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Seven Generations Later: How one chef is hitting reset on the Indigenous palate – RestoBiz

April 22nd, 2019

Born in Northwest Territories and raised in Six Nations, Ontario, Chef Rich Francis has never left home without his Indigenous roots in mind and heart. From traditional foods in his school lunches to his first ever signature dish, a salmon cured with cedar, sweetgrass, sage and ceremonial tobacco, it was only a matter of time before this Stratford Chefs School graduate and Top Chef Canada finalist became a leading force behind Indigenous foodservice and public reconciliation education, all while building a legacy as chef-owner through the Seventh Fire Hospitality Group.

We recently caught up with Chef Francis to discuss the generational motivations behind his culinary endeavors, all while bearing witness to the creation of his spiciest feature yet, Grilled Black Pepper Shrimp with Green Mango and Avocado Slaw, made for Club House for Chefs and seasoned with care using Club House Black Pepper.

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