Build confidence in the kitchen with this four-part video series created by public health and culinary experts at Conestoga College, in collaboration with the Cambridge Food Bank. Each episode focuses on practical skills, from food safety and knife techniques to batch cooking and baking, with approachable methods and tips for adapting recipes using common ingredients.
Learn from experts, gain hands-on skills, and cook safely and confidently at home or in community kitchens.
Produced by: Conestoga College, in collaboration with the Cambridge Food Bank
Funded by: Dawn
Funded by: Dawn
Episode 1 – Basic Food Safety
Learn essential food safety practices with Dr. Ken Diplock, Certified Public Health Inspector and Conestoga College faculty. This episode gives you the tools to keep your kitchen and meals safe:
- Proper handwashing and surface sanitizing
- Preventing cross-contamination
- Safe food storage and understanding best-before and expiration dates
- Cooking temperatures and thermometer tips
- Common food safety myths explained
Build confidence in everyday habits that protect your health and the people you cook for.
Produced by: Conestoga College, in collaboration with the Cambridge Food Bank
Funded by: Dawn
Funded by: Dawn
Episode 2 – Kitchen Tools, Knife Skills & Cooking Techniques
Join Chef Dan McGowan, Executive Chef at Conestoga College, as he highlights essential kitchen tools and foundational skills. Learn how to work safely and efficiently in any kitchen:
- Knives & cutting skills — chef’s, serrated, and paring knives; slicing, dicing, julienning, and chopping herbs, garlic, and vegetables
- Essential tools and cookware — whisks, spatulas, ladles, and pans, with tips on how to use them effectively
- Core cooking techniques — sautéing, simmering, and boiling explained
- Demonstration: safely searing chicken to the correct internal temperature
Practical skills to make everyday cooking safer, easier, and more confident for anyone in the kitchen.
Produced by: Conestoga College, in collaboration with the Cambridge Food Bank
Funded by: Dawn
Funded by: Dawn
Episode 3 – Batch Cooking
Discover time-saving, flexible cooking strategies with Chef Kavvya Sharma, Culinary Student at Conestoga College. This episode shows how to stretch ingredients, reduce waste, and plan meals for busy schedules:
- Flexible techniques for marinating chicken — fresh or freezer-ready
- Preparing hearty lentil dishes — nutritious, versatile, and easy to store
- Sushi Bake — a freezer-friendly dish using commonly available pantry items
- Tips for planning, portioning, and safe storage
Chef Kavvya demonstrates adaptable methods so participants can build confidence in the kitchen and make the most of ingredients they have on hand.
Produced by: Conestoga College, in collaboration with the Cambridge Food Bank
Funded by: Dawn
Funded by: Dawn
Episode 4 – Baking & Essential Mixing Methods
Bake with confidence with Chef Tim Simpson, Culinary Instructor at Conestoga College. Learn how four simple ingredients — butter, sugar, flour, and eggs (with suggested substitutions for butter and eggs) — can create a wide variety of baked goods:
- Creaming method — for dense cakes and cookies
- Foaming method — for cakes and brownies
- Cut-in (biscuit) method — for flaky scones, biscuits, and tarts
- Hand-mixing techniques — demonstrated for those without a stand mixer
- Measuring tips and ingredient substitutions — practical guidance for flexible baking
Chef Tim shows how to adapt classic techniques using what you have on hand, helping participants build confidence and skill in the kitchen.
Produced by: Conestoga College, in collaboration with the Cambridge Food Bank
Funded by: Dawn
Funded by: Dawn