Classes, demos and workshops, oh my!
Learning how to read takes time, patience, and caring teachers. Cooking is no different. At Good Egg we like to break it down into digestible chunks: two hour, single-session classes. It’s a formula which has served us well, so well that we are taking a break from classes for a little bit. Our store is in desperate need of a proper kitchen, which we hope to instal in early 2012. Meanwhile, we will likely pop in a few knife skills classes, and likely some home butchering classes before all that messy renovation begins. So send us an email, and ask to be added to our mailing list, or tell us in person the next time you’re in. We’ll keep you posted on everything.
Gift cards for classes are also available, but please note that we can’t guarantee much more than than our vey basic classes for now! Check with the shop for details on gift cards.
Our teachers:
Jennifer McLagan (Fat, Odd Bits) is the IACP and James Beard Award winning author of Bones, Fat and Odd Bits (out in September). She is a chef, respected food writer and advocate, and self-described iconoclast (but we TOTALLY concur).
Olivia Go (Knife Skills) is co-owner of Tosho Knife Arts. Olivia was part of the production team at Top Chef Canada, as well as CBC’s Best Recipes Ever, and has worked in such esteemed kitchens as Per Se, Pure, and Momofuku in New York, and at Grace, C5, and Susur in Toronto.
Peter Sanagan (Home Butchering) is our local butcher. He is the owner of Sanagan’s Meat Locker. Peter is a longtime chef (Mistura) and cooking instructor (George Brown College), plus all around great guy.