Native American chef Sean Sherman was raised on the Pine Ridge Reservation in South Dakota. These days, as owner of the company Sioux Chef, he dedicates his time to revitalizing Native American cuisine. In his dishes, Sherman uses local ingredients that are indigenous to North America, while eschewing colonial ingredients, such as beef, wheat flour and dairy. But it’s not just certain ingredients that distinguish Sherman’s approach to food. His creations are truly gourmet. And with each beautiful dish, this chef is helping re-educate the American palate.
This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
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