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.
This training, lasting 1350 hours, will allow you to acquire the knowledge, skills and attitudes necessary to select, use and maintain pastry tools and equipment, classify and use raw materials, prepare the ingredients of various recipes, make doughs, mixtures, fillings, creams, derivatives, pies, ...
Learn to handle chocolate like a pro. The equipment is provided.
Join us in this deliciously, chocolate-y class to learn to make this ooey gooey moist chocolate cake with a Chantilly cream and a strawberry compote
Join  Sonya Gammal for this popular sourdough bread baking workshop!
Pastry chef Christian Faure takes you into his world: the creation of small cakes.
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