An enthusiastic educator and entertainer, Chef David Wolfman is an internationally recognized expert in wild game and traditional Aboriginal cuisine. A member of the Xaxli’p First Nation in BC, and Executive Producer and Host of the popular Cooking with the Wolfman™ television program. The show aired on APTN (Aboriginal Peoples Television Network) in Canada for 18 years.
David Wolfman is a Culinary Arts Professor at George Brown College of Applied Sciences and Technology in Toronto, and has been for 20 years. Wife Marlene is also very accomplished, having graduated from Nipissing University with a Master of Education Degree, Ryserson University with a Bachelor of Applied Arts Degree and Business Administration Certificate, University of Toronto with a Bachelor of Education Degree, and Ontario College of Teachers with an Ontario Teacher Certificate. Although she has studied within the field of education and went on to teach Business, she has gone on to pursue a career in private consulting, specializing in Aboriginal program development.
Chef David Wolfman is the Executive Producer and Host of the popular Cooking with the Wolfman™ television program. The unique show presents Indigenous Fusion of traditional foods with a modern twist. Wolfman creates original dishes by combining international foods and flavours with ingredients indigenous to North America, with tastes from across the globe. Many episodes present wild game, waterfowl, or arctic fish with root vegetables and wild edibles – It gets “wild”!
Xaxli’p Salmon is one of his signature dishes… any guesses on how to pronounce it? Find out how to pronounce it AND how to make it:
Chef David Wolfman has also played a key role within many restaurants, one of them is found in Sauble Beach:
A former independent caterer and food service industry head chef, David is the recipient of numerous educational and industry awards including seven Gold Awards in Culinary Olympics, an Excellence Award from the National Institute for Staff and Organizational Development, an Outstanding Achievement Award from the Canadian Council for Aboriginal Business, and a First Place National Healthy Menu Catering Award from Evian. Chef Wolfman exudes unbridled passion for cooking and sharing his knowledge of Aboriginal culture and is a highly sought after restaurant and menu consultant, cooking demonstrator, conference presenter and youth motivator. When asked how to cook moose, a bush rabbit or Gateau St. Honoré, the answer is always the same, “very carefully.”
David lives in Toronto with his wife and business partner, Marlene Finn.
Chef David Wolfman and his business partner/wife Marlene Finn (Wolfman) are soon releasing their new cookbook: Cooking with the Wolfman : Indigenous Fusion which will be available in Canada on October 7, 2017 (pre-orders available).
The book is for foodies who want to try locally hunted and foraged ingredients, to indigenous cooks looking for new ways to enjoy familiar traditional foods. These engaging and easy-to-follow recipes make Indigenous Fusion accessible to everyone.
Recipes include Buffalo Egg Rolls with Mango Strawberry Dip, Buttery Bourbon Hot-Smoked Oysters, Slow-Cooked Ginger Caribou Shanks, and Blackened Sea Scallops with Cream of Pumpkin, as well as beautiful colour photographs, Cooking with the Wolfman will inspire readers of diverse backgrounds to bring more indigenous foods into their kitchens.