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Cooking Classes

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Cooking Classes

Learn new skills and have a fun night out with friends or your special someone.

A large, collaborative kitchen island and shared dining table are at the centre of The Local Kitchen. Designed specifically to bring participants together to cook, create, and collaborate. The Local Kitchen offers an inviting, sophisticated environment and a unique experience,  in the heart of Riversdale. The Local Kitchen offers a variety of cooking classes, and wellness workshops, offered by talented local chefs and experts.

Class sizes are limited to ensure a hands-on and interactive experience for everyone; this means spaces fill quickly. View our listing of upcoming events below, and click to purchase your tickets in advance.

 Check out our Blog or Instagram account to see photos from previous events.

 

Upcoming Classes and Events


Click on a class for descriptions and to register – Space is limited.

*PLEASE NOTE* not all events are cooking class format. Please read the title and description for clarification. Chef's Tables are explained in the FAQ section below.

Beer and wine available to purchase.

 

MEET OUR CHEFS


SCOTTY DICKS

Charcuterie, local vegetables, and properly pastured animals are a constant inspiration for Scott in Saskatoon's burgeoning culinary scene.  His career began in Calgary, training at SAIT, and cooking at Vintage Chophouse.  A move to Vancouver saw Scott working for several years in restaurants such as Feenie's, Boneta and finally Les Faux Bourgeois, where he took on his first Head Chef role.  In 2014, an opportunity arose to work in Saskatoon with friends Kyle Michael and Christie Peters, owners of The Hollows and Primal.... bringing him full circle, back to his prairie roots. Scott has recently branched out on his own to learn, develop, and assist local entrepreneurs. 

 

JENNI SCHRENK

Chef Jenni grew up in a small cabin at Lamp Lake, just north of La Ronge. TV reception was poor so she spent much of her childhood playing in the boreal forest, picking berries and cooking. Jenni took this deep connection to food with her as she moved around exploring new places. She moved back to Saskatchewan and started New Ground Cafe' in Birch Hills in 2005 serving up Fair trade coffee and a chalkboard menu fusing local ingredients with global flavours. Here, Jenni was listed as a "Top Foodie Under Forty" by Western Living. In 2012 Jenni switched her career focus to catering. She was the Chef in Residence at the Saskatoon Farmer's Market from 2014-2016 and is active with Slow Food Saskatoon, having attended the international Terra Madre conference in Turin, Italy. 

 
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TOM BROWNBRIDGE

Once a poor, but talented comic book illustrator and writer, Tom began his culinary career in Saskatoon, at SIAST Professional Cooking Course. Finishing with the highest GPA of his class, Tom moved quickly and purposefully into highly reputable places including Boffins Club, Souleio Foods, Dakota Dunes Casino, Holiday Inn Downtown Saskatoon, and most recently moved back from Belize, Central America where he operated as a GM/ Chef for one of the local dining establishments. Now the corporate chef for Sysco, he spends his time consulting restaurants so they stay competitive in today’s market. His other interests include political science and psychology, pop culture junkie, cigar aficionado and whiskey baron. He loves finding out of the way diners and “greasy spoons” and researching restaurants near or from afar, to find the latest trends in both food and drinks. Nominated as one of the top 10 chefs to participate in Gold Medal Plates 2015, and winner of the 2014 People’s Choice Zoo Gala award. 

 

JUSTIN O’REILLY

I was fortunate to grow up hunting and fishing, it really helps you understand the importance of local, sustainable and traditional ways of eating & cooking. When you really have to work for your food you can truly respect and put the most respect into cooking it. As I grew older I started to understand the real importance of plants and our environment, now more than ever we need to reconnect to the earth because it's the most natural way to eat. At Nosh we use modern techniques and forward thinking and apply these elements to plants to create delicious, nutritious and vibrant food. The future of comfort food should be healthy. 

 
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ADRIAN CHAPPELL

Adrian is a Saskatoon based bartender who has spent nearly fifteen years in the industry. She is presently the bar manager of sister restaurants Primal Pasta and The Hollows. After falling in love with flavours while living in the South of France in 2005, Adrian made the move to Vancouver where she became a barista and bought her own cafe in Gastown. Eventually it was time to return to the prairies where she learned the art of fine dining service through some of Saskatoons most respected restaurants. She also recently completed her level two sommelier training.

For the past five years Adrian has been behind the bar with a jigger in hand, constantly exploring new and creative ways to imbibe. Flavour and innovation are her driving forces and her inspiration comes as much from the prairies she was raised on to the many places she has travelled.

 

BROOK BULLOCH

Brooke is a Registered Dietitian and owner of Food to Fit, a nutrition consulting company in Saskatoon. Brooke earned a BSc from the University of Saskatchewan in 2009. Her experience base began with the Saskatoon Health Region working in acute care, community health, population health promotion, and long term care. For the past 5 years, Brooke and her team of dietitians at Food to Fit deliver a practical, holistic nutrition support with focus on sustainable outcomes for clients. The team supports a variety of individuals and families with focus on gastrointestinal health, eating disorders, weight management, mindful eating, vegetarian eating, sport nutrition, and meal planning. As a media spokesperson, Brooke has been featured in a variety of Canadian press including: CBC and CKOM radio, The Globe and Mail, Huffington Post, Canadian Living, Chatelaine, Inside Fitness, and has a regular spot on Saskatoon’s Global News Morning. Brooke is passionate about promoting home-cooked meals, getting back to the basics, and is an advocate for the local food economy. Brooke values the importance of food preparation and cooking skills as tools to health and wellness.

 

CAITLIN ILES

Caitlin is a Holistic & Culinary Nutritionist and Yoga teacher who focuses on healing the body through gentleness, self-compassion, the latest nutrition research, and evolution-based dietary concepts. Her mission is to help her clients change their relationships with food, so they can create their healthiest bodies and their most fulfilling lives. Creating space for healing at wellness retreats, cooking & yoga classes, and live talks is her passion. She has written for publications such as The Hearty Soul, Mind Body Green, and ALOHA Way Magazine. You can find her recipes and inspiration at www.caitliniles.ca and follow her social media. 

 

JORDAN LOHNEIS

Jordan was born and raised in Saskatoon and this is where he began his culinary career.  Over the years he worked his way up to Executive Sous Chef at the Hilton before doing a stage at ‘La Belle Auberge’ in Vancouver during the winter Olympics of 2010. This sparked his curiosity and soon left to London, England where he cooked in numerous restaurants including Michelin starred ‘Texture Wine Bar’ and ‘L’Autre Pied’. Inspired by how London promoted and showcased their high quality local produce and livestock, Jordan returned home to Saskatoon to participate in the opening of ‘Ayden Kitchen and Bar’, and as Sous Chef, he helped develop their charcuterie program. 

The next step was for Jordan to create his own vision: ‘The Pig & Pantry’, where he sources only the best livestock from small family farms near Saskatoon who share the same values of sustainability and animal welfare. While maintaining a nose-to-tail philosophy he prepares a changing variety of artisan products such as sausages, pâtés, terrines & bone broth, alongside some great chops, proper dry cured bacon and hams. He hopes that teaching what he has learned about food will help empower people to make educated decisions that will make a positive impact in our food system.

 
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CARL RECOLASO

Carl was born and raised in Manila, Philippines and moved to Canada when he was a teenager. Canada is where his growing up stage took place so he considers this his home now. Carl graduated valedictorian and earned his diploma in Culinary Arts from the Pacific Institute of Culinary Arts in Vancouver, BC.

His cultural diversity plays to his advantage as his food exudes a huge amount of inspiration from his Filipino heritage, Canadian influences, and Classical French Training.

 
 
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LINDSAY JANZEN

Lindsay grew up on an acreage in rural Saskatchewan and graduated from the Culinary Institute of Canada in 2005.  While there, she competed in a number of cooking competitions at the local. provincial and national level.  Upon graduating, she worked at a Relais and Chateau in Maine, a fine dining restaurant in Nantucket and an agriturismo in Italy before deciding to return to Saskatchewan.  She worked briefly at the Willow on Wascana in Regina and was the Chef at Wezceria for 2 years (helping win the Gold Medal Plate competition in Saskatoon).

Lindsay now owns and operates Prairie Bella, making gourmet pasta and takes custom orders. She is also available as a personal chef, whether it's for personal learning, food preparation,  or catering small or large parties. To contact Lindsay please visit her website at www.prairiebella.ca

 

Interested in teaching a class?


FAQ's

Q: What do I need to bring to my class?

A: Please wear comfortable, closed toe shoes and long pants. If you have a favourite knife and cutting board, feel free to bring it with you- otherwise everything will be provided. A Tupperware container can be brought to ensure you can enjoy any potential leftovers, later!


Q: What if I have allergies or dietary restrictions?

A: The essence of our classes is to provide a shared experience, as such it is difficult to guarantee that the menu will fit with each individuals needs. Please review the menu to see if the items suit your needs. If you still have questions, feel free to contact us. If one class doesn’t work for you, we likely have another menu that will -we also love suggestions, feel free to send us your ideas for menus and cuisines.


Q: What if I cannot make it to my class?

A: Class bookings are non-refundable but if you cannot make it feel free to send a friend in your place!


Q: What is a Chef's Table?

A: A seated dinner hosted by local chefs and food industry experts. You will be treated to an elevated eating experience in an intimate family-style setting at The Local Kitchen. These evenings are for chefs to express themselves through a thoroughly planned menu and because of this they will not be able to tailor the meal for dietary restrictions. These events are not hands-on instructional but you will be educated on ingredients and flavours through eating and description.


Q: Can I book a private cooking class or event?

A: Absolutely, we love private groups. Please head to our "Private Events" page for pricing and examples of events we do. We're always open to new ideas and will try to accomodate you as best we can.


Q: Can I apply to teach a class?

A: Yes please! We are always looking for people who want to share their passion by leading cooking classes or wellness workshops. Please apply through our online application form (button above) and we will follow up with you to discuss availability.