We can’t skip dessert, can we?  This is just the beginning of a new repertoire. It’s important because it’s the last impression you will give on a menu. Today you will learn how to make short crust pastry to make… Continue Reading →

Luckily for us, our coasts are abundant with fresh seafood, but we have to be vigilant, as all the stocks are not sustainable. Learn how to make smart seafood decisions for today and tomorrow. In this class, you will learn… Continue Reading →

Tonight is the carnivore class; a must-attends for meat aficionado. Learn and understand the concept of cuts and meat grades. Learn about the distinction between tender cuts and tough cuts and which cooking method to apply for each of them.… Continue Reading →

In this class, you will learn how to truss and roast a whole bird. You will learn how to baste it, before doing a jus. You will learn the differences between a jus and a gravy. You will debone a… Continue Reading →

With or without meat; vegetables, legumes, grains & pasta are the backbone of all cuisines. We can’t miss them as they are delicious and big part of our meals and healthy diet. They are not really hard to cook, but… Continue Reading →

n many cuisines, soups are the backbone of the meal, healthy, tasty and filling. Soups are called Potages in French and are known under a range of classifications since the first years of the nineteenth century. In this class, you… Continue Reading →

One of the most important cooking fundamentals is the creation of stocks and sauces. Learning to do it right is critical, and you will be introduced to the “danger zone” concept in the kitchen. The recipes will give you a… Continue Reading →

This is where it all starts. This class will emphasize kitchen safety, knife skills, and “mise en place”. You will learn how to hold a knife and position your guide hand properly. As you prepare your three-course meal, you will… Continue Reading →