Baking with Rinds and Peels: Scones

Join us for this baking workshop with Chef Joshna Maharaj. We'll learn how to make candied citrus peels that might otherwise be discarded, and then use the candied peels to make scones.

Hot tip: If you aren't able to join us on the live date, don't worry! You can still register, and you'll receive a download of the entire workshop to complete on your own time at a later date!

Ingredients and Materials: When you receive your order confirmation email, you'll get an ingredient shopping list, including any materials needed to complete the recipes.

PWYC Donation: In lieu of tickets, we ask that participants contribute a Pay-What-You-Can Donation, only if you are able. Donations go directly to supporting the Neighbourhood Food Hub's Emergency Food Program. Please see tickets for more details.

Accessibility: Please let us know if you have any accessibility requirements, and we will be happy to accommodate!

Workshop Format: This workshop will be lead by facilitator Hema Ramsingh, with a pre-recorded video of the recipes in action, followed by a Q&A with Joshna Maharaj. All workshops will be available to participants for download - we encourage folks to save the video and try the recipes again and again!

About the Chef: Joshna Maharaj possesses a unique ability to inspire people from both sides of the dining table. She is equally talented a chef as she is a food activist with an authentic goal to improve everyone’s relationship with food. Joshna is unapologetic in her strong belief in chefs and social gastronomy to bring values of hospitality, sustainability and social justice to every dining table.

A powerful and engaging speaker, Joshna is a two-time TEDx speaker and oft-sought after voice for business spectrums of all genres. She hosts “Kitchen Helpdesk, a weekly food column on CBC Radio and also co-hosts a food podcast, “Hot Plate.” In addition to supporting an array of food driven, community causes, Joshna also dedicates her time to educating post-secondary students and industry peers alike.

Joshna has just released her first book “Take Back the Tray” (ECW Press) about her work building new models for institutional food procurement, production and service. The book is a movement to reconnect food with health, wellness, education, and rehabilitation in public institutions around the globe. It is a passionate story about how a chef tried to disrupt the institution in hopes for systemic change.

Joshna has represented and produced notable work for major brands and be seen highlighted on mainstream medium from editorials on Chatelaine to the critically-acclaimed national program Fridge Wars.

This is a City of Toronto Community Reduce & Reuse Program. Learn more at www.toronto.ca/reduce-reuse.