Chef Sean Sherman -The Creator of The Sioux Chef
The Educational Event Fund, in partnership with Dragon Entertainment Group, Sodexo, and AISA (American Indian Student Association) brings you Chef Sean Sherman, creator of Sioux Chef!
Chef Sean will be joining us on MSUM campus Monday, February 6 for a keynote presentation at 3:30 p.m. This will be held in the Comstock Memorial Union in room 105. From there, Chef Sean will be in Kise Dining Hall from 4:30-7:30 p.m. doing a cooking demonstration with samples, as well as a main dish for the night.
The keynote presentation welcomes community members. MSUM students may attend the cooking demonstration for free while members of the community will be charged the dinner fee from the dining center.
Chef Sean Sherman’s Biography:
“A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge, South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef Sean is renowned nationally and internationally in the culinary movement of Indigenous foods. His primary focus is the revitalization and evolution of Indigenous foods systems throughout North America.
His extensive studies on the foundations of Indigenous food systems have led to his deep understanding of what is needed to showcase Native American cuisine in today’s world. In 2014, Chef Sean opened the business, The Sioux Chef, designed to provide catering and food education in the Minneapolis/Saint Paul area. He and his business partner, Dana Thompson, also designed and opened the Tatanka Truck, which featured 100% pre-contact foods of the Dakota and Minnesota territories. In October 2017, Sean and his team presented the first decolonized dinner at the prestigious James Beard House in Manhattan. His first book, The Sioux Chef’s Indigenous Kitchen, received the James Beard Award for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle and Smithsonian magazine.
The Sioux Chef team continues with their mission to help educate and make Indigenous foods more accessible to as many communities as possible through their non-profit arm, North American Traditional Indigenous Food Systems (NĀTIFS) and the accompanying Indigenous Food Lab professional Indigenous kitchen and training center. Working to address the economic and health crises affecting Native communities by re-establishing Native foodways, NĀTIFS imagines a new North American food system that generates wealth and improves health in Native communities through food-related enterprises.”