For some people, the eat-local movement is a trend, but for Indigenous communities, it is a continuation of a way of life that has been handed down through countless generations.

Keeping those traditions alive and sharing them with others has inspired Indigenous chefs across Canada to step into the spotlight in exciting new ways. Three of the country’s most accomplished were featured at the Restaurants Canada Show, hosted in Toronto at the Enercare Centre from February 24th to 26th.

On hand will be Norma Condo (Mi’kmaq Catering Indigenous Kitchen, Montreal), Joseph Shawana (Ku-Kum Kitchen, Toronto) and Johl Whiteduck Ringuette (NishDish Marketeria & Catering, Toronto).

They’ll share recipes and cooking tips with attendees (estimated at more than 18,000 industry professionals), but also much more. It also means celebrating the heritage of every dish and the deeper meaning of what it means to prepare nourishing food made from sustainable ingredients sourced from land and water. The key principles behind Indigenous cuisine makes it a perfect fit with this year’s Restaurants Canada Show theme — SustainABILITY.

ITAC’s Acting Director of Marketing, Sébastien Desnoyers-Picard, talks more on the Restaurants Canada Show in his article.

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