Cooking BASIC Basic Knife Skills Chop-chop! Ever wondered about kitchen knife varieties and what each knife is meant to be used for? Now you will know! Learn about knife fundamentals, including how to hold different knives and what to use them for, as well as how to sharpen using various stones. Includes chopping and cutting instruction and garnish making. 44010048 / $99 / Materials: $10 Oct 26
Thu 6:30 pm - 9:30 pm
Pierre Plamondon, Red Seal chef 1 session
HA
Sweet & Delicious Cider Making
Basic Skills & Dishes Can’t cook and dying to gain some confidence in the kitchen? By first learning the basics, you’ll quickly graduate to creating a multitude of homecooked dishes—from chocolate cake to oven-fried chicken. Your instructor has many tried, tested and true tips for beginner cooks. Take home a wealth of recipes you can create and enjoy! 44010007 / $195 / Materials: $50 Sep 19 - Oct 24
Tue 6:30 pm - 9 pm
Jill Shaw 6 sessions
MAV
DEMONSTRATION COURSE
There are countless apple trees in Edmonton, and cider is one of the best ways to preserve and consume local apples. Learn how to make sweet and aromatic apple juice and hard cider like you’ve never tasted before. Allan will show you how to crush, press and ferment your cider using affordable homemade equipment. 44010176 / $99 / Materials: $20 Oct 4
Allan Suddaby
Wed 6:30 pm - 9:30 pm
1 session
Chef’s Soup Secrets Learn the secrets to those perfect soups served in your favourite restaurants. Chef Myles will teach you how to prepare several different soups, including coconut carrot ginger, chicken with corn and kale, and a potato bacon chowder. Finish things off with several of every chef’s go-to garnishes. 44010168 / $99 / Materials: $20 Nov 15
Wed 6:30 pm - 9:30 pm
Myles Fedun, Red Seal chef 1 session
JPP
Savory Cooking
BOOTCAMP
Whether you have never cooked before or are a seasoned vet, come flex your cooking muscles at bootcamp! This “bigpicture” cooking class will give you the confidence to prepare exciting meals from scratch. Recipes will include a variety of staples such as dressings and sauces (honey vinaigrette, caesar dressing), side dishes (rice pilaf, creamy mashed potatoes), soups (cream of mushroom, minestrone), meats and fish (including skills like deboning chicken and fileting and cooking fish) and kitchen essentials like chicken stock. 44010220 / $149 / Materials: $40
Myles Fedun, Red Seal chef
Sep 22 - 23 Fri 6:30 pm - 9:30 pm; Sat 9 am - 3:30 pm 2 sessions MAV
22
metro continuing education •
SEPTEMBER – DECEMBER 2017
JPP