Decolonizing Cuisine: Exploring Indigenous Flavours

Chef Shane Chartrand has been featured on Chopped Canada and Cook It Raw, and is an award-winning Chef of Indigenous inspired menus, which respect and celebrate his Enoch Cree Nation roots. An advocate for modern Indigenous culinary art, Chartrand travels the country teaching Aboriginal communities cooking skills. In this discussion, learn more about Indigenous culture through an exploration of the culinary arts.

Fourteen of the regions top chefs decamped to Cucumber Island to focus on the discovery and collaborative shaping of the culinary identity of Alberta - a corner of the world with a burgeoning gastronomic scene, ready for global exposure. The chefs tented and cooked on the island, hunted, foraged, fished and participated in two powerful First Nations traditions - the Sweat Lodge and the breakdown of the sacred bison for a shared final meal with the people of Beaver Lake Cree Nation. It was an extraordinary 4 days - this is their story.