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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.
Join our special guest presenter Theo Ambie-Barango, cooking alongside Chef Owner Kathryn Joel, as he shares the flavours and traditions he grew up with in Nigeria. A home cook with a deep love for the food of his homeland, Theo brings a lifetime of Nigerian cooking to the kitchen. The class opens with Jollof rice, Nigeria's beloved one-pot dish of long-grain rice slow-cooked in a rich tomato and pepper base with chicken. The full class menu is in the works and coming soon.
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Join Chef Owner Kathryn Joel for four courses of seafood skills, from a salmon tartare with cucumber salad to pan-seared scallops with cauliflower purée and Brussels sprouts, pan-seared Arctic char with fingerling potatoes, cherry tomatoes, and basil, and cod loins en papillote with a seasonal side. These are dishes that work as well for a weeknight dinner as they do for guests. This class is a great fit for pescatarians or anyone looking to hone their seafood skills.
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