Get ready for your ocean fling. With our Ultimate Seafood session, you’ll experience cuisine that’s big on flavour and easy on the hips
DurationGet ready for your ocean fling. With our Ultimate Seafood session, you’ll experience cuisine that’s big on flavour and easy on the hips.
Reigniting your love for the ocean and all of its wonders, learn how to cook Soy and Sesame marinated Yellow Fin Tuna with pressed Avocado; Pan-roasted Halibut Cheeks with Olive Oil-poached Prawns and Saffron Aioli, and crispy-seared Arctic Char with a Nage of Summer Vegetables.
The Dirty Apron Cooking School teaches over 10,000 students each year how to cook in our incredibly fun and educational cooking classes. A favourite amongst locals and visitors alike, students range from as young as 7 years old in the Kids Summer Camp, to 77+, and everyone in between. Instruction focuses on popular regional cuisines as well as basic skills for ingredient-focused cooking.
During the hands-on classes, our experienced and engaging chef instructors walk students through each step required in crafting a complete meal of appetizer, entrée and dessert. After the preparation and plating of each dish is finished, students gather at the communal dining table in the stylish dining room to enjoy their creations alongside a glass of wine, while the staff takes care of the dirty dishes.
Students use only the best tools of the trade thanks to partnerships with All Clad cookware, Wusthof knives, Wolf ranges, and Sub Zero fridges. We also provide private cooking classes to large groups.
Contact us to find out how to book your private session.
Join Mai Nguyen for her take on this Cajun classic. During your virtual cooking class with Mai, you’ll start with basic knife skills as you prep your holy trinity of veg
We will prepare a variety seafood such as round fish, shellfish and mollusks into a multi-course dinner
Learn to shuck fresh oysters and experience their distinct flavour profileslike a connoisseur!
From how to cook savoury mussels and shucking oysters, our instructor will also show you three ways to enjoy three different white fish
We'll start the day with a Partridge Berry Tea and get started prepping and cooking. Once our boulettes are formed, our bread pudding is soaking and our gumbo is simmering, Terrence will take you out for a mini foraging expedition.
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