Ambition Nutrition 2021

Amy Symington Headshot

Amy Symington

Chef, M.Sc.

Amy Symington, M.Sc., is a nutrition professor, researcher and plant-based chef at George Brown College in Toronto, Canada and has over twenty years of experience in the food industry, including restaurants, large and small catering events, community kitchens, and at various colleges. She runs the culinary nutrition programming at Gilda’s Club Greater Toronto, a not-for-profit organization for those touched by cancer, is an active Toronto Vegetarian Association (TVA) volunteer focusing on all things food and nutrition. She volunteers with the Toronto Veg Food Bank (TVFB) as a chef and nutrition consultant and does recipe development and food writing for various publications in Toronto and worldwide. Amy believes in the evidence-based health and environmental benefits of plant-based diets and is the recent author of The Long Table Cookbook: Plant-based Recipes for Optimal Health.