Season 1 of Chefs vs. Wild will air on September 26, 2022. Throughout the adventure, contestants will be guided by Valerie Segrest, a wild food expert who also emphasizes the need to follow a regimen healthy diet. Every episode of Chefs vs. Outdoors will feature world-renowned chefs who seek out the ingredients needed in the wilderness to prepare delicious meals. To complete their culinary challenges, participating chefs will face many adventurous challenges while hunting in the wild.
According to the official synopsis of the show:
Chefs and survivors will compete to please renowned chef and adventurer Kiran Jethwa and wild food expert Valerie Segrest, who will judge the contestants on their ability to create a dinner of the year. the best stars using products sourced from the coast of British Columbia.
It continued:
It has never been harder to reach the top of the culinary industry. In each episode of “Chefs vs. Wild,” two separate world-class chefs are thrown into the wilderness and challenged to survive and gather enough wild ingredients to prepare a home-worthy dinner. five stars.
#New profile picture pic.twitter.com/tf4NB7TOuO
– Valerie Segrest (@ValerieSegrest) May 26, 2021
Valerie Segrest from Chefs vs. Wild is a member of the Muckleshoot Indian tribe.
Valerie Segrest is a dietitian with a focus on traditional and regional dishes. She is a member of the Muckleshoot Indian Tribe, an organization that advocates for the conservation and improvement of the environment, educational opportunities, and social services. She works as the coordinator of the Muckleshoot Food Sovereignty Project in her community. Segrest also serves as a nutrition instructor for the Northwestern University of India’s Traditional Herbs Program. She leads tribal community members in local initiatives to build culturally and nutritionally appropriate sustainable food systems using participatory community research methods. family.
On education, host Chefs vs. Wild holds a degree in nutrition from Bastyr University. She later earned a master’s degree in environmental and community studies from Antioch University. Segrest also worked at the Institute of Agriculture and Food Trade Policy as a Food and Community Member. For more than a decade, she has dedicated her expertise in nutritional science and human health to supporting the food sovereignty movement and initiating food security measures. Her strategy and social contribution is based on education, raising awareness, and removing barriers to access to traditional foods for tribal populations across North America.
Over the years, she has earned various degrees in advanced herbal studies. Segrest also conducted an important study of the historical and traditional medicine and food systems of the Coast Salish Tribe of Western Washington.
Within 10 years, she co-authored numerous books, including Nurturing People, Nurturing the Spirit: Reviving India’s Northwest Coastal Culinary Culture, and Nurturing Seven Generations: The Cookbook Eat Salish. As a Kellogg Food and Community Member at the Agricultural and Trade Policy Institute, host Chefs vs. Wild was able to discuss the work of the food sovereignty movement with audiences on a local, national, and global scale. Additionally, she has been featured in Women’s Day Magazine, Food Network Magazine, and J.Jill’s Inspiring Women’s Campaign 2019.
Categories: Entertaintment
Source: vcmp.edu.vn