ALGONQUIN COLLEGE
The next generation of culinary talent at Algonquin College mobilizes for food security

Since 2003, La Tablée des Chefs' Solidarity Kitchens - Next Generation program (SKNG) has mobilized teachers and culinary students in Québec, Ontario, and even France, to take on the challenge of preparing meals that are then distributed to food banks.

This year in Canada, over 1,000 students will be rolling up their sleeves to feed those in need. Their goal is to produce 125,000 portions of vegetarian chili.

Renowned Chef Florimond Hannoteau has agreed to be the first chef ambassador of SKNG Canada this year. According to him, love and generosity are at the heart of this project. "You cannot cook if you do not love people. When you love others, you want to share and give to those in need. That's what La Tablée des Chefs is all about, and that's what its Solidarity Kitchens - Next Generation program is all about."

In addition to mobilizing students to produce portions of food, the activity also aims to raise awareness of the problem of food insecurity among the next generation of professionals, so that tomorrow's chefs can become agents of change in their communities.

In a context where the number of people suffering from food insecurity is constantly on the rise (in Quebec, a total of 2.9 million requests for assistance were answered in March 2024, that's almost 1.5 times more than in March 2021), the SKNG programs represent a major contribution to helping these people. The combination of the know-how of our culinary professors and the energy and enthusiasm of our students makes all the difference in the community. Since the program's inception, the next generation of chefs has prepared more than 1.6 million portions for distribution to food banks across Canada.

At Algonquin College's School of Business and Hospitality, 2,000 meals will be prepared for the Shepherds of Good Hope and the Ottawa Food Bank by 65 students from the Bachelor of Culinary Arts and Food Science, Culinary Management, Culinary Skills, Baking and Pastry Arts, and Baking and Pastry Management programs. "As volunteers (students and faculty), we are proud to participate in the Solidarity Kitchens program for the third year. This initiative allows us to create meals that we believe will have a meaningful impact and provide support to individuals and families in need," said David Fairbanks, Professor and Program Coordinator - Bachelor of Culinary Arts and Food Science. 

This year, students will be cooking a vegetarian recipe: chili with tofu from the Soykei farm. With this recipe, the Solidarity Kitchens - Next Generation program aims to be inclusive, making the meal accessible to as many people as possible, while promoting local products. In fact, Soykei tofu is a delicious product from Québec made with respect for the environment and the people around us.