{"id":155338,"date":"2025-08-11T15:03:14","date_gmt":"2025-08-11T22:03:14","guid":{"rendered":"https:\/\/destinationindigenous.ca\/?p=155338"},"modified":"2025-08-11T15:03:14","modified_gmt":"2025-08-11T22:03:14","slug":"soutenir-la-releve-de-la-cuisine-autochtone","status":"publish","type":"post","link":"https:\/\/destinationindigenous.ca\/fr\/blog\/soutenir-la-releve-de-la-cuisine-autochtone\/","title":{"rendered":"SOUTENIR LA REl\u00c8VE DE LA CUISINE AUTOCHTONE"},"content":{"rendered":"

La cuisine autochtone est plus que jamais \u00e0 l\u2019honneur et plusieurs professionnels culinaires des Premi\u00e8res Nations, des M\u00e9tis et des Inuit veillent \u00e0 ce que les jeunes aient une place \u00e0 la table. <\/span><\/p>\n

Tammy Maki<\/strong>, cheffe cuisini\u00e8re et p\u00e2tissi\u00e8re certifi\u00e9e Sceau rouge, est membre de la Premi\u00e8re Nation White Bear, en Saskatchewan, et propri\u00e9taire de Raven Rising Global Indigenous Chocolates, \u00e0 Sudbury, en Ontario. <\/span><\/p>\n

Elle n\u2019a pas eu \u00e0 chercher bien loin pour trouver une apprentie. <\/span><\/p>\n

\u00ab Ma fille, Kirsten, \u00e9tait mes oreilles. En raison de ma d\u00e9ficience auditive, je me sens perdue quand il y a beaucoup de monde autour de moi. Elle pouvait g\u00e9rer la cacophonie et toutes sortes de personnes. Sans elle, je n\u2019aurais jamais pu participer \u00e0 de grands \u00e9v\u00e9nements, comme les championnats culinaires canadiens. \u00bb <\/span><\/p>\n

Bien qu\u2019il soit gratifiant de voir Kirsten s\u2019\u00e9panouir, le mentorat d\u2019un membre de la famille peut s\u2019av\u00e9rer \u00eatre un d\u00e9fi.<\/span><\/p>\n

\u00ab Kirsten \u00e9tait tr\u00e8s semblable \u00e0 moi, mais amplifi\u00e9e \u00e0 la puissance 25. Souvent, elle s\u2019adressait \u00e0 moi comme si j\u2019\u00e9tais son employ\u00e9e. J\u2019ai finalement d\u00fb lui rappeler qu\u2019ici, je suis la cheffe, je suis son employeuse. Je m\u2019attends \u00e0 en avoir pour mon argent et \u00e0 \u00eatre respect\u00e9e. \u00bb <\/span><\/p>\n

\u00ab On a peur de cr\u00e9er un foss\u00e9 si on dit quelque chose mais mon entreprise est aussi mon enfant. \u00bb<\/span><\/p>\n

En mars 2023, lorsque Kirsten est d\u00e9c\u00e9d\u00e9e subitement, cheffe Maki a d\u00fb revoir la structure de son entreprise tout en traversant sa peine. Cependant, son engagement \u00e0 transmettre son savoir est rest\u00e9 in\u00e9branlable. <\/span><\/p>\n

\u00ab Je veux former des p\u00e2tissiers autochtones, car nous sommes tr\u00e8s peu repr\u00e9sent\u00e9s. Je veux enseigner aux gens comment avoir une carri\u00e8re bien \u00e9quilibr\u00e9e. \u00bb <\/span><\/p>\n

En repensant aux moments qu\u2019elle et Kirsten ont pass\u00e9s ensemble \u00e0 Raven Rising, cheffe Maki d\u00e9clare : \u00ab Je suis tr\u00e8s reconnaissante d\u2019avoir pu passer ces ann\u00e9es \u00e0 travailler avec elle. Elle a vu qui je suis en tant que professionnelle et elle a pu vivre tant de choses. \u00bb<\/span><\/p>\n

\"\"<\/p>\n

Membre de la Nation Nuxalk de Bella Coola, en Colombie-Britannique, la restauratrice Inez Cook<\/strong> est propri\u00e9taire de Salmon n\u2019 Bannock<\/strong>, le seul restaurant autochtone de Vancouver, ainsi que de Salmon n\u2019 Bannock On the Fly<\/strong>, \u00e0 l\u2019a\u00e9roport international de Vancouver. <\/span><\/p>\n

Sa r\u00e9putation l\u00e9gendaire en tant qu\u2019entrepreneure et ambassadrice de la cuisine autochtone suscite parfois une certaine timidit\u00e9 chez les jeunes employ\u00e9s lors de leur premi\u00e8re rencontre avec elle. <\/span><\/p>\n

Inez dit en riant : \u00ab Apr\u00e8s cinq minutes en ma compagnie, leur nervosit\u00e9 s\u2019\u00e9vapore! \u00bb\u00a0<\/span><\/p>\n

La majorit\u00e9 de l\u2019\u00e9quipe a moins de 30 ans. Salmon n\u2019 Bannock est un terreau propice \u00e0 l\u2019\u00e9panouissement culturel, surtout pour ceux qui ont grandi en \u00e9tant d\u00e9connect\u00e9s de leurs communaut\u00e9s.\u00a0<\/span><\/p>\n

Proposant une cuisine autochtone au go\u00fbt du jour, le restaurant a un menu de base qui demeure le m\u00eame toute l\u2019ann\u00e9e, mais \u00e0 l\u2019occasion de Dine Out Vancouver, toute l\u2019\u00e9quipe participe \u00e0 l\u2019\u00e9laboration de nouveaux plats, sous la houlette d\u2019Inez.\u00a0<\/span><\/p>\n

Inez a \u00e9galement eu l\u2019honneur d\u2019\u00eatre mentore en affaires. <\/span><\/p>\n

\u00ab Je ne \u201cleur\u201c donne jamais de conseils, dit-elle. J\u2019\u00e9coute leurs id\u00e9es et je les aide \u00e0 mettre en \u0153uvre leur propre vision. Nous avons tous connu des difficult\u00e9s, alors j\u2019esp\u00e8re que ce qu\u2019ils apprennent les aidera \u00e0 surmonter certains de ces d\u00e9fis. \u00bb<\/span><\/p>\n

\"\"<\/p>\n

Originaire de la communaut\u00e9 Wahta Haudenosaunee de Bala, en Ontario, Chris Commandant<\/strong> est sous-chef au Centre national des arts (CNA) d\u2019Ottawa et dipl\u00f4m\u00e9 de l\u2019\u00e9cole Le Cordon Bleu de Paris.\u00a0<\/span><\/p>\n

En plus de son travail, il met l\u2019accent sur le mentorat et l\u2019enseignement dans une multitude de contextes.\u00a0<\/span><\/p>\n

\u00abJ\u2019essaie de concevoir les s\u00e9ances en m\u2019inspirant de la maison longue, o\u00f9 on peut s\u2019exprimer librement et poser des questions. Tout le monde se r\u00e9unit autour de la philosophie \u00abun bol, une cuill\u00e8re\u00bb. Je place les ingr\u00e9dients n\u00e9cessaires \u00e0 diff\u00e9rents endroits de l\u2019espace de travail, encourageant ainsi les participants \u00e0 se demander mutuellement ce dont ils ont besoin. \u00bb\u00a0<\/span><\/p>\n

Chris Commandant sera chef en r\u00e9sidence au CNA \u00e0 l\u2019automne 2024. Il tient cet honneur \u00e0 c\u0153ur et esp\u00e8re pouvoir inspirer les futurs chefs autochtones.\u00a0<\/span><\/p>\n

\u00ab Notre principale responsabilit\u00e9 est de transmettre les connaissances que nous avons acquises, sinon elles dispara\u00eetront avec nous. Il revient \u00e0 la jeune g\u00e9n\u00e9ration de prendre en main ce savoir et de le faire \u00e9voluer. \u00bb<\/span><\/p>\n

\"\"<\/p>\n

Le chef Scott Iserhoff<\/strong>, originaire de la Premi\u00e8re Nation d\u2019Attawapiskat, dans le nord de l\u2019Ontario, est propri\u00e9taire et g\u00e9rant de Pei Pei Chei Ow, une entreprise de restauration et d\u2019\u00e9ducation situ\u00e9e \u00e0 Edmonton, en Alberta.<\/span><\/p>\n

\u00c0 moins de 40 ans, Scott s\u2019interroge sur ce qu\u2019il peut faire pour inspirer la rel\u00e8ve.\u00a0<\/span><\/p>\n

\u00abDes fois, je pense que je n\u2019ai pas grand-chose \u00e0 enseigner, ou que je ne suis pas la bonne personne pour le faire. Je suppose que c\u2019est le syndrome de l\u2019imposteur.\u00bb\u00a0<\/span><\/p>\n

Mais apr\u00e8s, il repense aux fois o\u00f9 il sait qu\u2019il a contribu\u00e9 \u00e0 changer les choses.\u00a0<\/span><\/p>\n

\u00abJ\u2019essaie vraiment de \u201cconnecter\u201c avec eux en tant que jeunes Autochtones, explique Scott. Il leur faut parfois quelques heures ou jours pour sortir de leur coquille et \u00eatre eux-m\u00eames, mais une fois qu\u2019ils y parviennent, c\u2019est tellement merveilleux. Ils me demandent alors si c\u2019est la derni\u00e8re fois que nous cuisinons ou si nous pouvons le faire \u00e0 nouveau.\u00bb\u00a0<\/span><\/p>\n

Scott esp\u00e8re que m\u00eame de br\u00e8ves p\u00e9riodes pass\u00e9es avec les jeunes leur permettront de cuisiner davantage \u00e0 la maison, ne serait-ce que des plats simples.\u00a0<\/span><\/p>\n

\u00abJe leur transmets des techniques et des astuces qu\u2019ils peuvent mettre en pratique\u00bb, mentionne-t-il.\u00a0<\/span><\/p>\n

Scott fait toujours attention \u00e0 ce qu\u2019il laisse comme impression.\u00a0<\/span><\/p>\n

\u00abLorsque j\u2019enseigne, j\u2019essaie de me mettre \u00e0 la place des jeunes et de choisir mes mots avec soin. C\u2019est tr\u00e8s important. Quand j\u2019\u00e9tais jeune, les mots avaient beaucoup de poids.\u00bb<\/span><\/p>\n

Les jeunes Autochtones ne sont pas les seuls \u00e0 b\u00e9n\u00e9ficier des comp\u00e9tences de Scott.\u00a0<\/span><\/p>\n

\u00abImaginez un chef d\u2019origine coloniale qui raconte que son mentor \u00e9tait un chef autochtone. Cela contribuera \u00e0 changer le discours et \u00e0 briser les st\u00e9r\u00e9otypes.\u00bb\u00a0<\/span><\/p>\n

Impliquer les jeunes dans la cuisine autochtone est une priorit\u00e9 pour Scott. <\/span><\/p>\n

\u00abCela permet de se faire conna\u00eetre et de donner de l\u2019espoir. Pour ma part, quand j\u2019\u00e9tais jeune, je me demandais toujours o\u00f9 \u00e9taient tous les chefs autochtones. M\u00eame si nous ne sommes ensemble que pour une journ\u00e9e, ils s\u2019en souviendront toute leur vie. Ils sont tr\u00e8s importants. Ils sont l\u2019avenir, notre avenir.\u00bb\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

La cuisine autochtone est plus que jamais \u00e0 l\u2019honneur et plusieurs professionnels culinaires des Premi\u00e8res Nations, des M\u00e9tis et des […]<\/p>\n","protected":false},"author":26,"featured_media":155340,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"class_list":["post-155338","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee","region-alberta-fr","region-colombie-britannique","region-ontario-fr","region-saskatchewan-fr","the_post_type-blog-post","listing_sub_type-gastronomie"],"yoast_head":"\nSOUTENIR LA REl\u00c8VE DE LA CUISINE AUTOCHTONE - Destination Indigenous<\/title>\n<meta name=\"description\" content=\"La cuisine autochtone est plus que jamais \u00e0 l\u2019honneur et plusieurs professionnels culinaires des Premi\u00e8res Nations, des M\u00e9tis et des Inuit veillent \u00e0 ce\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/destinationindigenous.ca\/fr\/blog\/soutenir-la-releve-de-la-cuisine-autochtone\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SOUTENIR LA REl\u00c8VE DE LA CUISINE AUTOCHTONE\" \/>\n<meta property=\"og:description\" content=\"La cuisine autochtone est plus que jamais \u00e0 l\u2019honneur et plusieurs professionnels culinaires des Premi\u00e8res Nations, des M\u00e9tis et des Inuit veillent \u00e0 ce\" \/>\n<meta property=\"og:url\" content=\"https:\/\/destinationindigenous.ca\/fr\/blog\/soutenir-la-releve-de-la-cuisine-autochtone\/\" \/>\n<meta property=\"og:site_name\" content=\"DI - 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