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Sudbury caterer supplying traditional feasts across Ontario

Hiawatha Osawamick grew up helping her mom, grandmother and auntie in the kitchen of the family business in Wikwemikong.
Hiawatha_Osawamick
Hiawatha Osawamick, the chef and owner of Ozaawmik's Catering.

Hiawatha Osawamick grew up helping her mom, grandmother and auntie in the kitchen of the family business in Wikwemikong.

The red seal chef clearly inherited the cooking gene, and these days you'll find her plating locally sourced duck or “Indian tacos” for events as small as a friendship centre's luncheon, and as large as the Canadian Aboriginal Minerals Association's banquet for 500.

From her humble beginnings as a bus girl at Pat’s Café in Wikwemikong, Ozawamick has come a long way, but she hasn't left her traditions behind.

Osawamick runs a quickly growing, high-end catering business based in Wahnapitae First Nation that specializes in traditional Indigenous foods.

Osawamick knew she wanted to be a chef from an early age, and the opportunity presented itself when she was working as a server at Casino Rama. She spent her days learning in the kitchen through an apprenticeship offered between the casino and Georgian College, and spent her nights in the dining room serving. Before long, she'd honed her skills enough to be a chef at the casino, and in charge of a new 200-seat buffet restaurant.

In 2008, Osawamick ventured out on her own, starting her catering business. In the eight years since she started, she has become the “go-to” source of Aboriginal cuisine in Ontario, said Cheryl Recollet, the director of sustainable development at Wahnapitae First Nation, who has used the catering service on several occasions.

Osawamick said there are not many caterers, or even restaurants, in Ontario offering what she does, and as demand is increasing, she's gained clients as far south as Toronto.

“She has a niche. It's hard to get this kind of service, I think, even in all of Ontario,” said Recollet. “Before this, only a grandma and an auntie would do it, but not necessarily a company who could do it.”

Recollet said the service is high-end in quality, but affordable. Osawamick has been able to work within the organization's budget.

Recollet had her cater a five-course meal for Aboriginal Affairs Minister David Zimmer in April.

“The minister and his guests were blown away by the traditional flair,” said Recollet. “The minister said he's never been fed that well.”

Osawamick offers a blend of contemporary cuisine and traditional foods. The team at Wahnapitae First Nation's favourite dishes include the wild rice salad, pulled pork sandwiches and bannock.

Recollet said that, “As soon as everybody knows Hiawatha's catering they all go, yes!”

Osawamick said she enjoys serving traditional foods to new groups.

“Half the people are familiar with the foods, and the other half it's new to them,” said Ozawamick. “It's satisfying that people are looking to try new foods, and especially Indigenous foods.”

Most of Osawamick's ingredients are sourced locally, or nearby. There is plenty of produce and meat from Manitoulin Island, bison from Noelville, and wild rice from Manitoba.

“I try to stick as much to Canadian as possible,” said Osawamick.

Osawamick's local sourcing applies to her servers as well.

“I usually have a group of servers and workers that I go to in each area, and I try to hire local Aboriginal servers,” said Osawamick. Her team can consist of as many as 25 people for larger events, and she anticipates she'll need even more going forward.

More people may soon get to experience Osawamick's specialties; she said her near future priorities are to hire more staff, start catering larger events, and maybe expand to Ottawa.