Cultiv8 CHEF
Get introduced to food security, product-development and value-added food entrepreneurship as you work with other students to create your own recipes! Chef Reinier Boermans and Cultiv8's Jason Grant are teaming-up to make this program. Be prepared to learn valuable kitchen skills, food preservation basics and to have fun developing your own value-added food product!
Program Highlights and Learning Opportunities:
- Learn kitchen Basics from a Chef
- Make and Test Recipes
- Pursue Food Security
- Innovate with Food
- Create value-add Food Products
- Link food security with Food Preservation
- Link preservation to Entrepreneurship
- Work with a team of students
- Learn about Taste and Texture
- Develop your own food product
- Have great discussions
After an introduction to kitchen basics, you will begin by following recipes to create products, and will proceed to build your own recipe and product, gain feedback from others and improve your product based on their feedback. The program will conclude with a showcase where you present your Cultiv8 CHEF journey and products to a panel of enthusiastic supporters!
Successful applicants must attend all sessions; this is a team-based program and it is important to show-up. Please consider your schedule and ability to commit to this before you apply - it is important that we give the limited spots to those who will be at all sessions.
Located in the Cox Institute Food Lab, C275, Running for 7 Tuesdays from 5:30pm - 8:30pm (sometimes we may run a bit late, no later than 9pm), Jan 20 - Mar 10, excluding reading week Feb 17 .
Please note that spots are limited to 20. Anyone applying who is over that number will be placed on a waiting list.