‘Disappointed’ Jasper Chamber to push back
Craig Gilbert | [email protected]
Alberta’s Advanced Education ministry won’t spend any more tax dollars on the development of a culinary program based in Jasper.
Don Gnatiuk, president and CEO of Grande Prairie Regional College, said Friday the province has reviewed a report on the cooking school proposal for the townsite in Jasper National Park and is “encouraging GPRC to seek external funding to develop this program.
“I don’t see it being anything dark, I see it as finding other ways to fund this,” he said. “My expectation would be that if we get sufficient external funding, I think maybe we can get some help.”
He said the college has invested about $150,000 over the last five years on fleshing out the program’s potential. He wouldn’t estimate how much external support the college would have to attract to get the program running.
“There are a couple of variables that could take us down two or three different paths,” he said. “We’re going to need money for development work, for facilities, and to operate it briefly until it turns a profit. That could be right away, or it could be down the road.”
He said GPRC still thinks the program is “important.”
“We’re in tight fiscal times and we need to find the most efficient way to find the best service we can,” he said. “I think from our point of view, the college is really keen to support Jasper in this initiative. We’ll continue to pursue this and look at alternatives.”
A call to the education ministry Friday afternoon was not immediately returned.
Richard Cooper, chair of the Jasper Park Chamber of Commerce, said they are already working to touch base with the local restaurants and hotels that were surveyed as part of the culinary program groundwork and ensure it’s still a priority.
“We’re finding that’s very much the case.”
They intend to collect fresh feedback and go back to the provincial government with it.
“They think it’s a great plan for Jasper but just don’t have funds available,” Cooper said, “which is a huge disappointment to us as a Chamber and as a community.”
Jasper’s tourism labour gap aches for the capacity a school would create, according to Cooper, who is also the food and beverage manager at the Fairmont Jasper Park Lodge, one of the town’s largest employers.
“The programming would be during the off-season, then during peak (summer) season, they’d be doing practicums as part of their practical program,” he said. “It really ups the culinary game and options within Jasper itself. Part of being a rich and world-class destination involves a world-class food and beverage offering, and the program would help drive that to the forefront.”
More to come.
