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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 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.  



08/2022

Aug

07/2022

Jul

12/2021

Dec

12/2021

Dec

09/2021

Sep

09/2021

Sep

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