Seeds of inspiration blooming in Winnipeg’s Indigenous culinary scene thanks to Red Seal Chef
“I still feel like I’m in a dream,” mused Red Seal Chef and 2020 RRC Polytech Culinary Arts graduate Jennifer Ballantyne from the bright and airy Manoomin restaurant located within Long Plain First Nation’s new hotel, Wyndham Garden Winnipeg Airport.
Nestled in the Polo Park area on Madison Street—on Long Plain Madison Reserve in Treaty One Territory—the Wyndham Garden integrates local Indigenous culture, contemporary design, and a boutique hotel experience. Cultural features such as smudging on site, signage in Anishinaabemowin (Ojibwe), and walls of Indigenous artwork compliment conference and event spaces, a pool area and fitness centre, and full dining to offer a tailored experience for families and organizations alike.
Watercolours in blues and greens guide patrons through the hotel’s amenities and welcoming seating areas. Kookum’s Korner shop sells local Indigenous artwork and handmade goods, while Onishkaan Café offers handcrafted beverages, lighter fare, and bannock. Manoomin, which translates to wild rice in Ojibwe, is at the heart of the atrium, inviting patrons to sit in a lush, sage green atmosphere, evoking prairie fields at the peak of summertime.
At the helm of Manoomin is Executive Chef Jennifer Ballantyne, who has been with the restaurant since its inception. From building the menu, mapping out the patron experience, and pulling together her team, she is now sharing all her hard work with the broader community. Ballantyne’s pride is palatable.
“This is the most exciting time. I truly love the idea that I was able to see something sprout. Essentially, you plant these seeds and watch them grow, investing all these beautiful ideas,” she said. “From the menu, new culinary staff, as well as RRC Polytech students, it’s just nice to see it all come together.”
“There are always hardships and bumps in the road, but to see someone be excited to be in the kitchen, and then to see someone excited to experience the food, that’s an amazing feeling. I just love it.”
It’s that buzzing energy new cooks bring into the kitchen that reminds Ballantyne of her time at RRC Polytech, where learning and experiencing new skills brought joy—and sometimes, a little competition.
“It was so exciting to be a part of the Culinary Arts program at RRC Polytech. The instructors were amazing. It was fun. All of us young, eager cooks were competing to be number one, which was great,” Ballantyne said with a laugh. “We started off pretty early in our careers with that love of cooking and the atmosphere.”
When choosing her career path, she always knew she would go into the culinary field. Ballantyne, who is from Opaskwayak Cree Nation, grew up watching her aunties and grannies cook. She says it just felt organic. She also credits her mother as being an amazing and creative cook.
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