“I’m proud to work at Trent. I believe in the University’s philosophy and commitment to the environment, in everything they do. And I’m extending that to the food we serve our students.”
Chef Christopher Ennew has been Chartwells’ executive chef at Trent University for six years. In that time, Chef Christopher has transformed food service at the University, bringing natural, local and fresh flavours to on-campus student cuisine.
“I want students to know that we are here for them,” shared Chef Christopher. “If you want to see something on a menu that isn’t there now, just ask.”
Chef Christopher takes from-scratch cooking to heart and is a central part of how he plans the meals that are served to students.
“I’m a chef that still does things from scratch,” shared Chef Christopher. “Everything vegan is made in house. I want to bring fresh and local back to reality and make it accessible and delicious for students.”
Chef Christopher’s Rich & Smooth Cheese Tart Dessert was recently featured in TreStelle’s new 60th anniversary commemorative cookbook. He created this recipe over 20 years ago, originally as a cheesecake, and has since adapted the recipe specifically for the Trent community and has served it in dining halls and at special events on campus.
“I love to adapt recipes based on what’s local and fresh, to create different flavours,” said Chef Christopher. “It is always my goal to create something different for students so they have more variety.”
Try Chef Christopher’s recipe from Say Cheese! 60 Years of Canadians Cooking with Cheese.