By Darren Thompson
Today, Hulu launches Chefs vs. Wild, a new cooking show that combines 16 seasoned chefs and 10 highly skilled survivalists in the wilds of British Columbia.
Together, they have up to 96 hours to survive and cook a restaurant-worthy three-course meal, with foraged ingredients and a protein of their choice in a cooking competition for a panel to ultimately choose an eventual winner. .
Each episode follows two contestants with highly skilled survivors as they are left in the desert to build shelter and search for ingredients. The cooking contest takes place in a kitchen equipped with several wood stoves, small fire pits, grills and cast iron cooking utensils. The winner will be announced during the final on October 17.
Chiefs vs. Wild is hosted by Kiran Jethwa, a Kenyan-born chef, restaurateur, media personality and YouTube channel creator. fearless food. The show features two Indigenous survivalists, Jordyn Burnouf (Cree, Black Lake First Nation) and Robin Lafrenière (Lake Manitoba First Nation, Anishinaabe); Native Chief Nico Albert (Cherokee Nation of Oklahoma); and Indigenous co-host Valerie Segrest (Muckleshoot Indian Tribe).
“‘Chefs vs Wild’ was an adventure I never imagined I would have the opportunity to experience,” Albert told Native News Online. “I was able to push my skills and my creativity in one of the most beautiful places I know. It was a challenge and an honor to represent my family and my community.
Albert is a self-taught chef of Cherokee and Acadian descent who now runs Burning Cedar Indigenous Foods, an LLC restaurant and consulting company in Tulsa, Oklah. During the COVID-19 pandemic, Albert was laid off from his position as Executive Chef at Duet Restaurant & Jazz Club in the Tulsa Arts District and decided to “do everything to be part of the Indigenous food revitalization movement.” Albert is featured in episode 02 titled “Oh Matsutake, where are you?” available today on Hulu.
The show’s co-host, Segrest, says Chefs vs. Wild provides essential exposure to Indigenous chefs and Indigenous culinary knowledge.
“I have always dreamed of greater Indigenous representation in cooking contests and survival shows, so when this opportunity presented itself, I knew it was essential to increase our visibility in these spaces,” Segrest told Native News Online. “Being able to share insights into our foods as teachers and a high-level introduction to living bodies of knowledge about land and water and the possibility of powerful transformation is super exciting.”
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