processed_career_life_2_para_df_m: 62

This data as json

rowid	name	first_name	last_name	gender	career_sec	personal_sec	info	occupation
62	Sean Sherman	Sean	Sherman	M	Sherman got his first restaurant job washing dishes at 13, soon moving onto the line. He spent a summer working for the US Forest Service in the Black Hills, identifying plants. He spent most of his twenties working in a series of Minneapolis restaurants and by 27 was working as an executive chef. By 29 he was burnt out and spent some time in Mexico regrouping; while in Puerto Vallarta he spent time with some Huichol people and had an "epiphany", saying: "After seeing how the Huicholes held onto so much of their pre-European culture through artwork and food, I recognized I wanted to know my own food heritage. What did my ancestors eat before the Europeans arrived on our lands?”In 2014 Sherman founded indigenous food education business and caterer The Sioux Chef. The Washington Post called it "a homonym to another ... culinary concept", the sous-chef. He founded the nonprofit North American Traditional Indigenous Food Systems (NĀTIFS) with his business and life partner Dana Thompson. The organization includes the Indigenous Food Lab, which works with ethnobotanists to record the earliest names of native plants. In 2017 Sherman co-authored The Sioux Chef's Indigenous Kitchen, published by the University of Minnesota, which won the 2018 James Beard Award for Best American Cookbook. In order to create the book's recipes, he interviewed older community members and searched archives for descriptions of traditional Lakota foods. Recipes in the book contain no dairy, wheat, beef, pork, or cane sugar, as these are non-indigenous ingredients, brought to North America by European colonizers. Sherman describes the recipes as "hyperlocal, ultraseasonal, uber-healthy most of all, it's utterly delicious." Publishers Weekly called the book, "an illuminating guide to Native American food that will enthrall home cooks and food historians alike." That same year he prepared a six-course dinner at the James Beard House. In 2018 he participated in a National Museum of American History roundtable at the Food History weekend event. During the event he prepared a traditional dish, Mag˘áksic˘a na Psíŋ Wasná, duck and wild rice pemmican. In 2019 Sherman received a James Beard Foundation Leadership Award, which recognizes people and organizations that "(work) to change our food world for the better." The New York Times called his style "colorful and elegant".	Sherman lives in Minneapolis, Minnesota. He has one son.	Sherman got his first restaurant job washing dishes at 13, soon moving onto the line. He spent a summer working for the US Forest Service in the Black Hills, identifying plants. He spent most of his twenties working in a series of Minneapolis restaurants and by 27 was working as an executive chef. By 29 he was burnt out and spent some time in Mexico regrouping; while in Puerto Vallarta he spent time with some Huichol people and had an "epiphany", saying: "After seeing how the Huicholes held onto so much of their pre-European culture through artwork and food, I recognized I wanted to know my own food heritage. What did my ancestors eat before the Europeans arrived on our lands?”In 2014 Sherman founded indigenous food education business and caterer The Sioux Chef. The Washington Post called it "a homonym to another ... culinary concept", the sous-chef. He founded the nonprofit North American Traditional Indigenous Food Systems (NĀTIFS) with his business and life partner Dana Thompson. The organization includes the Indigenous Food Lab, which works with ethnobotanists to record the earliest names of native plants. In 2017 Sherman co-authored The Sioux Chef's Indigenous Kitchen, published by the University of Minnesota, which won the 2018 James Beard Award for Best American Cookbook. In order to create the book's recipes, he interviewed older community members and searched archives for descriptions of traditional Lakota foods. Recipes in the book contain no dairy, wheat, beef, pork, or cane sugar, as these are non-indigenous ingredients, brought to North America by European colonizers. Sherman describes the recipes as "hyperlocal, ultraseasonal, uber-healthy most of all, it's utterly delicious." Publishers Weekly called the book, "an illuminating guide to Native American food that will enthrall home cooks and food historians alike." That same year he prepared a six-course dinner at the James Beard House. In 2018 he participated in a National Museum of American History roundtable at the Food History weekend event. During the event he prepared a traditional dish, Mag˘áksic˘a na Psíŋ Wasná, duck and wild rice pemmican. In 2019 Sherman received a James Beard Foundation Leadership Award, which recognizes people and organizations that "(work) to change our food world for the better." The New York Times called his style "colorful and elegant".Sherman lives in Minneapolis, Minnesota. He has one son.	chefs