Culinary learners prep 2,000 meals for Shepherds of Good Hope & Ottawa Food Bank

Posted on Monday, February 24th, 2025

Culinary learners pose for a group photo with the chilli they prepared.

Culinary learners pose for a group photo with the chilli they prepared.

On Feb. 24, 2025, 40 learners from the Bachelor of Culinary Arts and Food Science, Culinary Management, Culinary Skills, Baking and Pastry Arts, and Baking and Pastry management programs volunteered their time during their mid-term break week to prepare 2,000 meals for food security in Ottawa, in partnership with Tablée Des Chefs: The Solidarity Kitchen – Next Generation Edition project (SKNG).

A student adds a vegetable mix to the chilli.

A student adds a vegetable mix to the chilli.

“As volunteers (students and faculty), we are proud to participate in the Solidarity Kitchens program for the third year. This initiative allows us to create meals that we believe will have a meaningful impact and provide support to individuals and families in need,” said David Fairbanks, Professor and program coordinator, Bachelor of Culinary Arts and Food Science (Honours).

Large portions of vegetarian chilli.

Large portions of vegetarian chilli.

Under Fairbanks’ direction, learners worked together like a well-oiled machine to execute this initiative swiftly and precisely.The students prepared a vegetarian recipe: chili with tofu from the Soykei farm. With this recipe, the Solidarity Kitchens – Next Generation program aims to be inclusive, making the meal accessible to as many people as possible, while promoting local products. This year in Canada, over 1,000 students will be rolling up their sleeves to feed those in need. Their goal is to produce 125,000 portions of vegetarian chili.

Learners use ice wands to cool the chilli prior to portioning.

Learners use ice wands to cool the chilli prior to portioning.

Students take direction to portion the chilli.

Students take direction to portion the chilli.

In addition to mobilizing students to produce portions of food, the activity also aims to raise awareness of the problem of food insecurity among the next generation of professionals, so that tomorrow’s chefs can become agents of change in their communities.

Students pose for a group photo with the chilli they prepared.

Students pose for a group photo with the chilli they prepared.


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