Chef David Wolfman to Launch First Cookbook

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Nish Kebobs with Birch Balsamic Glaze

TORONTO — Chef David Wolfman and Marlene Finn are set to launch their first cookbook at on Oct. 17.

Cooking with the Wolfman: Indigenous Fusion combines storytelling, Indigenous recipes, classical cooking techniques, traditional ingredients, culture and history. Woven between the unique recipes are reflections on their relationship with food as individuals and as a family, as well as stories and practices from diverse Indigenous nations across the Americas.

“Since David is a certified chef and I am an Indigenous education consultant, our book balances professional cooking techniques, food safety and cooking instructions with Indigenous history, culture and language,” says Finn. “Cooking with the Wolfman: Indigenous Fusion also has a lot of personal storytelling, as well as stories about the origin of the indigenous ingredients and how indigenous peoples prepared them. We took a very broad approach to the scope of Indigenous nations represented in our book rather than focusing on just a couple of nations’ foods.”

Chef Wolfman is a member of Xaxli’p First Nation, a restaurant consultant, hospitality career educator, special events menu designer, Indigenous tourism consultant, cooking demonstrator and producer of culinary knives. He works closely with Finn, who also happens to be his wife and business partner.

Finn is a consultant in Indigenous education and business and a member of the Métis Nation of Ontario.

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