Interactive Cooking with Hospitality Services: Sustainable and Affordable Eating (In-Person)
Join Hospitality Services Registered Dietitian, Jessie, and Sous Chef, Dale, for a low cost and low waste interactive cooking class. Jessie will start with a presentation reviewing some of the
Deep Dish Dialogues celebrates Caribbean Cuisine
Deep Dish Dialogues will be celebrating Caribbean cuisine with Chef Warren Ford from George Brown College and University of Guelph’s Chancellor, Dr. Mary Anne Chambers. This hour-long event will include a discussion around Caribbean ingredients, cooking techniques and culture. In addition, Chef Ford will be demonstrating how to prepare his special dish of pan roasted
Deep Dish Dialogues: From Restaurant to Retail
January's Deep Dish Dialogues will be exploring how restaurant dishes can be transformed into retail food products and how to scale up a business into the retail market. Guest speakers include: Erin Young from the John F. Wood Centre. She will be sharing some tips on what businesses should consider before scaling up their operations
Deep Dish Dialogues explores Food and Faith
Ahead of the holidays, learn about the role food plays in Jewish, Roman Catholic and Sikh faiths. Rabbi Raphi Steiner will be demonstrating how to make latkes which can be used to celebrate Chanukah. Father Patrick Ohl and Ania Krysciak will be preparing a Polish dish typically served on Christmas Eve. And Charandeep Dhillon will
Deep Dish Dialogues explores Indigenous food education
On October 12, Deep Dish Dialogues will be exploring ways to learn about Indigenous food and culture through food. Ted Norris from Further Education Society of Alberta will be sharing
Deep Dish Dialogues Explores Food Preservation
Learn how to process and preserve foods in our September Deep Dish Dialogues event! At the end of the summer, our gardens are brimming with food ready to be harvested. But what do you do if you’ve got more food than you can eat? With the help of Michael Smith, manager of the Guelph Centre
Deep Dish Dialogues explores wild vs farmed foods
Spring is an exciting time for many food lovers as it marks the beginning of the growing season and access to local, seasonal foods. We are lucky to have access to an abundance of wild and farmed foods, but each type of food comes with its own set of benefits and challenges. In this episode
Deep Dish Dialogues explores Food Waste
Chef Jagger Gordon of Feed It Forward will be the featured chef in Deep Dish Dialogues on March 23. Chef Jagger will be preparing a meal made from food that
Indigenous Tourism in Canada: Accelerated Growth and Future Opportunities
Keith Henry, President and CEO of the Indigenous Tourism Association of Canada is the School of Hospitality, Food and Tourism Management's 2019 Executive-in-Residence. Henry will present a public discussion on “Indigenous
Cooking Class with Lindzie O’Reilly
Sign up to try a $3 cooking class with our campus dietician! Learn a new, healthy recipe you can use at home, and take home the food you cook in