Fundamentals of Cooking (Winter 2025)

Great cooking isn't about recipes - it's about techniques!

Our 5-week fundamentals program will take you from the art of chopping to the creative finesse of flavouring and on to the mastery of essential cooking methods. Our experienced teaching chefs love to share their 'tricks-of-the-trade'  and welcome your questions as they guide you through your culinary paces.  Beginners in the kitchen will learn to cook with confidence and those with more experience will see their knowledge and skill rise to a new level.

Instructors: Donna-Marie Pye, P.H.Ec, Chef Cassidy Snow

Class Type: Hands-On + Instruction | Relish Signature

Dates: Mondays, January 13, 20 & 27, February 3, 10

Time: 6:00 - 8:30 pm

What Will I Learn?

• professional knife-handling techniques
• how to select and cook vegetables, fish and meat
• how to saute, simmer, roast, braise and pan-fry
• proper use of cookware and essential kitchen tools
• recipes and methods for sauces, entrees, salads and more
• use of herbs and spices, understanding basic flavours and complex flavour profiles
• menu and time planning
• tricks of the trade from seasoned professionals

MORE...

Class 1:  Essential Knife Skills 

Class 2:  The Art of Seasoning 

Class 3:  Cooking with Vegetables, Fruits, Grains & Legumes

Class 4: The Esteemed Egg 

Class 5: Sauce Basics 

What To Expect In Our Hands-On Classes: Each session starts with the instructors lecture and demonstration. Students then break into teams of four to execute dishes on the class menu. After the hard work, you will enjoy the meal you have created while chatting with the instructors about what you have learned.

• Classes are for participants 16 years and older.
  
• You will be working with other students in groups of 4, sharing workstations and equipment.
• Standing, cooking and working is required for most of the 2 - 2 1/2 hour class.
  
• Enjoy a generous taste of every dish.
• Please CLICK HERE to review our cancellation policies for all cooking classes.

RELISH recipes are developed using common cooking and baking ingredients. Nuts, wheat flours, various fruits and vegetables, spices etc. are NOT necessarily specified in the recipe title. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.