Go to Week 1 for Booking
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