Aformer Top Chef Canada finalist, who has traveled to several Indigenous communities across Canada to try and learn how food was prepared before Europeans stepped foot on the continent, was at Keeseekoose Chiefs Education Centre last week.
“We use traditional commodities, new cooking techniques and implement them in new ways, suited to our times but never abandoning our vision of benefiting Aboriginal gastronomy as a whole,” said Chef Rich Francis. “I’m showing Indigenous cuisine in a different way.”
Based in Saskatoon, Francis is said to be a premiere First Nation high end catering resource for modern indigenous cuisine.
“Rooted in culture and tradition, our menu is a pre-colonial culinary expression which sources the best indigenous products Turtle Island has to offer, along with exceptional service and hospitality,” he said. “Whether you’re looking for an elaborate sit down tasting menu, feast style menu, wedding or corporate lunch, we have all of your catering needs covered.”
Since 2010, Francis has been working to raise the profile of modern indigenous cuisine, says information on his website. A member of the Tetlit Gwich’in and Tuscarora Nations, born to his Gwich’in father and Haudenosaunee mother, Francis is originally from Fort McPherson, N.W.T. and is now living in Saskatoon. He currently operates a catering business and is looking forward to opening his restaurant 7th Fire next year.
“The Seventh Fire is an exploration of modern indigenous flavours inspired by pre-colonial First Nation cultures and traditions,” he said, adding that cooking for reconciliation is a candid journey toward Truth and Reconciliation using Indigenous foods to create a better understanding of pre-colonial Indigenous culture and the impact of colonization.
“Our traditional foods have the ability to nourish and cultivate awareness and compassion,” he said. “That is the real heart and soul of indigeneity; how we think and conceptualize ourselves, how we tell one another about ourselves and how we create beauty, comfort, food, art, tradition, song and storytelling.
“I do this by personally sharing my experience and inspiration through interactive cooking demonstrations, keynotes or presentations while visiting with public and post-secondary schools, culinary institutions, and First Nation communities.
“We cover a wide range of topics with one common theme: reconnecting back to the land, our Creator and ourselves,” he said.
