Indigenous-SME Small Business Magazine interviews Chef Stephanie Baryluk, an Indigenous culinary artist whose passion for Indigenous culture and cuisine has been recognized with the Food Industry Award through the Women’s Executive Network (WXN) in partnership with Skip. As a proud Teetl’it Gwich’in from the Northwest Territories, Stephanie’s culinary journey is rooted in heritage, sustainability, and the desire to share Indigenous traditions through food. Her work, including the development of Simon Fraser University’s Rooted Indigenous Food Program, showcases the power of food to educate, inspire, and bring communities together. With each dish, Stephanie celebrates a rich cultural legacy while paving the way for future Indigenous chefs.
Congratulations on winning the Food Industry Award through WXN and Skip! How does this recognition resonate with you, and what does it mean for Indigenous representation in the culinary world?
Winning The Food Industry Award, presented by Skip in partnership with the Women’s Executive Network (WXN) is such an honour and brings not only me, but my community so much pride. As Indigenous people we face a lot of barriers. Through my work on promoting Indigenous Cuisine, my goal is to shine the light on our rich culture and bring more awareness to our culture. Growing up in the Northwest Territories, I was very fortunate to learn about who I am as a Teetl’it Gwich’in at a young age–but I do understand that unfortunately a lot of Indigenous people did not have that. By sharing this cuisine and the stories that go with each meal, I hope to educate others about Indigenous People’s rich culture and history. There are so many Indigenous Chefs doing amazing work throughout the world, and I’m grateful to be a part of that group. Our food is real food, and even more, it’s a bigger story about survival and tradition. It’s our time to show the culinary industry what we can do.
You played a vital role in developing the Rooted Indigenous Food Program at Simon Fraser University. Can you share what inspired this initiative and the impact it has had on campus and beyond?
This program is truly one of a kind. The Rooted Indigenous Food Program was started to showcase Indigenous cuisine at Simon Fraser University—both through these menu items at SFU’s Dining Commons and a catering menu. I’ve helped collaborate with SFU to create a collection of fusion dishes inspired by Indigenous flavours and ingredients. Along with each dish, diners can find educational resources and personal notes from myself about the dishes or ingredients used and their cultural significance. Since launching it more than 2 years ago, we have received so much positive feedback from people of all backgrounds, and I’m so grateful to SFU who understands what it means to put out authentic Indigenous work–it always needs to be done in a respectful way. We have been able to educate, train and tell our tradition stories through this program and for that I am grateful.
As an Indigenous woman in the culinary industry, what challenges have you faced, and what advice would you give to others who aspire to make a difference through food?
Sometimes as an Indigenous woman in culinary we need to work harder to get credit–even though it’s not right. We have to prove ourselves, but fortunately, that doesn’t scare me. I was brought up learning how to work for things in my life. I am also thankful to Skip in partnership with WXN, which is helping pave the way for equal opportunities for women in leadership in Canada’s food industry, fostering a more inclusive and equitable culinary landscape in Canada
My advice: Stay true to who you are and always conduct your work respectfully. Good things will come, just keep putting in the work and learning all you can along the way. Remember that we belong in these spaces just as much as the next person.
How do you see your work promoting Indigenous culture and sustainability influencing the food industry, both locally and nationally?
Generally, a lot of people don’t really know about Indigenous Cuisine or where to find it. A lot of my work is just introducing others, both chefs and guests, to Indigenous ingredients and ways of cooking, as well as training my peers on Indigenous Cuisine and Culture. Because I am so passionate about what I do, it’s more than just a job. It’s very meaningful to me and I feel rewarded when I can educate more people about our culture.
The Gwich’in people have always sustained themselves through hunting, trapping and fishing. We are taught only to take what is needed; we have a deep respect for the land. Our elders always talk about learning our traditional ways and eating our traditional foods. Food waste was never an issue, as we utilize all our harvest by picking plants in a certain way so it continues to grow. Taking a look at some of our traditional practices can really educate people on a sustainable future.
Looking forward, what are your aspirations for the future, and how do you hope to inspire the next generation of Indigenous entrepreneurs and chefs?
My goals include continuing to teach, train and promote Indigenous Cuisine and Culture. There was a time in our history where we were not allowed to share our culture. Today more than ever, I feel it’s important to continue this work respectfully. The more I share about our culture the more it continues. I look forward to spending time throughout the Territories and teaching our Youth that we can do whatever we put our minds to, that they should be proud to be Indigenous. Mahsi Choo.
