Established in 2022, Cedar Spoon is an Indigenous Catering Company aimed at bringing awareness to authentic Indigenous cuisine, while honouring Canada’s roots from a food perspective. We provide clients with the unique opportunity to learn about the traditional pantry used by First Nations through an exclusive menu curated by Chef Destiny Moser and Bingemans Catering.
Our Philosophy
To actively contribute to the decolonization and reconciliation of Indigenous peoples in Canada through authentic, Indigenous culinary experiences.
Cedar Spoon will aim to bring forth awareness to the community all that Mother Earth provides us, while celebrating a traditional and regional pantry of ingredients.
Our Chef
Cedar Spoons is privileged to introduce Chef Destiny Moser, the spirit and heart behind Cedar Spoon Indigenous Catering.
Before graduating with top honours from Top Toques Institute of Culinary Excellence, Chef Destiny spent over a decade in the fast-paced world of tech.
In 2019, she took a leap of faith to follow her dreams and leave her mark on the culinary world. Her personal chef venture, FoodZen, has since become a choice producer for those seeking nutritious and convenient meals in Kitchener-Waterloo.
Raised in the Waterloo Region, her passion for food developed at a young age. She spent many hours in the kitchen with her grandmother where she discovered the power of using food as a love language. As her appreciation for food grew and ability to travel increased, Chef Destiny was able to expand her knowledge of international foods and renew her sense of connection with her Indigenous roots and community.
Today, Chef Destiny is driven by the ability to express her love and appreciation through the shared experiences her food and menus bring to the table. As a First Nations Ojibway from the Rainy River Region of Ontario, Cedar Spoon is the next step in both her culinary and personal journey toward reconciliation.
It is her mission to ensure Cedar Spoon honours the bounty while paying respect to the stories and traditions of the First Nations people. She believes that flavor isn’t just about the ingredients you use, but also in the care and thought put into its creation and delivery, making Cedar Spoon an experience that touches all the senses.
“Food is a way for us to reconnect with the Indigenous culture, celebrate, and bring us all together.
Food is holistic, its medicine, and breaking bread is a time of listening.”
- Chef Destiny
Our Indigenous Pantry
The Indigenous pantry was historically comprised of ingredients native to the Canadian agricultural landscape. Their diet was low in sodium, high in protein, and emphasized the use of every piece of the animal or plant through some facet of life as a means of respect for all that Mother Earth provides.
Many of the recipes used today have been changed/instituted through the process of colonization and introduction of processed ingredients like wheat and sugar.
Bite of History: Certain eatables, such as Bannock, have become synonymous with Indigenous communities since the 16th century. While similar breads were commonplace amongst First Nations, those recipes were often made with unleavened flours collected from the roots of plants like ferns and maize.
The origin of Bannock, however, was derived from a Scottish recipe and developed in North America when the First Nations people were forced to survive on the rations provided to them during displacement. The story of Bannock, and its roots in our history, is a perfect example of the how the Indigenous communities have turned the destruction of their culture into an opportunity to share and break bread.
We believe it’s important to recognize the many facets of this cuisine and how it’s evolved throughout time to better understand the past while creating a more sustainable future.
Here’s a look at some of the ingredients you can expect to find at your Cedar Spoon catered event.
Hazelnut Flour
Chestnut flour
Wild Rice Stock
Corn Stock
Bean Stock
Wild Mushroom Stock
Sage
Cedar
Sweetgrass
Mint
Juniper
Sumac
Mustard
Rosehips
Spruce Tips (Fresh or dried, depending on season)
Dried mushroom
Sunflower Seeds
Sunflower Butter
Sunflower Oil
Hazelnut Oil
Pumpkin Seed Oil
Walnut Oil
Maple Sugar
Maple Vinegar
Agave
