Cooking Classes

Private Adult Cooking Classes

At Growing Chefs! Ontario HQ, we now offer fully-interactive Cooking Classes for a minimum of 12 people, and a maximum of 24 people, in order for all to achieve the full experience, and to meet minimum spend requirements.
If your group exceeds 24 people, we will work with you to come up with a class format that will work for you; please contact us directly for discussion.

 

Private cooking classes are priced at $90+hst, per person, and are generally 3-4 hours in duration, for a fully, hands-on & interactive experience. Each class includes professional Chef-lead instruction, a true team-building atmosphere and a sit-down meal to follow. We are also fully licensed and able to offer local wines and beers at any event.

We offer fresh, local and organic ingredients whenever possible and are able to accommodate all dietary requests, provided we receive this information in advance. We are able to offer many different themes and menus (French, Italian, Asian - to name but a few), and will discuss your choice when booking.

Below, find a sample class outline:

SAMPLE MENU:

  • Faranita with olives and rosemary Tuscan kale, potato and Italian sausage soup.
  • Skillet chicken with tomatoes, herbs, white wine and mushrooms, with house-made farfalle pasta.
  • Pear crostata with a spiced honey whip.

SAMPLE OUTLINE:

Time

Group A

Group B

Group C

5:30 – 6:00

Welcome; introduction to the space, split into groups

***

***

6:00 – 7:00

Make farinata

Make Tuscan kale soup

Make pasta dough

Make chicken skillet

Make pastry dough Prepare crostata

Prepare spiced honey whip

7:00 – 7:15

Break and snack

***

***

7:15-7:45

Group pasta making class

***

***

7:45 – 8:00

Prep for dinner, setting tables

***

***

8:00 – 9:30

Dinner

***

***

For questions or inquiries contact Jen Wyant, Facility Director, at jen@growingchefsontario.ca
 

NOTE
: In order to hold an event privately in our space, we do require a minimum spend of $1000 in order for this small, non-profit to cover our operating costs, thus the minimum numbers required for these classes.
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