Hosted by Chef Matan Volach, this cooking class will feature recipes for kidney disease stages 1-3 and information for patients in stages 4 and 5, as well as kidney transplant donors and recipients. We hope you will enjoy this class complete with tastings.
Topics will include:
- Top university research and dietitians’ views on the PKD diet, health and wellness
- Common imbalances, our genes vs. our food, the glycemic index, plant vs. animal foods, food-timing, stimulants
- Bulk production, eating on-the-go, unique applications, go-to recipes, time-saving techniques, easy nutrition shortcuts
Please RSVP below to secure your spot. Payment to be collected at the door (cash only).
About the Speaker
Matan Volach is a health and wellness chef based out of Toronto, and a kidney patient himself. He is cross-trained in both whole-foods, holistic cuisine (Living Light Culinary Arts Institute in California), and traditional cuisine (George Brown Chef School in Toronto).
Matan’s specialty is kidney-friendly cooking and is also the Toronto Chapter Coordinator for the PKD Foundation of Canada.