Hospitality students at Trafford College have been given an insight into one of this New Year’s hottest trends with a vegan cooking demonstration from Amy Shepherdson.
Amy, who is the director of The Garden in Hale – a successful health food eatery where the emphasis is on healthy, ethical food– cooked up quinoa meatballs and courgetti and tasty gluten and dairy free banana bread.
Amy spoke about the nutritional and environmental benefits of a plant-based diet and the importance of sustainable food sources, as well as discussing some of the key ingredients common in vegan recipes.
Tutor Paul Taylor said: “Listening to Amy has been a real eye opener for the students as it’s highlighted just how big a shift there is currently in the sector towards healthy eating, a healthy diet and the food industry’s impact on the environment.
“Our aim is to give students the skills and knowledge to succeed in the hospitality industry, so it’s vital that we give them a grounding in all aspects of it.”
Amy said: “Coming in to college is a great way to spread the word about ways of cooking healthy, organic dishes to the up and coming chefs of the future and showing them new ways of presenting ethical food choices which are full of favour and goodness.”
Amy will be returning to the college in April as a guest chef and working with the students to create their own vegan and gluten free dishes.