Want to learn how to be a better cook? Start here with our annual fall, winter cooking courses guide
MONTREAL – Want to learn how to be a better cook? Sign up for one of the many cooking courses around Montreal this fall and winter. Below is a sampling of courses on offer, compiled by Patricia Wright. >> GENERAL COURSES ATELIER & SAVEURS: 444 St-François Xavier St.; 514-849-2866, Local 201; email@example.com; ateliersetsaveurs.com Topics: Hands-on classes in a variety of cuisines including quick lunches, market shopping for a meal, sushi, wine tastings and cocktails. Instructors: Chefs: Damien Silbermann, Olivia Lecomte, Rodolfo Benghi. Wine: Arnaud Ferrand and Julien Despeyroux. Mixed drinks: Yannick Feyfant and Fanny Gauthier. Format: Weekday 30-minute lunch class “Gourmet Pressé” including the meal; evening courses (2 to 4 hours) cuisine including the meal; Sushi; Saturday morning shopping at Atwater Market (during the spring/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 Saturday shopping and cooking class; Fridays and Saturdays 2:30 to 4:30 p.m. and 6 to 8 p.m. Number of students: 12 for cooking courses; 18 for cocktail and wine courses. Group classes available. Cost: From $20 for lunch class to $95 for market shopping class (depending on menu). Bar classes start at $37; Wine tasting starts at $60. Starting: Immediately. ACADÉMIE CULINAIRE: 360 Champ de Mars St.; 514-393-8111 or 1-877-393-8111; firstname.lastname@example.org; academieculinaire.com Topics: Basic techniques and a full range of courses in French and English. English courses include basic cooking, stocks, soups, veloutés and emulsions making, knife skills and cooking techniques (grilling, roasting, poaching, frying, sautéing), cooking tools and culinary terms. Single sessions offered during the day for cake decorating, fish, Christmas menus and gingerbread house (for parents and kids). Instructors: Academy chefs and instructors. Format: Hands-on courses except for Christmas menus which are demonstrations. Time: basic cooking (Oct. 8); All About Fish (Oct. 6); cake decorating (Oct. 26); parent and child gingerbread house (Dec. 14); Christmas menus (Dec. 3 and 14). Number of students: 20. Cost: From $95 per single demonstration session to $205 per hands-on session, or $750 for eight basic cooking sessions. Starting: Oct. 6. COOK AND DATE: 10 locations in Montreal/Laval and South Shore; 514-664-5991; email@example.com; cookanddate.com Topics: Dinner classes for single men and women. Also new this year (once a month): couples night. Various cuisines including French, Italian, Mediterranean, Asian, Indian, Kenyan, Caribbean and South American. Instructors: Montreal restaurant chefs and caterers, organized by Cristina Mucciardi. Format: Groups of singles or couples prepare a three- or four-course dinner weeknights, or a five- or six-course tapas menu, then dine together with wine. Demonstration and participation. Time: Weekdays 6:30 or 7 p.m. Weekends 2 to 5:30 p.m. Brunches 11 a.m. (see schedule on website). Number of students: 16 to 20. Cost: $80 to $125; also wine and cheese tastings, coffee/dessert and bartending classes $70 to $90. Starting: Immediately. ELLIOTT COHEN CULINARY ART: 5452 Duquette Ave., N.D.G.; 514-487-8204; firstname.lastname@example.org; ecca.ca Topics: Basic cooking techniques, flavour, presentation and organization with 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, in English with some French. Time: Weekdays 6:30 p.m. Weekends noon. Number of students: 8 max; create your own class; monthly Web-posted classes available. Cost: $60 to $80 per group session, generous tastings and printed recipes included. BYOB. Starting: End of September. See website for schedule. APPETITE FOR BOOKS: 388 Victoria Ave., Westmount; 514-369-2002; email@example.com; appetitebooks.ca Topics: Classes based on new books by Giada de Laurentiis, April Bloomfield, Jamie Oliver, Ina Garten, Chris Cosentino and Michel Roux. 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 conversations with authors (with tastings), some on Saturdays. Single sessions in English. Private holiday groups by reservation. Time: 6:30 p.m. Number of students: 10. Cost: $85 and up, depending on menu, including cookbook. Starting: Sept. 4. COOK GLOBAL, EAT LOCAL: 5662 Parc Ave.; 514-232-5767; firstname.lastname@example.org; cargocollective.com/CGEL Topics: Fusion cuisine from around the globe; focus on health and organic local products. Instructor: Juliana España Keller, experienced cook and world traveller. Format: Single evening class spent cooking a complete dinner menu with you as host with friends or family (in your home). Tips on shopping included. Demonstration and participation. English and French. Time: 6:30 p.m. Number of students: 6 to 15. Cost: $80 per class, including meal. BYOB. Starting: September. TRADITIONAL FRENCH CUISINE: 684 Victoria St., Baie d’Urfé; 514-457-1459; email@example.com Topics: French family cuisine; party cuisine; wine-matching. Instructor: Sophie Desanlis, daughter of a French chef and an experienced family cook. Format: One monthly intermediate class Saturday mornings. Demonstration and participation. Bilingual. Tastings. Private classes/groups offered. Time: 10 a.m. to noon. Number of students: 5 to 10. Cost: $65. Starting: Sept. 28. STEWART HALL CULTURAL CENTRE: 176 Lakeshore Rd., Pointe-Claire; 514-630-1220; firstname.lastname@example.org; ville.pointe-claire.qc.ca Topics: Healthy world cuisine, beginner to advanced. Instructor: Nevine Elchibini, experienced cooking teacher. Format: Five Saturday sessions. Learn nutritional tips and how to make easy-to-prepare creamy no-cream soups, light supper, vegetarian dishes and power snacks. Each class will end by sharing a meal created together. Participation. Time: 11 a.m. to 1:30 p.m. Number of students: 10. Cost: $198. Starting: Oct. 19. LES TOUILLEURS: 152 Laurier Ave. W.; 514-278-0008; email@example.com; lestouilleurs.com Topics: Menus from top Montreal chefs; contemporary Quebec and French cuisine, pastry, tapas, bread and other topics. Instructors: Thierry Baron (Vertige); Daren Bergeron (formerly from Decca77 and now at the fine food shop Fou D’ici); Éric Dupuis (Square Dominion Tavern); Alexandre Gosselin (Chez Victoire); Philippe Laloux (caterer); Marie-Fleur St-Pierre (Tapeo); Marc-André Cyr (Baker at Le pain dans les voiles) with Vanessa Laberge (Olive et Gourmando); Marc-André Lavergne (Accords); Guillaume Cantin (winner of the first season of Radio-Canada’s Les Chefs) and Stelio Perombellon (Formerly Les Conserves, Le St-Clair and now consultant). Format: Chef demonstrates menu of three or four dishes (in French) followed by tastings of the dishes cooked. Monday, Tuesday or Wednesday nights. BYOB. Time: 6:30 p.m. Number of students: 12. Cost: $110 to $120. Starting: Some spaces still available for Fall 2013 courses. Also offer Winter 2013 courses, add your email address to their distribution list at the bottom of the home page at lestouilleurs.com. CUISINE COMMERCIALE MONT-ROYAL: 5475 Royalmount Ave., Suite 119-120, T.M.R.; 514-316-3606; firstname.lastname@example.org Topics: A selection of courses including: Thai, Vietnamese, BBQ, Smoking and Sausage Making, Nuevo Latino, Indonesian, Malaysian, Southern Fusion, Oysters, Asian Fusion, Basic Knife Skills, Soups, Sauces, Mexican, Cajun & Creole, Cake Baking and Decoration. Also seasonal half-day or full-day field trips to wineries, fromageries and food markets. Instructors: Chefs: Michael Minorgan (La Louisiane & Mesquite BBQ); Rob Braide (Charcutier); Mario Navarrete Jr. (Raza), Richard Taitt (Nolah Bistro), Suzanne Liu (Soy), René Brunet (Café Mardi Gras), Eileen Polanski (Maestro MVP), Jacquie Robinson (Mama J’s Cakes) Format: Two-hour demonstrations in English with generous tastings. Time: Evenings, with some daytime classes offered. Number of students: Minimum 10. Large or small corporate or private groups accommodated. Cost: Starting at $50/hour. Starting: October. LE MOULIN AUX ÉPICES: 159 du Pont Rd., Piedmont; 450-227-5135; email@example.com; lemoulinauxepices.ca Topics: Some of the classes offered include Indian, Thai, Vietnamese and Italian. Also courses on spices, tapas and mezze (Spanish and Lebanese), duck and foie gras, artisant delicatessen, sauce technique and more. Instructors: Nathalie Bergeron, a self-taught cook, with the participation of chefs from many renowned restaurants. Other participating chefs include: Bruno Léger (Recto-Verso Ste-Adèle); Jonathan Labrosse (Maestro St-Sauveur); Richard Whittick (Chef Chez Soi); Francis Firmin (Passions et Saveurs) and Bertrand Bourget (Le Cochon En 3 Leçons). Format: Student participation is limited. Participants view the techniques, help in some of the preparation and Nathalie and her chefs make sure that everyone understands techniques, etc. Complete elaborated menus supplied and each dish is served to the student. BYOB. Time: 6 to 9 p.m. Tuesday to Friday. Some classes on Saturday from 1 to 3 p.m. Visit website for more info. Number of students: 10 to 12. Cost: $75 to $95 ($40 for spice course). Starting: Starting Sept. 25 (Italian) through Dec. 12 (Holiday Menu) with various dates in between. Visit website for more details. >> BAKING MARCY GOLDMAN’S BETTERBAKING.COM: 47 Donnacona St., Dollard des Ormeaux; 514-683-4523; Editors@BetterBaking.com; BetterBaking.com Topics: Bread and pastry techniques, cookies, cakes and special occasion baking. Instructor: Marcy Goldman, master baker and cookbook author, host of BetterBaking.com. Format: In-home baking lessons, private or group sessions on Saturday mornings covering specialty baking topics (breads, cakes, muffins, pizza, etc.) as well as a basics of food feature and cookbook writing. Time: 10 a.m. to noon. Number of students: 1 to 6. Cost: $75 per session, includes tastings and a subscription to BetterBaking.com. Starting: Fall dates include Sept. 21; Oct. 12, 19, 26; Nov. 9, 16, 23 and Dec. 7. STARK & WHYTE: Quartier Dix30, 9750 Leduc Blvd., Suite 22, Brossard; 450-462-9222; 1-888-227-0157; firstname.lastname@example.org; starkandwhyte.com Topics: Weekly cake decorating classes — decorating basics, flower and cake design, gum paste and fondant methods. Format: Weekdays and nights. Saturdays and Sundays. English or French. Time: Weekdays starting at 1 p.m. Weekends starting at 10 a.m. Number of students: 10. Cost: $100 for four consecutive classes, includes an instruction booklet and kit (value $35). Starting: immediately (schedule on website — call the store or register online). BAKER ON THE GO: BREAD BAKING AT HOME: Your Montreal kitchen; 514-677-1057; email@example.com; marcandrecyr.com Topics: Home bread baking basics (simple white bread to sprouted multi-grain). Instructor: Marc-André Cyr, former sous-chef at Olive & Gourmando and now part of the team at Boulangerie Le Pain dans les voiles. Format: Single classes. English and/or French. Demonstration. Tastings. Time: Evenings or weekends. Number of students: 5 to 10. Cost: $75 per person. Starting: Immediately. L’ÉCOLE DU PAIN: 301 Adolphe Chapleau Blvd., Bois des Filion, Laval; 450-965-8833; firstname.lastname@example.org; lecoledupain.com Topics: Classic baguettes, croissants and chocolate baking, multi-grain bread, rye breads, special breads, organic flours and sour dough, puff and short crust pastry, choux pastry, bread around the world, pita and other topics. Beginner to advanced. Instructor: Jacques Messager, a professional baker with more than 30 years of experience. Format: Weekdays and Saturdays, six-hour sessions 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; 10 for corporate groups. Cost: About $130 per weekday session. Starting: Sept. 14. LA GÂTERIE J.R. INC.: 265 Hymus Blvd., Suite 1350 Pointe-Claire; 514-695-1444; email@example.com; lagaterie.com Topics: One- to six-day courses; cookie and cupcake baking and decorating workshops; gum paste and fondant (introductory and advanced) courses; six-night full cake-decorating course; private and semi-private courses given for all levels as well. Instructor: Rita Djerrahian, award-winning experienced baker and cake decorator. Format: Weeknights from 7 to 10 p.m. and Sundays from 11 a.m. to 4 p.m. Number of students: 10. Cost: $125 to $1,000. Starting: Check website for fall course schedule. GOURMANDISE DOPO CENA: Dopo Cena Cake Shop: 9869 Parc Georges Ave., Montreal North. 514-337-7378; firstname.lastname@example.org; dopocena.ca Topics: Creative cake making, chocolate making. Instructor: John Perrotta, professional chef. Format: Four-hour Sunday afternoon classes. In English, with French translation available. Demonstration, participation and tastings. Students get original recipes and step-by-step booklet. Time: 1 to 5 p.m. Number of students: 8 to 12. Group or private courses available. Cost: $145. Starting: Creative cake making Sept. 29. Chocolate making Oct. 27. Additional courses will be posted on website. MINI CAKES BY MINI MARGE: 5 Beacon St., Kirkland; 438-885-4257; email@example.com; minicakesbyminimarge.blogspot.com Topics: Christmas-themed cake pop demonstration. Instructor: Sarah Conway, experienced family cook and owner of Mini Cakes by Mini Marge. Format: Demonstrating how to make Christmas cake pop designs perfect for the season (in English). Time: 10 a.m. to 12:30 p.m. Number of students: 2 to 6. Cost: $50. Starting: Dec. 15. >> ITALIAN / MEDITERRANEAN MONACO CATERING: 514-237-6792; firstname.lastname@example.org; Traiteur Monaco Catering on Facebook. Topics: Clients can choose the theme of the meal — such as dinner parties, fresh pasta, stocks and sauces, homemade pizza, braised meats and polenta, Iron Chef competition, grilling, etc. Instructor: Danny Monaco, chef. Former executive chef at an Italian reception hall and caterer for the last seven years. Student of his mom, aunt and nonna’s cooking from Italy. Format: A three-hour course (in your home). Demonstration and participation. Time: Your preference. Number of students: 5 to 15 or privately including dinner parties. Cost: $60 per person. Starting: All year long. L’ATELIER DE FRANCA MAZZA: 3535 Autoroute Laval W. (Marché 440 in Laval); 514-214-9723; email@example.com; francamazza.com Topics: Natural Italian and Mediterranean cuisines; meats, fish, vegetables and salads; gluten free included. Instructor: Franca Mazza, experienced chef and caterer specializing in Italian and Mediterranean cuisines. Format: Two-hour weeknight evening classes, including tastings; also private group classes. English or French. Participation. BYOB. Time: 6 p.m. Number of students: 20; groups by reservation. Cost: $90 to $120 per class. Starting: Every month/year-round. STEWART HALL CULTURAL CENTRE: 176 Lakeshore Rd., Pointe-Claire; 514-630-1220; firstname.lastname@example.org; ville.pointe-claire.qc.ca Topics: Italian cooking, beginner to advanced. Instructor: Maria Eugenia Giochi, Italian family cook and teacher. Format: 10 Monday-afternoon sessions, full meal of two appetizers, two pasta sauces, one or two meat and vegetarian dishes, and two desserts will be taught and served. Participation. Time: 2 to 4 p.m. Number of students: 10. Cost: $183. Starting: Sept. 23. COOKING AT RIDI: Ridi Bar Ristorante, 1800 Sherbrooke St. W.; 514-904-1900; email@example.com; ridi.ca Topics: Italian regional cooking with some recipes from Je cuisine à la manière de Peppino Perri (Communiplex, 2005). Instructor: Peppino Perri, chef-owner, cookbook author and experienced Italian cooking teacher. Format: Single sessions Saturdays at lunchtime, in English and French. Demonstration of two-course menu, followed by the meal and a glass of wine. Students are encouraged to suggest menus. Time: Noon. Number of students: Up to 12. Price: $49. Starting: Sept. 21. TAVOLA MIA: 430 Ridge Rd., Hudson; 450-458-7603; firstname.lastname@example.org; tavolamia.com Topics: Italian regional cooking with emphasis on seasonal ingredients. Instructor: Maria Loggia, experienced Italian cooking teacher, cookbook author and Italian culinary tour host. Format: Single morning sessions or series of five weekly; walking tours of Little Italy. Demonstration and participation, followed by lunch of dishes prepared and a complementary glass of wine. Time: 10 a.m. to 1 p.m. Number of students: 10; private groups on Friday and Saturday mornings. Cost: $85 per session or $375 for five sessions. Starting: Sept. 12. MEZZA LUNA: 57 Dante St., Little Italy; 514-272-5299; email@example.com; ecolemezzaluna.ca Topics: Italian regional home cooking, including pizza, fresh pasta, antipasti, risotto, tomato canning, marinades, plus sessions with chefs and their specialties. Also offer classes for children. Instructors: Elena and Stefano Faita. Chefs and visiting teachers include Mathieu Cloutier, Audrey Lessard, Marc-André Cyr, Marc de Canck, Louise Grenier, Julie Lorrain, Frédéric Morin, Martin Picard, Nick Hodge, Mostafa Rougaïbi, Marie-Fleur St-Pierre. Format: Single sessions in the evenings and on weekend mornings. Includes meal of dishes prepared in class and a glass of wine. English and French. Demonstration and some participation. Time: Sunday 10 a.m. to 1:30 p.m. Number of students: 18 to 24. Cost: $75 to $125, includes meal cooked in class. Starting: A few spaces are available for fall classes. Email for news of mid-January courses. CIAO CIAO BIANCA: Laval. 514-730-8914; firstname.lastname@example.org; ciaociaobianca.com Topics: Regional Italian home cooking. Basic techniques of pasta, sauces, pizza, veal dishes, soups and desserts. Also offering Moroccan menus. Instructor: Bianca Spaziano, experienced home cook. Format: Single sessions Sunday mornings learning four recipes in French, English or Italian. Demonstration and participation followed by lunch of dishes cooked, with an Italian drink. Cooking classes for corporate events. Time: 10 a.m. to 2 p.m. Number of students: 6 to 10; private groups by reservation. Cost: $70, including lunch. Starting: September. À LA DI DOMENICO: ÉCOLE DE FINE CUISINE ITALIENNE: 914 Richelieu Blvd., Beloeil; 450-446-8954; email@example.com; aladidomenico.ca Topics: Italian regional cooking from antipasti stuzzichini, cichetti to pasta, meats, fish, porchetta, desserts, marinades, preserves (pancetta, lonza) and sausages. Instructor: Maria Di Domenico, experienced Italian-born family cook and caterer. Format: Single sessions teaching four to six dishes, Monday morning, Wednesday evening, or Saturday. Private groups. French, English or Italian. Demonstration and participation. Meal cooked in class, with wine. Time: 11 a.m. Mondays; 6:30 p.m. Wednesdays; 10:30 a.m. or 5:30 p.m. Saturdays. Number of students: 8. Private groups 8 to 25. Cost: $85. Starting: September. ARPINE CHEF VOUS: 11928 St-Real St., Ahuntsic or your kitchen; 514-332-3928; firstname.lastname@example.org Topics: Armenian cuisine. Instructor: Arpine Saroyan, experienced home cook and personal chef specializing in Armenian cuisine. Format: Series of weekly sessions in English or French. Demonstration and some participation. Time: Weekdays or Sundays by appointment. Number of students: 4. Cost: $50 and up, depending on menu, meal included. Starting: January. >> EASY ENTERTAINING KADIRA DU MESNIL: 514-369-2379; email@example.com. Topics: Mediterranean and special-occasion cooking. Instructor: Kadira Du Mesnil, experienced restaurant and personal chef, and caterer. Format: In your kitchen. Three-course meal, weekend afternoons. English or French. Demonstration. Time: 1 to 6 p.m. Number of students: 4. Cost: $100 per person, including tastings. You provide the ingredients. Starting: September. NEVINE’S CUISINE: 17769 Charles Munro St., Pierrefonds; 514-696-2395; firstname.lastname@example.org; nevinescuisine.com Topics: Healthy Mediterranean, international, vegetarian cuisine including appetizers, main dishes, whole grains and light desserts. Instructor: Nevine Elchibini, experienced cook and culinary teacher. Format: Five weekly sessions Wednesday evenings. Demonstration and some participation. Time: 6:15 to 8:30 p.m. Number of students: 8. Cost: $60 per class or $300 for five classes including meal. Starting: Week of Oct. 16. >> VEGETARIAN / NATURAL CAFÉ JUICY LOTUS: 5568 Monkland Ave., N.D.G. 514-507-6268; email@example.com; cafejuicylotus.com Topics: Fast and simple vegetarian cooking inspired by Mediterranean and Asian cuisines. Themes include raw, gluten free, vegan, meat replacements and macrobiotics. Instructor: Gigi Cohen, experienced vegetarian chef and author of Nourishing Friends — Recipes for a Healthy Life. Format: Single-session classes demonstration and hands-on style. Three- or four-course meal of easy recipes created and served at the end of the class. Time: 6:30 p.m. Number of students: 8; private classes available. Cost: $65. Starting: September, runs until May. CRUDESSENCE — THE ACADEMY OF LIVING FOODS: 5445 Gaspé St., Suite 913; 514-271-0333; 1-877-271-0940; firstname.lastname@example.org; crudessence.com Topics: Raw vegan food. Juices, smoothies, nut milks, spaghetti, main courses, sauces, salads, dehydrated food, germinating seeds, desserts and raw chocolate. Instructor: David Coté, co-founder and president, Crudessence and other teachers. Format: In French or English; single, three-hour sessions weeknights and all day Saturdays. Demonstration. Time: 6:30 p.m. weeknights; 10 a.m. Saturdays. Number of students: Up to 16 for evening classes, up to 20 for all-day classes. Cost: Weeknights $75 to $85; Saturdays $160. Starting: Ongoing. PAPILLON BULK FOODS INC.: 303 St-Jean Blvd., Pointe-Claire. 514-697-5157; B-Well.ca Topics: Eat Well — Be Well. Instructors: Health coaches: Nevine Elchibini, Annemarie Bertrand, Biliana Kovacevic. Format: Three monthly classes to inspire and organize with nutrition-related tips. Students will be given a copy of all recipes. Time: 7 to 8:30 p.m. including a question period. Number of students: 12. Cost: $60 per class with tastings. Starting: Sept. 30: Brain Food — Naturally Boost Your Concentration, Memory and Mood. Oct. 21: Immunity Boosting Soup/Healthy Broths. Nov. 25: Holiday Cooking. >> ASIAN MIYAMOTO’S JAPANESE COOKING SCHOOL: Miyamoto Foods, 382 Victoria Ave., Westmount. 514-481-1952; email@example.com; sushilinks.com/miyamoto/classes.html Topics: Sushi and other Japanese cuisine. Instructors: Japanese master chefs from Montreal restaurants. Format: Single sushi session on Sundays. Participation, with samples to take home. Also, three-week Japanese cooking courses on Wednesdays. In English or French. Demonstration and tasting. Time: Sushi 10:30 a.m. to 3 p.m. on Sundays; Japanese cuisine 6:15 to 8:30 p.m. on Wednesdays. Number of students: 12. Private classes available. In-home or business venue service available. Cost: Sushi $88; Japanese cuisine $108 (three sessions each including food to take home). Starting: Sushi: Sept. 15 and every Sunday except holiday weekends. Japanese cuisine: September, November, February, April and May. MASALA RESTAURANT – INDIAN COOKING CLASSES: 1906 Centre St. 514-287-7455; firstname.lastname@example.org. Topics: Northern Indian family cooking. Instructor: Ilyas Mirza, chef-restaurateur. Format: One, two-hour evening class. Demonstration, some participation. Time: 6 p.m. Number of students: 6 to 15. Cost: $50 per person (includes tax), including meal cooked; bring your own wine. Starting: Immediately. MASTI INDIAN COOKING SCHOOL: 1800 Victoria St., St-Hubert. 514-652-0769; email@example.com. Topics: Homestyle healthy Indian cooking. New this fall: AYURVEDIC cooking classes for self-healing. Instructor: Neena Sachdeva, cooking teacher on the South Shore. Format: Simple Indian cooking. Hands-on classes given in English or French. Also teaches in Montreal or in your home. Time: Monday to Thursday from 2 to 4 p.m. or 6 to 9 p.m. Number of students: 2 to 6. Cost: $65. Starting: Oct. 1. Discount for students. >> SPECIALTY HEALTHY COOKING AT PERFORM: 7200 Sherbrooke St. W., 514-848-2424, Local 4018; firstname.lastname@example.org; performcentre.concordia.ca Topics: Choosing Fats, Cooking in HF, Taste-bud Awakening, Protein combinations: health, chronic disease prevention (hypertension, diabetes). Instructor: Théa Demmers, Dietitian and PERFORM Nutrition Suite Co-ordinator. Format: Group sessions in PERFORM Nutritional Teaching lab on Thursday evenings making a balanced meal. Bilingual. Participants cook at four separate cooking stations and receive nutrient-analyzed recipes. Time: 5:30 to 8:30 p.m. Sept. 26, Oct. 17, Nov. 21 and Dec. 5. Number of students: 12. Cost: $75 per session, includes meal cooked in class, nutrient-analyzed recipes, class handouts and leftovers (bring your own containers). Starting: September. COOK AND ETC: 10 kitchens in Montreal/Laval/South Shore or in your home; 514-664-5991; cookandetc.com Private parties: Lunch or dinner classes for private or corporate events, including Iron Chef nights, Battle of the Sexes, Chopped, Secret Chef, wine pairings, play chefs for children’s birthday parties, etc. New this year: Chef and staff agent available for contractual hire. Instructors: Montreal restaurant chefs and caterers, organized by Cristina Mucciardi. Format: Three- or four-hour events, variety of culinary activities. Participation. Time: Weekdays 6:30 or 7:30 p.m.; Weekends 5:30 or 6:30 p.m. Also offer afternoon and brunch events. Number of students: Minimum of 10. Cost: Starting at $70 per person. Starting: Immediately. GLUTEN-FREE COOKING: 131 Wolseley Ave. N., Montreal West. 514-481-6523; email@example.com. Topics: How to shop and cook for those with gluten intolerance or gluten sensitivity. Instructor: Janet King, counsellor for the Canadian Celiac Association and experienced gluten free family cook. Format: Single, three-hour session on how to read labels, make substitutions, cook basic dishes and make gluten-free flour mixes. Community resources will be discussed. English. Hands-on participation. Time: 9 a.m. or 1 p.m. Number of students: 8. Cost: $25, including food to take home. Starting: Nov. 2. LOUISE SANS GLUTEN FREE: 475 Dumont St., Suite 109, Dorval; 514-631-3434; firstname.lastname@example.org; louisesgft.com Topics: Gluten-free baking basics, cakes, pies, and meals. Instructor: Louise Pearl, experienced cook, president of the Canadian Celiac Association, Quebec chapter, and owner of the gluten-free grocery store and bakery. Format: Friday evening specific classes, with tastings. English and French. Demonstration. Time: 6 to 8 p.m. Number of students: 6. Cost: $65. Starting: Sept. 27. >> CHILDREN AND TEENS ACADÉMIE CULINAIRE: 360 Champ-de-Mars St., Old Montreal. 514-393-8111; 514-877-393-8111; email@example.com; academieculinaire.com Topics: Parent and child gingerbread house workshop (in English and French). Teens Get Cooking: Hors d’oeuvres and Canapés (three-hour session for 13-to-17-year-olds). Also offer a three-hour Little Chef’s Christmas Cookies (for 8-to-12-year-olds). Instructors: Academy chefs and instructors. Format: All courses are three hours long. Time: Gingerbread house Dec. 17, 9:30 a.m. to 12:30 p.m. See website for other times. Number of students: 20 (10 children and a parent each). Cost: Parent and child $120. Little Chefs and Teens Get Cooking $50. Starting: Oct. 27. LOBLAWS AND PROVIGO LE MARCHÉ COOKING SCHOOLS: All Loblaws stores (except Loblaws Jean-Talon) as well as Provigo Le Marché Kirkland. pccookingschool.ca or www.ecoleculinairepc.ca Topics: Classes range from simple to complex and include a wide variety of cuisines. Instructors: All chefs are experienced professionals or exceptionally talented amateurs. Formats: Courses are bilingual, but can be in French or English only depending on the store and chef. They offer five course formats: Adults: What’s for Dinner — a one-hour class offered weekly. Pay $10 and receive a $10 President’s choice gift card in return. Evening Cooking Classes — two to three hours in length. Adult classes are offered as a demonstration style, partial student participation or fully hands on. Children: Little Hands (3-5 years) one-hour class with parent assisting. $9 per child/parent or caregiver free. Kitchen Kids (6-11 years); two-hour class. $15 per child Teens (11 years and older); two-hour class. $18 per child All three children’s courses are fully hands-on. They also offer birthday party packages with personalized cooking classes with a variety of menu options geared for children ages 5 years and older. Cost: Adult classes begin at $25 plus taxes. The price varies depending on the length and style of the class, as well as cuisine type. For more information contact the cooking school co-ordinator at the Loblaws or Provigo Le Marché store nearest you.