In a search for his Indigenous identity, a talented young Chef embarks on a soulful mission – to explore the traditions of ‘first foods’ and how they are being re-invented on dinner tables across Canada.

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For up-and-coming Indigenous Chef Andrew Brazeau-George, food and cooking is ingrained in his life and his family. A third-generation chef and recent culinary school graduate, Andrew plies his blossoming cooking skills in a host of trendy Vancouver eateries. But growing up in Vancouver’s Lower Mainland, miles away from his Wet’suwet’en culture, Andrew feels a part of his life is missing. In the docuseries ‘Caribou to Caviar’, Chef Andrew sets out on a deeply personal and self-inspired mission to examine his identity in a fascinating cross Canada exploration of Indigenous foods. Each half hour episode intimately documents Andrew’s journey to remote Indigenous communities where he develops relationships with soulful mentors who impart ancestral knowledge, share their language, and teach him how to hunt, fish, gather, and prepare their traditional foods – from caribou on the east coast to caviar on the west. Inspired by their teachings, Andrew brings his newfound knowledge back to the city, revealing how each ingredient is being re-invented in restaurants, eateries, and food trucks from coast to coast. Since great food is meant to be shared, Andrew ends every episode in his kitchen, where he prepares an Indigenous inspired dish and serves it up to his invited guests. These healthy, sustainable, culturally inspired meals ground the series website and frame a social media campaign that attracts a broad international audience. On TV and the Web, Caribou to Caviar is a culturally rich, deep dive into the history, nature, and wildlife behind today’s renaissance of Indigenous cuisine.

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