Critically acclaimed Executive Private Chef Shirley Lang along with her culinary tour company
Spirit Culinary Excursions
has been featured in numerous local media outlets including
Print Media:
Douglas Magazine – Time to Take it out of the Office
Seaside Magazine- Woman to Watch Bio
Focus Magazine – Healing the Spirit of the People
Victoria Times Colonist – Hot Chef:
Victoria Times Colonist – Caterers Find Common Ground
Downtown & Around – Adversity to Possibilities
Downtown & Around – Sex & Food
Times Colonist- Aboriginal Day Festival
Additional Mentions:
Stay & Play Victoria, BC, Canada
Snap Magazine: Celebrate
Snap Magazine: Braefoot Event
Snap Magazine: CCFCC Gala
Snap Magazine: CCFCC Chef of the Year
Snap Magazine: YES Event
The Culinary Clerk (Sweden): We Love Real Chefs
Chef Shirley was one of 3 Finalists nominated for the 2019 Indigenous Tourism Awards in British Columbia
2017 Winner of the ‘Woman of Wisdom and Passion’ Award
2014 Winner of the ‘Woman to Watch’ Award
2017 Winner of Lux Global Excellence Awards for ‘Best Full-Service Luxury Catering’ in British Columbia
2017 Winner of Lux International Magazine’s Hospitality Awards for “Best Fine Food Catering Company’ in British Columbia
2010 People’s Choice Award for Moroccan Cuisine
“We worked with Chef Shirley as an Indigenous cuisine consultant on the week long menus (created and served by the Fairmont Empress) for our international language conference June 2019, (in partnership with UNESCO) – she was a pleasure to work with, a constant professional, and helped us to create delicious and authentic menus. The feedback we received from over 1,000 Indigenous attendees from all over the world was overwhelmingly positive, and I look forward to working with Chef Shirley again on future projects.” Emma Parsons – Connect Seven Group
“I’m sending a huge thank you for the incredible six-course tasting menu paired with Indigenous World wines you created. It was one of the tastiest meals I’ve ever had, and as a travel writer, I’ve had quite a few. I loved how you took traditional Indigenous ingredients like venison, seaweed, spot prawns, bison and melded and totally modernized them with an incredible flair. Not only did your spices and sauces work perfectly but the presentation was nothing short of spectacular. Each dish was a work of art. My only regret is that it was a luncheon and we did not have the time to savour this wonderful treat as slowly and as fully as it deserved. Thank you!!!!! Hans, www.hanstammemagi.com