Michelle Both,\u00a0CBC News<\/a>,\u00a0<\/em>May 4, 2023<\/p>\n That’s what chefs from Ontario universities did when they gathered\u00a0at Western’s Saugeen-Maitland residence this week\u00a0in London for a\u00a0culinary training program\u00a0aimed at\u00a0ramping up plant-based choices at student residences.<\/p>\n Instead of the standard pulled pork, for instance,\u00a0sandwiches with shreds of soy-ginger jackfruit\u00a0\u2014\u00a0a tropical tree fruit that,\u00a0if prepared just right, tastes like pulled pork\u00a0\u2014 were among the menu offerings as the get-together wrapped up with a catered lunch.<\/p>\n Twenty-four chefs\u00a0took part in Humane Society International’s Food Forward program, to explore and experiment with vegan cooking, on Tuesday and Wednesday. Other participating schools included the University of Guelph, University of Windsor and Hamilton’s\u00a0McMaster University.<\/p>\n The food is getting rave reviews.<\/p>\n Glenn Dupont, a chef at Western’s Elgin Hall residence, said he was never\u00a0a big fan of chickpeas, but that all changed\u00a0when he made chickpea and walnut sliders during the training.<\/p>\n “I really would actually make this for myself and my family,” said Dupont, who typically sticks to meat and potatoes at home. “It tastes absolutely excellent.”…<\/p>\n [… Read more at CBC News<\/a><\/em>]<\/p>\n