Come and explore the new techniques used in the book to execute the beautiful dishes and recipes.
DurationThe Definitive Seafood Guide From The Three-Michelin-starred Chef Of Le Bernardin
Jonathan grew up in the restaurant business. Hanging out in the kitchen of his father's restaurants, because that's where the action was, he developed a passion for food from a very young age.
Jonathan began his cooking training at the Culinary Arts program at Vancouver Community College and learned the basic principles of classical French cuisine, during a three year apprenticeship at Vancouver’s Le Petit Genève under Gerhard Pichler.
After obtaining his Red Seal, Jonathan moved to Hong Kong to work at his family's restaurants where he learned many different styles of cooking including German, Russian, Spanish, and Chinese.
After two years in China, Jonathan moved to Montreal and he was the Sous Chef at a restaurant in Old Montreal. But Jonathan’s long-time dream was to not only cook, but to teach others of the joy of cooking and this became a reality with the opening of Appetite for Books.
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.
St. Lawrence Market - like a market tour and historical talk with local historian Bruce Bell and specialty add-ons like a themed cheese platter or a seafood and oyster bar from our market vendors.
If you were hesitating to try seafood pasta, don’t think about it for another second. It’s going to be great.
Learn to shuck fresh oysters and experience their distinct flavour profileslike a connoisseur!
Come learn seafood techniques from a chef who has learned from some of Europe’s most revered seafood chefs including Rick Stein, Mitch Tonks, and Peter Rossiglioni.
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