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Chef ANDREW GEORGE JR.
By: Jim Weller
info, native
Andrew George Jr. was a member of the Canadian Native gold medal winning team, along with Arnold Olson (Cree from Saskatchewan), Brian
Sappier (Micmac from N.B.), Bertha Skye (Cree from the Six Nations, Grand River, Ont.) and David Wolfman (Stolo from B.C., now famous as
the chef on TV's 'Cooking with the Wolfman') at the World Culinary Olympics in 1992, the first all Native team ever. They came in first
in the world, with 12 medals including 8 golds. He is a member of the Wet'suwet'en band, part of the Carrier Nation, a
Dene (Athapaskan) tribe, from Toody Ni ('Where the Hill Faces the River') or Owen Lake in the Bulkey Valley, in Now'h Yin'h Ta'h
('Keepers of the Land' which is around the Skeena and Fraser watersheds, in the central interior of B.C.), son of Andrew George Sr.
and grandson of Gisdewe, a clan chief. After graduating from the Vancouver Vocational Institute and the B.C.
Institute of Technology, he cooked at the Vancouver Indian Friendship Centre, then the Qualicum House featuring Native cuisine, the trendy
Avenue Grill, upscale Isadora's, and the world famous Chateau Whistler Resort. In 1986 he was head chef for the First Nation's restaurant at
Expo '86.
After winning awards at the Culinary Olympics, he opened his own place, the Toody Ni Grill and Catering Company. He now lives in Burn's Lake B.C.
Source: Feast! Canadian Native Cuisine For All Seasons

Canadian Native Andrew George, Jr., is a worldrenowned chef. He was a member of the Canadian Native Haute Cuisine gold-medal team at the
World Culinary Olympics in 1992. George and his team made history as the first Native competitors to enter the event. The team, who were
among 13,000 contestants from over fifty countries, took first place. George and his team are credited with establishing an Aboriginal
presence in international cuisine. They won seven gold, two silver, and two bronze medals.

Andrew George, Born in Smithers, BC, Andrew is the third child of six, born to Andrew Sr. and Rita George. He is a member of the Gitdumden
clan and is a Hereditary Chief of the Grizzly house of the Wet’suwet’en Nation. Andrew was accepted into and successfully
completed the Provincial Chef Apprentice program. He learned his banquet and a la carte cooking at the C.P. Hotel, Chateau Whistler,
and later the Four Seasons Hotel in Vancouver; and from 1989 through 1993, owned and operated the Toody Ni Grill & Catering Co., which
specialized in traditional Native cuisine.

Andrew's second career is with the Office of the Wet’suwet’en, as the Lands and Resources Forest Manager. His knowledge derives from his
successful on the job training as the Aboriginal Affairs Liaison Officer with the Ministry of Forests, where he worked from 1994-1998.
Andrew began working with the Office of the Wet’suwet’en in 1998. He works at all levels with government, moving towards equal and full
participation for the Wet’suwet’en people in the land resources sector.

Toody Ni Juniper Duck

This is a great favourite of anyone I prepare it for. The recipe is
quite simple, and the end product is spectacular. Think of it: smoked
duck breast, and red wine, and juniper berries. Use your imagination
as you read this recipe and the flavours will almost jump off the page
onto your palate, even before you start cooking.

Chef Andrew George Jr.

2 boneless smoked duck breasts
Salt and pepper to taste
2 tsp. (10 ml) vegetable oil
1 large shallot, chopped
1 tbsp. (15ml) juniper berries, crushed
1/3 cup(75 ml) red wine
1/2 cup (125 ml) duck stock or demi-glace

Season duck with salt and pepper and place skin side upon a rack in a
broiling pan.
In a small saucepan over medium-high heat, heat oil. Sauté shallots and
juniper berries until shallots are transparent.

Add wine and stock and boil until reduced by half. Pour sauce over duck
and broil six inches (15 cm) from the heat for five minutes.

Baste breasts with sauce and roast at 375°F (190°C) for 10 minutes or
until breast is firm to the touch and juices run clear.

Arrange breasts on plates and spoon sauce over them.

Serve with Fiddleheads Wabanaki and Baked Sweet Potato with Roasted
Hazelnuts (recipes available in Feast: Canadian Native Cuisine for All
Seasons, by Chef Andrew George Jr.).

Serves two.

Grand Opening also saw Chef Andrew George Jr. featuring Native Traditional Cuisine from his cook book “Feasts”

Feast!
Andrew George Jr. and Robert Gairns, 1997. Doubleday, 159 pages.
A unique cookbook that combines delicious recipes with fascinating
glimpses into native culture and customs. Two of the traditional
native attitudes that are explored are respect for the nurturing land
and an acknowledgement of the spiritual power food can have in our
lives.
Availability: Peterborough Public Library (641.59 Geo)

Feast! Canadian Native Cuisine for all Seasons
Author: Andrew George Jr
Our Price:$29.95
Format: Trade Paperback · Published: September 1997
Dimensions : 208 Pages
ISBN: 0385255802 · Published By: Doubleday Canada

Feast! Canadian Native Cuisine (Print-Non-Fiction). George, Andrew and
Gairns, Robert. Doubleday Canada Limited (LRDC), 1997. 159 p. Order no.
9488 ($24.40 pbk.).

(CAN, I/M) More than a standard textbook, this resource provides the
reader with insight into the cultures and traditions of Aboriginal
peoples throughout Canada. One of the authors, Andrew George Jr., was
a member of the Canadian Native Hauté Cuisine gold-medal team at the
World Culinary Olympics in 1992. His status as a world-class chef was
established at this event. In Book One he details his experiences at
the competition. Information is provided on several Aboriginal
traditions-the feast, salmon harvest, bannock, and wild rice. Book Two
includes menus for autumn, winter, spring, and summer feasts. The
recipes in Book Three are divided into four sections: foods from the
waters, earth, land, and skies. The coloured photographs are
spectacular. This resource includes a table of contents and an index.

Suggested Use: Career Opportunities; Canadian Food Mosaic; Food and
Nutrition; Food Preparation; Learning About Foods,

Title: Andrew George's Salt Salmon
Categories: Five, Seafood, Canadian, Jw, Salmon
Yield: 6 Servings

1 Side fileted coho or
Sockeye salmon; skin on,
Head and tail removed
2 c Rock salt

Spread half the rock salt in a large nonreactive baking dish. Lay
salmon over salt and top with remaining salt. Refrigerate covered
overnight. Bring water to a boil in a large pot. Pat salmon dry,
remove skin and cut salmon into 6 8-oz pieces. Boil salmon pieces
10-14 minutes until fish flakes easily.

Serve with wild rice topped with chopped dry seaweed and sauteed wild
celery.

Source: Feast! Canadian Native Cuisine For All Seasons
By: Andrew George Jr.

Andrew George Jr. was a member of the Canadian Native gold medal winning team, along with Arnold Olson (Cree from Saskatchewan), Brian
Sappier (Micmac from N.B.), Bertha Skye (Cree from the Six Nations, Grand River, Ont.) and David Wolfman (Stolo from B.C., now famous as
the chef on TV's "Cooking with the Wolfman") at the World Culinary Olympics in 1992, the first all Native team ever. They came in first
in the world, with 12 medals including 8 golds.

He is a member of the Wet'suwet'en band, part of the Carrier Nation, a Dene (Athapaskan) tribe, from Toody Ni ("Where the Hill Faces the
River") or Owen Lake in the Bulkey Valley, in Now'h Yin'h Ta'h ("Keepers of the Land" which is around the Skeena and Fraser
watersheds, in the central interior of B.C.), son of Andrew George Sr. and grandson of Gisdewe, a clan chief.

After graduating from the Vancouver Vocational Institute and the B.C. Institute of Technology, he cooked at the Vancouver Indian Friendship
Centre, then the Qualicum House featuring Native cuisine, the trendy Avenue Grill, upscale Isadora's, and the world famous Chateau
Whistler Resort. In 1986 he was head chef for the First Nation's restaurant at Expo '86.

After winning awards at the Culinary Olympics, he opened his own place, the Toody Ni Grill and Catering Company.

He now lives in Burn's Lake B.C.