b'FOOD INFLUENCERSa second location within the Vancouver International Airports international depar-ture lounge called SalmonnBannock On the Fly. She oversees a combined team of 30 staff across both locations and says shes always open to helping other potential Indigenous restauranteurs find their own path.Im always honoured when people ask me for guidance, and Im always happy to help in any way, says Cook. Opening Salmon n Bannock was a lot harder than I imagined, and Ive made so many mistakes. But I love my experience with my team, so we can all learn and grow together.me, so my dream was to open a restau-rant where people could explore local and traditional Indigenous ingredients, but from a modern perspective. The timing was right. With the 2010 Olympics coming to Vancouver, Cook knew there was an opportunity to bring international attention to Indigenous food: I realized the whole world was coming, and that while there had been Indigenous restaurants in Vancouver in the past, there hadnt been any for a really long time. Thats what sparked everything.Cook opened Salmon n Bannock withJFK Law represents Indigenous communities throughout Canada. business partner Remi Caudron, who leftWe work with our clients to advance their Nations, protect their the restaurant several years later. Overrights and build their economies.the years, the restaurant has attracted foodies from across Canada and the worldDriven by a passion for justice, we offer creative legal solutions with a menu of traditional and adaptedand work towards meaningful change.Indigenous dishes. Diners enjoy Cooks signature bannock, 24-hour-braised bison, candied salmon, wild sockeye, smokedLitigation & Dispute ResolutionConsultation, Accommodation sablefish, game meat, and Ojibway wild rice, all of which are crafted with freshUsing the courts strategically to& Regulatory Review andauthenticingredients.Myfirstadvance your Aboriginal & Making the Crown respect choice when shopping for ingredients isTreaty Rights the duty to consult and Indigenous, the second is local, and afteraccommodatethat its Canada or Turtle Island, Cook says. Complex Negotiations Capacity and GovernanceThe restaurants drink menu is similarly inspired. For example, says Cook: SopalaliSecuring and implementingHelping build strong, berries are in season right now, so wereyour communitys rights throughsustainable communitiesmaking an Indigenized version of ancomplex negotiationsAperol Spritz. We use the Indigenous World Winerys sparkling ros with spar- Toronto Ofce Victoria Ofce Vancouver Ofcekling water, ice, and a big heap of sopa- TF: 1 888 687 8388 P: 250 405.3460 TF: 1 888 687.8388lali foam. Its really refreshing and deli- Suite 1100, 65 Queen Street816 - 1175 Douglas Street260 - 200 Granville Street cious, and its a cool way of bringingWest Toronto, ON M5H 2M5Victoria, BC V8W 2E1 Vancouver, BC V6C 1S4in Indigenous ingredients for guests to try some local indigenous things, traditional things. Working Together for Justice & Reconciliationwww.jfklaw.caSalmon n Bannocks reputation continues to soar. So much so, Cook recently opened Aboriginal BUSINESS REPORT 27'