February 2017

Cookin Like a Chef, couples

COOKING LIKE A CHEF - Cooking For Couples

Three hour class, hands on from 5:30pm to 8:30pm     $ 105 plus processing fee and tax, per person

For couples that enjoy cooking together!

February 23rd Menu:  Apple, Bitter Greens and Milkweed Pods Salad, Elder Flower Glazed Duck Breast and Clafoutis

March 23rd Menu: Butternut Squash and Coconut Milk Cappucino, Oven Roasted Veal Tender and White Chocolate Panna Cotta in a Glass.

April 27th Menu:

May 25th Menu:

Click REGISTER to see future dates and menus

Don't forget to register TWO people!

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Cuisines du Monde, Canada

CUISINES DU MONDE - Canada

Three Hour Class, hands on, from 5:30pm to 8:30pm    $ 95 plus processing fee and 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 : From Pickled Milkweed, Spruce Tips and Mystique of Mugwort to High-Bush Cranberries, Peppery Green Alder and Char. 

March 2th - Menu:  Chiogga Beets with Spruce Tip Mayonnaise, Duck Breast with Maple Syrup & Wild Plum Jam Glaze, Birch Syrup & Pecan Squares  

April 6th - Menu:   TBA     

May 11th - Menu:  TBA

Click on REGISTER to find out the next class dates and the menus

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C'est Bon Cooking Class

KNIFE SKILLS - Animal Proteins

Three Hour Class, hands on          $95 plus processing fee and tax

Learn basic cuts for different animal proteins such as poultry, fish, beef and game.

Click REGISTER to view class dates and menus

 March 7th Menu: POULTRY - How to prepare (cut) a chicken, the breast, the drumstick and the thigh.

* Menus will be posted 30 days ahead of scheduled dates.

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Knife Skills - Chef's Knife

KNIFE SKILLS - How to Use a Chef's Knife

Three Hour Class, hands on          $95 plus processing fee and 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 Squash, Celery Roots, Beets, Carrots, Parsnips and other seasonal vegetables

Wednesday, March 21st - 5:30pm to 8:30pm

Registration closes 2 days before the course date.

Register

 

Master the Basics, Gluten-Free and Dairy- Free Desserts

MASTER THE BASICS - Gluten-Free and Dairy-Free Desserts

MASTER THE BASICS -  Gluten-Free and Dairy-Free Desserts

With chef Georges you will prepare a selection of gluten free and dairy free desserts. All with a seasonal flair and a classic twist.

Wednesday, March 14th - 5:30pm to 8:30pm     $ 95 plus processing fee and tax

Menu: Chia and Berry Pudding, Brownie, and Energy Squares

**menu includes peanuts, tree nuts, eggs and soy but is gluten free and dairy free.

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Master the Basics, Braising

MASTER THE BASICS - Back to Braising

Three hour class, hands on from 5:30pm to 8:30pm     $ 95 plus processing fee and tax, per person

Dishes inspired by the basic braising technique. Great Comfort Food for Cold Winter Days!

February 22th Menu: Braised Veal with Monarde and Buckwheat Honey, Braised Pears

March 22th Menu: 

 

Registration closes 2 days before the course date.

Register

MASTER THE BASICS - Pastry Doughs & Fillings

Saturdays - 10:00am to 1:00pm     $ 95 plus processing fee and tax, 

Classes will be conducted in FRENCH and ENGLISH.

Guest Chef Isabelle Leroux will lead a 3-part, hands-on, basic pastry cooking class.

Originally from Casselman, Chef Isabelle has been at the helm of the pastry department at Epicuria Fine Foods Store and Catering for the past 10 years. After graduating from the École Hotellière de l'Outaouais, she worked along side great pastry chefs such as Eric Gagnon and Jean-Claude Duwiquet. During each 3-hour, hands-on class, she'll share her refined techniques for well-loved, pastry basics.

Saturday, March 3rd -  Menu: Sweet Dough, Short Dough, and Flaky Pie Dough

Saturday, March 17th -  Menu: Génoise, Pâte à Choux, Madeleines

Saturday, March 24th -  Menu: Crême Pâtissière, Mousse au chocolat, and Almond Cream with Fruit Garnishing

 

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

 

Maximum of 8 people per class.

      

Register

Master the Basics, Stocks & Sauces

MASTER THE BASICS - Stocks, Soups & Sauces

Three Hour Class, hands-on          $ 95 plus processing fees & tax

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

Saturday, March 10th         - 1:00pm to 4:00pm

 

Click on REGISTER to find out the next class dates  

 

 Register

Adult Chef Class

NEW! Adult Chef Learn-To-Cook Series - 6 Weeks

Saturdays, 10:30am to 12:30pm – April 7 to May 12

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.

Minimum 4 participants required. Maximum of 8.

6-week Program: $ 450 plus tax and processing fee

Per Class: $ 79 plus tax and processing fee

 

Class 1:    Knife Skills - Alliums                            Class 4:    Rice

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

Class 3:    Cooking Fish                                        Class 6:    Desserts

 

Register

Teen Chef Class

Teen Chef - Series 1 (6 weeks)

Mondays, 6:30pm - 8:00pm – January 15 to February 19, 2018

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.

 

6-week Program: $ 360 plus tax

Per Session: $ 65 plus tax

 

Class 1    Quick Snacks & Dips                    Class 4      Fish - Cooking Techniques

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

Class 3   Dough - Pizza                                Class 6       Dessert - Pâte à choux

Register

Teen Chef, Series 2

Teen Chef - Series 2 (6 weeks)

Mondays, 6:30pm - 8:00pm - March 19 to April 30, 2018 

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 of 4 participants. Maximum of 8.

6-week Program: $ 360 plus tax

Per Session: $ 65 plus tax

Series 2 of our Teen Chef series continues to build upon techniques taught in Series 1.

Students will tackle

Class 1   Vegetarian Cuisine                     Class 4     Poultry - Cooking Techniques

Class 2   Eggs - Gnocci                             Class 5    Vegetables - Advanced Knife Skills

Class 3   Dough - Bread                            Class 6     Dessert - Chocolate

Completion of Series 1 classes is NOT REQUIRED in order to take this series.

Register

 

Teen Chef Series 3

Teen Chef - Series 3 (6 weeks)

Tuesdays, 6:30pm - 8:00pm - Jan. 30th to March 6th, 2018 

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 of 4 participants. Maximum of 8.

6-week Program: $ 360 plus tax

Per Session: $ 65 plus tax

Series 3 of our Teen Chef series continues to build upon techniques taught in Series 1 and 2.

Students will tackle:

Class 1   Vegetarian Cuisine                     Class 4     Crustaceans - Cooking Techniques

Class 2   Eggs - Fresh Pasta                    Class 5     Root Vegetables - Advanced Knife Skills

Class 3   Dough - Focaccia                       Class 6     Dessert - Crème Brulée

 

Completion of Series 1 or 2 classes IS REQUIRED in order to take this series.

 

Register

Teen Chef Camp

Teen Chef Summer Camps

2018 Camps: July 16 to 20, July 23 to 27, or August 13 to 17.    $ 425 + tax & processing fee

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 Chef Georges to learn a variety of essential cooking techniques. Soups, egg dishes, poultry & meat, and vegetables will be covered. Plus, they’ll make a trip to the ByWard Market to learn everything there is to know about the ingredients they will cook with. 

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

Register