Burnaby Cooking Lessons
Available classes (other classes available upon request)
Always wanted to know how to make pasta, hollandaise or anything you have ever wanted? Without the trial and error phase, and straight to the “delicious” phase. The programs we offer are personally taught to you at your place, pace and done well. We offer cooking classes for adults, teens, groups, couples and kids!
Whether you need a refresher before an exam, want to make your in-laws samosas and chutney nicely this time, we will personally tailor the time spent together teaching you the most. With many years of professional cooking experience our chef will give you the most in the least amount of time.
Make it a part and have everyone be a part of jams, pickling fermenting, canning, pasta making and anything else. Have everyone watch or take part and feel happy knowing everyone eats the work!
Within your private lesson, you will learn how to make anything your heart desires. Whether or not you want to learn how or improve on what you know, we can help. Not everyone enjoys videos, and who doesn’t like to eat what they just learned?! Within your class, you and your guests will eat and learn all in one.
We will work together to learn how to make homemade and international classics and refine them to excellence. Every lesson comes with small recipe cards, ingredients list and tips to make your at home adventure go smoothly.
Should you be interested in holiday classics, Christmas dinners, family style gatherings or any event where you have to host, we will give you a crash course how to succeed. There is no better time than now to prepare and be ready for the flavours to come. Every one who comes by will be truly blown away by the level of professionalism you will have next time you need to make a burger, pizza or whatever you like.
Cooking class (general)
Sometimes the things you would like to learn are not set in a book already. The internet may not have an in-depth level of information behind it either. With our general cooking classes, you will be able to pick up to 3 dishes to learn more about.
Typically, we see our students choosing a main, dessert and a specialty dish. Chicken cordon bleu with sides, flourless chocolate cake and a nice try of brioche buns for instance. A wide-ranging menu to learn about and many techniques to pick up along the way.
We provide a cutting board, knife, apron and all the food needed for you or all your guests to participate in the cooking. We will all in turn create each portion of the dish and prepare the final presentation with enough for everyone to taste. There will always be extra points, and even things you may want to write down. A minimum of 2 hours can be expected for a 3-course lesson with extended time if desired.
Some people learn by reading, some people learn by doing, and other learn by listening. No matter the way you learn, there are not enough blogs and articles online to truly convey the information needed to create a perfect dish. We can have a one on one setting or involve family or friends.
Together we will take your culinary knowledge up a notch and maybe leave you hungry for more.
Ps: This class is a lot of fun for couples!
There is no class more popular than pasta. When it comes to learning a skill in the kitchen, pasta is the most sought after. Anyone can mix flour and eggs to make dough, but was it really done right? With our tried and true recipe and time-honored practices, we promise to leave you knowing what you need to know.
From styles of pasta, to stuffed. Drying techniques and storing methods. Gnocchi and potato free gnocchi. Anything considered pasta all under one roof, yours. Every type of pasta dough (egg free, different types of flour) and a sauce to match each one can be selected and shown to you at your pace and touched by your hands. No large mirror to stand around with a bunch of other people.
In this course we will show you and let you create 3 unique pasta types. We'll go into how to make pasta dough ahead of time and guide you to more effective preparation. We will have time for one accompanying sauce or if you feel creative, a stuffed pasta or ravioli.
You will receive a small info card on a few popular pasta sauces and the accompanying noodles. As well as reminders how to dry and store your fresh pasta. Cooking reminders and the tips we go over in the class. Blanching, colouring, holding and everything involved with pasta.
One of the most traditional things to make is bread. One of the most rewarding things to make, is bread. One thing to give life into the most creative expression of one’s self, is bread. With a little bit of flour, water and salt you can create things that stop the mind and fill the tummy.
We take you through a 3-way path of bready delight. You choose from a range of bread styles. Quick breads, fried breads, loaves, shaped, stuffed, sweet and of course pizza crust. Each having its own unique characteristics and pleasures.
Fresh to making bread at home? Let us start you off easy, or perhaps you know a thing or two. Let us help you through the making of a fresh levain and creating your first sourdough. We know many of the ins and outs of your favourite flour-based treat. Ways of creating a proofing oven in your home, to proper cooling methods, we custom suit all the work to your home.
No more flat loaves, boring buns, or bland stuffed sweets. We make sure to find out the exact thing you aim to master and the flavours you need to taste.
When it comes to healthy food, preserving food, taking your time with food, and learning about sanitation. Fermented food holds its own to all cooking methods. It has been a staple cooking technique for thousands of years ranging from things like; keffir, yogurt, cheese, sauerkraut, pickles vegetables and quite a lot more.
With this course you will learn what to look for when buying the goods for fermenting, what kind of containers are needed and how you can use other things to fill up your cupboard. How to clean and prepare everything for the fermentation cycle and how to season each item. You will not be left to sink in this deeply satisfying game of patience.
All food will be left with you and have recommended finish dates along side. There will be available contact for any issues that may arise and recommendations on further creative expansion. We will work together to prepare, assemble and set up for storing, 3 fermented items of your choosing. All recipes have been tested and perfected to ensure success and happiness from your efforts.
Great things happen all at once, while good things take time. Here we can see nature truly living up to this ideal.
With our help you or a group of your choosing can get started on one of the most rewarding culinary preparation options around. Find your way into a jar of greatness but start now because it will take a while!
How to make food for life
No matter where you turn, there are blogs and advise on how to eat healthy. Without the need or restriction of any diet, we will browse ways you stay healthy. How to sneak high quality vegetables into your food. How to preserve foods for maximum nutrition. Teas and rubs to help when a cold creeps in.
white beans, garbanzo
We will get into the classic French dish of white bean cassoulet for hearty pleasure. Garbanzo beans done 3 ways to make your week full of flavour and nutrition. Falafel rounds out the lesson with simple yet awesome treasures.
Want to save money on meat? Learning how to butcher large pieces of meat of whole meats will save you money without a doubt. Look at the price of chicken alone. Buying whole chicken costs on average is less than $6.00/kg. While pre butchered chicken will cost on average double! Expand that for the year and you will be saving money for the family for sure.
We will show you the easiest and most effective way to butcher and use every piece. Taking full advantage of what the grocery store has to offer. We will go over all the ways to use chicken from deboning, to pounding, breading and curing.
Should you find yourself a meat eater, we will source the best cut for you to learn from and show you ways to get every piece used to its fullest. From beef sides to pork legs, we have you covered.
Book your butchery class now to learn the most from hands on experience and stop hoping the blog has all the answers. The best knowledge is what is taught not just interpreted.
Fancy yourself a lover of fine delights? Take this course to get back in touch with some of those classics you used to know. From croissants, danishes or muffins to unique stuffed treasures, we know the roll. Any small delicious delight you may want, we can guide you to making it well.
Take some time to get in touch with family flavours and make the treats that bring silence and smiles to the home. From savoury to sweet, puffed to filled we make pastries fun and effective. We fill the course with tips to make healthier, crispier and tastier treats.
Many of what we make are great for on the go, quick pick ups and on the go people. Mini spanakopita, mini meat pies, profiteroles and strudels, we have the knowledge and tools to show you or your guests how to make magic.
In the course we make 3 different types of quick and delicious items to enjoy on their own or with a wide suggestion to accompaniments. Together or with a group, we go over all the basic requirements to make and store our food to ensure the best enjoyment whenever. The only limit to this class is how inventive and creative you want to be.
When it comes to the secrets of restaurant quality sauce, life changing depth and unbeatable wow factor, few are willing to share the facts. In this class you will be able to learn how to build from scratch, the things it takes to create your favourite sauces, hot or cold.
No need for “seasoning salt,” do away with, “gravy blackener” and free yourself from just using more salt. In this class we will focus on building flavour and concentrating it to meet you again on any plate. We will show you the fastest ways to make stocks, and the best ways to make sure your sauce is the perfect consistency.
Even more techniques to make the final product the best way possible.
Should you be a salad person, or a dips person, we can show you some of the classics, and give you new ways to spice up your dishes. New ingredients to give you that wow factor as well as tips to get a little more out of anything.
We will create 3 amazing and delicious sauces you can take to anyone and know they will impress. Take the time to learn some new tricks or get some advice on making your own better with our sauces class.
Preserving and canning food
When it comes to peak season for food, things like freezing, preserving and canning maintain nutritional and flavour quality. This is a way people have been storing and surviving with food for eons. In some cases, even the preservation method allows for even better and more useful finished products. Some require time to develop flavour, and others are ready when you turn off the stove.
Similar to fermenting, we will go over cleanliness, preparation, finishing and storing of your new best friends. Jams, sauces, vegetables, meats among other things can be stored and held in fantastic form. Fighting off frightening bacteria, rot and seemingly age with natural and traditional preservation methods.
Don’t suffer for store bought jars, cans or packaged food when you know the long list of health harm chemicals and additives used in them. Give yourself the freedom to hone and custom create your own treats, gifts and tastes for later when you need to crack one open.
We will make 3 wonderfully enjoyable dishes and show you the best way to use them. You will be left will the jars, and lids to let you do it all over again. We will find the best place in your home to store and keep your new found flavours.
Beyond self preservation and health, these make amazingly personal gifts for people and give you a way of getting through all the food that may be growing in your yard or a neighbor's. Make your family proud and your parents impressed with our new collection of preserved and saved foods.
Classic crust, how to judge a crust, classic filling, pizza
Together we will make a traditional pie crust by hand. One that can be used in a pie dish or on its own for turnovers and whatever else you may think. We will go over the aspects that make a good crust and ways to ensure proper crust making no matter the filling. We will make one of whatever your favourite pie fillings are and then move into the savory pie. Pizza, with fresh yeast leavened dough, tomato sauce and freshly made cheese. This course is quite the mouthful.
a few of the many ways to cook potatoes
Have you lost a bit of love for one of the most exciting and useful vegetables? Do you think it having carbs makes it sup-par to other veg? Together we are going to learn what makes a potato act the way it does. Layer, whip, roast, boil, crisp and garnish one of the best veggies growing.
Burgers and Fries
buns, toppings, frenchiest fries
There are many ways to press a burger. There are infinite ways to garnish your meat. I have narrowed down the best way to make and cook your burger, the best bun to wrap around and the simplest and most satisfying toppings. All this beside your fresh made super crispy French fries. Homemade mayo and some delicious seasoning salt. What more could anyone ask for?
pizza, focaccia, sweet
We come together to bring together sweet and savoury breads. A few works of art to dine, snack and comfort yourself. Pizza is where we get started, making this low yeast dough slowly and cooking it as quickly as possible. Focaccia comes in as the perfect dipper, sandwich bread and crouton candidate. Finally, our sweet bread finds its way into the hot oil in the form of donuts and beaver tails. Together we will make incredible treats.