Amy Symington

Chef, MSc., PhD student

Amy Symington, MSc, PhD student is a nutrition professor, researcher and nutrition focused chef at George Brown College in Toronto, Canada and has 15 years of teaching experience and 25 years experience in the food industry. Amy has a Master of Science in Applied Human Nutrition from Oxford Brookes University, UK and is a currently a PhD student in nutritional sciences at the University of Toronto where she works with world renowned clinicians and experts in her field of research.

She runs the culinary nutrition programming at Gilda's Toronto, a not-for-profit cancer organization and is the culinary nutrition specialist for HSI/Canada's Forward Food team where she trains executive chefs across Canada in large food service operations like hospitals and universities regarding the implementation of Canada's food guide. She also works with the Toronto Vegetarian Food Bank (TVFB) as a chef and nutrition consultant teaching classes for patrons there and at shelters around the city. She does health focused recipe development and food writing for various publications in Toronto and worldwide and was a recent nominee for an Ontario Premier's Award in the Health Sciences category.

Amy believes in the evidence-based health and environmental benefits of plant-forward diets and is the author of the award-winning cookbook, The Long Table Cookbook: Plant-based
recipes for optimal health.