Fermenting Knowledge: Bringing Food Literacy to Life in Canadian Classrooms
June 3
2:45 – 3:15pm
Room 519A
This session is designed for Canadian educators teaching Hospitality and Tourism and related food programs. Through a live demo fermentation session, participants will develop practical knowledge of fermentation and other food‑preservation methods—such as pickling, canning, and dehydration—as essential components of food‑literacy education. The workshop will highlight how these skills support the use of every part of fruits and vegetables, reducing food waste while enriching kitchen‑classroom instruction.
Educators will explore how food preservation can address funding challenges by transforming donated or surplus food into preserved products that can be safely stored and used throughout the school year. The session will also demonstrate how preservation projects can inspire partnerships with local farms, grocers, and hospitality professionals, creating pathways for food donations and exposing students to career opportunities within Canada’s hospitality, tourism, and food sectors.
Bio:
CHEF CONNOR FLYNN is a Red Seal Chef, certified Master Food Preserver, and dedicated high school Hospitality and Tourism teacher driven by a deep commitment to educating youth through food. With a career grounded in creativity and craftsmanship, Connor has worn many hats in the culinary world—from cheesemaker to sourdough bread baker. His passion for hands-on artistry and respect for quality ingredients continue to shape his work, but it is his belief in the power of cooking and food preservation skills to empower young people that truly motivates him. Connor sees food education as essential not only for building practical skills but for fostering sustainability, confidence, and meaningful career pathways for students.