How I Built This with Guy Raz HIBT Lab! The Sioux Chef: Sean Sherman
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Feb 2, 2023 Chef Sean Sherman, an Oglala Lakota Sioux, is on a mission to revive Native American cuisine by using indigenous ingredients. He shares his transformation from childhood experiences with processed foods on a reservation to exploring culinary traditions. Sean discusses the challenges of food access and health issues within Native communities. He highlights the importance of using heirloom varieties, foraged plants, and native animals. His venture, The Sioux Chef, celebrates and modernizes these culinary practices, culminating in the award-winning restaurant Owamni.
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Childhood Food Insecurity
- Sean Sherman grew up on the Pine Ridge Reservation eating commodity foods provided by the government.
- His family also hunted and occasionally raised vegetables, but fresh food access was limited.
Early Work Ethic
- Sean's first restaurant job was at 13 out of necessity to support his family.
- He continued working in restaurants throughout high school and college, developing a strong work ethic.
Mexican Respite
- Experiencing burnout from demanding restaurant jobs, Sean Sherman sought a break in Mexico.
- There, he relaxed on the beach and read, giving himself space for contemplation.