PREP SCHOOL: Fundamentals of Cooking – Part 2 (Hands On)
- Monday, May 29, 2017
6:00 pm - 9:00 pm
Our Fundamentals #2 allows you to continue your culinary education with even more advanced cooking techniques and recipes. It is a great opportunity to improve upon your skills with a trained instructor at your disposal.
This 3-week program is especially suitable for people who want to delve further into topics and ingredients introduced in Fundamentals #1. Classes take place on Monday evenings from 6:00 – 9:00 pm on the following dates: May 29, June 5 and 12.
What Will I Learn?
- how to buy/store fish and shellfish, cooking such as searing, steaming plus make an accompanying sauce;
- varieties of rice and how to cook them; understanding different types of whole grains and how to cook them; learn to make risotto, paella, lentils and farro.
- the difference between yeast doughs and leavened doughs; what is gluten and when it is and isn’t your friend, differences in flours; learn how to make bread
- tricks of the trade from seasoned professionals.
Students are strongly encouraged to enroll in Fundamentals #1 prior to taking Fundamentals #2. However completion is not a prerequisite and we are happy to discuss which program is the best fit for you. Each session combines the instructor’s lecture and demonstration with individual hands-on execution of recipes that feature essential techniques in modern cooking. At the end of the evening, you and your fellow cooking comrades will enjoy a meal and have a chance to engage in an informal discussion of techniques and culinary topics.
If you are redeeming a gift certificate for this event, please call (519) 954-8772 and let us know which event you would like to register for.. Gift Certificates cannot be redeemed online.
Meet The Instructor…Donna-Marie
Growing up in Whitby, Ontario, Donna-Marie was introduced to great food at an early age. Memories of summers spent putting up beans, corn, peaches and tomatoes with her mother and sisters, picking and selling strawberries at a roadside country stand, catching fish off the east coast of Canada and cooking over campfires on family camping trips created Donna-Marie’s appreciation for unfussy, flavourful food.
Donna-Marie’s straightforward style and easy-going manner are illustrated by her heartfelt belief that cooking is easy and anyone can do it. All anybody needs are a few tips and tricks, a handful of well-tested recipes and some time-saving cooking tools, all of which is offered at Relish Cooking Studio with sincerity and humility.
Donna-Marie holds a Bachelor in Applied Science in Food and Nutrition from Ryerson University, a diploma in Public Relations from York University and has taken cooking courses around the world. She is the best-selling author of four cookbooks including Canada’s/America’s Best Slow Cooker Recipes, The Best Family Slow Cooker Recipes, 300 Slow Cooker Favourites and 300 Slow Cooker Winners. Donna-Marie is a member of the Ontario Home Economics Association and Ontario Home Economists In Business. She is also the wife of our in-house sanitation engineer, Lawrence and mother to daughter Darcy and son Jack.