Oneida Sweet Treats

Oneida Sweet Treats I’m Chef Shawn from Oneida Nations of the Thames. Cooking and baking is my passion. Inquires: [email protected]

I want to recognize Derek Nicholas, Founder/Owner of Wiisinig LLC. He comes from the Red Cliff Band of Ojibway in Wiscon...
05/24/2026

I want to recognize Derek Nicholas, Founder/Owner of Wiisinig LLC. He comes from the Red Cliff Band of Ojibway in Wisconsin. He’s branded as an advocate for food sovereignty and is part of the World Food Forum (WFF) and is on the Young Chef Programme (YCP). He’s also the designer/author of his own Cookbook “Through Food We Know Ourselves”. It’s been my pleasure to get to know him and his work, seeing how we can improve our health and diets through foods of the land. His wealth of knowledge has helped me shape the way I know food. Derek took us out on a food walk around London, Ontario to look at different plants we can use as part our food systems. Some foods we can incorporate each day are dandelions, stinging nettle, skunk cabbage, and pheasant back mushrooms. There is so much more to know…

I want to also recognize I’ve had the pleasure of working along side Chef Steph Baryluk, an Indigenous Red Seal Chef fro...
05/24/2026

I want to also recognize I’ve had the pleasure of working along side Chef Steph Baryluk, an Indigenous Red Seal Chef from Fort McPherson in Treaty 11 Territory a far Arctic Community. She is an advocate and leader in advancing Indigenous Foo Systems in Canada. She’s also been recognized as one of Canadas Top 100 Most Powerful Women. I’ve been fortunate to get to know her and learn from her through my time with the Indigenous Food Sovereignty Project with Western University. I hope to continue learning more from her and working along side her in the future. Yaw^Ko

Desserts I’ve learned to make in Italy 🇮🇹 I learned from the greatest pastry Chef Armondo👌
05/24/2026

Desserts I’ve learned to make in Italy 🇮🇹 I learned from the greatest pastry Chef Armondo👌

Thanks Chef Marco Suriano for sharing these Michelin Star techniques with us, I am grateful for the opportunity. We made...
05/24/2026

Thanks Chef Marco Suriano for sharing these Michelin Star techniques with us, I am grateful for the opportunity. We made cloud foam dishes, pasta flavours, wine pairing and fine dining etiquette.

Grateful to have learned skills in cannoli, gelato, baba’s, and nougat making. I am proud to show my versatility in the...
05/23/2026

Grateful to have learned skills in cannoli, gelato, baba’s, and nougat making. I am proud to show my versatility in the kitchen

📍Modena, Italy. I met with the company of most exquisite place where they make balsamic vinegar. I’d like to thanks Jon ...
05/07/2026

📍Modena, Italy. I met with the company of most exquisite place where they make balsamic vinegar. I’d like to thanks Jon for the tour. They use a process that has been passed down through generations. The grapes are fermented in barrels in the attics and for the sugars to ferment until black and they used the same barrels from 1905. Families would take care of product and take turns turning the barrels and transferring the liquids. Each barrel was always transferred out of a set of 5 barrels to get the final product and the smallest barrel had the final balsamic vinegar. Best Balsamic in the world. 👌

Italy is a place well known for their coffee culture. In Italy espressos are to be downed at the bar. You can ask for su...
05/07/2026

Italy is a place well known for their coffee culture. In Italy espressos are to be downed at the bar. You can ask for sugar or milk but it’s downed straight with a side of water. You will mostly find caffe at a bar. Cappuccinos are custom to only drink in the morning and by the afternoon it’s an espressos as they say “un caffe”. Pressure and temperature are what guide the taste of espresso. I’ve also learned that Mochas are not made with chocolate it’s made with a certain coffee bean. 🫘 cheers to caffe ☕

Proud to say I’ve completed an educational journey studying abroad with Chef Armando and many other great Chef’s at CA...
05/06/2026

Proud to say I’ve completed an educational journey studying abroad with Chef Armando and many other great Chef’s at CAST Alimenti in 📍Brescia, Italy.
Truly a pleasure to have worked in the same space learning techniques to Italian cuisine 👌. Thank you Chef 👨🏽‍🍳

These are pics of other places I got to visit with Liz after she flew to Italy for my graduation. Venice was the last st...
05/01/2026

These are pics of other places I got to visit with Liz after she flew to Italy for my graduation.

Venice was the last stop for the Fanshawe students and first stop with Liz. The next day Liz and I saw my classmates off at the airport , then Liz and I ventured off on our own to visit Lake Como, then City of Florence, and lastly City of Milan. We had an amazing trip together in an Air BnB, in a cute little Italian apartment.

I hope you enjoy the pics as we are home now. We learned so much language and culture, just by getting around. This was a trip of a lifetime.

Our extremely brief five-hour layover in Rome was merely a glimpse, and before we knew it, we were rushing back to the a...
05/01/2026

Our extremely brief five-hour layover in Rome was merely a glimpse, and before we knew it, we were rushing back to the airport to catch our flight to Brescia; however, we have numerous photos from our visit to Brescia, a town with an incredibly rich history and natural beauty.

Address

1955 Fairgrounds Road
Muncey, ON
N0L2G0

Telephone

+12262390556

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