Cook, explore, and make memories together. Caregivers and little chefs prepare a simple, nourishing recipe while practising measuring, mixing, pouring, following directions, and age-appropriate kitchen safety. Each playful, hands-on session encourages curiosity, confidence, and positive food experiences in a warm environment designed for learning side by side. 

Fall Term Menu -
September 15 – Mini Pita Pizzas
September 22 – Muffin Pan Frittata
September 29 – Chicken & Cheese Quesadillas
October 6 – Ham & Cheese Parcels
October 13 – Oatmeal Chocolate Chip Cookies
October 20 – Mini Quiches
October 27 – Apple Turnovers
November 3 – Grilled Cheese
November 10 – Yogurt Parfait with Homemade Granola
November 17 – Brownie Bites
November 24 – Teddy Bear S’mores
December 1 – Apple Tart
December 8 – Berry Crumble
December 15 – Blueberry Muffins

Cost: $25 per class

How to Prepare

Participants must bring a container to each class to take home what they make.
Participants attending workshops should bring a hair tie and wear closed-toe shoes.
Participants are asked to arrive five minutes before the scheduled start time to ensure a smooth start.

Give your child the confidence to create in the kitchen. Led by Chef Ava Chilelli, each lively class takes young chefs from ingredients to a finished dish through an exciting weekly recipe. Along the way, children practise measuring, preparation, food safety, organization, teamwork, and clean-up - building independence, creativity, and skills they can use at home.

Menu -
September 15 – Calzone
September 22 – Subway-Style Submarines
September 29 – Brownie Bites
October 6 – Nachos with Homemade Salsa
October 13 – Puppy Chow Mix
October 20 – BLT
October 27 – French Toast Roll-Ups
November 3 – Monster Cookies
November 10 – Personal Pizzas
November 17 – Chocolate Covered Fruit
November 24 – Tortilla Cups
December 1 – Fruit Salad
December 8 – Banana Chocolate Muffins
December 15 – Shortbread Cookies

Cost: $25 per class

How to Prepare

Participants must bring a container to each class to take home what they make.
Participants attending workshops should bring a hair tie and wear closed-toe shoes.
Participants are asked to arrive five minutes before the scheduled start time to ensure a smooth start.

Make Wednesdays something to look forward to. In this welcoming class, Chef Ava Chilelli guides participants through flavourful, approachable recipes and practical techniques that make everyday cooking easier and more enjoyable. Designed for a range of experience levels, each session combines step-by-step instruction, conversation, and a delicious result participants can feel proud to recreate at home.

Menu -
September 16 – Autumn Harvest Salad (Vegetarian)
September 23 – Lemon Pepper Chicken Breast
September 30 – Butternut Squash And Sage Risotto (Vegetarian)
October 7 – Chicken Tinga Tacos
October 14 – Curried Cauliflower Chickpea Salad (Vegetarian)
October 21 – Beef Stir-Fry
October 28 – Chicken Schnitzel
November 4 – Vegetarian Chilli (Vegetarian)
November 11 – Turkey Meatballs And Bean Salad
November 18 – Hungarian Mushroom Soup (Vegetarian)
November 25 – Green Thai Pork Lettuce Wraps
December 2 – Lentil Bolognese (Vegan)
December 9 – Mac and Cheese (Vegetarian)
December 16 – Cevapi w/ Shopska Salad

Cost: $30 per class

How to Prepare

Participants must bring a container to each class to take home what they make.
Participants attending workshops should bring a hair tie and wear closed-toe shoes.
Participants are asked to arrive five minutes before the scheduled start time to ensure a smooth start.

Make Wednesdays something to look forward to. In this welcoming class, Chef Ava Chilelli guides participants through flavourful, approachable recipes and practical techniques that make everyday cooking easier and more enjoyable. Designed for a range of experience levels, each session combines step-by-step instruction, conversation, and a delicious result participants can feel proud to recreate at home.

Cost: $30 per class

How to Prepare

Participants must bring a container to each class to take home what they make.
Participants attending workshops should bring a hair tie and wear closed-toe shoes.
Participants are asked to arrive five minutes before the scheduled start time to ensure a smooth start.

Move beyond the basics and learn how confident cooks build flavour, work efficiently, and present food with intention. In this premium class, Chef Ava Chilelli guides a smaller group through an elevated recipe from preparation to presentation. Focused instruction and generous practice time make this ideal for curious home cooks seeking deeper learning in a relaxed, social setting.

Menu -
September 16 – Autumn Harvest Salad (Vegetarian)
September 23 – Lemon Pepper Chicken Breast and Chickpea salad
September 30 – Butternut Squash And Sage Risotto (Vegetarian)
October 7 – Chicken Tinga Tacos
October 14 – Curried Cauliflower Chickpea Salad (Vegetarian)
October 21 – Beef Stir-Fry
October 28 – Chicken Schnitzel
November 4 – Vegetarian Chilli (Vegetarian)
November 11 – Turkey Meatballs And Bean Salad
November 18 – Hungarian Mushroom Soup (Vegetarian)
November 25 – Green Thai Pork Lettuce Wraps
December 2 – Lentil Bolognese (Vegan)
December 9 – Mac and Cheese (Vegetarian)
December 16 – Cevapi w/ Shopska Salad

Cost: $50 per class

How to Prepare

Participants must bring a container to each class to take home what they make.
Participants attending workshops should bring a hair tie and wear closed-toe shoes.
Participants are asked to arrive five minutes before the scheduled start time to ensure a smooth start.

Make Thursdays something to look forward to. In this welcoming class, Chef Ava Chilelli guides participants through flavourful, approachable recipes and practical techniques that make everyday cooking easier and more enjoyable. Designed for a range of experience levels, each session combines step-by-step instruction, conversation, and a delicious result participants can feel proud to recreate at home. 

Menu -
September 17 – Autumn Harvest Salad (Vegetarian)
September 24 – Lemon Pepper Chicken Breast
October 1 – Butternut Squash And Sage Risotto (Vegetarian)
October 8 – Chicken Tinga Tacos
October 15 – Curried Cauliflower Chickpea Salad (Vegetarian)
October 22 – Beef Stir-Fry
October 29 – Chicken Schnitzel
November 5 – Vegetarian Chilli (Vegetarian)
November 12 – Turkey Meatballs And Bean Salad
November 19 – Hungarian Mushroom Soup (Vegetarian)
November 26 – Green Thai Pork Lettuce Wraps
December 3 – Lentil Bolognese (Vegan)
December 10 – Mac And Cheese (Vegetarian)
December 17 – Cevapi w/ Shopska Salad

Cost: $30 per class

How to Prepare

Participants must bring a container to each class to take home what they make.
Participants attending workshops should bring a hair tie and wear closed-toe shoes.
Participants are asked to arrive five minutes before the scheduled start time to ensure a smooth start.

Prepare for the holidays with confidence in this hands-on Thanksgiving workshop. You'll learn how to make three classic holiday favourites: Turkey Breast, Creamy Garlic Mashed Potatoes, Herb and Sausage Stuffing, and Homemade Cranberry Orange Sauce. Along the way, you'll discover make-ahead tips, time-saving techniques, and simple tricks for creating a delicious, stress-free Thanksgiving meal. Leave with recipes, new culinary skills, and everything you need to impress family and friends at your holiday table. Includes: Chef-led hands-on instruction All ingredients and cooking equipment provided Individually prepared holiday side dishes made by each participant A festive tasting of each appetizer during the workshop Take-home containers for any remaining appetizers Take-home recipes

Cook, explore, and make memories together. Caregivers and little chefs prepare a simple, nourishing recipe while practising measuring, mixing, pouring, following directions, and age-appropriate kitchen safety. Each playful, hands-on session encourages curiosity, confidence, and positive food experiences in a warm environment designed for learning side by side. 

Fall Term Menu -
September 15 – Mini Pita Pizzas
September 22 – Muffin Pan Frittata
September 29 – Chicken & Cheese Quesadillas
October 6 – Ham & Cheese Parcels
October 13 – Oatmeal Chocolate Chip Cookies
October 20 – Mini Quiches
October 27 – Apple Turnovers
November 3 – Grilled Cheese
November 10 – Yogurt Parfait with Homemade Granola
November 17 – Brownie Bites
November 24 – Teddy Bear S’mores
December 1 – Apple Tart
December 8 – Berry Crumble
December 15 – Blueberry Muffins

Cost: $25 per class

How to Prepare

Participants must bring a container to each class to take home what they make.
Participants attending workshops should bring a hair tie and wear closed-toe shoes.
Participants are asked to arrive five minutes before the scheduled start time to ensure a smooth start.

Give your child the confidence to create in the kitchen. Led by Chef Ava Chilelli, each lively class takes young chefs from ingredients to a finished dish through an exciting weekly recipe. Along the way, children practise measuring, preparation, food safety, organization, teamwork, and clean-up - building independence, creativity, and skills they can use at home.

Menu -
September 15 – Calzone
September 22 – Subway-Style Submarines
September 29 – Brownie Bites
October 6 – Nachos with Homemade Salsa
October 13 – Puppy Chow Mix
October 20 – BLT
October 27 – French Toast Roll-Ups
November 3 – Monster Cookies
November 10 – Personal Pizzas
November 17 – Chocolate Covered Fruit
November 24 – Tortilla Cups
December 1 – Fruit Salad
December 8 – Banana Chocolate Muffins
December 15 – Shortbread Cookies

Cost: $25 per class

How to Prepare

Participants must bring a container to each class to take home what they make.
Participants attending workshops should bring a hair tie and wear closed-toe shoes.
Participants are asked to arrive five minutes before the scheduled start time to ensure a smooth start.

Make Wednesdays something to look forward to. In this welcoming class, Chef Ava Chilelli guides participants through flavourful, approachable recipes and practical techniques that make everyday cooking easier and more enjoyable. Designed for a range of experience levels, each session combines step-by-step instruction, conversation, and a delicious result participants can feel proud to recreate at home.

Menu -
September 16 – Autumn Harvest Salad (Vegetarian)
September 23 – Lemon Pepper Chicken Breast
September 30 – Butternut Squash And Sage Risotto (Vegetarian)
October 7 – Chicken Tinga Tacos
October 14 – Curried Cauliflower Chickpea Salad (Vegetarian)
October 21 – Beef Stir-Fry
October 28 – Chicken Schnitzel
November 4 – Vegetarian Chilli (Vegetarian)
November 11 – Turkey Meatballs And Bean Salad
November 18 – Hungarian Mushroom Soup (Vegetarian)
November 25 – Green Thai Pork Lettuce Wraps
December 2 – Lentil Bolognese (Vegan)
December 9 – Mac and Cheese (Vegetarian)
December 16 – Cevapi w/ Shopska Salad

Cost: $30 per class

How to Prepare

Participants must bring a container to each class to take home what they make.
Participants attending workshops should bring a hair tie and wear closed-toe shoes.
Participants are asked to arrive five minutes before the scheduled start time to ensure a smooth start.