Join us at Cornman Farms for an evening with James Beard Leadership Award winner, Chef Sean Sherman, as he discusses his movement to completely redefine North American cuisine through the understanding and utilization of indigenous food knowledge. In addition to hearing Chef Sherman speak, each guest will enjoy three tastings from his award-winning cookbook The Sioux Chef’s Indigenous Kitchen, followed by a book signing.
|About Chef Sean Sherman:
Chef Sean founded a catering and food education business titled The Sioux Chef with a mission to help educate and make indigenous foods more accessible to as many communities as possible. In the process, they are re-identifying North American Cuisine and reclaiming an important culinary culture long buried and often inaccessible.
His cookbook, “”The Sioux Chef’s Indigenous Kitchen”” won a James Beard Foundation Book Award in 2018. This year, he was awarded a James Beard Foundation Leadership Award, which “spotlights the important and complex realms of sustainability, food justice, and public health.”
Most recently, his team founded NATIFS, an indigenous culinary non-profit organization focused on indigenous food ways education and access. Their goal is to open The Indigenous Food Lab, a 501c3 restaurant and center for education, training, and r+d of indigenous food knowledge.
Through his research, Chef Sean has uncovered and mapped out the foundations of the indigenous food systems through an indigenous perspective. Chef Sean has become renowned nationally and internationally in the culinary movement of indigenous foods. With an ever growing team of decolonized-minded peers, he is leading a movement to completely redefine North American cuisine through the understanding and utilization of indigenous food knowledge.