Filed to Fork is an annual event held on the St. George campus to showcase the culinary talents of campus chefs; it brings the campus community together to eat and mingle.
Hart House chef Marco Tucci prepares to serve baked beans flavoured with maple syrup from Hart House farm as colleague Shellion Grant looks on. (photo by Caz Zyvatkauskas)
Chef Jaco Lokker from the 89 Chestnut Residence puts special sauce -- the finishing touch -- on a beef burrito cone. (photo by Caz Zyvatkauskas)
Arts and science student Joanne Cave serves up samosas and pakoras at Veda's Field to Fork booth. (photo by Caz Zyvatkauskas)
Niveen Saleh, a New College alumna, demonstrates the value and taste benefits of purchasing local, sustainable food during the 2011 Field to Fork Festival. (photo by Caz Zyvatkauskas)
New College's chef adds some freshly grated Parmesan cheese to the tasty wild mushroom risotto he prepared for Field to Fork. (photo by Caz Zyvatkauskas)
Maureen LaPier, a Discovery Commons staff member, delights in some wild mushroom risotto prepared by New College chefs. (photo by Caz Zyvatkauskas)
Jaco Lokker (left), the executive chef at 89 Chestnut Residence, and Sarah Khan from UeaT created the Field-to-Fork event that showcases the culinary talents of campus chefs.
LIfe sciences student Stanley Lee enjoys the pakoras and samosas on offer at the annual Field-to-Fork culinary showcase. (photo by Caz Zyvatkauskas)
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