Sean Sherman
name: label: Collection Donor
content: Andrés, José, 1969-
label: Collection Donor
content: Bayless, Rick
label: Collection Author
content: Bush, George W. (George Walker), 1946-
label: Collection Author
content: Bush, Laura
label: Collection Donor
content: Feniger, Susan
label: Collection Donor
content: Meyer, Danny
label: Collection Donor
content: Milliken, Mary Sue
label: Collection Author
content: Obama, Barack (1961-08-04 - )
label: Collection Author
content: Obama, Michelle
label: Collection Donor
content: Pépin, Jacques, 1935-
label: Collection Donor
content: Sherman, Sean, 1974-
setName: label: See more items in
content: Julia Child Award Recipients Collection
unitdate: label: Date
content: 2023
dataSource: label: Archival Repository
content: Archives Center, National Museum of American History
objectType: label: Type
content: Archival materials
scopecontent: label: Scope and Contents
content: As the first Native American chef to receive the Julia Child Award, Sean Sherman, an Oglala Lakota tribe member, has been selected by the Julia Child Award's independent jury for his outstanding achievements as a chef, educator, author and activist in preserving and celebrating Indigenous food systems. Sherman has devoted his career to reclaiming and honoring the rich culinary heritage of Indigenous communities around the world, as well as sharing his knowledge with home cooks across the U.S. Throughout his career, Sherman has received three James Beard Awards, including Best American Cookbook, Best New Restaurant in America for Minnesota's first full-service Indigenous restaurant, Owamni by The Sioux Chef, and the Leadership Award, on top of numerous other national accolades. Sherman was recently named one of the Time 100 Most Influential People of 2023.

Raised in South Dakota on the Pine Ridge Reservation, Sherman discovered his passion for cooking at the age of 13. With limited TV options, through PBS he found inspiration watching Julia Child's The French Chef. This helped ignite his desire to explore his Indigenous culinary heritage and pursue a career in food. Throughout his journey, Sherman has dedicated himself to developing approachable Native recipes for home cooks, akin to Julia's efforts to popularize French cuisine in America.

In Minneapolis' thriving food scene, where global flavors and diverse cooking styles are celebrated, Sherman, a seasoned chef, noticed a significant absence. He discovered that neither the local cuisine nor the broader North American food landscape adequately represented the Indigenous heritage of the land or its native people. Extensive research revealed a stark reality: Native American restaurants were virtually non-existent, and traditional foodways had been largely erased from the culinary map.

Driven by a desire to reconnect with his ancestral roots, Sherman embarked on a transformative quest, delving into the culinary practices of his direct ancestors. Inspired by the enduring traditions he observed among Indigenous communities in Mexico—utilizing clay grills, practicing corn cultivation and sourcing ingredients from the surrounding environment—Sherman was compelled to reclaim not only the cooking methods of his own forebears but also the vanishing wisdom of marginalized Indigenous populations across North America and around the world.

Through his extensive engagement with tribal communities, academic institutions, culinary leaders and thought pioneers, Sherman has cultivated extensive connections, both locally and globally. He has encountered varying levels of Indigenous food knowledge, highlighting the need for widespread change throughout the United States. Utilizing speaking engagements, community dinners, culinary classes, social media, his non-profit organization NATIFS, and the Indigenous Food Lab, Sherman works to directly influence and empower these communities.

Source

https://juliachildaward.com/sean-sherman-named-2023-julia-child-award-recipient-by-the-julia-child-foundation/ (last accessed on May 15, 2024)