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December 27, 2025 1:00 PM
Dec 27 1 pm - 6 pm | Dec 28 1 pm - 6 pm
Live Class
On-Demand Class
$ 450.00 CAD
plus tax
Limited to 10 participants, the French Immersion Holiday Boot Camp with Cordon Bleu-trained Chef Owner Kathryn Joel is a festive two-day dive into classic French cooking for home cooks who want to master traditional techniques. Over the weekend, you’ll make chicken and veal stocks and a classic demi-glace, then prepare a Potage Parmentier (leek and potato soup) and Duck à l’Orange with a Parsnip Purée, while also starting slow-cooked preparations for a Terrine Grand-Mère, a French country-style pâté of spiced pork with a center of seared pork tenderloin, and Beef Short Ribs Braised in Red Wine. Finish Day One with a classic Crème Brûlée. On Day Two, enjoy the Terrine as a starter for lunch, then spend the afternoon finishing the day’s supper, starting with a Salmon Tartare appetizer, followed by the slow-cooked Beef Short Ribs with Gratin Dauphinois, and finishing with a light and airy Orange Soufflé with Crème Anglaise. We’ll finish with homemade chocolate truffles as petit fours. Throughout the weekend, you’ll taste as you cook and finish each day with a shared meal, all in an intimate setting that gives you personal guidance and a truly immersive experience.
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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
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
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.
Explore a world of brunch dishes with Chef Owner Kathryn Joel. We’ll begin in Spain with Pisto Manchego, a vibrant vegetable ragout served with perfectly poached eggs and finished with Manchego cheese, then head to North Africa for Shakshuka, eggs braised in a spiced tomato sauce. From Turkey, you’ll make Çılbır, delicate poached eggs served over garlicky yoghurt with a chilli butter, and we’ll make our own warm pita bread for dipping and sharing too. Throughout the class, you’ll learn essential techniques — from poaching eggs and balancing spice to building flavourful sauces — and gain the confidence to recreate these global brunch favourites at home.
Celebrate Mother’s Day with an elegant French-inspired spring lunch class, taught by Chef Owner Kathryn Joel. We’ll begin with Gougères, light, airy choux pastry cheese puffs, before making our own homemade Pasta al Limone with Asparagus. The main course is a classic Chicken Fricassée, gently braised and finished with a luscious pan sauce. Together with your mom, you’ll learn essential techniques — from working with fresh pasta dough to building flavourful sauces — and finish the meal with individual Orange Soufflés served with Crème Anglaise.
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