Recently, 120 staff members at Delta Secondary School (DSS) gathered to share an Indigenous-inspired lunch that blended culture, learning, and community. The meal was the result of a collaborative partnership between Steven Fecho, Executive Chef at the Squamish Lil’wat Cultural Centre, and Lori Pilling, Culinary & Baking Arts Chef Instructor.
Chef Fecho worked alongside Chef Pilling to share Indigenous culinary traditions with nine advanced students from the DSS Culinary Arts program to prepare a meal rooted in cultural knowledge, respect, and hands-on learning.
“Chef Fecho delivered a Pro-D event for teachers at the Squamish Lil’wat Cultural Centre, which showed me he was open to sharing his knowledge,” said Chef Pilling. “This was a valuable opportunity for students to work with exclusive ingredients. Steve spent hours harvesting ingredients in the days before the lunch, and then we shared with students how to culturally prepare the food.”
Students spent three hours preparing the staff lunch. While Chefs Fecho and Pilling emphasized the importance of efficiency and accuracy in the kitchen, they also shared the importance of slowing down to respect the ingredients. Chef Fecho spoke to the cultural significance of each ingredient and explained the traditional preparation methods.
“We made every effort to work with ingredients from scratch,” Chef Pilling explained. “For example, we created a smoked salmon Caesar salad dressing. Students had previously learned about emulsification, but this gave them a meaningful opportunity to practice and apply their skills.”
The menu featured a wide range of Indigenous ingredients and techniques. Students prepared Xusuem—often referred to as Indigenous ice cream by Indigenous people—by whipping soapberry juice into a dense foam. They also learned how to cook Elk in three different styles, safely handle stinging nettles, and honour Indigenous foods while incorporating North American and European culinary methods.
Menu highlights included clafoutis, a French custard reimagined with hazelnuts, Saskatoon berries, and lemon balm curd. Students created a fresh salad using dandelion leaves, wild kale, and infused young spruce tips into a Caesar salad dressing alongside Bannock croutons. Beverage options included lemon balm iced tea and mixed berry juices, using ingredients native to British Columbia.
“What resonated with me most was the real-world relevance of this experience,” said Laura Tait, Director of Learning Services, Equity and Success. “I often speak about integrating Indigenous content and pedagogy, and this gathering achieved both seamlessly and respectfully. Chef Fecho started the meal with a beautiful explanation of everything—what the foods were, how they were prepared, and the connections to the Squamish and Lil’wat people.”
Indigenous Cultural Mentor Nathan Wilson provided the protocol that is required before eating, reinforcing the importance of respect and ceremony in Indigenous culture.
For Chef Pilling, the experience offered students learning that extended far beyond culinary skills. “This was incredibly valuable for students,” she said. “They weren’t just learning new recipes—they were learning about culture, collaboration, and respect. Working alongside Chef Fecho gave them a meaningful, hands-on experience and deeper understanding of Indigenous ways, and how food connects people, history, and community.”
Chef Pilling reserved some ingredients so students could recreate the meal independently the following day. “They truly enjoyed the experience, and it was wonderful to see the pride they felt in what they had learned and created.”
DSS Principal Rick Mesich emphasized that the event also served to honour DSS staff. “This lunch was a heartfelt expression of appreciation for our staff and the work they do every day to inspire and nurture thriving, future ready learners,” he said. “At the same time, it highlighted the power of experiential learning for our students.”
“I look forward to a time when this kind of meaningful integration can happen across all subject areas,” Laura Tait concluded.
