ABOUT GET COOKING
Kathryn founded Get Cooking in 2011, initially teaching classes from her home Kitchen in Southwest Edmonton. In September 2014, Kathryn moved Get Cooking to its current location on MacEwan University's downtown campus.
A graduate of London’s Le Cordon Bleu and Leiths School of Food and Wine, Kathryn has lived in England, Scandinavia, and the United States, as well as in Ireland while she attended the Certificate Course at Ballymaloe Cookery School outside Cork. In 2009 she settled here in Alberta. But her love of food and cooking has inspired her continued travels around the globe experiencing and exploring its diverse culinary traditions. Kathryn’s cooking classes draw on her passion for the culinary traditions of the world as well as her commitment to supporting local producers and suppliers with the use of fresh, local and artisanal ingredients.
Elyse is a classically trained English butcher, food blogger, passionate cookbook reader and an enthusiastic gin drinker. She started her career within the meat industry over 20 years ago working for her family as a master butcher at ‘The Hind Quarter’ in Lancashire, England.
Since moving to Canada in 2011, Elyse has worked for Sangudo Custom Meats; Shovel & Fork; Irving’s Farm and Tofield Packers.
Elyse firmly believes that a few butcher skills can be of great benefit in everyone’s kitchen. When Elyse is not teaching at Get Cooking she can be found creating and testing recipes for her popular food blog, ‘Life Without Lemons’. (www.lifewithoutlemons.com)
Aditya Raghavan is the head cheesemaker of Fleur Jaune Cheese, a new business opening in Edmonton this winter. He is very passionate about Indian food and has spent time learning a lot of special Indian food recipes having visited fishing villages, spice plantations, farms, and several other food producers, and dined at small homes along the way. He is currently working at Meuwly’s Artisan Food Market where you can find some of his cheese creations as well.
"This was a great cooking class — perfect for me, someone who is not very experienced. Kathryn was very engaging and I feel confident about trying these recipes on my own."
"Kathryn is indefatigable. Her knowledge, energy, and interest in her students and classes enthuses you to go home and stretch your boundaries in the kitchen."