More than ever before, Canadians are eager to learn about the farm-to-food experience. At Canola Eat Well, we want to connect you to our farmers so you can discover first-hand about this exciting Farm to Kitchen trend.
One champion of connecting the farm to the kitchen is Taste Canada and their student culinary school program, Cook the Books. Each year, Taste Canada celebrates Canadian cookbook authors, Canadian ingredients and Canadian farmers. Cook the Books is a cooking competition that invites culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs that takes place each year during the Taste Canada Awards celebrations. Students are challenged to develop a unique recipe, using only ingredients grown, produced, and raised in Canada to highlight their versatility and seasonality. Each team uses canola oil, as the exclusive source of fat, to flavour, fry and sauté their dish.
Culinary schools, instructors, and students are also keen to learn more about farming, food and health and welcome industry experts with real-life experience into the classroom. To help culinary students across Canada discover innovative ways to add a healthy edge to their culinary creations, Jodi Robinson, RD, shared her practical expertise with a virtual teaching experience.
As a registered dietitian and foodie, Jodi believes “Choosing quality farm-fresh food is the ideal way to fuse taste and satisfaction with nutrition while supporting your community and learning new skills in the kitchen”.
To get inspired about food swaps for good health, how to adapt menus for common dietary practices such as gluten-free and plant-based eating, healthy cooking techniques, menu planning, and much more, watch Jodi’s video below.