2
Free
Forum
Free
Forum
Volume
I
Edition
4
April
2003
Circulation
1,000
Editor-in-Chief
Jolene
Brisbois
Features
Editor
Graham
Lazarovich
Copy
Editor
Dana
Evanyshyn
Ad
Manager
Tawnya
Heffner
Production
Editor
Erin
Munn
Inquiries
Rm.
1-120
College
of
New
Caledonia
Prince
George
BC
562-2131
loc.
214
cncsncnc.bc.ca
Contributors
Graham
Lazarovich,
Fiona
Grisswell,
Victor
van
der
Merwe,
Liana
Ziemer,
Dana
Evanyshyn,
Alex
Ternowetsky,
Erin
Munn,
Tawnya
Heffner,
Jolene
Brisbois,
Veronica
Murphy,
Chelsea
Ambrose,
Colin
Huagen,
Kourtney
Bourgeois,
Jeremy
Stewart,
and
Blair
Tennessy.
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Forum
is
a
member
of
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not
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News
April
2003
BNG
students
gain
first-hand
experience
in
business
Fiona
Grisswell
Business
the
Next
Generation,
or
BNG,
is
a
business-based
program
at
CNC.
that
was
founded
by
George
Kennedy.
The
basic
premise
is
that
over
the
period
of
the
course,
students
will
go
through
the
conceptualization,
set
up
and
running
of
a
business.
This
is
not
a
business
created
solely
on
paper.
The
students
actually
produce
and
market
their
product
while
gaining
invaluable
real
lifejexperience
in
the
operation
of
a
business.
BNG
is
in
its
6th
year
of
oper
Kodiaks
Restaurant
excellent
training
ground
Fiona
Grisswell
Kodiaks
is
the
training
ground
of
future
chefs
and
cooks
from
Prince
George
to
Europe.
Kodiaks
originally
ran
for
six
weeks
of
the
year
when
the
cafeteria
was
changed
into
a
restaurant
setting.
Late
Chef
Mike
Wilson
was
the
man
behind
the
concept
that
was
intended
to
enhance
the
learning
experience
at
CNC.
Like
in
most
professions,
experience
is
the
best
teacher.
Being
able
to
follow
the
procedure
from
kitchen
to
customer
is
a
complete
process;
the
same
process
these
future
chefs
are
expected
to
follow
in
the
real
world.
The
Culinary
Arts
program
is
a
10-month
course.
At
the
end
of
it,
students
are
ready
to
go
out
and
apprentice
for
two
years
in
order
to
receive
their
Trade
Qualification.
When
a
person
has
completed
the
program,
they
are
ready
to
set
off
in
whatever
direction
they
choose.
Some
will
stay
in
Prince
George,
others
go
to
work
cooking
in
bush
camps
while
others
set
off
for
other
locales.
In
an
interview
with
Chef
Ralph
Graham
he
gave
some
background
on
the
evolution
of
the
kitchen.
The
kitchen
itself
is
actually
based
on
the
model
of
the
Catholic
Church.
The
grill
itself
is
referred
to
as
the
altar,
while
the
Chef
d'Cuisine
or
Head
Chef
is
on
a
par
with
the
head
of
the
Church.
This
is
highly
competitive,
yet
strangely
cooperative
profession.
The
members
of
the
kitchen
are
expected
to
work
together
as
a
team
while
at
the
same
time
they
are
striving
to
rise
up
the
ranks:
first
to
Sous
Chef,
then
Chef
d'partie
and
finally
Chef
d'Cuisine.
The
program
at
CNC
follows
a
natural
progression
as
the
students
gain
proficiency
in
the
kitchen.
In
the
first
stage
the
instructing
chef
prepares
a
demonstration
dish
that
the
students
must
then
duplicate.
The
second
stage
finds
the
students
preparing
food
for
the
cafeteria.
This
includes
both
the
specials
prepared
on
a
daily
basis
as
well
as
the
sandwiches
etc.
that
are
displayed
in
the
coolers.
This
is
done
under
the
supervision
of
Anna
Pozzabon,
the
short
order
cook
in
the
cafeteria.
By
the
third
stage
the
students
ation.
Previous
years'
students
have
produced
T-shirts,
published
a
32-page
magazine,
ran
a
gift
giving
business,
created
a
Y2K
insert
booklet,
and
produced
glow
in
the
dark
products.
What
makes
this
program
so
successful?
One
reason
is
the
steering
committee
that
is
set
up
to
advise
students.
It
is
composed
of
6-7
business
people
from
the
community.
Each
member
has
a
particular
expertise
that
they
pass,
onto
the
students.
Some
of
them
are
graduates
of
the
program,
which
places
them
in
the
unique
position
Photo
courtesy
of
Veronica
Murphy
CNC
culinary
art
students
practice
all
areas
of
working
in
a
restaurant.
are
ready
to
work
in
Kodiaks.
They
have
a
book
of
recipes
that
they
use
for
guidance.
On
Monday
and
Tuesday
they
prepare
sample
dishes
that
are
then
vetted
by
the
instructors
for
improvements.
They
then
work
in
the
restaurant
on
Wednesday
and
Thursday
nights.
Each
week
they
work
at
a
different
station.
This
allows
them
to
learn
a
broad
range
of
skills.
It
also
allows
them
to
gain
the
experience
of
working
under
different
people.
There
is
more
to
working
in
the
kitchen,
however,
than
the
preparation
of
the
food.
According
to
Chef
Graham,
a
good
chef
is
conversant
with
both
the
kitchen
and
the
dining
room.
In
level
2
of
the
program
each
student
spends
a
week
serving.
This
gives
them
a
better
appreciation
of
the
operation
of
the
restaurant
and
what
is
necessary
to
provide
customer
satisfaction.
Little
things
like
how
the
plate
is
presented
to
the
diner
are
considered;
the
most
expensive
item
on
the
plate,
normally
the
meat,
is
to
be
directly
in
front
of
the
customer
when
they
are
served.
The
warmth
of
the
food
when
it
gets
to
the
table
is
also
a
major
concern.
Prior
to
actually
working
in
Kodiaks,
students
must
perform
a
mock
run,
preparing
the
plate
and
getting
it
to
the
table
in
one
minute.
Most
students
start
at
around
seven
minutes.
Don't
forget:
this
isn't
meatloaf
and
potatoes
that
they
are
just
slapping
on
a
plate.
This
is
one
profession
where
the
more
places
of
employment
you
can
list
on
a
resume
the
better
it
looks
to
a
prospective
employer.
Moving
from
restaurant
to
restaurant
keeps
a
chef
learning
new
things.
It
is
not
a
job
where
you
can
rest
on
your
laurels.
There
is
always
someone
up
and
coming
of
understanding
both
sides
of
the
table.
In
addition
to
the
steering
committee,
there
are
40-50
people
who
act
as
mentors.
Also
from
the
business
community,
they
provide
an
valuable
resource
to
these
budding
entrepreneurs.
A
second
reason
for
the
success
of
the
program
is
George
Kennedy
himself.
As
he
talks
about
the
program,
it
is
easy
to
see
that
he
is
highly
knowledgeable
about
his
chosen
field
and
extremely
enthusiastic.
Mr.
Kennedy
says
the
basic
premise
ofthe
program
is
for
the
who
is
full
of
creative
new
ideas
and
wants
to
be
where
you
are.
Kodiaks
is
a
jewel
in
the
CNC
crown.
Make
it
a
part
of
your
stay
at
the
college
and
take
the
time
to
provide
some
instant
gratification
to
the
students
who
work
so
hard
both
in
the
kitchen
and
the
restaurant.
Women's
forum
comes
to
CNC
Graham
Lazarovich
Features
Editor
Continued
from
"BC
Governemnt
"
onfront
Benita
Bunjun
of
the
B.C.
Coalition
of
Women's
Centres
stated,
"It
is
clear
that
the
UN
Committee
understands
that
the
BC
government,
far
from
advancing
women,
as
the
convention
requires,
is
moving
women
backwards."
Regarding
Canada
as
a
whole,
the
committee
"expressed
shock
about
the
poverty
rates
of
Canadian
women,
and
were
particularly
appalled
by
the
number
of
single
mothers,
Aboriginal
women
and
women
of
colour
who
are
living
in
poverty,"
said
M
argot
Young.
"In
a
country
as
wealthy
as
Canada,
they
found
poverty
rates
of
54
percent
for
single
mothers,
43
percent
for
Aboriginal
women,
37
percent
for
women
of
colour
and
48
percent
for
women
who
are
recent
immigrants."
Canada
signed
the
United
Nations
Convention
of
the
Elimination
of
All
Forms
of
Discrimination
against
Women
in
1980,
which
obligates
federal,
provincial,
and
territorial
governments
to
comply
with
its
terms
and
report
on
its
compliance
every
4
years.
students
to
experience
the
trials
and
tribulations
of
entrepreneurship
Working
through
the
full
busines
cycle
is
a
good
way
to
experienci
this.
The
program
was
developa
due
to
concerns
that
individual!
were
starting
businesses
without
understanding
the
commitment
necessary
from
both
them
and
thei
families,
and
a
lack
of
understand
ing
of
the
problem
solving
and
multi
tasking
required
by
business
people.
i
The
program
itself
has
a
cost
of
$1500
for
tuition
plus
an
addi
tional
$200
in
seed
money
that
goes
toward
start-up
costs
of
the
bus!'
ness.
They
learn
the
basic
progran
plus
take
two
electives
with
i
Business
program
of
their
choice
the
college.
'
Meetings
are
held
three
nights
a
week.
Students
are
graded
on
various
aspects
of
the
process
including
cold
call
sales.
Working
in
pairs,
they
present
their
sales
pitch
to
various
businesses.
They
are
graded
on
their
level
of
professionalism.
As
long
as
they
folio
through
it's
fine.
How
they
respond
to
getting
turned
down
is
a
concern
They
are
also
required
to
construct
and
present
a
business
plan.
This
business
plan
is
based
on
the
real
research
required
to
set
up
the
business.
For
their
midterm,
students
are
required
to
present
their
plan
to
a
panel
made
up
of
business
people
from
Community
Futures,
thi
CIBC,
and
the
Royal
Bank.
This
program
.challenges.,,
ttB
students
to
do
things
they
are
nol
good
at.
For
any
small
business
owner,
having
a
wide
range
of
abil
ities
is
a
must.
This
not
only
helps
in
the
overall
understanding
of
thfl
business
but
chances
are
that
ini
tially
the
small
business
person
wil
be
running
everything.
This
is
a
highly
successful
pro
gram.
The
students
come
awaj
from
it
with
an
increased
ranged
skills
and
a
better
understanding
what
is
required
to
be
a
success
the
business
world.
They
learn
work
as
a
team.
This
can
be
seen
ii
the
award
one
group
received
ft
best-presented-kiosk
at
the
Home
Hobbies,
and
Horsepower
Show.
Some
graduates
move
on
froifl
the
program
to
open
their
own
bus'J
ness,
some
go
back
to
school
I
pursue
their
education
furthei
while
others
take
skills
they
ha
learnt
and
build
on
them:
Somen
teachers,
some
editors
for
paperJ
some
become
graphic
designaB
etc.
Tracy
McCall,
editor
of
tli
Prince
George
This
Week,
is
graduate
of
the
program.
In
a
tel
phone
interview,
Ms.
McCall
saj
she
went
into
the'
program
withtBJ
idea
of
startina
her
own
businesH
While
she
eventually
chose
a
di
ferent
career
path,
McCall
says
si
came
away
with
some
valuable
le
sons
that
apply
both
as
an
emplq
ee
and
from
a
management
point)
view.
The
program
is
probably
oi
of
the
best
things
that
she
has
dot
with
her
life
as
it
taught
her
howi
stretch
her
boundaries
and
take!
new
challenges.
1