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Online Author Talk With Pyet DeSpain

Native American and Mexican Cooking

Join us online for a vibrant conversation with chef Pyet DeSpain, the inaugural winner of Gordon Ramsay’s television competition "Next Level Chef," as she presents her debut cookbook, "Rooted in Fire: A Celebration of Native American and Mexican Cooking." Adults. Register to get a link. A recording will also be available for later viewing.

Register and submit questions for the author.

Prepare your palate for a vibrant culinary journey with star chef Pyet DeSpain, the inaugural winner of Gordon Ramsay’s hit television competition "Next Level Chef," as she presents her debut cookbook, "Rooted in Fire: A Celebration of Native American and Mexican Cooking."

Pyet DeSpain rose to prominence as the first winner of Gordon Ramsey’s Fox television show "Next Level Chef." Now, in her debut cookbook, she shares the joy of cooking fueled by her passion for Native American and Mexican American cuisine.

Pyet shows you how to incorporate a delicious range of key ingredients — from venison and dandelion greens to sunchokes, bison and native berries — into more than 60 fusion dishes. Family and friends will be excited to gather around the table to enjoy sweet and savory food such as:

• Three Sisters Salad
• Bison and Sweet Corn Soup
• Fry Bread
• Mexican Chocolate & Mezcal Cake
• Corn Silk and Honey Tea
• Wojapi BBQ Sauce

"Rooted in Fire" is far more than just a collection of recipes; it is a movement giving voice to Indigenous culture, histories and foodways through the universal language of food.

Register for this event today and learn how to work with nature in your own kitchen.

Adults. Register to receive a link for viewing this online event.

About the Author:

Pyet — short for her inherited Native American name, Pyetwetmokwe — is a member of the Prairie Band Potawatomi Nation and an award-winning global private chef. She made history as the first winner of Gordon Ramsay’s "Next Level Chef" and was named one of Entrepreneur Magazine’s top 25 private chefs in Los Angeles. Her work is centered on uplifting Indigenous foodways within the culinary industry while advocating for a more sustainable and sovereign food system for Indigenous peoples.

This event is part of DBRL's Online Author Series, supported by David Lile honorarium funds. A recording will also be available for later viewing on the author series site.

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