The curriculum of this course is straight out of our Professional Culinary Program, extracting the most essential techniques and exciting plates and customizing for the home cook. We start with focusing your energy in the kitchen by starting to develop your “mind’s palate”. As well, you will learn to properly use and sharpen your knife, learn precise mise en place skills, use heat and flavour with confidence, and practice restaurant-style plating techniques. the course culminates with a 10-course final dinner (yes!) created from scratch and served to your public. In-between, your hands and knowledge evolve that much closer with each day of kitchen work to what chefs know and do. The goal is simple: take your confidence and skills to levels where you can create like never before in your own kitchen.
Who is this course for?
Anyone who is willing and ready to learn and participate wholeheartedly in an intensive and exciting hands-on, brains-on education. No minimum level of proficiency is required – only your commitment as a keen learner and doer. Some students in the past have taken this course to receive a serious taste of professional skills; others simply to elevate their game for their own kitchen.
How do we do it differently?
Firstly, our all-in-one classroom/kitchen space is designed to function as a studio, a place of collaborative interaction and relaxed yet focused work. Secondly, we value our role as educators (above that as chefs), taking advantage of your ability as a learner, your individual needs, strengths, and anxieties. We have 7 different instructors throughout the course offering a different perspective and unique set of eyes on your progress. Plus, our student-teacher ratio is unmatched. We can say confidently that no school anywhere is offering anything of this length, breadth, level, and outcome.
Teacher-student ratio: 1:8 (at full capacity)
**Can’t do all four weeks? Reach out and we’ll come up with something that accommodates your schedule.**
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May 2023
Master Camp
Refund Policy: 90% Refund up to 30 days prior to the start of class: 50% Refund within 30 days but more than 15 days and no refunding within 14 days of start of class.
This program does not require approval by the Private Training Institution Branch (PTIB) of the Ministry of Advanced Education, Skills & Training. As such, PTIB did not review this program.
CURRICULUM
In this course we will cover an extensive array of techniques and work with an incredible amount of ingredients. Some of what we will cover includes:
- The fundamentals on the cutting board, from knife to choreography
- Vegetables, grains, herbs, and spices
- Animal Proteins and Butchery
- Italy, Spain, and Middle Eastern influences
- Asian and Latino cuisine
- Menu Creation, Preparation, Test Kitchen, The Big Night
- Developing your “mind’s palate”
- Understanding key science and history
- Menu Developments (put your creative spin on ideas, test your progress)
Frequently Asked Questions
WHAT LEVEL OF PROFICIENCY DO I REQUIRE?
WHAT IS A TYPICAL FLOW OF A DAY?
WHO TYPICALLY TAKES THIS COURSE?
WHAT DO I NEED TO BRING?
WHAT IF I HAVE FOOD SENSITIVITIES, ALLERGIES, OR DIETARY RESTRICTIONS?
WHAT IS PARKING LIKE IN THE AREA?
What if I have more questions?
Other Enthusiast Programs
- SPRING/SUMMER 2023!
2-Week Plant Based Culinary Boot Camp
A comprehensive course focusing on our summer’s bounty, serious techniques, and achieving wonderful food. We teach the same key skills, creative thinking, and plating techniques as in our professional programs. For those ready to seriously walk the walk in the kitchen.
Private Bookings
- AVAILABLE NOW
One Day Brunch
One Night Wonders are focused on the takeaways – both the techniques you’ll learn and the food you’ll take home after class.
- AVAILABLE NOW
One Night Wonders
One Night Wonders are focused on the takeaways – both the techniques you’ll learn and the food you’ll take home after class.
Daytime Pastry Classes
Online Classes
- Upcoming 2023 Sessions
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- Coming back in 2023
Best of Asia
With our “Best of…” courses, we combine the passion of our instructors with incredible cuisines from all over the world.
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Best of France
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- March 2023
Best of Italy
With our “Best of…” courses, we combine the passion of our instructors with incredible cuisines from all over the world.
- June 2023
Art of Cheesemaking
- Upcoming 2023 Sessions + NEW COURSE!
Bread Fundamentals (formerly Bread Basics)
Great artisanal bread is all about fundamentals done absolutely well. Take home products and new skills beyond your expectations.
- Summer 2023
1-Week Keto/Low Carb Camp
Want to experience the techniques and recipes that we teach our professional students without the stress of exams? This course is for you!
- Coming Back in 2023 + NEW COURSE!
Pastry Fundamentals
Great pies and tarts, cookies, and cream puff are about basics done absolutely well. Take home products and new skills beyond your expectations.
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Fundamentals II: The Next Level of Courage + Creativity (formerly Basics II)
If you are ready to challenge yourself to think, perform, investigate, and tie your apron just a bit more seriously, then this course is for you.
- SPRING/SUMMER 2023!
2-Week Boot Camp
Full days condensing the most essential aha! moments of cooking in perhaps the most important 10 days of learning in your life.
- JULY 2023
2-Week Teen Boot Camps
Full days condensing the most essential aha! moments of cooking in perhaps the most important 10 days of learning in your life.