Italian Chef to Talk About Slow Food Movement at VIU Nov. 4

Students in the Culinary Institute of Vancouver Island at VIU stretch their talents with some pasta making as they prepare for a special Italian dinner (sold out) on Nov. 7. Shown are (front l-r): Michael Soja, Aybar Tan, and Elizabeth Meers, and (rear l-r) Emmett Pelzer and Ena Muilenberg.

October 30, 2014 - 10:00am

Culinary students at Vancouver Island University (VIU) will be celebrating the cuisine of Italy during World VIU Days Nov. 3 through 7. Students and the public are invited to learn about the global Slow Food Movement and its Italian connections with Italian Chef Marcella Ansaldo at a free presentation Tuesday, Nov. 4, from 4 to 6 pm in Building 356, Room 109.

Chef Ansaldo operates the Giglio Cooking School in Florence, Italy. Chef Debbie Shore, head of the Vancouver Island Culinary Institute at VIU, visited Chef Ansaldo with a group of Culinary students on a Study Abroad trip in May, and extended the invitation to Ansaldo to visit VIU. Another group of Culinary students will return to Florence and Tuscany in May 2015.


Media Contact

Shari Bishop Bowes, Communications Officer, Vancouver Island University

P:250.740.6443  C: 250.618.1535 E: T: @viunews

Tags: In the Community

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