Food confidence is a vital life skill, especially for youth navigating the transition to adulthood. When RRC Polytech was deciding on a new community-focused pilot program at R.B. Russell High School, it only made sense for it to revolve around cooking skills.
RRC Polytech launched the Culinary Connections program in November 2024 in partnership with the Winnipeg School Division, funded under the provincial Universally Accessible Nutrition Initiative. This multi-faceted initiative equips youth aged 14-21 with weekly hands-on culinary training, supports household food security through take-home recipe kits, and fosters meaningful pathways to post-secondary education.
"This program ensures that youth have the opportunity to explore their passion for cooking without limitations. We provided the tools; however, the youth and their families created the magic, learning and growing together," says Candace Rea, Chair of Community, Education, and Youth at RRC Polytech.
Culinary Connections was intentionally embedded in neighborhoods identified as food deserts areas with limited access to affordable, nutritious food. By hosting sessions in local high school culinary labs, the program eliminated transportation barriers and brought learning directly into the community.
Each week, students participated in interactive cooking classes led by RRC Polytech culinary instructors. They explored new ingredients, developed essential kitchen skills, and prepared nourishing meals. After each session, students received a take-home meal kit with all the ingredients needed to recreate the recipes at home extending the learning experience to their families.
The impact was immediate and meaningful.
"Before coming to the program, I could only cook noodles and hotdogs. Now I'm so proud to see the finished recipes I've made," said one participant.
Another participant reflected that making muffins during the program was the first time they had ever baked. Over the course of the program, students gained confidence not only in the kitchen but also in themselves - learning to share ideas, solve problems creatively, and embrace mistakes as part of the process.
Families embraced the program too.
"My mom used the ingredients to make my dad and brothers' lunches. She also used the extra cinnamon and brown sugar to bake Bannock buns she loves baking and hasn't been able to in a long time," said a participant.
The program's roots trace back to a pilot project in July 2024, where 16 students from RRC Polytech's After School Leaders program and their families participated in a trial run. The pilot aimed to ignite culinary passion, promote family engagement, and explore the impact of shared meals on youth mental health. Families received delivery boxes with fresh ingredients and recipes for two dinners and two desserts, including dishes like Chicken Piccata, chili, and sour cream coffee cake.
The pilot revealed valuable insights - such as the importance of recipe accessibility. Some students had limited kitchen tools, prompting the program to adapt recipes that could be made without mixers, blenders, or multiple pots. This feedback helped shape the inclusive, accessible approach that defines Culinary Connections today.
"As a parent with a youth with a chronic illness, it was so beautiful to watch her excitement making food for us," one parent shared. "It is very often us taking care of her, so for her to take care of us was very moving to watch and experience."
The program has now expanded and is currently running for six weeks at St. John's High School.
