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CICan Event
21st Century Cooking: Making Meals Delicious, Nutritious, and Sustainable
Apr 7th, 2021
Zoom Webinar

Description

21st Century Cooking

On World Health Day, join Colleges and Institutes Canada (CICan) for 21st Century Cooking: Making Meals Delicious, Nutritious and Sustainable!

We will cook with Chef Tania Ganassini of Top Chef Canada season 7!

The 21st Century Cooking Summit will highlight the role that culinary and food service professionals can play in creating a more nutritious, sustainable food system in Canada which will contribute to meeting Canada’s commitment to the United Nations’ 2030 Agenda and the 17 Sustainable Development Goals (SDGs).

Who should attend?

Come together with students and instructors in culinary, hospitality, agriculture and nutrition programs as well as foodservice professionals including chefs, managers, dietitians, nutritionists from Canada’s nearly 140 colleges and institutes.

What will you learn?

Build 21st century cooking skills and knowledge, re-imagine the foodservice industry after COVID-19 and position yourself for the future of food in Canada, including:

  • How and why to make delectable plant-forward, low sodium options that your guests will love in line with the Canada Food Guide
  • Understand the growing and projected demand for sustainable food options
  • Leverage this demand for sustainable food in building for a post-pandemic economy
  • The role of the foodservice industry in building a sustainable and healthy future for Canada and accomplishing SDG 3 Good Health and Well-Being for all Canadians.

AGENDA

1. Welcome remarks
2. Bringing Food Forward for a Better Future - Riana Topan, Forward Food, Humane Society International/Canada.

This presentation will review the profound impact of our food choices on the world around us and the key reasons why changing the way we eat is critical to sustainability.

3. Impacting future chefs: CICan’ s Beyond Salt Project

Get the panels’ first-hand experience creating and testing sodium-reduction teaching material and its impact on cooking techniques and healthier ingredient selection. Moderated by Rima Hatoum from the Food Processing Skills Canada, faculty from Collège La Cité, George Brown College and Nova Scotia Community College, who participated in CICan’s Beyond Salt Project, will discuss colleges and institute’s role in reducing sodium levels in the current food supply.

  • Moderator: Rima Hatoum of Food Processing Skills Canada Panelists:
    • Andrew Stevens of Nova Scotia Community College
    • Sharon Booy of George Brown College
    • Annabel Forgues of Collège La Cité
  • Remarks by Patricia Treusch of Salt-Free Canada

Break

4. Cook with Chef Tania Ganassini of Top Chef Canada season 7!
5. Talk Show – Chef’s Table: The Role of the Chef in a Sustainable Future
Moderated by Amy Symington

Speakers:

  • Lauren Marshall, Top Chef Canada alumni and owner of Real Fake Meats
  • Davide del Brocco, Sustainability Manager & Certified TRUE Advisor at Sodexo Canada
  • Chef Caroline Ishii, award-winning chef, TV personality, speaker and author.
  • Chef Javier Alarco, Executive Chef – University of Waterloo, recipient of “CCFCC” Chef of the Year 2008 in BC and again in PEI 2013.
6. Results of student cooking challenge & Recipe competition brought to you by Salt-Free Canada

Ask your burning question in a fun virtual environment of KumoSpace

 

Location

Zoom Webinar
DATE AND TIME
Apr 7th, 2021
08:00 am - 11:00 am
LOCATION
Zoom Webinar
CONTACT
For registration information
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