b'CULINARY SPOTLIGHTONTARIOS INDIGENOUS CATERERChef Hiawatha Osawamick helps put native cuisine on the provinces culinary map H iawatha Osawamick, executive chef and owner of Hiawathas Catering, has spent most of the last 20 years building up a successful career in the food service industry. The talented chef was well on her way to opening her own Indigenous restau-rant, Hiawathas Eatery, when COVID-19 struck and plans for the Sudbury-based restaurant had to be put on hold. While it was tough turn, its only aINGREDIENTS:slight hiccup for a chef whos come to be known as Ontarios Indigenous6 cups vegetable stockcaterer. Plans are still underway to open once restrictions loosen.Osawamicks culinary career began at a young age busing tables at her aunts1 small onion, small dicerestaurant, Pats Caf, in her hometown of Wikwemikong, Ontario. Later she2 ribs celery, small dicemoved to the city and worked for her mothers catering business, Osawamicks Family Tradition, before climbing up the ranks at a number of top-rated1 carrot, small dicehotels and restaurants. This included Casino Rama, Ontarios only First Nations commercial casino. During her work there as a waitress and hostess,1 squash, medium diceOsawamick developed a breadth of knowledge in classic table service, wines2 cups yellow cornand sales. Osawamick also developed a keen interest in the texture, colour and flavour2 cups hominy cornof the food she served. It was during those early years working as a waitress2 cups mixed beans, drainedthat she decided she wanted to become a chef. At Casino Rama she seized theand rinsedopportunity to learn culinary skills from one of Canadas best chefs, going on to train and learn to cook through a culinary apprenticeship program offered by4 fresh sage leavesthe Casino and Georgian College. 2 sprigs of rosemaryIt was with the launch of her own catering business in 2008 that Osawamick began providing top-of the-line service and food in native cuisine. WordSalt and ground pepperof mouth helped her grow her business over the yearsher maple-glazed meatballs are renowned, as are her fried pickerel and rabbit-stuffed mush- DIRECTIONS:rooms. The Greater Sudbury Police Service, the Northern Ontario School of Medicine, and the Ministry of Energy, Northern Development and MinesBring vegetable stock to a boil.are among her more established clients. Hiawathas Catering continues to flourish as the premier catering service for Aboriginal cuisine in Ontario, withAdd onion, celery, carrot and Osawamick upholding the integrity of her mothers family tradition. squash and boil for 10 minutes.The Indigenous chef has excelled in other areas as well. In 2018 she was desig- Add corn, bean, sage and nated the Environmental Champion of the Year by Green Economy North,rosemary and simmer on a low thanks to her use of eco-friendly dinnerware that is 100 per cent biodegrad- heat for 15 minutes. able. More recently, she was recognized as the 2020 Indigenous Entrepreneur of the Year by the Greater Sudbury Chamber of Commerce for her astute busi- Add salt and pepper to taste.ness sense.44Spring/Summer 2020'