I was not very confident with myself
and just completing the program
was my first and foremost goal."
"We try and give them the message that
they need to look forward, not backward,
if you're looking backward you can't see
what's ahead of you."
Interviewer: "What did you do in the first couple of weeks?"
"Life skills."
Interviewer: "What does that mean? What were you are learning?"
"I think in my mind I just want to cut the carrots."
Interviewer: "Why did you decide to take this particular program?"
"Because my boss at the camp job I was working at
said he was going to give me an apprenticeship. This is a pre-apprenticeship course."
Interviewer: "That's great. How did you hear about it?"
"I seen it on facebook."
"I've always been interested in food, and getting a better job, getting out of fast food."
"I want to become a red seal chef in the future."
Interviewer: "What's that?"
"It's the highest
certification you can get for culinary arts."
"As you move forward and as you progress in your career, that's when
greater opportunities open up: first cook, chef departee, sous-chef,
chef, executive chef, and then from there, once you put in your time
you can start doing food styling. You can
start doing research and development.
You can start doing all different kinds of
things that revolve around food and feeding people."
"March"
Interviewer: "March 15th? That's when you graduate?
Is that when the exam is?"
"I got no idea. I hope."
Ok, everybody ready?
Excited?
Relaxed?
You can use any of the spices we have, any salt and pepper,
any fresh herbs we have in the
fridge. I think we've got parsley and fresh dill.
You've got some romaine lettuce,
rice,
vegetables,
and your protein is chicken."
"How's it going?"
"Frustrating. I ran out of gas."
"You have 15 minutes.
Anything that's not done by 12pm is just not done, period."
"Okay, so Lyle was first so you're going to need to tell us what it is."
"Yay! That's the fun part."
Chris Monkman: "With the culinary arts, as you're standing there, a plate,
that meal, whatever it may be,
you're watching it going out to the guests
and you're watching them eat it
and all of the sudden it's like...
It's that kind of
instant feedback or instant gratification that you get when you are doing a job well done.
"Chicken is cooked which is always good. Did you season it?"
"This is for our grad.
This is going to be my six layer carrot cake."
"I love at the end
being able to see just the camaraderie
and
I get to see them
get their diplomas and it's just like
reaffirmation for me."
