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In-Person
March 25, 2024 10:00 AM
16 hours (10-2 Monday to Thursday)
Live Class
On-Demand Class
$ 480.00 CAD
plus tax
Embark on a culinary adventure this spring break at our immersive cooking camp designed for aspiring young chefs aged 12 to 17. From March 25 to 28, join Chef Owner Kathryn Joel for an exploration of Italian cuisine. Participants will master the art of preparing fresh pasta and gnocchi, perfecting yeasted doughs for pizza and focaccia, delving into techniques for creating ragus and risottos, and indulging in the creation of favourite sweet treats like biscotti and tiramisu. With daily sessions from 10 am to 2 pm, this hands-on experience is limited to 10 registrants, ensuring personalized attention and an intimate learning environment. Don't miss the opportunity for your young chefs to elevate their culinary skills under the guidance of an experienced chef and create lasting memories with fellow teen cooks.
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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 for an evening of Greek weeknight cooking, where you’ll discover three approachable and flavourful dishes. Begin with Shrimp with Orzo, combined with tomato, feta, and spinach for a deliciously balanced seafood dish. Then master the classic Spanakopita, with its flaky pastry and savoury spinach and feta filling. Finish with Soutzoukakia, Greek-style spiced meatballs simmered in a rich tomato sauce, ideal with rice or crusty bread. This class is an exploration of simple, satisfying Greek flavours that you can enjoy any night of the week.
Join Kathryn Joel for a night of French cooking and you'll start the evening with Tapenade, on Crostini. Then we'll prepare a Salade Lyonnaise of Greens tossed in a Bacon Vinaigrette, finished with Bacon Lardons and Poached Eggs. For our main course we'll enjoy a classic combination of Confit Duck Legs, served with Braised Red Cabbage and a Parsnip Purée. And for dessert, we'll prepare a Tarte Tatin of caramelized apples on a puff pastry base, finished with a dollop of Chantilly Cream! Bring a date, a friend, your mom .... or just yourself. Any which way we promise you a fabulously delicious night out.
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