Designed for the hardcore gastronomer, we offer an intensive 8-week gastronomy program based on a condensed version of the Cordon Bleu Master Diplome culinary program in Paris.
Designed for the hardcore gastronomer, we offer an intensive 8-week gastronomy program based on a condensed version of the Cordon Bleu Master Diplome culinary program in Paris.
We’ll start with knife skills, advance to soup, stocks and sauces, proceed to butchery and meat cookery, and finish sweetly with pastries and desserts.
Our passion for cooking and sharing specially crafted gourmet dishes, made with fresh ingredients, led us to launch the Gastro Market.
We’re three professional chefs with a desire to share our love of great food. Our mission is to deliver a fun, personable and welcoming experience to both the newbie foodie and the seasoned home-chef.
We offer a wholesome yet upscale and innovative approach to your run-of-the-mill prepared food items from typical big-box grocery stores. From our locally sourced fresh food market to delicious ready-to-serve meals, upscale private dining experiences, and lively cooking classes, we’re ready to share our passion with you.
Small class sizes, hands-on training, globally experienced chef instructors along with like minded classes are the ingredients for your extraordinary culinary experience
At Gastro, we believe that everyone can cook with the confidence of a chef, even if you consider yourself the most novice of cooks.
Our Culinary Arts program provides skilled training and practical experience working in the food industry. It is a youth employment program funded by the Government of Canada.
Students will learn basic food service and kitchen management; baking pastries and desserts; breakfast cookery; cold kitchen; diet and nutrition; and meat and poultry cookery.
Will whip up a culinary experience that is guaranteed to get your team cooking. Our hands-on interactive group cooking classes gets everyone involved in the kitchen. They'll bond and laugh while preparing a delicious meal together.
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