Back by popular demand!
Have you ever toyed with the idea of going to culinary school? Now is a chance to dabble without making a total career change. We've designed this series to appeal to individuals who want to learn serious skills. Our trained chefs will pass along professional skills and tips they've learned in culinary school and in the kitchens across the world.
Chefs: Lindsay Janzen, Carl Recolaso and Todd Clark
Week 1: Knife Skills, Knife Care, Vegetables, Stocks
Week 2: Break for Victoria Day!
Weeks 3: Fish and Eggs
Week 4: Dough
Week 5: Meat
Week 6: Soups
Week 7: Desserts
Classes will be about 3 hours every Monday evening for 6 weeks of lessons spread over a 7 week period (May 13th - June 24; no class May 20). You will receive printed recipes and notes to take home, note-taking during the classes is encouraged. Sauces will be taught throughout the course to accompany the other items made, as well as flavour profiles and plating techniques. Recipes prepared in class will either be frozen for use in a future class, eaten at the end or sent home. We have capped the class size at 10 to ensure the best experience for everyone. Every participant receives a recipe and curriculum booklet to take home.
Ages 18 +
Price: $500 + GST
Reviews of previous TLK Chef School:
"The welcoming nature of all the staff and Chefs was wonderful and they constantly offered very helpful feedback when I had questions. I had a great time"
"I LOVED working with the chefs. Lindsay made me want to respond with her lessons, Scott made me want to respond to his, and Carl made me want to respond to his... All three chefs were INCREDIBLE teachers"
"(I will use) the knife skills and probably will one day eventually recreate many of the recipes. All the tips and skills they taught us throughout the course I will forever remember whenever cooking certain things."