YU Eats, in collaboration with Chef Rick Powless and the Centre for Indigenous Student Services (CISS), is proud to celebrate Indigenous culinary traditions with special menu features!
Chef Table Highlights – Available on Select Dates:
Join us for exclusive Indigenous-inspired dishes at the Chef Table on the following dates:
February 6 – Glendon Marche February 11 – Stong Dining Hall February 27 – Winters Dining Hall
Wild Rice and Spinach Stuffed Mushrooms – Served with roasted squash, green beans, and sunflower seeds Maple-Glazed Baked Salmon – Served with roasted squash, green beans, and sunflower seeds
Indigenous Soups – Every Friday:
Enjoy a rotating selection of Indigenous soups every Friday at Central Square (CSQ), Glendon, Stong, and Winters Dining Halls, crafted by Chef Rick Powless:
Roasted Corn Soup Three Sisters’ Soup Carrot and Ginger Soup Roasted Squash Soup
All soups are vegan and thoughtfully prepared to honour Indigenous recipes while supporting sustainability initiatives with fresh, locally sourced ingredients.
Experience the rich flavors of Indigenous cuisine while supporting a more sustainable and inclusive food culture on campus!
YU Eats remains committed to expanding Indigenous menu offerings and continuing our collaboration with Indigenous chefs and community partners to celebrate and share these meaningful culinary traditions.
Meet Chef Rick Powless
Chef Rick Powless (Lakhwawˀyʌ^hu, meaning “good cook”) is a citizen of the Haudenosaunee Confederacy and a member of the Onʌyoteˀa ká (Oneida Nation of the Thames, or “People of the Standing Stone”), Ohkwali (Bear Clan). He brings 35 years of culinary experience as a Red Seal Chef and is also a second-year Ph.D. student in Education at York University.
Chef Rick’s research focuses on food insecurity, particularly the uneven economic disparity that impacts communities. His work emphasizes the importance of traditional Indigenous foods and their profound effects on mental health. By promoting these foodways, Chef Rick highlights the critical role of diet, health, and the environment in nourishing our minds, bodies, and spirits.
Stop by your dining halls on Fridays to experience these vibrant flavours and connect with the rich heritage of Indigenous cuisine. Don’t miss out!