Indigeneity is Embraced by NAC Resident Chef Chris Commandant
The National Arts Centre (NAC) in Ottawa, Canada, is known for its world-class performances and events. But beyond the stage, the NAC is also making strides in promoting diversity and inclusivity, particularly in the culinary world.
Chris Commandant, a resident chef at the NAC, is a proud member of the Algonquin Nation and has been working at the NAC for over 20 years. In a recent interview, he shared his thoughts on the importance of embracing indigeneity in the food industry.
Commandant believes that the NAC has been at the forefront of promoting indigenous cuisine and culture. He states, “The NAC has always been very open and welcoming to indigenous people and their traditions. They have given us a platform to showcase our food and culture, and that is something I am very grateful for.”
One of the ways the NAC has embraced indigeneity is through its annual Indigenous Feast, which features a menu created by Commandant and other indigenous chefs. The event not only highlights traditional indigenous dishes but also educates attendees about the history and significance of these foods.
Commandant also emphasizes the importance of using locally sourced ingredients in his cooking. He explains, “For me, it’s about connecting with the land and honoring the traditions of my ancestors. Using ingredients that are native to this land not only adds a unique flavor to the dishes but also supports local farmers and producers.”
In addition to his work at the NAC, Commandant is also involved in various initiatives that promote indigenous cuisine and culture. He is a member of the Indigenous Culinary of Associated Nations (ICAN) and has been a guest chef at events across Canada and internationally.
Commandant hopes that his work and the efforts of the NAC will continue to inspire others to embrace indigeneity in the food industry. He states, “I am proud to be a part of a movement that celebrates and preserves our indigenous food traditions. It’s important for us to share our culture and cuisine with the world, and I am grateful to have the opportunity to do so at the NAC.”
In conclusion, the NAC and resident chef Chris Commandant are leading the way in promoting indigeneity in the culinary world. Through their efforts, they are not only showcasing the rich and diverse indigenous food culture but also creating a more inclusive and welcoming environment for all.
