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In-Person
November 13, 2025 6:00 PM
3 - 3.5 hours
Live Class
On-Demand Class
$ 145.00 CAD
plus tax
Join our Chef Owner Kathryn Joel to master the art of crafting your own sushi rolls at home. In this popular class, Kathryn will reveal her secrets for perfectly cooked and seasoned sushi rice, and guide you through rolling and pressing your personalized homemade sushi with a variety of fillings and garnishes - seafood choices include Ahi Tuna, Salmon, BBQ Eel and Scallops for Chop Chop. From classic Maki to impressive Uramaki and pressed and flamed Aburi Oshizushi, you'll acquire the essential techniques to roll and press sushi at home. The best part? You'll enjoy your sushi creations for supper, so arrive hungry and bring a takeaway container for your leftovers since you'll be rolling more sushi than you can eat. Tickets are limited, so book yours now for this exciting sushi-making 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.
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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