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.
Chef Ran will show you how to make three styles of yeast-free bread that are as easy to make as they are delicious!
Under the expert guidance of our passionate instructors, you'll learn the art of working with dough, infusing it with aromatic herbs and olive oil, and achieving that signature chewy yet crispy texture that makes focaccia so irresistible.
Bring a little sparkle into your world with this delicious solstice inspired Star Bread. Fresh yeast and a variety of sweet fillings will make this uniquely shaped bread the "star" of any table! Roll up your sleeves and dive into this hands on workshop.
In this class, you will learn how to make a traditional quick bread called bannock, topped with rose hip butter, and served with Saskatoon berries and wild mint.
Fill your home with the aroma of freshly baked bread after learning the basics of making yeast dough.
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