Marcel Boucher and his staff regularly cook for around 500 people per day. Courtesy of Marcel Boucher.

For a chef, Marcel Boucher has an unusual commute. When he leaves his home in Winnipeg, he catches a flight up to remote northwestern Ontario to work for two-week stints as head chef at Newmont Goldcorp’s Musselwhite gold mine.

Boucher, who works for the Indigenous catering company Windigo Catering, has been making that same commute to Opapamiskan Lake for more than 20 years.