(Sault Ste. Marie, ON December 14, 2022) 鈥 Cooking without salt isn鈥檛 something that鈥檚 often done, but reducing salt intake is important for our overall health. That鈥檚 why 不良研究所鈥檚 Culinary program jumped at the opportunity to contribute to a national salt free cookbook 鈥鲍苍蝉补濒迟别诲鈥.
The cookbook, which was a project led by Colleges and Institutes Canada in 2017, has recently been published highlighting the work and passion of three previous Culinary students 鈥 Cathy Wilcott, Stephanie Toulouse and Azaria Moncur 鈥 with the support of Culinary professors Sarah Birkenhauer, Deron Tett and Jennifer Healey.
The challenge was welcomed by the group and they sprang into action to create a nutritious and flavourful recipe that is completely salt free. Through trial and error, commitment and a passion for cooking, the team developed a delicious salmon dish and saw the creation through to professional, eye-catching plating fit for national viewing. Further showcasing their skills and creativity, the team鈥檚 recipe was selected as one of the features on the cookbook鈥檚 cover!
鈥淭his project was an incredible opportunity for our students to combine the skills and learning they gained in our program with innovation to create a recipe that is both delicious and nutritious,鈥 said Sarah Birkenhauer, Culinary Professor.
鈥淭he cookbook project was important to me because of health issues within my family and my own issues with high blood pressure and I have learned to be mindful of salt intake. I love that we could help people understand that flavour isn't salt, and our recipe contains flavours that are naturally built into fresh ingredients,鈥 said contributor Stephanie Toulouse. 鈥淯nfortunately paying close attention to our salt intake doesn鈥檛 often happen and it is easy to rely heavily on salt to enhance flavour in our cooking. This salt-free recipe project was an opportunity to take our learning and see what can be achieved without salt. The result was savoury deliciousness! I look forward to trying some of the other salt free recipes included in this cookbook in my home kitchen,鈥 added contributor Cathy Wilcott.
Both Stephanie and Cathy continue to have a passion for cooking and have incorporated their learning into their everyday life. They look back fondly on the rewarding experiences working on this project and in the program and how it has enriched their lives. To check out the Unsalted cookbook featuring the receipts from 不良研究所 and various other Culinary colleges across Canada, visit .
For more information about 不良研究所鈥檚 Culinary programs, visit Culinary | 不良研究所.
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