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By Alison Sutherland-Mann

Red Seal Chef

As a Red Seal Chef student, dorm life was fun--living vicariously through the crazy noisy lives of the teens and twenty-somethings that partied like rock stars on the weekends.

I expected this and was not bothered by it. I had raised three daughters and we always had a houseful! I was more bothered by the quiet existence I was trying to adjust to.

I had been a mom, an active volunteer and a fairly social person myself, both with co-workers and friends. Here, I literally knew no one--I was truly heading into a new phase in life! The first day of culinary school, we were to report in ‘full dress’, which meant white chef’s jacket, checkered pants, black ‘beanies’ to cover and contain our hair and aprons added as we entered the kitchen.

This would become my uniform for the next several years; so much so that I almost forgot how to dress normally.  So, first thing in the morning, I trudge across the dorm parking lot to the college parking lot and into the cafeteria/kitchen area. It is always windy in Dawson Creek so I learned to love my beanie! But this day, the first day of my culinary life, I just felt kinda geeky and uncomfortable. I didn’t feel like I belonged in this stiff attire when I had no experience--but hey, I came with an open mind, so through the door I went!

Summer fare is simple, light, colourful, crisp and oh so tasty! This is a bit of a twist on a summer stand-by.

Mediterranean Potato Salad

2-3 lbs of mixed potatoes, red, gold and purple (cut in quarters and boil in salted water until tender)

1 red pepper small dice

1 small red onion (or half a red onion small dice)

1 cup kalamata olives, pitted (you can use whole or cut in quarters)

1 cup feta cheese crumbled

1 small jar capers (optional)

Salt and pepper to taste

Dressing:

½   cup apple cider vinegar

½   cup olive oil

2 tbsp lemon juice with lemon zest

1tsp oregano

1tsp thyme

¼ cup honey

Blend together until smooth

Cook potatoes and cool put in bowl, prepare remaining ingredients and add to potatoes

Pour dressing over top and gently mix all together. Fresh herbs make a beautiful garnish.  

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