Episode 17: Amy Symington sharing Chef Secrets for being Plant-Based in the Kitchen

Looking for new plant-based recipes to try? In this episode of the Plant-Based Canada Podcast (@plantbasedcanadaorg) we speak with Amy Symington (@ameliaeats). Amy is a nutrition professor, researcher and plant-based chef at George Brown College (@gbcchca @gbcnutrition) in Toronto, Canada. In addition to having a Masters in Applied Human Nutrition with a focus on functional foods and their health benefits, Amy has 20+ years of experience in the food industry including in restaurants, cafes, large quantity and catering, private events and galas and as well as volunteering in community kitchens. Amy is the Culinary Nutrition Program Coordinator at Gilda's Club Greater Toronto (@gildasclubtoronto), a not-for-profit cancer organization, she is the Culinary Specialist for Humane Society International Canada (@hsi_canada), she volunteers with the Toronto Veg Food Bank (@vegfoodbank, check out our interview with Matt Nobel for more on this initiative!) as a chef and nutrition consultant and does recipe development and food writing for various publications in Toronto and worldwide. Amy believes in the evidence-based health and environmental benefits of plant-based diets and is the recent author of The Long Table Cookbook: Plant-based recipes for optimal health (@the_long_table_cookbook). In this episode we discuss: *plant-based from a culinary perspective*Cancer Nutrition Guide & Nutrition Programming at Gilda's Club*The Long-Table Cookbook: Plant-Based Recipes for Optimal Health*plant-based recipe development #plantbased #health #diet #lifestylemedicine #nutritionforcancer #plantbasedcookbook #plantbasedrecipes #plantbasedchefs #GeorgeBrownCollege #GBCChefSchool #evidencedbasedplantbased #evidencebasedhealth #preventativemedicine #vegan #vegetarian #plantbasedlifestyle #podcast #dietetics Amy Symington´s WebsiteAmeliaeats Plant-Based Canada´s Socials Instagram Facebook Website Support the show