Chefs
Menu

online class calendar

October 8, 2022

October

Pumpkin Cheesecake & Sweet Potato Biscuits

10:00 am

(MT) —

120 mins

Kathryn Joel

October

October 12, 2022

October

Gochujang Shrimp Asian Fusion Tacos

6:00 pm

(MT) —

90 mins

Levi Biddlecombe

October

October 16, 2022

October

Flourless Chocolate Cake & Chocolate Truffles

2:00 pm

(MT) —

90 mins

Kathryn Joel

October

October 16, 2022

October

Beef Stroganoff

4:30 pm

(MT) —

90 mins

Kathryn Joel

October

October 18, 2022

October

Pan-Seared Scallops with Cauliflower Purée

6:00 pm

(MT) —

90 mins

Kathryn Joel

October

October 22, 2022

October

French Immersion Boot Camp

11:00 am

(MT) —

Oct 22 11am-4pm | Oct 23 11am-2pm

Kathryn Joel

October

October 23, 2022

October

Coq au Vin

4:00 pm

(MT) —

120 mins

Kathryn Joel

October

October 25, 2022

October

Caponata with Cheesy Polenta

6:00 pm

(MT) —

90 mins

Kathryn Joel

October

October 26, 2022

October

Hand Rolled Pastas

6:00 pm

(MT) —

2.5 - 3 hours

Mai Nguyen

October

October 29, 2022

October

Mole Masterclass

12:30 pm

(MT) —

6 hours

Kathryn Joel

October

October 30, 2022

October

Red Thai Chicken Curry

4:00 pm

(MT) —

120 mins

Kathryn Joel

October

November 1, 2022

November

Chicken Scarpariello

6:00 pm

(MT) —

90 mins

Kathryn Joel

November

November 3, 2022

November

Crêpes. From Savoury to Sweet

6:00 pm

(MT) —

2.5 - 3 hours

Kathryn Joel

November

November 4, 2022

November

Italian American Classics

6:00 pm

(MT) —

3 - 4 hours

Kathryn Joel

November

ONLINE Classes
Chef Aditya Raghavan for GetCooking.ca
Aditya Raghavan
Fleur Jaune Cheese

Aditya Raghavan

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Meet

Aditya Raghavan

Aditya (Addie) Raghavan is the owner and head cheesemaker of Fleur Jaune Cheese, an urban artisanal cheese company located within the popular meat shop, Meuwly's in Edmonton. He is also the Kitchen Manager at Meuwly's. After completing his PhD in Physics in Los Angeles, Addie took up a postdoctoral fellowship at the University of Alberta in 2009.

Food was a weekend hobby that allowed him to quickly make friends with food lovers, chefs and farmers within the local food scene. Given the prairie farming way of life, he was drawn to the philosophy and practices of the Slow Food movement and it reprogrammed the way he thought of food.

After leaving his academic career in 2013, he travelled far and wide in India to learn about Indian food. Concurrently, his passion for cheese making took him to Italy and France, where he spent time with traditional cheese makers and developed a deeper understanding of the craft. He is a published food writer, including a couple of pieces published in the Indian edition of National Geographic Traveller. He has also worked as a line cook in several kitchens in the city and has been teaching at Get Cooking since 2013.

Addie has always loved to cook, but today his love for food stems from the stories of his travels, the connections he has made with different cultures, customs, geographies, and histories. In his free time, he tries to learn more about wine, and dreams of retiring in a fishing village in India.


08/2022

Aug

07/2022

Jul

12/2021

Dec

12/2021

Dec

09/2021

Sep

09/2021

Sep

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