May 2017

Cookin Like a Chef, couples

COOKING LIKE A CHEF - Cooking For Couples

Three hour class, hands on       $ 105 plus processing fee and tax, per person

For couples that enjoy cooking together!

August 25th Menu: Heirloom Tomato Emulsion, Roasted Veal Tenderloin, Sablé Breton

September 15th Menu: Salt- Crusted Citrus Shrimps, Maple BBQ Pulled Wild Boar Slider, Berry Parfait

September 29th Menu: Beet Carpaccio, Crusted Lamb Loin Juniper Berries, Peach Tart with Hazelnut and Salted Caramel

October 6th Menu:

October 27th Menu:

November 17th Menu:

December 8th Menu:

Click REGISTER to see future dates and menus

Don't forget to register TWO people!

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Cooking Like A Chef - Goat Cheese

COOKING LIKE A CHEF - Goat Cheese

Tuesday, September 19th - 5:30pm to 8:30pm        $ 95 plus processing fee & tax

For those who want to cook in a different way with goat cheese.

Menu:  Tomato Clafoutis, Stuffed Chicken Breast, Creamy Maple Dessert

 

Registration closes 2 days before the course date.

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Cuisines du Monde, Canada

CUISINES DU MONDE - Canada

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

A menu inspired by Canadian ingredients and traditional Canadian food.

Featuring : From Pickled Milkweed, Spruce Tips and Mystique of Mugwort to High-Bush Cranberries, Peppery Green Alder and Char. Discover some of Canada's boreal ingredients while mastering techniques and creating succulent dishes. 

September 1st Menu:: Arctic Char Rillettes and Corn Soup, Double Smoked Bacon Wrapped Quail and Pine Forest Spikenard Bread Pudding   

October 6th Menu: Bison Tartar wiith Ox-eye Daisy Capers, Braised Duck with Sea Bucktorn Berries and Buckwheat Honey and a Sweet Clove Essence Crème Brûlée

November 3rd Menu:

December 1st Menu:

                

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

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Chef Elina Olefirenko

CUISINES DU MONDE - Italy - Desserts with Guest Chef Elina Olefirenko

Wednesday, September 27th, from 5:30pm to 8:30pm     $ 105 plus processing fee & tax

Originally from the Ukraine and currently the pastry chef at the popular Mantovani 1946 in the ByWard Market, Chef Elina Olefirenko has a Bachelor degree in Hospitality Management and is a graduate of the Cordon Bleu Paris School in Ottawa. In this 3-hour hands-on class, she'll share her refined techniques for well-loved, classic Italian delights.

Menu: Tiramisu with Amaretto and Coffee, Pistachio Biscotti, and Lavender and Apricot Panna Cotta.

*This class will be given in english.

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C'est Bon Cooking Class

CUISINES DU MONDE - Morocco

Wednesday, October 25th - 5:30pm to 8:30pm         $ 95 plus processing fees and tax

Guest Chef Abdallah and Chef Georges will highlight a Moraccan menu that blends traditional cooking techniques and Moraccan ingredients.This is a hands-on class that will be given in French.

Menu: Pastilla, Chicken Tagine and Briwat (briouates)

*This class will be given in French.

Registration closes 2 days before the course date. 

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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. These classes will focus on how to choose,  clean and cook these proteins.

Click REGISTER to view class dates and menus

September 12th Menu: Fish - Trout, Plaice and Snapper

October 10th Menu: Game -

November 14th Menu: Beef -

December 5th Menu: Turkey - 

 

* Menus will be posted 60 days ahead of scheduled dates.

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Knife Skills - Chef's Knife

KNIFE SKILLS - How to Use a Chef's Knife

Three hours of hands-on instruction and plenty of fun with Chef Georges Laurier, former Food Network Canada star, and Chef and Co-Owner of Laurier sur Montcalm

The bases of kitchen organization is the mise en place, to have a efficient kitchen, techniques are also important. So learning how to properly use a chef knife is for me one of the fundamentals of the kitchen. Get more efficient, get the skills and the techniques on how to use a chef knife. Allumette, Brunoise, Julienne and Paysanne - get to learn to classic french cut's!

Dishes inspired by Squash, Celery Roots, Beets, Carrots, Parsnips and other seasonnal vegetables

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

Saturday, September 2th - 10:00am to 1:00pm

Saturday, October 7th - 10:00am to 1:00pm

Saturday, November 4th - 10:00am to 1:00pm

Saturday, December 2th - 10:00am to 1:00pm

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Registration closes 2 days before the course date.

Julie Barbeau Capruciu

MASTER THE BASICS - Healthy Desserts

Wednesday, October 11th - 5:30pm to 8:30pm     $ 95 plus processing fee and tax

A hands-on basic cooking class for some delicious healthy desserts, with guest Julie Barbeau Capruciu.Julie as created and offers delicious and nutritious desserts made of vegetables, legumes, whole organic grains, low fat & sugar, high protein and fiber and with no artificial flavors, colors or preservatives. No more guilt with delicious and nutritious desserts.

Menu:  Choco-délice dip, Dream-vega cookies, Energy-synergy balls, Patati-chick                 

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Master the Basics, Macaroons

MASTER THE BASICS - Macaroons

Tuesday, October 17th - 5:30 pm to 8:30 pm     $ 95 plus processing fee & tax

You’ll be surprised how easy they are to make and great to eat.

Menu: Maple Macarons, lemon Macarons and other flavours. 

*Contains almonds and trace of other nuts.                      

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MASTER THE BASICS, Appetizers

MASTER THE BASICS - Small & Simple Appetizers

Wednesday, September 20th – 5:30pm to 8:30pm        $ 95 plus tax

Learn the basic skills needed to accomplish small appetizers and bite size canapés.

Menu: Glazed Quails, Crispy Potatoes and Dip, Smoked Mushroom Pâté and Marinated Shrimps

 

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Registration closes 2 days before the course date.

MASTER THE BASICS - Spunky Summer Salads

Three hour class, hands-on     $ 95 plus processing fee and tax

Add flavor, spice and sassiness to your summer salads with these basters, marinades and sauces.

Menu: Spring Vegetable Salad, Curried Couscous Salad, Wild Tea infused Vinaigrette and Creamy Maple Sesame Vinaigrette

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

Tuesday August 29th -  5: 30 pm to 8 : 30 pm

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Master the Basics, Stocks & Sauces

MASTER THE BASICS - Stocks, Soups & Sauces

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

For those that are looking for creating chef style stocks, soups and sauces!

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

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

Click on REGISTER to find out the next class dates    

Saturday, August 19th  - 1: 00 pm to 4 h 00  pm   $ 95 plus processing fees & tax

Saturday, September 16th  - 1: 00 pm to 4 h 00  pm   $ 95 plus processing fees & tax

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Master the Basics, Vegan Gluten-Free Desserts

MASTER THE BASICS - Vegan Gluten-Free Desserts

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

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

Menu: Apple pudding, Dream Squares, Peanut Butter Cookies and Coconut Ice Cream

**menu includes peanuts and soy but is gluten free

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MASTER THE BASICS - Vegetarian Creations

MASTER THE BASICS - Vegetarian Creations

Thursday, August 10th – 5:30pm to 8:30pm     $ 95 plus processing fee and tax

A hands-on basic cooking class for some delicious vegetarian recipes.

September 7th Menu: Featuring Quinoa: Tabbouleh, Lemon Kale Quinoa, Quinoa Fruit Tart

October 12th Menu:

November 9th Menu:

December 7th Menu:

 

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Teen Chef Class

Teen Chef - Series 1 (6 weeks)

Mondays, 6:30pm - 8:00pm – September 11th, 18th, 25th, and October 2nd, 16th, 23rd

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

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Teen Chef Camp

Teen Chef Summer Camps

August 14th to 18th.    $ 425 + tax per participant

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.

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