M
ontreal cooking school teachers are extendingtheir annual invitation to liven up your homedining by taking a cooking course this fall. Froma friendly meal taught by a chef and enjoyed withwine, to fast family cooking, to new ideas for vegetarian orgluten-free cooks, the range of courses spans the cuisines of the world and offers help to both beginner and experiencedstudents. Both English and French courses are included in to-day’s listing.Top topics include: classic French with a Quebec flavour,Italian cooking, the cuisines of the Mediterranean region,and meatless cooking. New last year and back on offer this fallare courses in Turkish and Afghan cooking. Asian cuisines — Japanese, Indian and Thai — are offered both by chefs andexperienced cooking teachers. You’ll find courses in midtownMontreal, Laval, the West Island, and the South Shore. Severalinstructors will teach you and your friends in your own home.Serious would-be home chefs can sign up for eight concen-trated sessions in basic techniques at the Old Montreal schoolAcadémie Culinaire. Others may prefer a quick crash sessionin one cuisine, or a meal with a chef showing off his or her sig-nature dish. Baking courses are thriving, offering everythingfrom French bread to fancy pastry. A course can also be a wayto meet new people. Examples: Cook and Date for singles orlunch with a chef at Ristorante Ridi. Several children’s cook-ing courses are listed.Prices have remained the same for some courses since lastyear, but many are up from $5 to $10 per session. Best advice isto check the credentials of the school or chef before you pay formore than one session. Classes begin as early as Wednesdayand many will be repeated throughout the year. Today’s round-up can also be referenced at
montrealgazette.com/food.
GENERAL COURSES
ATELIERS & SAVEURS
444 St. François Xavier St.514-849-2866, Local 201info@ateliersetsaveurs.comwww.ateliersetsaveurs.com
Topics:
Hands-on classes teaching a varietyof cuisines, including quick lunches, market shopping for a meal, sushi, wine tastings andcocktails.
Instructors:
Chefs: Damien Silbermann, OliviaLecomte, Rodolfo Benghi. Wine: Arnaud Ferrandand Julien Despeyroux. Mixed drinks: YannickFeyfant and Fanny Gauthier.
Format:
Weekday 30-minute lunch class “Gour-met Pressé” including the meal; evening courses(2 to 4 hours depending on the theme) cuisineincluding the meal or takeout; sushi; Saturdaymorning shopping at Atwater Market (during thespring/summer) and pastry. French and English.Participation.
Times:
Noon and 12:45 p.m. for lunch classes;6 p.m. for sushi; 9:30 or 10:30 a.m. for Saturdayshopping and cooking class; Some Fridays andSaturdays 2:30 to 4:30 and 6 to 8 p.m. for cock-tail class (details on website).
Number of students:
12 for cooking courses,18 for cocktail and wine courses. Group classesavailable.
Price:
From $20 for lunch class to $95 for market shopping class (depending on menu)including the food cooked in class. Bar classesstarts at $37, wine tasting starts at $60.
Starting:
Immediately
ACADÉMIE CULINAIRE
360 Champ de Mars St., Old Montreal514-393-8111 or 877-393-8111info@academieculinaire.com; www.academiecu-linaire.com.
Topics:
Basic techniques and a full range of courses in English or French. English coursesinclude basic cooking, basic pastry making; two Tuesday evenings on a choice of aromatics, frying and poaching, roasting and grilling or stewing and vacuum cooking. Single session daytime andevening on cake decoration, fish, trattoria cuisine,Christmas cooking and gingerbread houses (for parents with children).
Instructors:
academy chefs and instructors.
Format:
Demonstration, except for the basiccourses which are participation
Times:
Basic cooking four Monday nights begin-ning Oct. 15. Basic pastry making on Dec. 15and 16. Two Tuesday evenings choice from Sept.25 to Nov. 6. Cake decoration, fish, trattoria cui-sine, Christmas cooking and gingerbread houses— single session daytime and evening from Oct.26 to Dec. 16.
Number of students:
20.
Price:
From $105 per single session to $450 for two to four sessions.
Starting:
Sept. 25 (French course starts Sept.24).
COOK AND DATE CENTRE VIKINg
8210 Devonshire Rd., T.M.R.(or one of 10 other locations) 514-664-5991Info@cookanddate.comwww.cookanddate.com
Topics:
Dinner classes for single men andwomen. New this year couples night, where youcan bring your date or loved one for a night toremember. Chef-teachers cover various cuisinesincluding French, Italian, Mediterranean, Indian,Kenyan and Caribbean.
Instructors:
Montreal restaurant chefs and
COOKING
COURSES 2012
Julian armstrong d Pat Wright
The GazeTTe
caterers, organized by Cristina Mucciardi.
Format:
Groups of singles or couples prepare athree or four-course dinner weeknights, or a five or six-course tapas menu, then eat the meal together with wine. Demonstration and participation.
Time:
Weekdays 6:30 or 7 p.m.; Weekends 2 to5:30 p.m. (see schedule on website).
Number of students:
16 to 20.
Price:
$80 to $125; also wine and cheese tast-ings and bartending classes $65 to $90.
Starting:
Immediately.
ELLIOTT COHEN CULINARY ART
5452 Duquette Ave., N.D.G.514-487-8204elliott@ecca.ca; www.ecca.ca
Topics:
Basic cooking techniques, flavour, pres-entation, organization; healthy, seasonal cuisine;vegetarian, meat, fish, appetizers, soups, salads,desserts and a variety of regional cuisines.
Instructor:
Elliott Cohen, private chef, caterer and experienced instructor.
Format:
Two-hour interactive demonstration, inEnglish with some French.
Time:
Weekdays 6:30 p.m.; weekends noon.
Number of students:
8 max; create your ownclass and monthly web-posted classes available.
Price:
$60 to $80 per group session, generoustastings and printed recipes included. BYOB.
Starting:
October.
APPETITE FOR BOOKS
388 Victoria Ave.Westmount; 514-369-2002appetitebooks@bellnet.ca;www.appetitebooks.ca
Topics:
Recipes from new and bestselling cook-books. Classes based on new books by Giadade Laurentiis, April Bloomfield, Jamie Oliver, InaGarten, Chris Cosentino and Michel Roux. Author visits and demonstrations will include NaomiDuiguid, Nick Malgieri and Suzanne Husseini.
Instructor:
Jonathan Cheung, chef and owner of the cookbook store or visiting cookbook authors(see website).
Format:
Weeknight demonstration of a four-course meal from a cookbook, or conversationswith authors (with tastings) some on Saturdays.Single sessions in English. Private holiday groupsby reservation.
Time:
6:30 p.m.
Number of students:
10.
Price:
$85 and up, depending on menu, includ-ing cookbook.
Starting:
Sept. 13.
COOK gLOBAL, EAT LOCAL,
5662 Park Ave.,or your home; 514-232-5767info@julianaespanakeller.comwww.cargocollective.com/CGEL
Topics:
Fusion cuisine from around globe; focuson health and organic local products.
Instructor:
Juliana Espana Keller, experiencedcook and world traveller.
Format:
Single evening class spent cooking acomplete dinner menu with you as host in agroups of friends or family. Tips on shopping for your choice of cuisine included. Demonstrationand participation. English and French.
Time:
6:30 p.m.
Number of students:
6 to 15.
Price:
$80 per class, including meal demon-strated. BYOB.
Starting:
September.
TRADITIONAL FRENCH CUISINE
684 Victoria St., Baie d’Urfé514-457-1459, sda@videotron.ca
Topics:
French family cuisine; party cuisine;wine-matching included.
Instructor:
Sophie Desanlis, daughter of aFrench chef and an experienced family cook.
Format:
One monthly intermediate class Satur-day mornings. Demonstration and participation.Bilingual. Tastings. Private classes possible andprivate groups also (friends and family).
Time:
10 a.m. to noon.
Number of students:
5 to 10.
Price:
$65 per class.
Starting:
Sept. 29.
Dave siDaWay
/The GazeTTe
Cf Nicolin Srvllo tcing t Itlin rcip: rbd mustrd-cotd lmb cops wit Victori Lubwin, hln Fur nd PtrJons, lft to rigt, t Loblws Cooking Cuisin in Montrl, in Sptmbr.
THE ART OF COOKINg:STARK & WHYTE
Quartier Dix309750 Leduc Blvd., Suite 22, Brossard; 450-462-92221-888-227-0157info@starkandwhyte.comwww.starkandwhyte.com
Topics:
Weekly themed classes in ethniccuisines, including Japanese, Italian, Greek,Indian and Thai; grilling, baking, tagine, meat,fish, chicken, game meats, pizza, pasta, soups,sauces, appetizers, sushi and desserts.
Instructor:
Janet Spino, staff chef, teacher,former caterer and restaurateur; Wilton cakedecorating (three levels).
Format:
Weeknights and Saturday and Sundayafternoons. English or French. Demonstrationand some hands-on. Tastings.
Time:
weeknights 6:30 to 8:30 p.m.; weekends1 to 3 p.m.
Number of students:
10.
Price:
$50; sushi $60; cake decorating $100 for four classes.
Starting:
immediately (schedule on website).
STEWART HALLCULTURAL CENTRE
176 Lakeshore Rd., Pointe Claire,514-630-1220stewarthall@ville.pointe-claire.qc.ca; http://www.ville.pointe-claire.qc.ca/en_1596_index.php
Topic:
Healthy cooking, beginner to advanced
Instructor:
Nevine Elchibini, experienced cook-ing teacher
Format:
Four or five Saturday afternoon sessions,including Asian and Mediterranean inspiredmeals using healthy ingredients. Each weekwill end by sharing a meal created together.Participation.
Time:
2:30 to 5 p.m.
Number of students:
10.
Price:
Four sessions $154; Five sessions $192.
Starting:
Sept. 29 and/or Nov. 3.
LES TOUILLEURS
152 Laurier Ave. W.514-278-0008cuisine@lestouilleurs.comwww.lestouilleurs.com
Topics:
Menus from top Montreal chefs; contem-porary Quebec and French cuisine, pastry, tapas,bread, teens’ cuisine and other topics.
Instructors:
Thierry Baron (Vertige); DarenBergeron (formerly at Decca 77 and now at thefine food shop Fou D’ici); Sylvain Coté (co-founder, Les Touilleurs); Éric Dupuis (TaverneSquare Dominion); Fisun Ercan, (Su); AlexandreGosselin (Chez Victoire); Nick Hodge (Kitchen-ette); Philippe Laloux (caterer); François Longpré(arts and culture channel ARTV associated withthe Les Touilleurs magazine); Marie-Fleur St-Pierre(Tapeo); Jean-François Vachon (formerly at M Sur Masson, now at Project 67).
Format:
Chef demonstrates menu of three or four dishes (in French) followed by tastings of thedishes cooked. Monday, Tuesday or Wednesdaynights. BYOB.
Time:
6:30 p.m.
Number of students:
12.
Price:
$110 to $120.
Starting:
sold out for the fall. For Winter 2013courses, add your email address to their distribu-tion list at www.lestouilleurs.com.
BAKING
BAKER ON THE gO: BREAD BAKINg AT HOME
Your Montreal kitchen514-677-1057marcandre.cyr@gmail.comwww.marcandrecyr.com
Topics:
Home bread baking basics (simple whitebread to sprouted multigrain).
Instructor:
Marc-André Cyr, experienced baker,cooking teacher and sous-chef at Olive & Gour-mando.
Format:
Single classes. English and/or French.Demonstration. Tastings.
Time:
Evenings, weekdays or weekends.
Number of students:
5 to 10.
Price:
$75 per person.
Starting:
Immediately.
L’ÉCOLE DU PAIN
301 Adolphe Chapleau Blvd.Bois des Filion, Laval450-965-8833ecoledupain@gmail.comwww.lecoledupain.com
Topics:
Classic baguettes, croissants and choco-late baking, multigrain bread, Quebec traditionalbaking, regional and decorated breads, organicflours and sour dough, puff and short crust pastry, choux pastry, bread around the world, pitaand other topics. Beginner to advanced.
Instructor:
Jacques Messager, an experiencedFrench-trained professional baker with over 30years experience.
Format:
Weekdays and Saturdays, six-hour ses-sions including lunch and bread baked in class.English and French. Mainly hands-on.
Time:
9 a.m. to 3 p.m.
Number of students:
8. Corporate groups 12.
Price:
Approximately $130 per weekday session.
Starting:
Sept. 21.
LA gATERIE J.R. INC.
265 Hymus Blvd., Suite 1350Pointe Claire. 514-695-1444 info@lagaterie.comwww.lagaterie.com
Topic:
One to six-day courses; cookie andcupcake baking and decorating workshops; gumpaste and fondant (introductory and advanced)courses; six-night full cake-decorating course;private and semi-private courses given for alllevels as well (please inquire about one-on-onecourses by calling the store).
Instructor:
Rita Djerrahian, award winning experienced baker and cake decorator.
Format:
Weeknights from 7 to 10 p.m. andSundays from 11 a.m. to 4 p.m.
Time:
10 a.m.
Number of students:
10.
Price:
$125 to $1000.
Starting:
Oct. 2 — check website for fall courseschedule.
gOURMANDISE DOPO CENA
Dopo Cena Cake Shop9869 Avenue du Parc GeorgesMontreal North. 514-337-7378info@dopocena.cawww.dopocena.ca
Topic:
Cake, pastry and chocolate making.
Instructor:
John Perrotta, professional chef.
Format:
Four-hour Sunday afternoon classes.In English, with French translation available.Demonstration, some participation. Tastings andsamples. Students get recipes and step-by-stepbooklet.
Time:
1 p.m. to 5 p.m.
Number of students:
8.
Price:
$155 per course.
Starting:
Pastry Sept. 30; Cake Making Oct.7; Halloween Surprise Oct. 14; Quick and EasyPastries Oct. 21; Chocolate Making Nov. 4;Christmas Special Nov. 18.
ITALIAN / MEDITERRANEAN
MONACO CATERINg
514-237-6792monacocatering@videotron.ca
Topics:
Clients can choose the theme of themeal such as fresh pasta, stocks and sauces,homemade pizza, braised meats and polenta,Iron Chef competition, grilling, etc.
Instructor:
Danny Monaco, chef. Former execu-tive chef at an Italian reception hall and caterer for the last 6 years. Student of his mom, aunt and nonna’s cooking from Italy.
Format:
A three-hour course in your home. Dem-onstration and participation.
Time:
your preference.
Number of students:
5 to 12
.Price:
$60 per participant, meal included.
Starting:
Sept. 19.
L’ATELIER DE FRANCA MAZZA
3535 Autoroute Laval W.(Marché 440 in Laval)514-214-9723francamazza@ hotmail.comwww.francamazza.com
Topics:
Natural Italian and Mediterraneancuisines; meats, fish, vegetables and salads;gluten-free included.
Instructor:
Franca Mazza, experienced chef andcaterer specializing in Italian and other Mediter-ranean cuisines.
Format:
Two-hour weeknight evening classes,including tastings; also private group classes.English or French. Participation. BYOB.
Times:
6 p.m.
Number of students:
20; groups by reservation.
Price:
$90 to $120 per class.
Starting:
every month/year round.
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Montreal Gazette Cooking Courses 2012
The 2012 edition of the Montreal Gazette's annual Cooking Courses
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