Live Spring Fling Cook-Along and Demo with ELLICSR Kitchen Chef Geremy Capone

1024 512 Office of Research Trainees
White event poster. The UHN Postdoc Association and ORT's logos are on the top left corner. Below is a yellow box with text that reads "Live Spring Fling Cook-along and Demo with ELLICSR Kitchen Chef Geremy Capone". A yellow apron is in the middle with the words "Theme: Spring Fling! Fri March 25th @ 4pm). At the top right is says Zoom Cooking Class in a green shape. At the bottom is says Follow us @UHNPostdocs. The instagram, twitter and linkedin logos are displayed.

Date

March 25 | 4:00 – 5:00 PM

Live Spring Fling Cook-Along and Demo with ELLICSR Kitchen Chef Geremy Capone

The UHN Postdoc Association (UHNPA) in partnership with the Office of Research Trainees (ORT) invites you to a Spring Fling Cook-Along and Demo with ELLICSR Kitchen Chef Geremy Capone.

You are cordially invited to participate in a live, interactive cooking session with UHN’s ELLICSR Kitchen Chef Geremy Capone. We are flinging into spring with a spring-themed menu to welcome a new season of rebirth, renewal, and growth, while saying goodbye to the winter blues. Come kickstart the spring season and join us virtually from your kitchen to learn some healthy new recipes and celebrate the art of food together!

The recipes for the cook-along and demo can be found here. Gather the ingredients for Cavatelli Pasta with Spring Greens so that you can cook-along with Chef Geremy and your colleagues at UHN!

All are welcome. All event registrants are asked to make sure they have read and agree to abide by the ORT’s Code of Conduct.

Register here.

Speaker Bio:

Chef Geremy Capone believes in the importance of eating and cooking from whole ingredients as much as possible. He is passionate about teaching essential cooking skills and meal preparation and raising awareness around improving food literacy and food security.

Geremy is a graduate of the School of Kinesiology and Health Science at York University and of the Culinary and Nutrition Management program at George Brown College.

For the past 5 years, he has been focused on his role as the Wellness Chef at ELLICSR Kitchen: Health, Wellness and Cancer Survivorship Center of the Princess Margaret Cancer Centre, developing and delivering cooking classes, recipes and interactive videos with the ELLICSR kitchen team. The ELLICSR Kitchen program is designed to support people touched by cancer by giving them the skills and information they need to manage their diet.