Impact

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.