From a media release:
Aboriginal Youth Face Off in the Kitchen in Season Eight of Cooking With the Wolfmanâ„¢ on March 2, 2011 on APTN
Cooking With the Wolfmanâ„¢ is pleased to announce the launch of its eighth season, with an introduction to eight new Kitchen Warriorsâ„¢, Aboriginal Culinary Students from Ontario, Alberta, and Manitoba, on the nationally televised cooking show on APTN, on Wednesday, March 2, 2011, at 11:30 am ET on the East Feed, MT on the West Feed, CT on the North Feed and 12:30 pm ET on the HD Feed.
Cooking With the Wolfman™ has aired on the Aboriginal Peoples Television Network for seven straight seasons, featuring Chef, Host, and Executive Producer David Wolfman. Season Eight takes a dramatic new direction from past seasons, with Chef Wolfman pairing up Aboriginal culinary arts students in twin kitchens, as they prepare Aboriginal Fusion dishes following Chef Wolfman’s instructions and cooking tips. Kitchen Warriors are responsible for preparing an appetizer, soup or entrée. “It feels good to be working with Aboriginal students in the kitchen and passing on my knowledge to the younger generation,†said Chef David Wolfman.
In each episode, two Kitchen Warriorsâ„¢ face off to prepare a meal using their own creativity and incorporating some rather unusual North American food products reminiscent of a traditional Aboriginal diet. Kitchen Warriorsâ„¢ must then present their dishes to a panel of professional chefs for critiquing based on presentation, taste, and texture. The Kitchen Warriorâ„¢ that is successful in capturing the attention of the chefs, in the final episode, will act as Sous-Chef under the tutelage of Chef James Stewart at the National Club in downtown Toronto, to prepare an Aboriginal feast exclusively for the National Club clientele.
“I am so proud to launch the new show with the new set and new format and showcase the talents of First Nations and Métis culinary arts students,†said Chef David Wolfman, adding, “these students really are Kitchen Warriors, as they have overcome many obstacles to reach this point in their lives where they are doing well in school and developing skills to excel in the culinary profession in Canada and internationally.â€
Chef Wolfman added, “Cooking With the Wolfmanâ„¢ has been on the air since 1999, educating viewers on Aboriginal foods and featuring a variety of guests, but Season Eight is entirely focused on cultivating up and coming Aboriginal chefs; it puts these students under major pressure to perform not only on television, but also for judgment by a panel of professional chefs which is an eye-opening experience for all of them and they deserve recognition for their efforts. This is definitely a first in the Aboriginal community.â€
The Cooking With the Wolfman Kitchen Warriorsâ„¢ in Season Eight are:
1. Dwayne Ballantyne, Red River College, and Métis, Winnipeg, MB
2. Dennie Beardy, Algonquin College, and member of Red Lake First Nation, ON
3. Donna Clelland, Liaison College, and member of Wikwemikong Unceded Indian Reserve, ON and resident of Cambridge, ON
4. Marcella Goodrunning, Southern Alberta Institute of Technology, and member of Sunchild First Nation, AB and resident of Calgary, AB
5. Kat Monague, Georgian College, and member of Beausoleil First Nation, ON
6. John Linklater, The Chocolate Shop, Winnipeg, MB and member of Pukatawagan First Nation, MB
7. Awasis Monague, Southern Alberta Institute of Technology, and member of Beausoleil First Nation, ON – resident of Calgary, AB
8. Joe Tobicoe, Liaison College, and member of Six Nations of the Grand River Territory, ON
The Chef Judges are:
1. Allan Bedard, Chef and Manager, Windigo Catering LP, Musselwhite Mine, Northwestern ON
2. Shonah Chalmers, Chef Professor, Humber College
3. Bruno Elsier, Executive Chef, The Toronto French School
4. Alison Iannarelli, Sous Chef, York Downs Golf and Country Club, Unionville
5. Derek Lankinen, Chef, Windigo Catering LP, Musselwhite Mine, Northwestern ON
6. Herbert Meuller, Retired Chef and Professor, George Brown College
7. Doris Miculan Bradley, Chef, Sommelier, and Professor, George Brown College
8. Dirk Noort, Executive Chef, Waterside Inn, Mississauga
9. Robert Roberge, Executive Chef, Holiday Inn, Oakville at Bronte
10. James Stewart, Executive Chef, The National Club
11. Greg Singh, Chef Instructor, George Brown College
12. Yvonne Van Der Male, General Manager, Senator Restaurant, Toronto
About Chef David Wolfman:
An enthusiastic educator and entertainer, Chef David Wolfman is an internationally recognized expert in wild game and traditional Aboriginal cuisine. A member of the Xaxli’p First Nation in BC, David Wolfman is a classically trained Chef, Culinary Arts Professor at George Brown College of Applied Arts and Technology in Toronto, and Executive Producer and Host of the popular Cooking with the Wolfmanâ„¢ television program. This show features David’s signature “Aboriginal Fusion: Traditional Foods with a Modern Twist.†A former independent caterer and food service industry head chef, David is the recipient of numerous educational and industry awards including seven Gold Awards in Culinary Olympics, an Excellence Award from the National Institute for Staff and Organizational Development, an Outstanding Achievement Award from the Canadian Council for Aboriginal Business, and a 1st Place National Healthy Menu Catering Award from Evian. Chef Wolfman exudes unbridled passion for cooking and sharing his knowledge of Aboriginal culture and is a highly sought after restaurant and menu consultant, cooking demonstrator, conference presenter and youth motivator. When asked how to cook moose, a bush rabbit or Gateau St. Honoré, the answer is always the same, “very carefully.”
