This is where it all starts. This class will emphasize kitchen safety, knife skills, and “mise en place”. You will learn how to hold a knife and position your guide hand properly. As you prepare your three-course meal, you will perfect knife skills and learn various essentials vegetable cuts. Some of the cuts may include ciseler, hacher, émincer, paysanne, slice, sticks, dice, and julienne.  You will chop endlessly with greater precision.  You will also learn about sharpening and honing your…

One of the most important cooking fundamentals is the creation of stocks and sauces. Learning to do it right is critical, and you will be introduced to the “danger zone” concept in the kitchen. The recipes will give you a solid foundation of knowledge and skills in this critical segment of the culinary arts. As well as their role in soups, stews, braised dishes and sauces, stocks add a final flavoursome blast of moisture to many dishes. Stocks are referred…

n many cuisines, soups are the backbone of the meal, healthy, tasty and filling. Soups are called Potages in French and are known under a range of classifications since the first years of the nineteenth century. In this class, you will learn how to make a delicious classic potage and you will use a white stock to make a consommé – a true French speciality. You will learn about cold emulsified sauces and make a mayonnaise from scratch. The sauce…

With or without meat; vegetables, legumes, grains & pasta are the backbone of all cuisines. We can’t miss them as they are delicious and big part of our meals and healthy diet. They are not really hard to cook, but knowing how to prepare them, make them shine and tasty while preserving most of their nutrients could be challenging. Many think they could be boring when not properly prepared. Learn the secrets of cooking them with gourmet recipes that will…

In this class, you will learn how to truss and roast a whole bird. You will learn how to baste it, before doing a jus. You will learn the differences between a jus and a gravy. You will debone a whole chicken; stuff and braise the legs. The chicken breast will be used to make two other recipes. One recipe will introduce you to pan-sauces and the second one to Paner à l’Anglaise and pan-frying. You will finish the class…

Tonight is the carnivore class; a must-attends for meat aficionado. Learn and understand the concept of cuts and meat grades. Learn about the distinction between tender cuts and tough cuts and which cooking method to apply for each of them. Learn to make a veal blanquette, braised ribs to perfection, debone a rack of lamb, cut lamb chops and serve them with a Provencal sauce and grill some flank steak with a red wine shallot sauce. After this class, cooking…

Luckily for us, our coasts are abundant with fresh seafood, but we have to be vigilant, as all the stocks are not sustainable. Learn how to make smart seafood decisions for today and tomorrow. In this class, you will learn how to filet a whole fish and how to shuck oysters. You will make a fish tartare, make a stock for poaching, pan-fried and poach seafood, clean and prepare some shellfish and make beautiful sauces including a hollandaise sauce. The…