Chefs
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online class calendar

June 7, 2023

June

Halifax Donair & Chicken Souvlaki

6:00 pm

(MT) —

3 - 3.5

Mai Nguyen

June

June 9, 2023

June

Provence on the Patio

6:00 pm

(MT) —

3.5 - 4

Kathryn Joel

June

June 11, 2023

June

Arroz Negro (Black Paella)

4:00 pm

(MT) —

120 mins

Kathryn Joel

June

June 14, 2023

June

South American Faves

6:00 pm

(MT) —

3 - 3.5 hours

Mai Nguyen

June

June 15, 2023

June

Eat Your Greens! Dinner Salads

6:00 pm

(MT) —

3 - 3.5

Kathryn Joel

June

June 16, 2023

June

Paella Party

6:00 pm

(MT) —

3.5 - 4 hours

Kathryn Joel

June

June 27, 2023

June

Duck Breast Salad with Raspberries & Pecans

6:00 pm

(MT) —

90 mins

Kathryn Joel

June

June 29, 2023

June

Easy Asian Noodle Meals

6:00 pm

(MT) —

3 hours

Kathryn Joel

June

June 30, 2023

June

The Turkish Table

6:00 pm

(MT) —

3.5 - 4 hours

Kathryn Joel

June

July 3, 2023

July

Teen Boot Camp Monday to Friday (9-1): The Cuisines of Europe

9:00 am

(MT) —

20 hours

Kathryn Joel

July

July 5, 2023

July

Bun Bo Hue

6:00 pm

(MT) —

3 - 3.5 hours

Mai Nguyen

July

July 9, 2023

July

Chinese Buns: Baked & Steamed

11:00 am

(MT) —

3 - 3.5 hours

Mai Nguyen

July

July 13, 2023

July

Indian Snack Food Faves: Chaat

6:00 pm

(MT) —

3 - 3.5 hours

Kathryn Joel

July

July 21, 2023

July

Ramen & Tempura

6:00 pm

(MT) —

3.5 hours

Mai Nguyen

July

July 26, 2023

July

Filled Pastas: Beyond the Basics

6:00 pm

(MT) —

3 - 3.5 hours

Mai Nguyen

July

ONLINE Classes
Chef Johwanna Alleyne for GetCooking.ca
Johwanna Alleyne
Mojo Jojo Pickles

Johwanna Alleyne

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Meet

Johwanna Alleyne

Johwanna is the owner of Mojo Jojo Pickles and Preserves, and teaches canning and preserving at Get Cooking. Johwanna and Get Cooking's founder Kathryn Joel met  as fellow board members of Slow Food Canada’s Edmonton Convivium in 2010, when Johwanna started running canning bees for Slow Food Edmonton.

A former Photographer, Darkroom Technician and Photographic Archivist, Johwanna made the switch to full-time pickling in 2011, having discovered how much she liked canning running the bees for Slow Food. Having lived through the start of the digital age of photography, using her creativity to make and share real things was a return to her creative roots.

Johwanna has a certificate in canning from the National Center for Food Preservation and her Certificate in Processing Acidified Food from UCDavis.  She loves sharing what she’s learned, as she’s tumbled down the rabbit hole of making delicious things in jars.  

Johwanna is rarely not in the kitchen of her canning and preserving store Mojo Jojo’s Nosh&Quaff, or at home. She loves music, sings a little magical R&B, and when not sharing food with those she loves dearly, she can be found stirring a pot and reading a book at the same time.  



01/2023

Jan

08/2022

Aug

07/2022

Jul

12/2021

Dec

12/2021

Dec

09/2021

Sep

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