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Media Advisory - Queen's University hosts innovative plant-based culinary chef training

Friday, February 16, 2018

KINGSTON – Witness Queen’s University culinary professionals in action at Ontario’s first Food Forward Culinary Experience - a two-day event hosted by the school and the Humane Society International/Canada designed to train participants how to create delicious, cost-effective and sustainable plant-based dishes.

Campus chefs will receive hands-on training from Chef Wanda White, the former Executive Operations Chef at the University of North Texas who opened the first 100% plant-based dining hall in North America. Chef Wanda, now Executive Chef with the Humane Society of the United States, will instruct attendees on how to prepare meat-, egg-, and dairy-free entrees and desserts that will appeal to guests of all dietary preferences. Following the training, the campus will be able to offer more plant-based meal options to students.

Interviews will be available with Queen’s University Hospitality/Sodexo staff and representatives who can discuss how this program will help meet the growing demand for a plant-based diets. Interviews with Humane Society International/Canada and Humane Society of the United States will also be available.

The event runs February 20 (8 am - 4 pm) to February 21 (7:15 am to 1 pm).
Media is asked to attend on Tuesday, February 20, from 10 am to 11:30 am.

The event will be held at Leonard Dining Hall (123 Queen’s Crescent).

Chefs demonstrating hands-on preparation of plant-based meals, from breakfast to dinner - and dessert!

Dave Rideout, Media Relations Officer
613.453.5676 or dave.rideout@queensu.ca