DDSB students took part in sustainability cooking challenge at Durham College in Whitby
Thirty students in Grades 10 to 12 from four Durham District School Board (DDSB) high schools took part in a sustainability-themed cooking competition this spring at Durham College’s W. Galen Weston Centre for Food in Whitby, the college said.
According to Durham College, the event brought high school students into a college kitchen for a judged cooking challenge focused on using seasonal Ontario ingredients and recipes that included beans and lentils.
Durham College said students prepared soups, stews and chili, with recipes required to contain at least 30 per cent beans and lentils.
Durham College identified the participating schools as Eastdale Collegiate and Vocational Institute, Uxbridge Secondary School, Henry Street High School, and J. Clarke Richardson Collegiate.
“The contest gave students an opportunity to experience sustainability in action,” Durham College faculty member David Hawey said in the college’s release. Hawey said students combined plant-based ingredients with traditional proteins while working in what he described as a professional cooking environment.
Before the event, Hawey and Durham College faculty members Peter Lee and Ron Subden visited the participating schools to discuss sustainable cooking practices, according to the college.
Durham College also said teams worked to reduce food waste during the challenge.
The release quoted Krista Parker, identified as a dual credit facilitator with the DDSB, who said the board values opportunities to work with Durham College and have college instructors visit classrooms.
Durham College said 30 additional students attended as guests, toured the Whitby campus and served as official tasters during a People’s Choice portion of the competition.
Hawey said in the release that sustainability is part of Durham College’s culinary programs and that the programs address food insecurity, rising prices, and responsible agricultural and food production techniques.