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. Some, like KNIFE SKILLS involve getting your hands dirty. Our late-summer class, CAN IT!, let’s you lean over a pot to see how it’s done, ask questions, then enjoy the results. We also run sit-down classes where there’s some kind of discussion going on. Classes we’re working on for early 2011 include: FRESH PASTA, NO-BAKE DESSERTS, and the return of HOW TO COOK, a catch-all demo class for beginners. Classes are held in our tiny shop, so sign up quickly because space is limited.
Our teachers:
Dawn Nita (Can it!) is a graduate of Humber College’s Culinary Management Program. Her first job out of school was at Bymark. She then joined Jamie Kennedy Kitchens in as a pastry cook, and quickly moved up the ranks to Pastry Chef. Dawn is an ardent supporter of slow food and applies its ethos on every tier, professionally and otherwise.
Olivia Go (Knife Skills) is a graduate of the Natural Gourmet Institute in New York. Recently, Olivia was part of the production team at Top Chef Canada, as well as CBC’s Best Recipes Ever. She has worked in such esteemed kitchens as Per Se, Pure, and Momofuku in New York, and at Grace, C5, and Susur in Toronto.