IN-STUDIO: Summer Culinary "Bootcamp" For Adults

  • $450.00
    Unit price per 

Loading schedule...


The Province of Ontario has lifted its mask and vaccination requirements for indoor dining. Health restrictions are subject to change according to public health policies and advisories. Please LINK HERE to review our Liability Waiver. All Cooking Class registration sales FINAL.  

 If you test positive for COVID-19 within 5 days of this event or are showing symptoms, do not attend. We will issue you a store credit for a future class.

Have you always wanted to do our Fundamentals program, but work or life gets in the way? Well, here's your chance to come to summer "bootcamp" for adults before the kids take over!

Our Summer Culinary Boot Camp 1 explores all the fundamental methods for cooking from basics to advanced techniques. Each day builds on the previous day and on the last day you'll tie everything together. After just five sessions, you'll go home with a foundation of fine-tuned cooking skills.

Day One: Knife skills plus how to select a knife & honing | Proper use of cookware and essential kitchen tools | Farmhouse Zucchini & Pasta with Caramelized Onions + Tropical Fruit Salad

Day Two: Seasoning and balancing flavours + Vegetable Cookery  |  Understanding the role of salt in cooking, when to use dry vs fresh seasonings, roasting, sauteeing and blanching | Brined and Pan Seared Chicken, Roasted Cauliflower with Citrus, Salted Chocolate Chip Cookies

Day Three: Chicken Butchery & Cooking | Understanding poultry cookery including roasting, sauteeing, stuffing and braising | How to tell when chicken is cooked | Preparing Chicken Stock | Whole Roast Chicken En Provence, Stuffed Chicken Breast, Asian Chicken Wings, Braised Chicken In Mustard Sauce

Day Four: Soups & Sauces | Understanding the "mother sauces" and how to apply them to everyday cooking | Bechemel & tomato sauce | Croque Monsier, Tomato Soup

Day Five: Eggs & Vinaigrettes | Egg cookery including omelettes, poached + hard cooked | Selecting oils and vinegars | Salmon Nicoise Salad & Chocolate Meringue Cookies

This program is suitable for students of all skill levels (18 years and over). Beginners will learn the basics and come away with the confidence to cook independently. Those with some cooking experience will broaden their culinary knowledge, hone their skills, and acquire valuable tips and insight so they can take their culinary ventures to a new level. It’s a great opportunity to improve upon your skills with an experienced chef at your disposal. 

Each day's session combines the instructors lecture and demonstration with individual hands-on execution of recipes that feature the essential techniques in modern cooking. At the end of the session, you and your fellow students will serve your finished dishes and enjoy a cooking roundtable, engaging in an informal discussion and review of techniques and culinary topics.

What To Expect In Our Hands-On Classes: Great cooking isn’t about recipes—it’s about techniques. In our classes you’ll work together with other students in a fun, hands-on environment led by our professional instructors.

  • Classes are for participants 18 years and older and are 3 hours in length
  • You will work with others in groups
  • Hands-on classes are limited to 8 participants
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will 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 that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.


We Also Recommend