Welcome to our Open Kitchen!
For the first time in the School’s 34 year history we are offering spring and summer cooking classes and learning experiences devoted to the dedicated home cook.
Intensive workshops focused on a cooking technique, dish or product. Subjects include Wine, Pastry, Butchery and more.
Intensive workshops focused on themed recipes. Subjects include Bistro, Vegetarian, and International Cuisine.
A multi-day course focused on skill and knowledge development. Subject areas include Fermentation, Cookery, Pastry, Bread and Wine.
Team Building & Wellness
Social and educational hands on cooking events for groups of 15 to 30 allow guests to cook alongside friends and colleagues or break into teams and compete. Let us build a unique event to suit your team.
Learn more about your cooking instructor, Ian Middleton
Learn more about your wine instructor, Bob Latham
Trade Secrets | International Grape Varieties: Eight Wines from Around the World
Trade Secrets | Ice Cream
Boot Camp | Sourdough Bread
Get Cooking | Meatless Mondays: Entrees
Trade Secrets | Risotto
Trade Secrets | Pasta
The Wines of Northern France
The Wines of Southern France
The Wines of Northern Italy
The Wines of Southern Italy
The Wines of Spain
The Wines of Portugal
The Wines of Australia
The Wines of New Zealand
The Wines of Ontario & British Columbia
The Wines of Chile & Argentina
June and July events coming soon!
The 2017 Open Kitchen Programme has been generously sponsored by Dr. Dennis B. Nuhn and Laurie Nuhn