Sat., Nov. 14 | Online Workshop

Drying & Dehydrating

Learn the basics of Drying & Dehydrating with Chef Bashir Munye
Registration is Closed
Drying & Dehydrating

Time & Location

Nov. 14, 2020, 1:00 p.m. – 3:00 p.m.
Online Workshop

About the event

Drying and dehydrating is a popular and simple method of food preservation. Join us and learn from Chef Bashir Munye with a variety of simple and exciting recipes.

Ingredients and Materials: Participants will be emailed a list of ingredients and materials 4 days prior to the event.

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 45 pre-recorded video of the recipes in action, followed by a 45 minute Q&A with Chef Bashir Munye. 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: Chef Bashir Munye is part of a new generation of Toronto chefs who are inspired by global cuisine while creating the future of local and sustainable food ideas. A true global child, Bashir’s experience of food embraces many geographical and cultural boundaries. Born in Somalia, and raised in Italy, he has called Toronto home for the past 22 years. Growing up in the Mediterranean fresh, seasonal foods was the norm. Chef Bashir continues this tradition through his farmer’s market operations where he connects to the local farming and artisanal food business community. His approach to cooking is simple. He is a passionate advocate for promoting diverse food representative of Toronto multicultural communities. He believes and advocates for access to good quality food for everyone.

Currently, Bashir is a culinary professor at George Brown College, Food consultant/ recipe developer and an academic researcher.