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/teen-chef-march-break-camp-new TEEN CHEF - March Break Camp **NEW!**
 
 
/cooking-chef-cooking-couples-special-edition-new COOKING LIKE A CHEF - Cooking For Couples Special Edition **NEW!**
 
 
/teen-chef-cuisines-du-monde-new TEEN CHEF - Cuisines du Monde **NEW!**
 
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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

March 2nd to April 6th [SOLD OUT - contact us to be put on a waiting list]

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

Pastry Series, Adult Chef

ADULT CHEF - Pastry Series, The Basics **NEW!**

Three hands-on classes   Wednesdays, 6:00pm to 8:00pm    $ 330 per person plus tax

February 27th to March 13th 

Participants will work closely with Chef Elina to learn a variety of essential pastry basics. The results: mastering fundamental skills and building confidence.

Class 1:   Tempering chocolate - Chocolate Truffles - Pâte de fruit (Demo)

Class 2:   Basic Sponge - Cassis Cake

Class 3:   Pâte à choux - Éclair (Demo) - Sugar work (craquelin)

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

 

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! 

March 29th Menu: Scallop Carpaccio, Veal Tender with Sansho and Balsam Tip Sauce and Wild Tea Infused Berries Warm Soup [SOLD OUT]

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

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. 

April 5th - Menu: Apple,Bitter Greens and Milkweed Pods Salad, Wild Boar Tenderloin Mushroom Sauceand Amaranth and Maple Pudding

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

Register

Cuisines du monde, East Med

CUISINES DU MONDE - Eastern Mediterranean

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

Chef: Rawan al Wadaa

Hailing from the Mediterranean, chef Roe molded her passion for food and arts into fondant sculptures and customized cakes at one of the most successful bakeries in Beirut. She holds a Culinary Management degree from Algonquin College, and was the Kitchen Manager & Pastry Chef at Stella Luna Gelato Cafe before coming to C'est Bon.

Friday, April 12th Menu: Chicken Shawarma, Homemade Garlic Sauce, Garlic Coriander Potatoes 

 

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 

Wednesday, May 29th

Register

Macarons

MASTER THE BASICS - Macarons with chef Elina Olefirenko

Wednesday, May 8th       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. 

*Contains almonds and trace of other nuts.                      

Register

Tartelettes aux figues

MASTER THE BASICS - Pies & Tarts

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

Wednesday, March 27th: TBA [SOLD OUT]

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

 

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

Saturday, May 25th

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      $ 105 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

Tuesday, March 26th Menu: TBA

 

Register

Teen Chef Pastry Classes

TEEN CHEF - Pastry Series 1

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

April 1st to 15th  

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. 

Class #1: Pâte à Choux and Pastry Cream

Class #2: Rocky Road Brownies; Brownies, Ganache and Homemade Marshmallow

Class #3: S'mores made with homemade Graham Crackers - Maple Marshmallow Dipped in Chocolate Sauce

*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: Cooking Basics, and NEW! for 2019 - Baking Basics

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!

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

 

Baking Fundamentals - $ 450 plus tax. Covers techniques for basic doughs, pastries and other classic desserts!

Class 1: Flaky Dough, Sweet Dough for Tarts and Quiche

Class 2: Egg-Based Desserts, Soufflé, Flans and Crème Anglaise for Ice Cream

Class 3: Yeast-Based Dough, Bread and Pizza

Class 4: Fruit-Based Dessert, Berries and Poached Fruits

Class 5: Chocolate, Sweet Pasta and Fruit Ravioli 

 

Register Here for BAKING Camp