Cooking Class Schedule
How the classes work:
All classes are held at 188 Burnett Avenue. Classes are 3 hours in length, are hands-on, include a recipe booklet to take home and a full meal. Classes are either held on Saturdays from 10am.-1pm. Cost per person per class is $75 plus tax. To register please call 416-939-6045 or email
All classes start with a light snack and beverage while we discuss the recipes. Health and wellness classes (classes in green) will include a one hour talk including an opportunity for questions and answers. Then we will head to the kitchen and make 4-5 dishes that relate to the class topic. This portion will be hands on cooking where we will all work together to make the recipe. Finally (and the best part!!), we will sit down to a lovely meal together.
SATURDAYS (10:00AM – 1:00PM):
January 25th Healthy Eating Made Easy
January is the time for New Year’s resolutions and healthy eating after holiday indulgences. Well I don’t believe in resolutions as they typically don’t work. I believe in a kind and gentle approach on ourselves without deprivation. Here are some delicious and nutritious recipes to help you stay on track and feel your best. Menu includes: maple mustard chicken, soy ginger salmon, sautéed greens with sesame, crunchy quinoa with herbs and seeds, clear broth minestrone soup.
February 1st Cooking Fish
We all know how important it is to include omega 3’s in our diet. One way to get them is by eating wild fish. This class will cover the health benefits of fish, what fish to choose (what species, farmed or wild etc.), and how to properly store fish. We will make easy and delicious recipes that will expand your fish repertoire and help you include it in your weekly meals. Menu includes: curried coconut cod loin with peppers and onion, warm salmon Niçoise salad, sheet pan Arctic Char filet with pesto and roasted veg, and a tomato based fish stew.
February 22nd French Comfort Food
In the middle of February all I want is comfort foods to get me through this cold, dark dreary month. Here are some of my French favourites. Menu: vichyssoise (potato and leek soup), Coq au vine (chicken stew), potato gratin, and crème caramel.
February 29th Hearty Soups
This is the perfect time of the year to learn how to make some hearty soups that really satisfy. On the menu: Mexican chicken soup, Ribollita (classic Tuscan bean soup), pear and butternut squash soup, lentil soup, and soupe au pistou (Provencal vegetable soup with basil pesto).
March 7th Italian Comfort Food
Italian favourite comfort foods to enjoy on a cold night. Menu: Stracciatella soup, chicken parmesan with homemade gnocchi in a rose sauce, and Panna Cotta with a winter fruit compote.
March 28th Your Digestive Health
Gas, bloating, heartburn, indigestion, constipation and diarrhea are some of the most common symptoms I hear from clients. This class will help you understand gut health and the digestion process so you can best determine how to minimize or even eliminate these uncomfortable symptoms. What, when and how you eat plays a crucial role in your gut health. Full meal and recipes are included.
April 4th Fermenting and Sprouting at home
Sprouting and Fermenting are two types of cooking techniques that increase the nutritional quality of the food. Sprouting involves soaking seeds, nuts, legumes or grains to soften the hull and allow sprouts to grow. The benefit of doing this increases nutrient level and digestibility of the food. Fermenting involves using salt to create an environment where beneficial bacteria will grow. Eating this food is highly nutritious as it helps feed your gut bacteria which is has numerous health benefits (which we will discuss!!). Menu: kombucha (fermented tea), sauerkraut (make a jar to take home), sprouted chickpea falafel patties, and a sprouted Mung bean tabbouleh.
April 18th Understanding and Managing (peri) Menopause
This hormonal change that all of us women will experience should be embraced as a rite of passage into our true and most authentic self. This class will discuss how (peri) menopause is actually a powerful tool in rediscovering yourself and setting up the second act as the best yet! Of course we can’t forget about all those hot flashes, brain fog, dryness, mood swings and all the other symptoms that go along with it. But there are strategies and foods that can help alleviate or dare I say eliminate those to make the transition as smooth as possible. Like all the classes, we will end with time in the kitchen making a hormone balancing meal for all of us to enjoy.
April 25th Spring Inspired Weeknight Dinner
Let’s embrace the change of seasons with lightened up meals that still deliver in taste and can be made in 20 minutes or less. Menu: Roasted red pepper soup with goat cheese crostini, lemony orzo with chicken, peas and asparagus, steamed fish packed with veggies, spring veggie galette with pesto.
May 23rd Mad for Moroccan
Moroccan cuisine is exotic, and so flavourful yet easy to make at home. In this class we will make Moroccan spiced chickpea soup, chicken tagine with almonds and apricots, preserved lemons and apricot couscous, and baklava.
Classes are held at 188 Burnett Avenue (near Yonge and Sheppard).
Call 416-939-6045 to register Fee is payable upon registration.
Please note there are no refunds or cancellations once registered. You may however, send someone in your place. Maplehern Cooking School reserves the right to cancel or reschedule a class. Please note that by registering for a class at Maplehern Cooking School you agree to release the school and or its representatives from all responsibility for any injury, loss or damage, however caused, that may be sustained by you or any other person attending the school