Please describe the goal of your initiative; outline what you are trying to achieve
1. Capacity Building
2. Healthy food programs
3. Local food programs
4. Safe food preparation
5. Plugging economic leaks
6. Local training
Through our experience we found that most of the participants did not have the means to move to another community in order to access training in culinary arts. This led in to the economic leak that happens each year when kitchens import staff from other communities, and thier paychecks leaving when they leave, providing no economic benefit for the community. We also found that the kitchens were purchasing from stores off-island, also limiting thier contribution to the local economy. We would like to support local training, buying and education.
What has been the impact of your solution to date?
The Culinary Arts program feeds healthy food to approximately 200 people per day or approximately 16000 meals per year. The program combines local food programs to ensure saving in bulk purchasing allowing the programs to buy locally. The Culinary Arts program has graduated 2 RED SEAL chef's, one in which now teachs the program, the other now involved with the Canadian National Aboriginal Culinary Arts team. The Culinary Arts program employs a minimum of five people per year to a maximum nine. The Culinary Arts program provides a much needed service in the community, allowing the team to cater to large functions such as weddings, etc.
What is your projected impact over the next five years?
Our projected impact over the next five years is to:
1. graduate six more RED SEAL chefs
2. purchase a commercial venue in order to provide level 3 training in a more efficient manner.
3. To make the program self sustaining
4. To keep a minimum of 5 people employed
5. To become the best at healthy food and heart friendly meals.
6. To keep over $300,000 of food purchases local.
What barriers might hinder the success of your project? How do you plan to overcome them?
Funding is always a barrier. Most of the programs available will assist level one or level 3 participants. there is a gap for level 2's in a 3 level program. Becoming self sufficient and less dependent on grants and fudning is the goal. The catering we provide currently pays for the chef but we generally fall short in operation funds. In the past two years our catering has increased 30% as people start to know our program. We are looking to purchase a venue to offer level 3 and that will help address the econoimic leak from the lodges. The venue we have in mind is located at the airport where Each week 800 sports fishermen fly in and fly out. We plan to provide food service to them during thier 3 hour wait. We need to get through this year in order to be in the position to make it happen.
Winning entries present a strong plan for how they will achieve and track growth. Identify your six-month milestone for growing your impact
Now think bigger! Identify your 12-month impact milestone