Cree chef from Chisasibi, Que., shines on Canada’s culinary stage

When the judges’ scores were announced, Jacob Shem had already proven something bigger than a medal: a Cree chef from Chisasibi, Que., could stand among the best in Canadian cuisine.

From Chisasibi to Ottawa, Shem brought his skills to the national stage, earning silver at the two-day Canadian Culinary Championships.

Under head chef Jonathan Williams, Shem represented Team Toronto, and his Cree roots, at one of the country’s most prestigious culinary competitions from Jan. 30 to 31.

“Being in a serious competition that involved the whole country of Canada, and to come out of the experience in second place, that still makes me feel like I won first place,” said Shem, who is from the Cree Nation of Chisasibi and Whapmagoostui. 

Shem’s journey into the kitchen began early. He started cooking for himself when he was eight, and his first working experience came at the Miichiwaap Restaurant in Chisasibi, where locals gather for pizza, burgers, and fries.

“One afternoon, they were short-staffed. I was asked to cook for that day. Ever since then, I became more in love with cooking,” said Shem.

The experience set him on a clear path. Shem pursued formal training and is now in his final semester of the culinary management program at Algonquin College.

He said he came to every class prepared, knives sharpened, and constantly seeking feedback from his professors.

“I would always ask, ‘How can I do this better? How can I improve my skill set?’” 

After his first year, professors urged him to apply for the Canadian Culinary Championships, but Shem chose to wait and build his confidence. This year, backed by multiple chef references, he applied — and succeeded. 

“When I finally received the news that I was in the competition, I was ecstatic and overjoyed. I was going to become the first Cree competing in this competition.”

There were 10 teams from across Canada, each judged across three distinct challenges.

In the “mystery wine” round, chefs created a dish to pair with an unknown wine. The “black box” challenge required them to produce a dish using mystery ingredients within a set time limit.

The competition culminated in the grand finale, where chefs presented a signature dish showcasing their highest level of cooking, creativity, and technical skill.