Cooking By Degrees

 

Where Canada’s top college and university chefs share their favourite recipes

Across the country, college and university chefs feed thousands and thousands of students every day… even during a pandemic. For chefs and students, it’s all about nutrition, quality and affordability.

For an institution’s integrity, food services are vital and growing in importance. Students say the reputation of an institution’s food service highly influences their decision to apply for admission there.

In fact, the drive for hospitality excellence has slowly sparked a campus food revolution in Canada, resulting in institutions hiring some of the most skilled chefs around.

The Toronto Star has teamed up with the Canadian College and University Food Service Association to offer Cooking By Degrees, the chefs’ favourite recipes, for readers to make at home.

Chefs from each institution have shared a recipe that highlights quality Canadian ingredients — and is easy to make. Every feature includes the chef’s profile, the recipe of choice and a photo of the finished item, and some background about the key commodity in the recipe.

The features for Cooking By Degrees are written by journalist Owen Roberts, an award-winning agri-food communications specialist and immediate past-president of the 5,000-member International Federation of Agricultural Journalists.

Through Owen’s interviews, the chefs explain how they developed their menu item, and underline their commitment to nutritious, quality, affordable Canadian food.

Photos by Executive Chef Vijay Nair, University of Guelph

Recipe preparation and testing by Sous Chef Jason Hill, University of Guelph

CCUFSA liaison Mark Kenny, Procurement Manager, University of Guelph

Chef Cory Armitage

Chef Cory Armitage

Wilfrid Laurier

For Wilfrid Laurier chef Cory Armitage, dishes like his Beef Vindaloo are a great way to experience different cultures without going anywhere

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Chef Paolo Vasapolli

Chef Paolo Vasapolli

University of Windsor

University of Windsor chef Paolo Vasapolli has become a campus celebrity with meals like his Chianti-stained pappardelle

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Chef Kristian Crossen

Chef Kristian Crossen

Western University

Western University chef Kristian Crossen is a big fan of boneless short ribs, a less-expensive beef cut with what he calls “amazing” marbling

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Chef Christopher Ennew

Chef Christopher Ennew

Trent University

Trent chef Christopher Ennew’s flavour-packed braised beef brisket makes a wonderful meal — more than once

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Chef Russell Weir

Chef Russell Weir

Algonquin College

Algonquin chef Russell Weir’s pot roast is the perfect fare when home cooks are weather bound and have time to braise and prepare gravy

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Chef Johnny Bridge

Chef Johnny Bridge

University of British Columbia

UBC chef Johnny Bridge uses flank steak for his student-budget accessible version of the trendy and pricey Wagyu Katsu Sando sandwich

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Chef Frederic Pouch

Chef Frederic Pouch

Sheridan College

Sheridan chef Frederic Pouch nods to his heritage with a traditional French dish that’s fresh, healthy and accessible

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Chef Colin Johnson

Chef Colin Johnson

Queen's University

Queen’s University chef Colin Johnson enjoys the challenge of cooking for a global palate

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Chef Vijay Nair

Chef Vijay Nair

University of Guelph

University of Guelph chef Vijay Nair’s dish of spicy beef chuck, coconut and curry leaves is based on an Indian delicacy from his native Kerala

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Chef Javier Alarco

Chef Javier Alarco

University of Waterloo

University of Waterloo chef Javier Alarco brings his Peruvian heritage and values to a melt-in-your-mouth dish that’s healthy, affordable and sustainable

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Chef James McFarland

Chef James McFarland

University of Saskatchewan

University of Saskatchewan chef James McFarland’s crowd-pleasing steak sandwich is topped with garlicky greens and charred tomatoes

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Chef Paul Hoag

Chef Paul Hoag

McMaster University

Start a new Sunday supper tradition with McMaster chef Paul Hoag’s hearty recipe based on a delicious but rarely used cut of beef

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Chef Jerome D'Souza

Chef Jerome D'Souza

Humber College

Humber culinary director Jerome D’Souza’s wheat and flank steak stew stuffed into a naan makes a perfect meal-on-the-go

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Chef David Jenkins

Chef David Jenkins

University of PEI

Cape Breton native, Chef David Jenkins brings together both worlds for Not-your-grandmother’s beef stew.

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Chef Chris Hillier

Chef Chris Hillier

University of Victoria

University of Victoria chef Chris Hillier’s recipe for a campus favourite begins with bottom round flat steak that’s braised overnight

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Chef Roberto Valencia

Chef Roberto Valencia

NAIT

Northern Alberta Institute of Technology chef Roberto Valencia, a native of Mexico City, brings his nation’s heritage to the table

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