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In-Person
February 4, 2026 6:00 PM
3 - 3.5 hours
Live Class
On-Demand Class
$ 155.00 CAD
plus tax
Join Mai Nguyen and learn to make Beef Pho, exploring the art of Vietnamese cooking as you create a fragrant and aromatic broth using two approaches: the traditional slow-cooking method in a stock pot or the quicker Instant Pot pressure cooker technique. While the broth develops its rich, layered flavour, you’ll also prepare Vietnamese-style Pork Spring Rolls served with a Nuoc Cham dipping sauce. The class concludes with assembling a complete pho noodle bowl, balancing herbs, noodles, and proteins to create an authentic, deeply satisfying dish. This is a unique opportunity to discover Vietnam’s iconic noodle bowl under the expert guidance of Mai Nguyen, a seasoned MasterChef Canada alum. Note: if you would like to take your portion of pho home, please bring a suitable container.
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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.
Limited to 10 participants, the Seafood Skills Cooking Camp with Chef Owner Kathryn Joel is an immersive weekend of seafood cookery for home cooks. You’ll explore tartare and ceviche, curing, pan-frying, poaching, baking, and finishing dishes salt-crusted and en papillote, all using the freshest ingredients sourced from local suppliers. Taste as you cook and end each day with a shared meal of the dishes you’ve prepared. Day One focuses on raw preparations and pan-frying, while Day Two highlights salt-crusted and en papillote techniques, offering indulgent flavours, expert guidance, and an intimate, hands-on experience that will elevate your seafood skills to a new level.
Join Chef Owner Kathryn Joel for a fried chicken extravaganza featuring three favourite styles. Enjoy Korean Wings, crispy and coated in a gochujang glaze; Japanese Karaage, marinated in soy, ginger, and sake, lightly coated and fried, served with Ponzu sauce; and Southern Fried Chicken, marinated in buttermilk, coated in seasoned flour, and cast iron fried in Crisco until golden and crispy, served with cornbread and green beans. Kathryn will share her techniques for achieving perfect crispiness, seasoning, and juicy chicken. Indulge in all three styles and learn methods to elevate your fried chicken skills at home.
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