A Canadian majority Indigenous - and women-owned company based in British Columbia, Canada, dedicated to promoting culinary training that honors our cultural heritage and supports Indigenous food systems.
This includes schools, universities, health systems, and community programming that emphasize culinary training, promote cultural heritage, and support Indigenous food systems.
Particularly for Indigenous youth, Elders, and community leaders, culinary training that emphasizes cultural heritage and Indigenous food systems is essential.
From local food security and culinary training to global food policy, understanding the significance of cultural heritage and Indigenous food systems is essential.
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Build long-term, trust-based relationships between Indigenous communities and public institutions. Support universities, hospitals, schools, and municipalities in developing respectful partnerships with Indigenous communities to thoughtfully incorporate Indigenous foods into menus and food environments. Guide institutions in sourcing, preparing, and serving Indigenous foods with authenticity and cultural integrity, while also considering the principles of culinary training and cultural heritage. Curate high-profile Indigenous food experiences at events, conferences, and summits to elevate Indigenous cuisine and knowledge within Indigenous food systems on national and global stages.
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Deliver hands-on culinary training to Indigenous youth, along with storytelling workshops and mentorship opportunities. Provide exposure to food entrepreneurship, hospitality, and leadership development that is deeply rooted in their cultural heritage. Reconnect youth with their heritage while equipping them with the skills, confidence, and tools they need to thrive. Design community-based programs that promote healthy eating, grounded in traditional ingredients and land-based knowledge, while supporting the revitalization of Indigenous food systems as a foundation for personal, cultural, and community wellness.
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Champion Indigenous food systems as solutions to global challenges like climate change, biodiversity loss, and malnutrition. Highlight the transformative potential of Indigenous knowledge systems and cultural heritage in building resilient, just, and sustainable food futures. Advocate for policy change and systems-level integration of Indigenous perspectives at local, national, and international levels, including culinary training that respects these traditions. Promote leadership, visibility, and cultural recognition of Indigenous Peoples in shaping tomorrow’s food systems—for people and planet.
Chef Steph Baryluk, a proud Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson) in Treaty 11 Territory, draws deep inspiration from her Arctic upbringing, where hunting, fishing, and land stewardship shaped her connection to food and cultural heritage. With over 10 years of experience as a Red Seal Indigenous Chef, Steph is passionate about preserving and sharing Indigenous culinary traditions through her culinary training and educational initiatives.
Named one of Canada’s Top 100 Most Powerful Women in 2024, Chef Steph is a leader in advancing Indigenous food systems. As a member of the Greenworks Collective, she combines her culinary expertise with advocacy, inspiring future generations and promoting sustainability and cultural heritage on a global stage.
Sid Mehta is the Founder and Principal of Greenworks Inc., a consulting firm dedicated to creating sustainable, low-carbon solutions by mobilizing partnerships in food systems, climate action, and cultural preservation. With over 20 years of experience in strategic communication, advocacy, and sustainability leadership, Sid has led transformative initiatives that bridge strategy and real-world impact, including culinary training programs that emphasize cultural heritage and Indigenous food systems.
Through Greenworks, Sid leads the Greenworks Collective, a global network of experts tackling critical challenges in sustainability and food systems transformation. His commitment to innovation and equity empowers communities and organizations to implement solutions that drive lasting change and benefit both people and the planet.
Indigenous-SME Small Business Magazine interviews Chef Stephanie Baryluk, an Indigenous culinary artist whose passion for Indigenous culture and cuisine is deeply rooted in her cultural heritage. Her commitment to promoting Indigenous food systems has earned her recognition with the Food Industry Award through the Women’s Executive Network (WXN) in partnership with Skip, highlighting the importance of culinary training in advancing these traditions.
Chef Steph Baryluk grew up in the Gwich’in community of Teetl’it Zheh (Fort McPherson) and reflects on how fortunate she was to observe her parents during the harvest and processing season along the Peel River. Her culinary training is deeply rooted in the cultural heritage of the Gwich’in people, which inspires her appreciation for Indigenous food systems.
Chef Stephanie Baryluk uses her culinary training to celebrate and keep her Indigenous cultural heritage alive through the revival of Indigenous food systems.
Chef Steph Baryluk is Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson) Treaty 11 Territory located in the Northwest Territories. A proud Gwich'in Chef, she grew up hunting, fishing, and travelling the Arctic Tundra, deeply connected to her cultural heritage. Drawing inspiration from her Gwich'in upbringing, she created ‘Rooted,’ an Indigenous Food Program with Simon Fraser University, which emphasizes Indigenous food systems. Chef Steph also hosts Indigenous receptions, dinners, cooking classes, speaking engagements, and culinary training sessions globally. Throughout her career in the culinary industry, she has found her greatest passion in showcasing her Indigenous roots one plate at a time. Additionally, she launched her own company, MRS B'S JERKY, which is a modern twist on traditional caribou dried meat ‘Nilii Gaii’ but made with beef.
Chef Steph Baryluk
