Chef Jenni Lessard always takes a piece of Saskatchewan with her when she travels. More specifically, she takes something edible, where permitted. Packing delicious treats, such as bison jerky, dried berries, wild rice, Boreal Heartland teas, pulses, and grains, comes as natural as packing a toothbrush and change of clothes.

She has a purpose behind it. “We are such a culturally and geographically diverse province, and it’s hard to explain that to people,” Lessard said, acknowledging that food speaks in a different, more convincing way.

Lessard juggles many plates as a chef, business owner and manager, caterer, instructor, and culinary consultant. She has been called a trailblazer for multiple reasons, including becoming the first female chef and first Métis executive chef at Wanuskewin Heritage Park; working as chef-in-residence at the Saskatoon Farmers’ Market; and, most recently, serving as interim executive director for a new national organization – the Indigenous Culinary of Associated Nations.

Lessard’s enthusiasm for Saskatchewan food and talent comes through in her conversations, and in her cooking and menu planning. “I’m immersed in Saskatchewan’s culinary scene – it’s kind of my whole world,” she said, acknowledging that she is not alone and that innovation and creativity in the industry is building the province’s reputation with food travellers.

“Every person who is doing something interesting and unique with local products, with traditional dishes, with Indigenous cuisine, is blazing the trail for the next person. We have a special scene here – one that has great potential.”  

Ever grateful for the support and encouragement she has received during her career journey, Lessard is committed to “paying it forward” and helping others succeed. “My focus now is supporting other people interested in a culinary career,” Lessard said. “I’ve had so much help along the way, from people who have written articles about me, who have invited me to events, or championed my cause whether it was local cuisine or Indigenous cooking. My goal for the next 15 years is to bring people along with me.”

“When I’m 90 and ready to take off my apron, I hope that I can look at the culinary scene and lose track of the number of Indigenous women, women of colour, new Canadians, settler Canadians and people overall who are part of the industry,” Lessard said. “I hope that the list will be expansive and inclusive, and continue to grow.”

Field to Shield Culinary Tour

Hosted by Chef Jenni Lessard of Inspired by Nature Culinary Consulting and Adventure Destinations, the Field to Shield Culinary Tour is an authentic six-day/five-night experience showcasing Saskatchewan’s culture and culinary uniqueness. En route to Missinipe for a four-night stay at Thompson’s Resort, the tour will travel from Saskatoon and make stops at Batoche National Historic Site and Elk Ridge Resort. While in the north, learn about Indigenous culture and local ingredients and savour fantastic food. On the return trip to Saskatoon, the tour will stop at Wanuskewin Heritage Park and finish with a wrap-up meal at a local Saskatoon restaurant. For 2024, there are two tours to choose from: August 23-28 and September 7-12.