| Brit Reed is the featured chef for the 2024 Eastern Regional Summit! During her time studying in the Evergreen State College Reservation-Based Community Determined Program & Master in Public Administration Tribal Concentration programs, Brit focused on researching native history broadly, Choctaw history, and Food Sovereignty. After graduating from Evergreen, Reed attended and graduated from Seattle Culinary Arts at Seattle Central College, focusing on native foods, Coast Salish foods, and Choctaw traditional foods in addition to a variety of other cuisines.
Reed has been a member of the I-Collective since 2017. The I-Collective is a collective of Indigenous chefs, cooks, knowledge keepers, seed keepers, artists, and activists. Through them, she had the opportunity to cook with many native chefs and travel the country to different tribal communities to cook with and learn from - and share the knowledge that she has as well. Brit worked at the Tulalip Diabetes Program as a Food Service Provider - primarily cooking for the community through the program and teaching cooking classes. From 2017-2019, she was the cook for Yappali. For that program, she cooked on the Trail of Tears for the women and staff who rewalked it in order to connect with the vision of life, love, and health that the ancestors have for us. Additionally, Reed is a 2022 James Beard Foundation Chef Bootcamp Alumni. Finally, she is a member of the American Culinary Corp. While she is proud of all these accomplishments, having learned her love of food and cooking from her parents, it's cooking for the community that is the most important to her and where she gets her most fulfillment from. |
