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British Columbia is home to an incredibly diverse food culture. Indigenous food represents rich cultural practices and a unique respect for the land that British Columbians live, work, and play on.

“In the Indigenous food culture, a lot of teachings are oral, and I learned a lot from both my grandmothers and my mom while I was in the kitchen with them. Some of that stuff you can’t learn from a textbook,” said Chef Paul Natrall, owner of Mr. Bannock, an Indigenous food truck. He opened his food truck in 2018, after working professionally in the cooking industry for over ten years. Having noticed the lack of Indigenous food in Vancouver’s culinary scene, Chef Natrall felt it was important to step up for his nation and share his cultural cuisine with the world.

Inspired by land and nature, Indigenous chefs create dishes that incorporate local and seasonal ingredients. Chef Andrew George, director of Indigenous Initiatives at the Industry Training Authority, highlights the significance of food security, respecting the land, and taking only what you need. Those principles are incorporated in the Indigenous cook programs which will bring the next generation of talented Indigenous chefs and cooks to B.C.’s food and beverage industry.

Indigenous chefs are merging their traditional knowledge with industry-leading techniques and recipes that they can pass to Indigenous youth. Chef George is excited that the passionate and innovative young chefs he sees in his programs will continue to take Indigenous cuisine to the next level.

You can support Indigenous chefs and cooks by visiting Indigenous restaurants, food trucks and events, and learning about traditional dishes and trying some of them at home.

Thank you to Chef Paul Natrall, Chef Andrew George and Chef Daryle Nagata for participating in this video and sharing their knowledge.

Key Takeaways:

  • In the Indigenous food culture, a lot of teachings are oral, some of that stuff you can’t learn from a textbook.
  • Indigenous Chefs are inspired by land and nature, so they are creating dishes that use local and seasonal ingredients.
  • Indigenous chefs are merging their traditional knowledge with industry-leading techniques and recipes that they can pass to Indigenous youth.
  • Support Indigenous chefs and cooks by visiting Indigenous restaurants, food trucks and events, and learn about traditional dishes.

About Chef Paul Natrall

Chef Paul Natrall of Squamish Nation is a second-generation chef and the founder of Mr. Bannock Food Truck. Chef Natrall has been specializing in Indigenous Cuisine since 2010 when he attended a specialty Indigenous culinary program at Vancouver Community College.

About Chef Andrew George

Chef Andrew George of Wet’suwet’en Nation is the Director of Indigenous Initiatives at the Industry Training Authority. He has over 30 years of culinary experience and is the first Indigenous Red Seal chef in B.C. Most recently, Chef George developed and delivered the first Indigenous-infused Professional Cook 1 program at Okanagan College as well as the Indigenous content curriculum for Indigenous Professional Cook 1, 2, and 3 at the Nicola Valley Institute of Technology (NVIT).