b'FOOD INFLUENCERSBison striploin with celeriac cream: one of Shane M. Chartrands dishes inspired by Indigenous ingredientsShane M. Chartrand and Jennifer Cockrall-KingSHANE M. CHARTRAND:Centring Indigenous foodwaysA leader in the re-emergence of Indigenous foodways is Shane M. Chartrand, currently employed as the Indigenous program Chef for BHC (Banff Hospitality Collection), which owns 12 restaurants, including the Maple Leaf, his personal flagship dedi-cated to Canadian food.Chartrand, who is part of the Enoch Nhiyaw (Cree) Nation, grew up in rural Alberta. He chose a culinary career almost by chance when he landed a job close to home, cooking at a truck stop. But the work suited him,Engineering and he attended the Northern Alberta Institute of Technology, achieving hiscustom solutionsRed Seal chef qualification at the ageworthy of lifelong of 23. relationshipsChartrand worked around Edmonton, then in Toronto, honing his skills under such well known chefs as Mark McEwan and Roger Mooking. I started working in all the high-end bistros and I worked at all the hotels; I did everything I could possibly think of. Then I decided Now its competi-tion time, Chartrand says.Bunibonibee Cree Nation During this period, Chartrand wonLandfill Expansionnumerous medals at the prestigious Gold Medal Plates competition, a gold Aboriginal BUSINESS REPORT 23'