How I Built This with Guy Raz HIBT Lab! The Sioux Chef: Sean Sherman
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Feb 2, 2023 Chef Sean Sherman, an Oglala Lakota Sioux, is on a mission to revive Native American cuisine by using indigenous ingredients. He shares his transformation from childhood experiences with processed foods on a reservation to exploring culinary traditions. Sean discusses the challenges of food access and health issues within Native communities. He highlights the importance of using heirloom varieties, foraged plants, and native animals. His venture, The Sioux Chef, celebrates and modernizes these culinary practices, culminating in the award-winning restaurant Owamni.
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Early Work Ethic
- Sean's first restaurant job was at 13 out of necessity to support his family.
- He continued working in restaurants throughout high school and college, developing a strong work ethic.
Mexican Respite
- Experiencing burnout from demanding restaurant jobs, Sean Sherman sought a break in Mexico.
- There, he relaxed on the beach and read, giving himself space for contemplation.
Culinary Epiphany
- Observing the Huichol people in Mexico sparked Sean's interest in pre-colonial indigenous foodways.
- This led to a realization about his own limited knowledge of traditional Lakota cuisine.