Shane Mederic Chartrand

Shane Mederic Chartrand, of the Enoch Cree Nation, is at the forefront of the re-emergence of Indigenous cuisine in North America. Raised in Central Alberta, where he learned to respect food through raising livestock, hunting, and fishing on his family’s acreage, Chartrand relocated to Edmonton as a young man to pursue culinary training. In 2015, Chartrand was invited to participate in the prestigious international chef contingent of Cook It Raw, and has since competed on Chopped Canada. Currently, Chartrand is the executive chef at the acclaimed SC Restaurant at the River Cree Resort & Casino in Enoch, Alberta, where he transforms his diverse influences and experiences into culinary art.

Authentic Canadian Content
Authentic Indigenous Text
tawâw: Progressive Indigenous Cuisine
$36.99
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Format: Hardcover
Text Content Territories: Indigenous Canadian;
Grade Levels: 12; University/College;
ISBN / Barcode: 9781487005122

Synopsis:

Acclaimed chef Shane M. Chartrand's debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities.

tawâw [ta-wow; Cree]: “Welcome, there is room.”

Born to Cree parents and raised by a Métis father and Mi’kmaw-British mother, Shane M. Chartrand has spent the past fifteen years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his diverse interests and express his unique personality. The result is tawâw: Progressive Indigenous Cuisine, a gorgeous book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory.

Containing over seventy-five recipes — including his award-winning dish “War Paint” — along with personal stories, interviews with Chartrand’s culinary influences and family members, and contemporary and archival photographs of his journey, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal — a visionary book that will invite readers to leaf through its pages for ideas, education, recipes, and inspiration.

Additional Information 
304 pages | 8.00" x 10.00" | full-colour photography throughout

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