Eating vegetables doesn’t need to be boring. In fact, it can be the most joyful and satisfying way to eat. Josh’s flavor combinations are unusual and create memorable dishes that everyone will enjoy!
DurationEating vegetables doesn’t need to be boring. In fact, it can be the most joyful and satisfying way to eat. Josh’s flavor combinations are unusual and create memorable dishes that everyone will enjoy!
This class will take you through an exciting new way of looking at vegetables and seeing them as the centerpiece of your meal. It’ll keep you curious while exploring new and different techniques when it comes to barbecuing, grilling, roasting, smoking, pickling, and slow-cooking vegetables.
Jonathan grew up in the restaurant business. Hanging out in the kitchen of his father's restaurants, because that's where the action was, he developed a passion for food from a very young age.
Jonathan began his cooking training at the Culinary Arts program at Vancouver Community College and learned the basic principles of classical French cuisine, during a three year apprenticeship at Vancouver’s Le Petit Genève under Gerhard Pichler.
After obtaining his Red Seal, Jonathan moved to Hong Kong to work at his family's restaurants where he learned many different styles of cooking including German, Russian, Spanish, and Chinese.
After two years in China, Jonathan moved to Montreal and he was the Sous Chef at a restaurant in Old Montreal. But Jonathan’s long-time dream was to not only cook, but to teach others of the joy of cooking and this became a reality with the opening of Appetite for Books.
Elevate your vegetarian meals to restaurant quality! Chef Simon will help you discover tips & tricks of the trade as you build a three-course vegetarian meal to enjoy.
Switch up your vegan menu with new dishes inspiration
Come and discover the joys of vegetarian cuisine! I will offer you more than 40 beautiful, easy and tasty recipes of vegetarian and vegan dishes for all meals of the day. I will make your taste buds travel with recipes from here and elsewhere
Beginning with Tossed Caprese Pesto Salad with red cherry tomatoes; Caul-Fried-Rice with hints of lime and toasted coconut; Cheesy Zucchini Pizza Boats with black olives and roasted red peppers; and finally, Chocolate Almond Freezer Fudge for dessert.
Mango & Coconut Mochi From Scratch class is offered by True Nosh. Cook meals with wholesome ingredients and without processed sugar! Topics include vegetarian and vegan dishes, function-specific cooking, recipe tweaks to accommodate allergies, antioxidants, and superfoods.
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