With a career spanning 30 years, as an entrepreneur and executive chef serving Canada’s largest destination spa, as well as restaurants throughout Peterborough and Northumberland County, Chef Christopher Ennew brings a wealth of experience (and a few secret ingredients) to head up food services at Trent. Here, Chef Christopher brings passion and care to Trent’s tables, helping students find a home away from home on campus.

“I like to feed people,” Chef Christopher humbly notes adding that he hopes that the food experience is complementary to the full Trent University experience. “Come [to Trent] and be healthy. Come and care about yourself.  This is a place where you can grow.”

Chef Christopher describes his personal culinary style as one that values natural flavours and fresh, local products. He works together with a team to deliver menus for students and faculty on campus, including menus at the Peter Gzowski College Dining Hall and at the Lady Eaton Dining Hall. His team seeks to create an inclusive menu that has something for every palate, and is mindful of dietary restrictions and allergens. His personal favourite menu item? A comforting mac n’ cheese.

There truly is something for everyone on the menu. “We create a four-week rotational menu,” explains Chef Christopher, “with dishes that appeal to students. I encourage students to ask if they would like to see menu items available.”

Menu items including homemade sandwiches, salads, fruit cups, and a daily vegan soup option are made with local ingredients sourced from Kawartha Dairy, Empire Cheese, Martin’s Fruit & Vegetables and Yorkshire Valley Farms. “I also source from Trent Market Garden,” explains Chef Christopher, “which I have supported from the beginning”.

The Peter Gzowski College Dining Hall on Trent’s Symons Campus recently was named the only university in Canada with a three-star certified green restaurant, and Lady Eaton Dining Hall is a level 1 ‘Green Certified’ restaurant.  Sustainability is important on campus with efforts being made to reduce waste, conserve water, and consider more plant-based options for diners. In fact, over one-quarter of the dishes served up at Gzowski’s Dining Hall are vegan.