By Chef Stephane Levac

As a self-taught Indigenous chef based in Greenwich, Nova Scotia, originally from the M’Chigeeng First Nation (Ojibway, Bear Clan), foraging is at the heart of my cooking. It connects me to the land in a deep, ancestral way and allows me to incorporate wild, seasonal ingredients that reflect tradition and innovation. From hand-picked mushrooms and wild herbs to coastal edibles, each ingredient carries a story of place, culture, and identity.

For me, cooking is more than just creating flavour; it’s an expression of culture, resilience, and sustainability. By blending traditional Indigenous knowledge with contemporary culinary techniques, I strive to create dishes that are both rooted in heritage and alive with modern creativity.

By focusing on seasonal cuisine and foraging (especially during the spring and summer months), chefs can craft dishes that draw in customers and celebrate the bounty of the land.

Focusing on seasonality

Highlighting seasonal ingredients is a dynamic way to celebrate the ever-changing bounty of nature and offer your customers a fresh, authentic dining experience. Focusing on what’s currently in season not only ensures that the menu is full of vibrant, flavourful dishes, but it also supports local farmers and producers. Each season brings its own unique offerings, whether it’s the tender greens of spring or the juicy fruits of summer. Showcasing these ingredients in restaurant dishes not only enhances their taste but also tells a story of the land and the time of year, creating a deeper connection between food and the seasons.

Foraging in Nova Scotia during the spring and summer is a vibrant and enriching experience that adds uniqueness and a local, wild touch to dishes. In early spring, the forest floor yields fresh fiddleheads, wild leeks, and young dandelion greens. As summer unfolds, berry bushes and mushroom patches become more abundant, offering delights like wild blueberries, strawberries, and golden chanterelles. Coastal areas also reveal nutrient-rich seaweeds such as dulse. With its mix of forest, field, and shoreline, Nova Scotia provides an ideal setting for gathering wild foods and enjoying the rhythms of the natural world. This not only enhances flavour but also tells a story of terroir and sustainability, appealing to eco-conscious diners.

The role of foraging

Foraging holds a deep cultural significance for me as an Indigenous chef, connecting me to my ancestral traditions and the land in a way that feels both profound and respectful. For many Indigenous communities, food sovereignty and the knowledge of native plants, herbs, and wild edibles are essential to preserving our cultural identity and practices. But foraging is not just about sourcing ingredients; it’s about honouring the teachings passed down through generations, using the land’s bounty sustainably and reverently. Foraging preserves traditional foodways while also advocating for the continued relevance of Indigenous knowledge in modern culinary practices. Harvesting wild foods from the earth is a constant reminder of the relationship between people, place, and nature, which is central to our food culture. Incorporating these ingredients into my dishes brings rich, authentic flavours and allows me to share a piece of my heritage with those who experience the food.

Seasonal storytelling

Attracting customers through seasonal storytelling is a powerful way to build meaningful connections and inspire engagement. By weaving narratives around the changing seasons, such as the awakening of spring or the abundance of summer, content that feels timely, relatable, and emotionally resonant. In the Annapolis Valley of Nova Scotia, this approach comes to life through a blend of social media engagement, guided foraging walks, and market-driven specials at the restaurant. Sharing stories, photos, and tips from the field allows followers to feel part of the journey, while foraging walks invite them to experience the landscape firsthand. Meanwhile, the restaurant menu evolves with the seasons, featuring what’s freshest from local farms and producers. These market-driven specials highlight regional flavours and deepen the connection between customers, the land, and the stories behind each plate. Together, these strategies create an authentic, immersive experience that keeps the audience engaged and coming back for more.

Light, refreshing cooking and preserving techniques

These techniques focus on preserving the natural flavours and textures of ingredients while keeping dishes bright and vibrant. Methods like steaming, blanching, and grilling are perfect for highlighting the freshness of seasonal vegetables, herbs, and fruits, while retaining their nutrients and crispness.

While these techniques preserve freshness, we can also plan for future menus through long-term methods of preservation of wild foods and farmers’ bounty. Some of my favourite methods include drying herbs, making syrups and oils, as well as pickling. Stocking up your pantry for those cold winter months will surely inspire the creation of dishes that celebrate all our seasons. These techniques allow for a cleaner, more delicate taste, making them ideal for dishes that are meant to feel fresh and energizing.

Highlighting seasonality in the kitchen allows chefs to tell a beautiful story with a fresh, vibrant, and sustainable approach to menu creation.

Chef Stephane Levac is a self-taught Indigenous chef and passionate forager based in Greenwich, Nova Scotia, originally from the M’Chigeeng First Nation (Ojibway, Bear Clan). Beyond the kitchen, Chef Levac has appeared in Season 9 of Top Chef Canada, Season 3 of Chef de Bois, and Coastal Kitchen Tales, among others. Today, he proudly serves as Executive Chef at Maritime Express Cider Co. in Kentville, Nova Scotia.