Further Education Society of Alberta joins the University of Guelph for a special edition of Deep Dish Dialogues exploring programs that teach Indigenous youth about Indigenous food and knowledge. The event will feature Red River Métis chef Dean Herkert who will be preparing a wild flower risotto with duck breast. While Chef Dean is preparing the dish, we will discuss his involvement in the Cooks with Stones program and learn more about the Further Education Society of Alberta from Ted Norris.
Register now to attend this event in-person at the Anita Stewart Memorial Food Lab at the University of Guelph on Thursday, October 12 from 12 to 1:30 p.m. EST. Or view the event online from 12 to 1 p.m. EST.
About Chef Dean Heckert
Dean Herkert is the Chef/Owner of the Bistro on Notre Dame (BoND), which features elevated comfort food. Born in Thompson, Manitoba, he now calls Winnipeg home. He is a Red River Métis citizen with over 20 years of experience in the hospitality industry. Dean has demonstrated leadership in conservation, waste reduction and efficiency efforts that advance ecological stewardship in Winnipeg. He is committed to sustainability in all aspects of BoND’s operations, from efficient cooking methods, to supporting local food producers, to using supplies, uniforms, lighting and furniture that feature sustainable materials and methods of production.
Dean enjoys rugby, biking and spending time outdoors. He enjoys spending time with his partner, Celeste McKay and step-son, Evan Raoul Chartrand.
About Ted Norris
Born in Alberta, Ted Norris is of Michif, Cree, French and Scottish heritage. He has been championing Indigenous literacy, education, culture, employment, and social justice issues throughout his professional career. He is currently Chair of the Pathways National Indigenous Advisory Circle for the Further Education Society of Alberta. Pathways is creating ppportunities for Indigenous youth employment in the Tourism and Government sectors.
About Deep Dish Dialogues
Deep Dish Dialogues is a monthly event series that showcases chefs and food experts diving into impactful subjects. Each episode features new guests and a recipe connected to the topic. In the session, the audience has the chance to learn how to make new dishes while learning more about food, sustainability and our communities. This series is brought to you by the University of Guelph's Arrell Food Institute and the School of Hospitality, Food and Tourism Management at the Gordon S. Lang School of Business and Economics. View previous episodes of Deep Dish Dialogues here.
