Culinary Workshop Series: Taste & Technique
300 Adelaide St E, Toronto, ON M5A 1N1, Canada
Taste & Technique: Recipes to Elevate Your Home Cooking
With Naomi Pomeroy
Culinary Workshop Series
Three consecutive Tuesdays, January 10, 17 and 24 , 6:15pm to 10:15pm
$465 (includes book)
Chef Naomi Pomeroy — the celebrated chef behind the success of Beast in Portland, Oregon, and the winner of the James Beard Award for Best Chef Pacific Northwest in 2014 — is coming to our culinary labs for our workshop series based on her cookbook, Taste & Technique: Recipes to Elevate Your Home Cooking. Bon Appetit named her one of the top six of a new generation of female chefs in September 2008; Food & Wine recognized her as one of the 10 Best New Chefs in America in 2009; and she appeared as a contestant on Top Chef Masters in 2011.
Taste & Technique features nearly 140 lesson-driven recipes designed to teach you new techniques and flavour combinations that create easy-to-prepare and spectacular meals. This inspiring, beautifully photographed guide demystifies cooking and gives you the confidence and know-how to become a master chef in your own kitchen.You'll cook directly from your copy (included with the series) over three consecutive Tuesdays — January 10, 17, and 24. The first hands-on workshop, led by Chef Pomeroy, explores the core techniques of her book, and former pastry chef at Beast, Chef Ellen Liang, will join to discuss preparing elegant and simple desserts. Our very own Chef Instructor Ian Dowsett will lead the next two Tuesday evenings. Our culinary workshops are a great first course for chefs eager to explore culinary training, and for experienced chefs looking for new tastes and techniques to use in their kitchens. Spaces are very limited — don't miss out! Registration for this three-day educational and cooking workshop series is available online for $465.
George Brown College is offering a special three-class workshop where students will use recipes directly from her book, which is included in the cost of this one-of-a-kind course. In the first class, Pomeroy will be in our kitchens with the students and will lead the class in a lesson on crafting complex dishes using the core techniques that will be practiced through the course. Share in Pomeroy’s passion and learn new techniques and inventive approaches to cooking.
Mandatory dress code: If you have taken prior classes at the Centre for Hospitality and Culinary Arts, you must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to class. If you are new to the college and have not taken prior classes, you must bring closed-toe shoes (non-slip, steel-toe, flat black leather shoes are preferred).
Tools: Please bring your basic tool kit. Further details about what is needed will be emailed to participants the week before class.
Cancellation policy: As ingredients are pre-ordered for this workshop, all cancellations must be requested by Monday, January 2, 2016, at 5:00 p.m. Purchases will be non-refundable after that time
Ticket information: Your registration purchase will indicate the first date of the series, but it will be your registration for all three days
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