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: Tuesday, January 28th, 2025
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: Thai-style Lettuce (or Rice Paper) Wraps
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: Thai-style Lettuce (or Rice Paper) Wraps
Date: Mon, Mar 10th
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: Coming Soon - Stay tuned!
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.
This session will focus on vegetables! Lettuce wraps are a tasty way to use up fresh veggies. Learn basic veg prep, knife/chopping skills, as well as simple cooking and glaze-making skills.
Wrap Options:
- Rice paper
- Lettuce
Filling Options:
- Julienne veg mix (Peppers, carrot, bok choy, purple cabbage, Mango!)
- Thai basil (a few leaves to sprinkle through)
- Fried tofu or tempeh (vegetarian protein)
- Hoisin sauce
- Lime wedge
Soba Noodle Salad:
- Noodles (precooked due to time)
- Assorted vegetables
- Basic vinaigrette
Note: This class is vegetarian, however the Chef will discuss how to incorporate other types of protein.
Registration For Let's Cook and Eat Together is done through the online store (will be available soon)
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
