In a world full of amazing indulgent recipes and glossy cooking television programs ‘The Environmental Chef’ encourages participants to understand where their food comes from as well as creating awareness of what effects food industries have on the ecological environment that sustains us.
The Environmental Chef workshop combines cooking with environmental consciousness. This workshop is suitable for participants aged 12 and over with an interest in the envionmental impact of where their food comes from.
Learn about the food industry with practical and interactive examples, create your own environmentally friendly lunch and take home ecologically sustainable recipes and information.
*please note any food allergies in special comments box and bring any necessary medication with you
CERES members and concession holders are entitled to a $10 discount. Enter "ceresmember" under "Booking Summary" during the checkout process.
*Please note that the CERES member or concession discount does not apply to "Bring-A-Friend" tickets which are already discounted
Ryan DeCoite is a 24-year-old qualified chef with 8 years’ industry experience. Ryan has majored in Environmental Sustainability at Swinburne University and is an active campaigner for an ecologically sustainable future. This workshop combines both Ryan’s passion for food with his passion for environmental consciousness.
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