In-Person
In
Person
In-Person
October 22, 2022 11:00 AM
Oct 22 11am-4pm | Oct 23 11am-2pm
Live Class
On-Demand Class
$ 275.00 CAD
plus tax
Immerse yourself in French culinary techniques together with Kathryn Joel as she shares with you some of her tips and tricks for slow cooking in the French tradition. You'll learn how to make chicken and veal stocks as well as demi-glace, since making stock is one of the foundations of French cooking. On Day 1 you'll also learn how to make Terrine Grand-Mère, Confit Duck and Beef Braised in Red Wine. Plus you'll caramelize onions then use them to make a French Onion Soup with our veal stock. We'll lunch on a Salade Tiede then learn to press our braised beef once it's finished braising and enjoy that French Onion Soup before we call it a day. Then on Day 2 we'll learn to finish and plate our Terrine, Braised Beef and Confit Duck together with accompanying sides. We'll end the weekend with a late lunch of everything we've made.
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When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
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All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join our Chef Owner Kathryn Joel at our Teen Culinary Boot Camp for a transformative culinary experience! Designed for teens who love food and cooking, our dynamic boot camp program focuses on developing essential culinary skills. Throughout the week, participants will explore the flavours and techniques of European cuisine, with an emphasis on classic French techniques, fresh pasta-making, and an exciting exploration of the cuisines of Portugal and Spain. Our boot camp runs from Monday to Friday, from 9 AM to 1 PM, and is open to ages 13 to 17. As an exciting finale, the last day features a thrilling black box challenge, putting the teens' newfound skills and creativity to the test. Get ready for a week of culinary adventures and delicious discoveries!
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