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!
Grocery Shopping & Meal Planning on a Budget
Are you struggling to prepare quick, cost-effective meals? Learn some easy tips and tricks to save money at the store, plan wisely, and reduce food waste.
Date: Wednesday, October 2nd, 2024
Time: 5:00 - 6:00 pm
Location: Online. The link will be emailed 24 hours before 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.
Let's cook and eat together! - Fall Squash Ravioli
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: Fall Squash Ravioli (choice of butternut squash, sweet potato, or pumpkin filling)
Date: Tuesday, November 12th, 2024
Time: 5:00 - 7:30 PM
Location: Will be sent 48 hours before the event
Cost: $8.00 paid at time of registration ($7.08 + HST). All ingredients and cooking utensils are provided. There are NO refunds, but you can transfer your spot to a friend.
Register and Pay: On-line store
Maximum: 40 people.
Registration For Let's Cook and Eat Together is done 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 the following fillings:
- Roasted Squash
- Roasted Sweet Potato
- Roasted Pumpkin
Plus choice of:
- Goat and parmesan cheeses
- Feast of garnishes fresh from the farm market.
Please indicate preference in the Dietary Requirements section. Please note: gluten and flour will be used for this event.
Registration For Let's Cook and Eat Together is done through the online store
Additional Details:
Class will cover making of a ravioli:
- Making dough from scratch.
- Working with fresh dough
- Stuffing and cooking ravioli (can be applied to any dumpling style dish)
Students will watch demo of various techniques then utilize fresh pasta from catering to make raviolis with their choice of filling. All vegetarian.
Ingredients List
Chef Mark Meinzinger
Meet Chef Mark Meinzinger
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
