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.
DurationWhat To Expect In Our Hands-on Classes:
We are best-selling cookbook author Donna-Marie Pye and fellow culinary enthusiast Maria Burjoski. We’ve been cooking – and chatting about cooking – for many years. We’ve long dreamt of owning our own cooking school and sharing our passion for great food with others. We invite you to join us in the fulfillment of this dream.
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.
Learn about different sour doughs, how to mix bread and make pie during this hands on workshop.
This course is designed for amateur of good bread interested in better understanding sourdough science. Since we want to deepen our knowledge of the science behind sourdoughs, a good number of discussions will take place to better understand the why of things.
Learn to make your bread at home (1 glass of wine included)
One of the “secrets” to great tasting bread is time. We will show you our technique for slow and easy bread.
Our Boulangerie program teaches the traditional techniques of bakery theory, artisan bread baking, yeast doughs, fermentation, regional specialties from France, pastries using laminated and rich doughs; all in a professional setting
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