Chefs
Menu

online class calendar

February 7, 2023

February

Seafood Chowder

6:00 pm

(MT) —

90 mins

Kathryn Joel

February

February 11, 2023

February

Eggceptional Eggs! A Culinary Skills Boot Camp

11:00 am

(MT) —

Feb 11 11am-4pm | Feb 12 11am-2pm

Kathryn Joel

February

February 12, 2023

February

Lobster Risotto

4:00 pm

(MT) —

120 mins

Kathryn Joel

February

February 19, 2023

February

Gourmet Comfort Food: Mac and Cheese & Roasted Tomato Soup

3:30 pm

(MT) —

150 mins

Kathryn Joel

February

February 21, 2023

February

Chicken Parmigiana

6:00 pm

(MT) —

90 mins

Kathryn Joel

February

February 26, 2023

February

Chiang Mai Curry Noodle Soup

4:00 pm

(MT) —

120 mins

Kathryn Joel

February

February 28, 2023

February

Fish Cakes

6:00 pm

(MT) —

90 mins

Kathryn Joel

February

March 4, 2023

March

Seasonal Menus: Beef Wellington

4:00 pm

(MT) —

4 hours

Kathryn Joel

March

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.


01/2023

Jan

08/2022

Aug

07/2022

Jul

12/2021

Dec

12/2021

Dec

09/2021

Sep

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