You will learn how to get the most flavour and flakiness out of your products, and understand everything you'll need to repeat the success at home
DurationThe magic of croissants, danishes, turnovers, and puff pastry is revealed in this hands-on workshop that demonstrates the technique of layering yeast leavened dough with butter.
You will learn how to get the most flavour and flakiness out of your products, and understand everything you'll need to repeat the success at home.
This class includes a recipe booklet, a light meal and a customized kitchen utensil to take home.
Cuisine et Château Inc. started in 2010 out of a desire to share an infectious passion and knowledge of great food. Originally a company that provided all-inclusive, luxury culinary tours to southwestern France, in 2011 we expanded to offer specialized catering, private cooking classes and custom corporate events.
As the interest of our local gourmands continued to rise, we decided to establish a permanent location to accommodate the demands of the ever-curious food enthusiast — from amateur to professional.
In 2012, Cuisine et Château acquired a space in the Kensington area of Calgary, and built their Interactive Culinary Centre, providing a state-of-the-art facility to host an incredible variety of cooking classes, educational events, tastings, and private functions.
All of our chef instructors are professionally trained, with experience working in the challenging, yet rewarding, kitchens of France. Whether making a Cambodian fish amok curry, or a classic Italian risotto, the fundamentals of French cooking techniques can be applied.
Understanding ingredients and how to use them together, no matter what your level of expertise, can add a special appreciation and enjoyment to the simplest of meals. Let us forever change the way you think and feel about food.
Contemporary Professional Pastry Making, an Avs program, trains students in the pastry profession.
Learn the basics of sourdough bread baking.
To create some gourmet homemade flavorful breakfast or to complement your sunday brunch, come meet our pastry chef and learn how to create the classic chocolatine and butter croissant.
This is a participation-based class where you will be guided through the recipes by the chef, but you will be doing most of the work. These classes offer an in-depth study of chosen recipes using common foods found in a well-stocked pantry.
The recipes and methodologies are directly from our professional pastry program, for great pastry relies on precise execution and key understanding of how simple ingredients like eggs, flour, sugar, dairy, and even moisture, air, salt and acid affect pastry chemistry
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