CUESA | Market to Table Demo: Jennifer Dewasha, ONE65

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Jennifer Dewasha, ONE65

Saturday, May 4, 2019 - 12:00pm to 12:45pm
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Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.

Dewasha’s vast culinary experience began as a teenager when she spent her weekends farming, gardening and hosting local community events. As a member of the Wahta Mohawks First Nations, Dewasha developed a deep passion for food through community focused events and celebrations, leading her to attend the Aboriginal Cuisine Program at George Brown College, where she developed her techniques and broadened her culinary repertoire.

Upon graduation and in search of opportunities to explore the world of fine dining, Dewasha relocated to Las Vegas where she began working with Chef Daniel Boulud at DB Brasserie in the Wynn Hotel. She continued to build her career thereafter by joining L’Atelier de Joel Robuchon, then finally onto the three Michelin-starred Joel Robuchon in the MGM Grand Hotel, where she met ONE65 Executive Chef and Partner Claude Le Tohic. Returning to Canada, Dewasha helped open the Ritz Carlton Toronto and later rejoined Daniel Boulud as a crucial player in opening Café Boulud at the Four Seasons Hotel Toronto. At ONE65, Dewasha combines her passion for local agriculture, sustainable products, and traditional preparations.

All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »