Youth with two souls Phoenix Isnana is on a mission to become the role model they’ve always wanted
Phoenix Isnana remembers that when they were little, their kushi and aunties were always busy making feasts for their family and community. When these women cooked, they said prayers over the food.
Isnana, who is 18 years old, wants to carry on this family tradition.
Isnana, who is two-spirit and Saulteaux-Dakota, said, “When I was in high school, I wanted to keep putting good prayers into the food and share it with more people than just my family and close friends.”
Isnana started to really like food and travel when she was in high school. They just got their diplomas from the food tourism and hospitality pathway program at Scott Collegiate in Regina.
Now, well-known Métis chef Jenni Lessard has invited them to cook at the Northwest Territories Culinary Festival with other well-known Canadian chefs.
Lessard took Isnana with him to the Indigenous Tourism Conference in Winnipeg in March.There, the young cook worked with 11 chefs from different parts of Turtle Island.
Isnana has also helped organize, plan, and make a meal at Over the Hill Orchards and Winery in Lumsden, Saskatchewan.
They said that Lessard had taught them how to change ingredients in recipes on the spot.
“Working with Chef Jenni has taught me not to be so stubborn. So the way I look at food now is… it’s like a puzzle piece. Isnana said, “The different ingredients are the different pieces, and when you put them all together, you get this beautiful picture.”
“I think making food and eating it is an art. It’s how I show how I feel or how I feel about something or how I tell my story.”
Building confidenc
The Food Tourism and Hospitality Pathway is all about learning about tourism and cooking for businesses. In the Mamawêyatitan Centre in Regina’s North Central neighborhood, students learn how to run the Mamawi Cafe on a daily basis.
The program lasts for three years. Every year, students get better at cooking on their own and learn more about different food cultures and how complicated the tourism industry is.
Kelley Christopherson, who used to lead the food tourism and hospitality pathway at Scott Collegiate, said, “I think it really opened doors for kids. It showed them what’s outside of North Central, outside of Regina, and outside of Canada.”
I see kids in 10th grade, and by the time they’re in 12th grade, they know what they want. They have confidence, skills, and a desire to do something after high school.– Regina Public Schools teacher Kelley Christopherson
Christopherson said that over the years, she has seen many students learn to work hard and work well with others. Many of them have gone on to work as chefs or in the tourism industry.
“I see kids in 10th grade, and by the time they’re in 12th grade, they know what they want. They have confidence, skills, and a desire to do something after high school.”
Isnana is not the only one. They said they joined the program in 10th grade because their sister was in it. But it soon became their own passion and changed the way they saw the world.
Isnana said, “It really changed the way I see things.”
“When I was young, I always thought… this was one thing and that’s how it was everywhere…I didn’t know many other ways because I wasn’t shown them. But I was shown these different cultures when I was in high school.”
Now, Isnana wants to travel and try foods from all over the world. She also wants to learn how to make them.
Becoming a role mode
Isnana also wants to be the kind of person and professional they wished they had when they were younger.
Isnana said, “I wanted an Indigenous person who was also bisexual and interested in the arts, trying new things, and exploring.”
“I want to be that person, that example, that rock that little kids can look up to.”
Part of Isnana’s drive comes from how hard elementary school was for her.
“It was very whitewashed, and I was put down for being very smart, very intelligent, and creative. I couldn’t always fit in.”
But they said that high school was completely different. Isnana was able to be the best version of themselves when they found the food tourism and hospitality pathway program. Christopherson couldn’t agree more with what you said.
“Just Phoenix’s energy. And the willingness to try new things. Because many students are worried about that. Or it could slow them down a bit. So, no matter what I asked Phoenix to do, they said, “Sure, let’s do it, let’s try.” “I’m up for it,” Christopherson replied.
“I wanted an Indigenous person who was also bisexual and interested in the arts, trying out new things, and going on adventures.”– Phoenix Isnana. Cook and baker.
So, what is Isnana going to do next? They have some thoughts. They have applied for grants to help pay for the start-up costs of the bakery they plan to open soon. Isnana, on the other hand, said that they don’t want a five-year plan or too many expectations.
“As a person, I don’t really know what I’ll be like in this amount of time. Isnana said, “I see myself as what I am now and what I needed when I was younger.”
The 18-year-old told them that it’s important to live in the moment and focus on learning as much as they can and having as many experiences as they can. They brought this way of thinking to the Northwest Territories Culinary Festival in Yellowknife, which runs from Thursday to Sunday.
“I don’t really know why I’m going. Maybe I’ll learn something spiritual, something new that I can use in my daily life.
Isnana might live for the moment, but they know that the future looks good.