Learn a new skill, meet some great people and eat something tasty.
The Depanneur hosts fun, hands-on cooking classes on Sunday, Monday and some Tuesday evenings; everything from pickles to pierogis, vegan cheese to whole-animal butchery.
If you’ve got a culinary skill you’d like to share, find out more about hosting a class at The Dep.
NEW! Lunch & Learn weekday workshops at The Depanneur
A whole new way to lunch! The Dep is launching a new Lunch & Learn workshops series on Mondays & Fridays featuring some of our most popular classes — and a few new ones! These classes run from 10am-1pm and include lunch.
Upcoming Workshops at The Dep
Upcoming Events › Workshops
November 2019
COOKING CLASS: Vegan Cheese Making 101 by Emily Zimmerman
Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich, melty cheese. Emily Zimmerman, the Dep’s resident vegan chef, will take you through a series of homemade vegan cheese recipes, from quick rarebit sauce and parmesans to creamy, tangy cultured cheeses. We’ll be using ingredients like cashews, coconut, hemp seeds, tofu, and seaweed, and participants will learn how to make delicious, dairy-free cheeses for any diet, budget, or schedule. There will also be discussion and demonstration…
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COOKING CLASS: Perfect Pie by Shiela Labao
SECOND CLASS ADDED! This date has sold out but you can get tickets for MONDAY'S CLASS at https://thedepanneur.ca/event/cooking-class-perfect-pie-by-shiela-labao-2/ The fall harvest Ontario is overflowing with delicious apples — perfect for pies! Come learn how to make delicious, Instagram-worthy and consistently knockout pies with baker Shiela Labao. In this hands-on workshop, Shiela will demonstrate how to make a classic apple pie — all the tips, techniques and hands-on experience from making the flakiest pie dough to assembling a beautiful lattice crust. There…
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LUNCH & LEARN: Polish Pierogies with Maria Rozynska
Every culture has their comfort-food dumplings, and warm, hearty Polish pierogies are right up there with the best of them. In this fun, hands-on workshop, Maria Rozynska leads you through the process of kneading & rolling, filling & shaping, and boiling & frying homemade pierogies from scratch. You’ll start the class with a warm borscht broth, then dive into learning how to make several fillings including: classic dry cottage cheese & potato, savoury sauerkraut, mushroom and onion, as well as…
MORE »COOKING CLASS: Perfect Pie by Shiela Labao
The fall harvest Ontario is overflowing with delicious apples — perfect for pies! Come learn how to make delicious, Instagram-worthy and consistently knockout pies with baker Shiela Labao. In this hands-on workshop, Shiela will demonstrate how to make a classic apple pie — all the tips, techniques and hands-on experience from making the flakiest pie dough to assembling a beautiful lattice crust. There will be a slice of warm pie a la mode to share at the end of class, as…
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MASTER CLASS: Southeast Asian Seafood by Nantha Kumar
Learn the fundamentals of seafood preparation — Southeast Asian-style! Join Montreal’s renowned Nonya Chef Nantha Kumar for a culinary trip through the Malaysian culinary tradition. Participants will learn practical kitchen skills like how to clean crab, fish and clams, as well as traditional Southeast Asian techniques for utilizing tamarind and coconut. There will be an introduction to specialty ingredients, and a general discussion of the complex history of migration, trade and colonialism that have contributed to the cuisines of Malaysia, Penang, Malacca and…
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MASTER CLASS: Japanese Soba Master Class by Ted Iizuka
Noodles are an iconic part of Japanese cuisine and culture. Ramen, with its bold, loud flavours is like a crowded street corner in Tokyo’s Shinjuku, full of colour and noise and bright light; soba is more like the quiet and subtle beauty of a Zen monastery. The Depanneur is honoured to invite Ted Iizuka, Canada’s only Soba Master, to share an intimate and in-depth exploration of the making and enjoying of this traditional Japanese delicacy. Soba was originally a working…
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COOKING CLASS: Tibetan Momos by Sonam Yangzom
Momos — hearty dumplings of simple dough wrapped around delectable fillings, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact, momos are well-loved in many of the countries around the Himalayas, with countless variations in ingredients, appearance and names. But especially in Tibet, momos are not just foods; they are also symbols of festivity and celebration. They are served during important social occasions like marriages, New Years and other special family gatherings.…
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LUNCH & LEARN: Knife Skills with Sonya Gammal
Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals, including selecting the best knife for the job, as well as knife safety, storage and maintenance including sharpening and honing. In addition to learning about the knives themselves, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of…
MORE »COOKING CLASS: Tibetan Momos by Sonam Yangzom
Momos — hearty dumplings of simple dough wrapped around delectable fillings, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact, momos are well-loved in many of the countries around the Himalayas, with countless variations in ingredients, appearance and names. But especially in Tibet, momos are not just foods; they are also symbols of festivity and celebration. They are served during important social occasions like marriages, New Years and other special family gatherings.…
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MASTER CLASS: The Secret Life of Truffles by Marc Eber
“Truffles are the diamond of the kitchen" — Jean Anthelme Brillat-Savarin For over a decade, mushroom expert and all-around fungi (sorry) Marc Eber has supplied many of Toronto’s finest restaurants and specialty stores with rare and wild foraged mushrooms from around the world. For this Master Class, Marc will be showcasing at least 5 different kinds of fresh truffles including: Chinese, Oregon, Burgundy, Winter Black, and the rare White Alba, one of the most expensive foodstuffs in the world —…
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