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Adult Chef Class

ADULT CHEF - Learn-To-Cook Series

Six hands-on Classes       Saturdays, 10:00am to 12:00pm      $ 455 per person plus tax

May 11th to June 15th 

Learn to cook! Participants will work closely with Chef Georges to learn a variety of essential cooking techniques. The results: mastering fundamental cooking skills and building confidence.

**Attention: Alergy Alert - The recipes used may contain nuts, traces of nuts, dairy products, soy, and flours that contain gluten.

Class 1:    Knife Skills - Alliums                            Class 4:    Cooking Fish

Class 2:   Vegetable and Chicken Stocks             Class 5:    Root Vegetables

Class 3:    Rice                                                     Class 6:    Desserts

 

Register

Cookin Like a Chef, couples

COOKING LIKE A CHEF - Cooking For Couples

Three-hour, Hands-on Class - from 5:30pm to 8:30pm     $ 220 per couple plus tax

For couples that enjoy cooking together! 

April 26th Menu: Duck Confit Parmentier, Beef Tenderloin - Chanterelles Sauce, Petit Pot de Chocolat [SOLD OUT]

May 24th Menu : TBC

May 31st Menu: Nordic Pale Ale Poached Shrimp Salad, Black Cod - Beurre Blanc, Chocolate Tart  [SOLD OUT]

June 21st Menu - Summer Celebration ! Details to Follow

More dates being added to the calendar all the time!  

Registration is per couple. You will be prompted to indicate both names.

 

Register

Cuisines du Monde, Canada

CUISINES DU MONDE - Canada

Three-Hour, Hands-on Class - from 5:30pm to 8:30pm    $ 110 per person plus tax

A menu inspired by Canadian ingredients and traditional Canadian food. Discover some of Canada's boreal ingredients while mastering techniques and creating succulent dishes. 

Featuring products such as: Pickled Milkweed, Spruce Tips, Mystique of Mugwort, High-Bush Cranberries, Peppery Green Alder and Char. 

May 3rd - Menu: Smoked Haddock and Mini Potato Salad, Duck Leg with a Birch Syrup Glaze, and Berry Clafoutis

June 7th - Menu: To be confirmed

Register

Knife Skills - Chef's Knife

KNIFE SKILLS - Seasonal Vegetables (Chef's Knife)

Three-Hour, Hands-on Class    From 5:30pm to 8:30pm      $105 per person plus tax

How to properly use a chef knife is one of the fundamentals of the kitchen.  Allumette, Brunoise, Julienne and Paysanne - learn the classic french cuts.

Dishes inspired by seasonal vegetables

Wednesday, April 24th [SOLD OUT]

Wednesday, May 29th

Wednesday, June 19th

Register

Macarons

MASTER THE BASICS - Macarons with chef Elina Olefirenko

5:30 pm to 8:30 pm    $ 115 plus tax

You’ll be surprised how easy they are to make!

Menu: Flavours - Chocolate, Lemon and other flavours. 

Wednesday, May 8th  [SOLD OUT]   

*Contains almonds and trace of other nuts.                        

Register

Master the Basics, Stocks & Sauces

MASTER THE BASICS - Stocks, Soups & Sauces

Three-Hour, Hands-on Class         From 1:00pm to 4:00pm    $ 105 per person plus tax

Saturday, April 27th  [SOLD OUT]

Saturday, June 29th

Master the basic cooking principles behind stocks, soups ans sauces. You’ll be surprised at how delicious they taste!

Menu Example: Vegetable Stock, Mushroom Sauce, Veal Stock, Glace de Viande, Crustacean Stock, Fumet

 

 Register

MASTER THE BASICS - Vegan Creations

MASTER THE BASICS - Vegan Creations

Three-hour, Hands-on Class   From 5:30pm to 8:30pm      $ 110 per person plus tax

Chef: Rawan al Wadaa

All recipes made during the class will be eaten at the end.

A hands-on basic cooking class where the entire menu features delicious, hearty vegan dishes

Friday, May 10th Menu:TBA

 

Register

Teen Chef Pastry Classes

TEEN CHEF - Pastry Series 1

Three Hands-on Classes      Tuesdays, 6:00pm - 8:00pm    $ 215 per person plus tax

May 7th to May 21st  

For 12 to 17 year olds looking to learn the fundamentals of pastry. Participants will work closely with our chefs to learn a variety of essential pastry techniques. 

Tuesday, May 7th, Class #1: Flaky Dough for Tarts and Quiche

Tuesday,May 14th, Class #2: Flans and Crème Anglaise for Ice Cream

Tuesday May 21st, Class #3: Fruit-Based Dessert

*No substitutions will be made for any of the recipes. Recipes contain gluten flour, dairy products and egg products, and may contain nuts or traces of nuts among other allergens. 

 

Register

Teen Chef Class

TEEN CHEF - Series 1

Six Hands-on Classes   Thursdays, 6:30pm - 8:00pm     $ 365 per person plus tax

March 21st to April 25th, 2019

C’est Bon Cooking’s Teen Chef classes go much further by engaging youth aged 12 to 17 in an exploration of kitchen fundamentals. Participants will work closely with Chef Georges to learn a variety of essential cooking techniques. The results: giving teenagers the cooking skills and confidence they will need for life.
 
Minimum 4 participants required. Maximum of 8.

*Recipes contain gluten flour, dairy products, nuts and egg products. No substitutions will be made.

Class 1   Vegan Dish - Ramen - Brown Rice      Class 4      Fish - Cooking Techniques

Class 2   Eggs - Soufflés and more                    Class 5       Vegetables - Knife Skills

Class 3   Dough - Foccaccia                               Class 6       Dessert

Register

Teen Chef Camp

TEEN CHEF SUMMER CAMPS

Hands-on Class, 4 hours per day

C’est Bon Cooking’s Teen Chef camps go much further by engaging youth aged 12 to 17 in an intensive, week-long exploration of kitchen fundamentals. Over five fun and food filled days, participants work closely with our chefs to learn a variety of essential cooking or baking techniques. 

From 10am to 2pm daily, lunch included every day.

*Recipes contain gluten flour, dairy products, nuts and egg products. No substitutions will be made.

2019 Camps: 

July 15th to 19th

July 22th to 26th

August 6th to 9th (4 days, 10am to 3pm)

August 12th to 16th

Contact us to be put on our waiting list if the camp week you want is full. 

Cooking Fundamentals - $ 430 plus tax. Covers knife skills and basic cooking techniques for vegetables, meats, eggs, soups and more! NOTE - Vegetarian option available. Please indicate during registration process.

Class 1: Knife Skills - Vegetables for Salads and Vinaigrettes

Class 2: Stocks - Vegetable, Chicken and Creamy Soups

Class 3: Egg-Based Meals - Omelet and Frittata

Class 4: Meat - Pan-Sear Cooking and Sauce

Class 5: Poultry - Roasting, Basting and Glazing

 

Register Here for COOKING Camp