Last April, nutritionists Wira Alkozai, RD, and Laurie Martin, RD, from the Tshukuminu Kanani Health Centre in the community of Nutashkuan, hosted La Tablée des Chefs’ Solidarity Kitchens – Next Generation Edition project, in collaboration with Uauitshitun School and Roger-Martineau School, both located in Nutashkuan. The goal of this initiative was to engage young people in a collective cooking activity while strengthening local food security.

Workshops and learning
During six cooking workshops, students prepared nearly 500 portions of pork and tofu chili. They also helped make bannock every session. The activities were led by Sabine Mestokosho, Edouard Kaltush, Jenny Kaltush, and Blanche Kaltush, who shared their knowledge and expertise with the young participants.

Beyond culinary learning, these workshops highlighted an important cultural heritage while passing on traditional knowledge. The initiative also gave students the opportunity to discover new foods, explore different food preparation techniques, and develop their cooking skills. They also learned about hygiene and sanitation standards that are essential to food production intended for distribution.

Meal distribution
The prepared meals were subsequently distributed to the young participants, the community fridges at the Nutashkuan CLSC, the dispensary, and the community and municipal food assistance programs.

In addition to supporting food security, the project created a space for learning, cultural exchange, and solidarity. By involving young people in all stages of preparation, the initiative helps them develop their autonomy, confidence and understanding of food issues, while promoting mutual support.