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
Past Events › Workshops
July 2019
COOKING CLASS: That’s a Wrap! Wonton Hacks by Carole Nelson Brown
If you think that pre-made Asian dumpling wrappers are for potstickers only, you are missing out. Sure, they are perfect for making a traditional Chinese-style dumpling but did you know that you use them in all kinds of other cool ways? You can deep fry them up for a quick, crispy treat, or they are also a perfect cheat for stuffed pasta, or they can be baked with either sweet or savoury spices for a quick, last minute crisp to…
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LUNCH & LEARN: Sourdough Bread by Sonya Gammal
Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours, you'll learn about the history of sourdough and its health benefits, how to create and maintain a starter, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful, hand-crafted artisanal — and very tasty! — sourdough loaf. Everyone will get to try some freshly baked bread, and take home their very own freshly-baked loaf, plus additional…
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COOKING CLASS: Healing Through Food by Francoise Briet
“Let food be thy medicine and medicine be thy food.” ― Hippocrates We all know that our health is intimately connected to what we eat, but with so much competing information out there, it can be hard to understand how to make the right choices and how to incorporate them into our busy lives. Chef Francoise Briet brings three unique perspectives to the intersection of food and health: her technical background as a research scientist in metabolic nutrition, her culinary expertise…
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LUNCH & LEARN: Traditional Indian Breads by Jaina Kapadia
Join Jaina Kapadia for an in-depth, hands-on exploration of traditional Indian Breads, an essential part of any Indian meal — there is nothing like a fresh naan or paratha slathered with ghee or butter! Traditional Indian breads are flatbreads are cooked on a stove top using a cast iron griddle or a clay tandoor. Although there are regional specialities that utilize ancient grains, most common Indian breads are made with wheat-based flours. This workshop focuses on easy home-made versions of…
MORE »COOKING CLASS: Healing Through Food by Francoise Briet
“Let food be thy medicine and medicine be thy food.” ― Hippocrates We all know that our health is intimately connected to what we eat, but with so much competing information out there, it can be hard to understand how to make the right choices and how to incorporate them into our busy lives. Chef Francoise Briet brings three unique perspectives to the intersection of food and health: her technical background as a research scientist in metabolic nutrition, her culinary expertise…
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COOKING CLASS: Knife Skills with Sonya Gammal
SOLD OUT — 3nd Night Added Tuesday, July 30 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…
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LUNCH & LEARN: Paella Valenciana with José Arato
Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. Named after the pan it is cooked in, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice, saffron, pimentón, olive oil and a paella pan. Beyond that, there are innumerable variations incorporating everything from shrimp, clams and mussels, to rabbit, chicken and chorizo. An impressive and delicious party dish, it’s remarkably easy to master with a…
MORE »COOKING CLASS: 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…
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MASTER CLASS: Making Miso by Cheryl Paswater
If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you! Join Cheryl Paswater, Fermentationist at Contraband Ferments in Brooklyn, NY for a fun, hands-on introduction to the basic science behind making soy and non-soy misos, why they’re good for you. Students will be making a Heirloom Bean Miso to take home, as well as diving into learning how to use miso to make Nut and Seed Misos,…
MORE »August 2019
OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria
Note that this workshop is NOT at The Depanneur! It will take place at The Paint Box Bistro at 555 Dundas Street East, M5A 2B7 ----- Morning (10am-1pm) & Afternoon (2-5pm) Sessions Available Join artisanal baker Leo Baduria to discover the secrets of one of French pastry's most magical delights - the flaky, delicate butter croissant. You will learn the whole process of creating your own croissants, from the base yeated brioche dough, to the techniques of butter lamination that creates…
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