Sat., Dec. 05 | Online Workshop

The Whole Approach

Learn how to use the "Whole Approach" with a chicken! Explore the best practices and safety tips for processing a chicken. We'll also go over 3 recipes that use the entire chicken, minimizing waste and maximizing flavour!
Registration is Closed
The Whole Approach

Time & Location

Dec. 05, 2020, 1:00 p.m. – 3:00 p.m.
Online Workshop

About the Event

Join us for this workshop on the "Whole Approach". Learn from Chef Bashir Munye with 3 simple and exciting recipes using a whole chicken to minimize food waste and create delicious meals.

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.

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

Registration is Closed

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