A culinary program rooted in Indigenous traditions and led by Gwich’in chef Steph Baryluk has gained national recognition for promoting cultural connections and sustainability. The program, called “Rooted,” is based at Simon Fraser University and recently earned accolades for its contributions to social justice and environmental sustainability.
Learning Lessons From the Land
Growing up in the North, Steph Baryluk was immersed in a lifestyle of harvesting and processing food with her family. She recalls her early experiences in Fort McPherson, where every family member had a role in preparing caribou meat, making dry fish, and baking. The concept of using only what was needed and not wasting food was instilled in her at a young age.
“These were all lessons I didn’t appreciate at the time—it was just a part of life,” Baryluk said.
Those lessons proved invaluable when Baryluk, a Teel’it Gwich’in from Fort McPherson, attended culinary school in Vancouver. Today, as a Red Seal certified chef, she incorporates those same principles of sustainability and respect for food into her work. Now based in Tsawwassen, British Columbia, Baryluk is the driving force behind Rooted, an Indigenous dining program at Simon Fraser University.
A Platform for Indigenous Cuisine
After many years in the culinary industry, Baryluk is excited to see a growing platform for Indigenous cuisine, particularly in the Vancouver area.
“There’s never really been a place to showcase our food,” Baryluk said. “Now, it’s amazing to see more chefs doing this work and creating options for people to experience Indigenous cuisine.”
Rooted offers a diverse menu that blends tradition and creativity. Dishes such as three sisters soup (corn, beans, and squash), bison bourguignon, elk pot pie, and braised rabbit with fresh sage highlight the program’s commitment to using Indigenous ingredients. In addition to savoring these meals, diners can scan a QR code on each dish to learn about the ingredients and the cultural stories behind them.
“As an Indigenous chef and woman, I feel like our food and our stories should be showcased,” Baryluk said. “Our people need to be proud of who we are and see what we’re capable of.”
Celebrating Cultural Connections
Rooted recently garnered two prestigious awards from the National Association of College and University Sciences: a gold award for social justice, diversity, equity, and inclusion, as well as the grand prize in the sustainability category.
For Baryluk, the recognition is a testament to the program’s positive impact, particularly in how it connects people from different cultures through food.
“One of the highlights for me is seeing Indigenous students full of emotion when they see their food being served,” she shared.
Baryluk hopes her work inspires others to pursue careers in culinary arts and showcase their own cultures through food. “If anyone wants to get into culinary and show who they are, they should go for it. You’ve got to bet on yourself and put in the work, and things will come together.”
The Roots of “Rooted”
Rooted came to life when Simon Fraser University’s Dan Traviss and Fiona Cameron sought government funding to develop an Indigenous food program.
“It was a cuisine that was really being missed,” Traviss said. He explained that the university relies on contractors for its food services, and the goal was to ensure that Indigenous cuisine was represented authentically.
Traviss and Cameron connected with Baryluk through campus partners, and the program officially launched in March 2023. Since then, Rooted has had a meaningful impact on Indigenous students while fostering cross-cultural engagement on campus.
Traviss described the awards as “a great accomplishment” that brings greater visibility to the program and Indigenous cuisine as a whole.
“There aren’t many people doing something exactly like this,” he noted, “and I think it creates more awareness and exposure for Chef Stephanie and Indigenous food in general.”
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