Learn to make proper sushi rice and master the techniques associated with making various Nigiri, and Maki
DurationLearn to make proper sushi rice and master the techniques associated with making various Nigiri, and Maki.
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.
Come join us for this 2.5 hour hands-on miso workshop, where you will not only learn how to make a Japanese essential umami condiment, the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese ferments including soy sauce, sake and rice vinegar.
Gyoza is a Japanese dumpling that is pretty easy to make and loaded with flavour!! We are going to go over the filling -different things you can add and how to ensure that it is flavourful and binds together
Toronto celebrity chef Sang Kim teaches the basics of sushi-making to Teens. Participants make sushi rolls using ingredients prepared by the Chef and eat their own creations.
The chef from Kyoto wields the knife with dexterity. Colors, scents, flavors, each recipe is a concentrate of sensations. And they are all simple
Under the guidance of skilled sushi chefs, you'll discover the secrets behind crafting exquisite sushi rolls.
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