Join a Class!

(Classes Temporarily Suspended.)

I’ve been very busy learning more great tips and techniques to pass on to you. There are all sorts of wonderful new ways to jazz up vegetables and make them into delicious meals themselves.

Flavour harmonization from François Chartier’s new book is the inspiration for many of these dishes and I have valuable wine paring tips if you are interested. There is more on meats and seafood too!

The classes will now be based on a particular vegetable or protein and we will prepare a meal around it using these new flavor harmony techniques. Please have a look through the listings.

The classes are held on Fridays now in the evenings 6:00-8:00PM. Be aware that some of these classes may run a little later as there is lots to cover in that time.

The Knife Skills classes and Stock and Sauces classes are required to get you started. Each class brings something new and delicious onto your table!

Please let me know if you are interested in more private classes offsite, or in our excursions to Mexico.

Chef Stephane

Finally the world renowned sommelier and food writer François Chartier has released his second food related cooking guides for flavor harmonization of food and wines, L’Essentiel de Chartier.

He published Tastebuds and Molecules in 2009 and has been writing articles for La Presse between 2005-1012, helping to match herbs, spices, vegetables and meats, seafood etc. based on their flavor composition.

Chartier removes the guessing and empirical way of cooking of the past. It also opens doors to many new delicious and healthy combinations that we were completely unaware of before!