For the safety of our guests, physical barriers have been installed in our kitchen to protect participants. There will be no sharing of tools or ingredients and hand-washing and sanitation protocols are in effect. Classes are limited to 8 participants, or 4 couples (applies to certain classes). Face masks are to be worn at all times.
Should you need to cancel due to illness (COVID or other), your registration will be carried over to the next available class, or credited for future use. Refunds are only possible if cancellations are more the 48 hours in advance.
*TEEN CHEF SUMMER CAMPS
Half or Full Day
NEW FOR 2021!!! - Two different programming streams will be offered for both the Cooking and Pastry Camps in alternating weeks. That means 2 lineups to choose from! Details to follow in the coming months.
C’est Bon Cooking’s Teen Chef camps go much further by engaging youth aged 10 to 17 in an extensive, week-long exploration of kitchen fundamentals from knife skills, sautéing and more on the COOKING side, to the basics of dough, fillings and chocolate on the PASTRY side. Over five fun and food filled days, participants work closely with our chef to learn a variety of essential cooking and/or baking techniques.
Your child's camp will include:
Daily instruction by our chef;
All the ingredients and equipment needed;
Snacks, and lunch if taking the Cooking Camp;
A booklet of all completed recipes.
*Note that physical barriers have been installed in our kitchen to protect participants. There will be no sharing of tools or ingredients and hand-washing and sanitation protocols are in effect. The camps are limited to 8 participants.
JULY - 5th to 9th, 12th to 16th, 19th to 23rd, or 26th to 30th
AUGUST - 9th to 13th, 16th to 20th, 23rd to 27th, or 30th to Sept 3rd
COOKING CAMP - 9am to 11:30am, daily. Snacks and lunch included. $ 375 per child (taxes extra)
PASTRY CAMP - 1pm to 3:30pm, daily. Snacks included. $ 375 per child (taxes extra)
Three-hour, Hands-on Class $ 235or $ 250 per couple plus tax
Our most popular culinary event. For couples that enjoy cooking together!
APRIL CLASSES ARE POSTPONED. Registrants will be contacted with alternative dates. Visit the VIRTUAL CLASSES section for this class in virtual format.
Friday, May 21st at 5:30 pm - 8:30 pm - Menu to be determined
Friday, May 28th at 5:30pm - 8:30pm - Menu to be determined
Friday, June 4th at 5:30 pm - 8:30 pm - Cooking with Beer - Shrimp Salad with a Pale Ale Vinaigrette, Bison Flank Steak Marinated served with a Cartwright Springs Coffee Stout and Chocolate Sauce and for dessert a Honey Lager Beer Crème Brulée will be served.
Friday, June 11th at 5:30 pm - 8:30 pm - Menu: Cooking with Beer - Shrimp Salad with a Pale Ale Vinaigrette, Bison Flank Steak Marinated served with a Cartwright Springs Coffee Stout and Chocolate Sauce and for dessert a Honey Lager Beer Crème Brulée will be served.
Saturday, June 12th at 5:30 pm - 8:30 pm - Menu : Sautéed Scallops Beurre Blanc, Boreal Risotto and and for dessert a Chocolate Crème Brulée will be served.
More dates to come!
Registration is per couple. You will be prompted to indicate both names.
How to debone a chicken, with chef Georges. Learn how to efficiently maximize the purchase of a whole chicken. You'll receive coaching and tips & tricks for a gateway recipe that will launch a multitude of possibilities for meals and menus. Tips on butchering, portioning, cooking the different parts of a whole chicken. Knowing how to do this will save you money on your grocery bill!!!
In addition to preparing and eating a meal during the class, participants bring home all unused, butchered parts of the whole chicken.
Three-Hour, Hands-on Class from 5:30pm to 8:30pm $110 per person, plus tax
Wednesday, June 23rd
Wednesday, August 25th
More dates to come!
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.
Knifes skills techniques that will help you in the preparation of vegetable dishes
"Last night my friend and I attended an excellent 3 hour knife skills course with Chef Georges. This was, by far, the most useful and active cooking class I've taken. No standing around watching other people doing things. Georges gets you chopping onions, shallots, garlic, peppers, herbs, eggplant, tomatoes, carrots, etc. Georges shared great tips and techniques. If you're visiting Ottawa, try to get into one of these workshops. So great!"
Three-hour, hands on pastry class $150 per duo (taxes extra)
Master this classic French dessert that is all the rage! You and a member from your social bubble are invited to create macarons to bring home, with one of Ottawa's best pastry chefs. Parent-child, grand-parent and grand-child, siblings, or couples - open to all duos! Not part of a duo? No problem! You can occupy one cubicle on your own if you're willing to pay the full fee.
Menu: Lemon, and Chocolate. You'll go home with a couple dozen macarons approximately.
Tuesday nights - NEW DATES to be determined once all previously scheduled classes have been fulfilled. Register on the WAITING LIST
Classes are limited to 4 duos. Duos must be from the same social circle as you will be working in the same cubicle (i.e. not socially distanced).
*Contains almonds and trace of other nuts.
MASTER THE BASICS - Pasta
Three-hour class, hands on, from 5:30pm - 8:30pm $ 125 per person, plus tax
Master the art of making fresh pasta and classic sauces
This hands on basic course is designed to teach how to make fresh pasta dough from scratch, focusing on fundamental techniques. What flour, ingredients, equipment, sauces to use and many tips for success. Your efforts will be rewarded with a fine tasting of fresh pasta with a simple but amazing sauce that show cases fresh pasta.
Tuesday, May 18th - MENU: Bruschetta, Fresh Fettuccini with Aglio Olio Sauce and Pomodoro Sauce
Tuesday, June 8th - MENU: Open-Faced Lobster Ravioli, Lobster and Dill Cream Sauce
More dates to come!
**This class is not suited to gluten free or vegan diets.