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December 28, 2024 1:00 PM
Dec 28 1 pm - 6 pm | Dec 29 1 pm - 6 pm
Live Class
On-Demand Class
$ 275.00 CAD
plus tax
Give the Gift of a French Immersion Holiday Camp! Join Chef Owner Kathryn Joel for a festive two-day French Immersion Holiday Camp on December 28 and 29, where you’ll dive into the foundational techniques of classic French cooking. Over two immersive days, you’ll learn to make flavourful chicken and veal stocks, a traditional demi-glace, and a selection of French classics, including Terrine Grand-Mère, Beef Braised in Red Wine—pressed, portioned, and served with Pommes Purée—and a beautifully Roasted Chicken with perfectly crisped skin. You’ll also master pâte à choux for light, airy Gougères, and slowly caramelize onions for a deeply flavourful French Onion Soup. Additional highlights include creating an Orange Soufflé with Crème Anglaise. Along the way, we’ll taste samples as we cook, savouring each dish’s unique flavours, and each day will conclude with a meal featuring the sumptuous dishes we’ve prepared together. This holiday season, gift a memorable culinary experience—perfect for anyone passionate about mastering culinary techniques!
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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 Chef Owner Kathryn Joel together with our guest presenter Theodore Ambie-Barango, a Nigerian home cook with a deep love for the food of his homeland, for an evening of West African cooking. Theodore brings a lifetime of Nigerian cooking to the kitchen, eager to share the flavours and traditions he grew up with. 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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