DurationNew Master The Basics (Holiday Baking)
Our mission is to help people learn the secrets of the culinary arts and discover the richness of the National Capital Region’s terroir through its food, food producers, artisans and partners, all in a pleasant and memorable ambiance that only C’est Bon can offer.
C’est Bon has been operating as both a cooking school and food tour company since 2009. In 2016, founder Chef Andrée Riffou passed the C’est Bon torch on to Chef Georges Laurier and entrepreneur Stefanie Siska.
Georges and Stefanie wish to express their profound gratitude to Chef Andrée for inspiring residents and tourists of the National Capital Region alike to discover the great joys of cooking and plenitudes of our terroir foods.
Like all pastry schools, we focus on foundational techniques and in-depth knowledge of the classics
You will learn to make the perfect hamburger bun and other styles of bread rolls from start to finish. These buns and rolls use only basic ingredients, but with superior results that you can easily achieve in your own kitchen at home.
An intense cake class where you will walk away with the knowledge of building a cake, plus two completed decorated ones! This is a 3 hour long class, where you will need your focus right to the very end.
The Cooking Club serves up cooking classes, bake sales, barbeques, and other food related adventures. We cover the full spectrum of foods from fancy sushi rolling classes to quick and dirty tips to help you manage the necessary evil known as ‘cooking during midterms’.
This is a beautiful cake to share with loved ones. Chef Joey has taken a Rainbow Crepe to the next level by incorporating just the right amount of cream cheese.
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