A Native American chef trained in French cuisine has a mission to teach the world about an older, unrecognized culinary tradition that has influenced most of us. Hanna Choi reported the story for National Public Radio.
“When Nephi Craig enrolled in the culinary program at Arizona’s Scottsdale Community College, there was nothing like ‘Native American Cuisine 101’ in the curriculum. Craig identifies as White Mountain Apache and Navajo, and the first mention he can recall of anything remotely related to his background was a class discussion on fry bread, a crispy fried concoction that ‘is really a taste of American colonialism,’ he says …
“Since then, he increasingly came to sense a sort of dismissiveness and sloppiness towards Native Americans and indigenous food ways in the mainstream culinary world.
“Craig grew up immersed in his culture through art, music and ceremony, and food always played a large role. He wanted to find a way to bridge the gap. …
“Upon graduating from culinary school in 2000, Craig launched the Native American Culinary Association. Based in Arizona, NACA is a network of Native chefs — professionals and those just starting out — dedicated to the research, refinement, and development of Native American cuisine. Since 2011, the association has organized a yearly Indigenous Food Symposium, bringing people from different fields together to share and learn about Native foods, agriculture and landscapes.
‘Craig is also the executive chef of The Summit Restaurant at Sunrise Park Resort in Whiteriver, Arizona. … Craig’s culinary team there is staffed entirely by cooks and other food workers who identify either with the White Mountain Apache tribe or as Navajo/Dineh.”
In the NPR interview, Craig tells Choi, “I had always been cooking since I was a kid, growing up here on the rez with my mom and my family. We didn’t have a lot of money and so we would bake and sell our goods and I would bag up stuff in sandwich bags and sell them as a little guy.
“I’ve been cooking my entire life, all through my adolescence and I had ultimately wanted to do something creative. …
“I had no idea the world that I would be entering in the long classical legacy that is French cuisine. But that’s kind of where I started out, just in childhood, and then realizing just by pure observation that we were left out of this picture of world cuisine even when about 70 percent of foods consumed around the world today were developed and domesticated by Indigenous peoples of the Americas.”
Craig explains more here. Check it out.