After working on a few photoshoots with Chef Shane Chartrand, I could not have been more excited to be asked to join on the tawáw team as photographer. Knowing the stunning plates Shane creates and Jenn’s reputation as a food writed, I knew the project was going to be not only fun to work on, but have a huge impact on the community. Showcasing Indigenous cuisine alongside Shane’s story, the book is so much more than a cookbook. Not only are Shane’s recipes beautifully prepared, he puts an incredible amount of thought into the ingredients he uses, honouring local producers, growers and foragers.

Not only did I get to hang out in the kitchen, capturing the process behind each recipe, we also took some field trips to visit local producers and attend events – including Bob’s Bison Farm and National Indigenous People’s Day.

We kept the styling clean and the photos bright with pops of colour – focusing the eye on Shane’s intricate plating. Instead of going for trendy lighting or moody editing, we focused on keeping it clean and true to the ingredients. Natural filtered light from the restaurant windows set the perfect tone to showcase the beautiful natural ingredients in Shane’s cooking. Food styling support was provided by the amazing Julie Van Rosendaall and the ever talented Jennifer Cockrall King.