Learn to cook like a chef at the Collingwood Cooking Academy. Chef Philip Tarlo is offering a wide range of culinary classes that enable students to experience one on one help while developing their cooking techniques. The classes address all levels of expertise from cooking 101 to specialized cooking classes.
The line up of classes for February look delicious, and let’s face it, no matter how good you think you are in the kitchen, there’s always room to learn more (just ask my husband…the kids are already smart enough to say everything’s delicious). Plus, cooking classes are interesting, fun and a good investment. Think of how much you spend on groceries…you might as well make sure they taste great!
February 1st – Cooking 101 Beef – 4 class series or take them individually. $260 for the series or $65 per class. Learn all about beef the grading system, inspection, ageing, different cuts and looking for quality and marbling. Practice different cooking techniques and Cook the Classic Beef Wellington.
February 2nd – Healthy Cooking $65. Heart-healthy cooking. Take control over your health, no matter how much time you have or don’t have for cooking; you can make quick and easy heart-healthy meals by following these simple suggestions. Heart-healthy cooking focuses on lowering your intake of fat, especially saturated and Trans fats. It also includes limiting salt while upping fibre and making sure you eat five to 10 servings of vegetables and fruit a day.
February 3rd – Meals in 30 minutes $65. Prepare Meals in 30 minutes. No time to cook! Looking for a delicious dinner in 30 minutes or less? Get creative with 30-Minute Meal cooking course. Breakfast, Lunch, Snacks and Dinner.
February 8th – Cooking 101 Knife skills and Herbology – 4 class series or take them individually $260 for the series or $65 per class. We will introduce you to some basic food decorating techniques and knife skills. This will benefit you to make the right decision when buying kitchen knives, and give you the skills to keep them sharp for many years to come. When working in the kitchen, it is important to know how to build flavour in your food by using herbs and spices correctly, know what herbs and spices make good “marriage” with your ingredients.
February 9th and 16th - 2 sessions – Bread and Pastry $130. Learn to make healthy fresh bread and not so healthy pastry. French Baguette, Focaccia, Easy Pizza dough, Multi grain Bread, Sweet Pastry Dough, Choux Pastry and Fruit Crumble
February 10th – The Soup Kitchen $65. Find out how easy to make great easy soups and stocks. We will cover different techniques for the preparation of different soup styles. Cream soups, Vegetables soups and Bisques.
February 15th – Cooking 101 Sauces and Stocks - 4 class series or take them individually. $260 for series or $65 per class. What makes a great stock? With out it you can’t make a good sauce. We will cover all the “Mother Sauces” and make fresh tomato sauce, Hollandaise and Pesto.
February 17th and 24th – Mediterranean Cooking - 2 sessions $130. Visit the healthy fresh cooking of France, Italy and Greece. The countries of the Mediterranean Sea produce some of the finest food the world has to offer – set sail with us on a culinary tour.
February 22nd – Cooking 101 Chicken – 4 class series or take them individually. $260 for series or $65 per class. Is all chicken created equal? Learn about the production and rearing of chicken the different types and grades. Practice cutting and trussing a chicken. Preparing and stuffing the breast, and cooking the French classic Coq au Vin.
February 23th – Asian Cooking Class $65. These dishes will evoke the sensations aromas and flavours of Asian cooking. Vietnamese spring rolls, Vegetable Samosa, Pork Satay, Tandoori Chicken.
Chef Philip brings over 40 years experience. He began his career training at the Savoy Hotel in London, England and went on to work in many Europeans kitchens before moving to Canada in 1983. Although he was trained in Classical French and European Cuisine, his many years of experience owning and operating restaurants and teaching a Chefs diploma course has added to his international culinary knowledge.