Table Talks

Grab a seat at our virtual table and connect with other students and community members through a digital series of cooking workshops featuring local guest chefs and home cooks.

This series called Table Talks is our response to social isolation as this community well-being series aims to create a virtual community-building space to function as our community dinner table.

Through learning to cook the feature dishes, you can learn new kitchen skills while connecting with others in this virtual series. All Table Talks will feature a cooking workshop and a virtual space to eat your meals alongside others.

Table Talks: December 9th

Miki loves sharing her heritage with the local community and sees Crafty Ramen as a small little window into Japanese culture. She wears many hats at Crafty Ramen, enjoys making crafts in her free time, and is looking forward to learning how to ski this winter.

You may recognize Chef Scotty by his Bistro Tour food truck. The truck serves healthier and upscale menus using local farms, markets, and suppliers of our regions. “We have the ability to change what’s being served day to day, using what is available whenever and wherever are”.

The knife is an important basic tool used in the kitchen. In this session, we will learn the parts of a knife; about types of knives, as well as the importance of using correct, consistent cutting techniques.

The knife is an important basic tool used in the kitchen. In this session, we will learn the parts of a knife; about types of knives, as well as the importance of using correct, consistent cutting techniques.

By the end of the session you will know how to:

  • Hold a knife safely and correctly
  • Identify the parts of the knife
  • Identify and use a variety of commonly used kitchen knives correctly
  • Identify a variety of knife cuts by their shape and size
  • Demonstrate a variety of knife skills
  • Compare the difference between honing and sharpening knives, and;
  • Make delicious soup stock from scratch
 

Chef Scott Yates is a Red Seal chef, who has had extensive catering experience with some of the top companies in the Toronto, Kitchener Waterloo and Guelph areas. Scott has led teams and served groups of 2-6000 guests, including many famous people. The list starts with three of Canada’s Prime Ministers as well as working alongside celebrity chefs Michael Smith, Anna Olson, and Lynn Crawford, to name a few. Being a member of the Guelph Chamber of Commerce and being involved with Taste Real, which promotes using local farmers, Scott also does work for charities such as Rotary of Guelph and Bracelet of Hope.

Table Talks:
February 3rd

Miki loves sharing her heritage with the local community and sees Crafty Ramen as a small little window into Japanese culture. She wears many hats at Crafty Ramen, enjoys making crafts in her free time, and is looking forward to learning how to ski this winter.

You may recognize Chef Scotty by his Bistro Tour food truck. The truck serves healthier and upscale menus using local farms, markets, and suppliers of our regions. “We have the ability to change what’s being served day to day, using what is available whenever and wherever are”.

The knife is an important basic tool used in the kitchen. In this session, we will learn the parts of a knife; about types of knives, as well as the importance of using correct, consistent cutting techniques.

The knife is an important basic tool used in the kitchen. In this session, we will learn the parts of a knife; about types of knives, as well as the importance of using correct, consistent cutting techniques.

By the end of the session you will know how to:

Miki, along with her husband Jared, is the owner/operator of Crafty Ramen. After growing up in Iwate, in northern Japan, she moved to Canada in 2006 to study English, where she met Jared. The two spent years travelling and cooking all over the world and attended the Yamato School of Ramen. They returned to Guelph to start a family and opened the first Crafty Ramen in 2017.

 

Chef Scott Yates is a Red Seal chef, who has had extensive catering experience with some of the top companies in the Toronto, Kitchener Waterloo and Guelph areas. Scott has led teams and served groups of 2-6000 guests, including many famous people. The list starts with three of Canada’s Prime Ministers as well as working alongside celebrity chefs Michael Smith, Anna Olson, and Lynn Crawford, to name a few. Being a member of the Guelph Chamber of Commerce and being involved with Taste Real, which promotes using local farmers, Scott also does work for charities such as Rotary of Guelph and Bracelet of Hope.

This month’s Table Talks will be featuring Angela Picot, the Food Literacy Coordinator at the SEED. Angela will be leading a cooking class that focuses on making student-friendly power bowls that involve ingredients that can be made into multiple meals.

Following the cooking class will be a table talk session featuring the Peer Helpers from Feeding 9 Billion who will by leading facilitated breakout rooms focused on nutrition, shopping on a budget, and how to cook with no motivation.

All Table Talks will feature a cooking workshop and a virtual space to eat your meals alongside others.

Table Talks: March 24th

Angela Picot works for The SEED as a Food Literacy Coordinator. She loves spending time working in the kitchen with others, creating beautiful food to enjoy together.

Angela has a degree in Nutritional Science from the University of Guelph, has worked on the Guelph Family Health Study and run health promotion programs at the Guelph Community Health Centre. She recently coordinated the preparation of 78000 delicious, healthy upcycled meals to support community members facing food insecurity during this pandemic.

Angela Picot works for The SEED as a Food Literacy Coordinator. She loves spending time working in the kitchen with others, creating beautiful food to enjoy together. Angela has a degree in Nutritional Science from the University of Guelph, has worked on the Guelph Family Health Study and run health promotion programs at the Guelph Community Health Centre. She recently coordinated the preparation of 78000 delicious, healthy upcycled meals to support community members facing food insecurity during this pandemic.

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This project is made possible by the Centre for Innovation in Campus Mental Health.