Cooking & Nutrition

Learn how to prepare fast, easy, affordable, a delicious meals

Did you know that nutrition plays an important role in both mental health and in learning? Research has shown time and time again that what we eat or don't eat) impacts our mood, energy levels, sleep, immune system, as well as our ability to concentration and focus.

EngSoc and the Community Wellness Team are partnering with Food Services to offer a series of classes on nutrition, budgeting, and basic cooking skills.

And remember, cooking and eating are both more fun with a group of friends!

plate of pasta

Meals made easy!

Do you struggle with packing lunches or choosing an energizing snack when the mid-afternoon slump hits? Find yourself wondering how to budget groceries for the week ahead? You are not alone! This workshop is designed to help you stress less when it comes to food! Learn how to implement realistic habits and create a routine that works for you. Resources & tips will be provided to help you save time in the kitchen and save money at the store.

Date: Tuesday, January 30th

Time: 5-6:00 pm

Location: Online. Link will be emailed 48 hours prior to the session.

Facilitator - Nicole Pin, MAN, RD.

Nicole is a registered dietitian with the food services department at the University of Waterloo. She supports the food services team in menu development and nutrition programming with an emphasis on health and wellness for the university community.

Nicole Pin, Registered Dietitian

Let's cook and eat together!

The Community Wellness team has received a grant from Mindful Campuses to significantly subsidize the cost of a cooking class. As part of a team, you will prepare a simple, nutritious, and budget friendly meal. You can eat it together or take it home. The chefs from Food Services will walk you through each step of the preparation and cooking process. There is a small fee for this class. The full-cost would be $27/person. Thanks to the Mindful Campuses grant, we can make the session available to Engineering students for $8.

Meal: Mediterranean Pasta (chicken or vegetarian) & Salad

Date: Monday, March 4th, 2024

Time: 5:00 - 7:00 PM

Location: Location will be emailed 48 hours prior to the event.

Cost: $8.00 paid at time of registration ($7.08 + HST). All ingredients and cooking utensils are provided.

Maximum: 40 people.

Registration: Register and pay through the online store

NOTE: There are NO refunds, but you can transfer your spot to a friend. The only dietary requirements we can accommodate in this class are indicated below.

Choose from:

  • Protein: Chicken or Tofu
  • Pasta: Regular or Gluten Free

Please indicate preference in the Dietary Requirements section.

Registration: Register and pay through the online store

Ingredients List

Here are the ingredients that we will be using:

  • Pasta or Gluten Free Pasta
  • Chicken (Halal) or Vegan Chicken Substitute
  • Tahini –  made using ground sesame seed
  • Various fresh vegetables, oils and vinegars, herbs
  • Eggs
  • Kalamata olives
  • Various greens –  such as kale, spinach, arugula,

Chef Mark Meinzinger

Meet Chef Mark Meinzinger

Image of Chef Mark

Mark started in the restaurant business in high school, and hasn’t looked back since. Starting as a dishwasher he quickly displayed a passion for the buzz of restaurant work. He began assisting in the kitchen and quickly moved up the ranks. He began his apprenticeship, and worked under some of the best chefs in the Kitchener area. 

A seasonal stint at Muskokas famed Deerhurst resort gave Mark his first taste of big banqueting and large hotel style service. He took what he learned there and applied it back to his line service life. A true line cook at heart, Mark is always thirsting for the buzz of service.

Joining the University team 15 years ago, Mark spent his first 8 years at the University Club, one of Canadas last (and best) faculty clubs, before moving on to become Catering chef 6 years ago.

Having healthy options is always at the forefront of Marks cooking, he spends a lot of time on salad development and sorting out dietary concerns. Focusing on quality in gluten-free, not “just because” gluten free. He credits his wife for the push on this, having met her at a vegan juice bar. 

Adopting Thomas Keller’s “blue apron” mentality, he is an apprentice for life. Constantly learning, sharing and driving himself and his staff to thirst for knowledge.

The Faculty of Engineering would like to thank Mindful Campuses for making the Cook With Us class possible. The Mindful Campuses grant is provided by Mindful Employer Canada and Canada Life

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