My name is Cezin Marie-Cecile Nottaway, and my occupation is chef-owner of Wawatay Catering. I was born and raised in Rapid Lake, Quebec. It’s an Algonquin community in Parc de la Vérendrye. And I grew up there learning how to hunt, how to live off the land, how to prepare the animals. This is our method. This is the traditional method that I still keep and practice on how to smoke our meats. The creator decides, the animal decides if he wants to give their life. You don’t feel sorry for the animals when you kill it because you take their purpose in life away from them. And also, if you don’t hunt the animals they feel like you’ve forgotten them. They feel neglected that their purpose in life is taken away. People might see that as not a good thing. But as an Anishinaabe person, I don’t look at it like that. This is how I was raised. This is how I look at it. And this is how I’ll respect it. And it’s through ceremony as well. My style of cooking is like rustic-slash-kokomis cooking, very grandmother-ish. I’ll do some fancy recipes. But I really like to stick to the rustic kokomis recipes that I learned how to do when I was a kid. It’s moose meat. It’s beaver. Partridge. It’s blueberries. This whole growing up has been geared to me like being this kid, alright, to prepare foods to share. It’s what I do. It’s who I am. And that’s what I’ll always do.