Learn a new skill, meet some great people and eat something tasty.
The Depanneur hosted fun, hands-on cooking classes, everything from pickles to pierogis, vegan cheese to whole-animal butchery. These days we are exploring new pop-up workshop opportunities at locations around the GTA.
If you’ve got a culinary skill you’d like to share, find out more about hosting a class at The Dep.
Upcoming Cooking Classes at The Dep
Past Events › Workshops
The Middle East has a rich and varied tradition of cheese making reaching back as far as 5000 BC in Mesopotamia. In this fun, hands-on workshop, Rahaf Alakbani will be sharing some of her favourite family cheese recipes. This class will cover the basics of preparing 3 kinds of cheese popular in Syria: yogurt-based Labneh, ricotta-like Kareshi, and a fresh curd cheese known as Jibneh Arabieh. The class will explore recipe ideas, as well a taste of Syrian culture, history and music.Find out more »
Babka is a sweet, twisted, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine, savoury or sweet.
In this class, participants will learn to make the yeasted dough essential to babka recipe, and then the shaping, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class, and each participant goes home with their own whole unbaked babka to bake at home.Find out more »
Join artisanal baker Leo Baduria for this fun, hands-on workshop. Participants will learn the recipes and techniques for making traditional yeast-risen flatbreads found in Italy and France, such as Focaccia, Fougasse aux Olives, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch, how to handle it from kneading and resting to stretching and shaping, as well as tips on timing and temperature for baking. You'll get to snack on the delicious breads made in class and take home any extras.Find out more »
Granola bars and energy balls may seem like modern, health-conscious inventions, but for thousands of years, delicious sweets made from honey, dates, nuts and seeds have been a healthy part of the cuisine of the Middle East. Past meets present in this fun, hands-on class by Rahaf Al Akbani as she shows you how to make a selection of quick and easy traditional Syrian treats based on old family recipes, perfect for sharing over the holidays. She will share stories and songs as you prepare sweets to share in class with a small cup of traditional Turkish coffee or mint tea. You’ll leave with detailed recipes and a few extra treats to take home.Find out more »
Join artisanal baker Leo Baduria for a full-day, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter, and how to prepare different types of dough, using various grains and flours. There will be hands-on practice of the techniques to folding, kneading and shaping dough to make focaccia/fougasse, baguettes, boules, batards and brioches, including challah braids.Find out more »
In this fun, hand-on class Heather Kilner will introduce you to the fundamentals of home fermentation. You’ll be cutting, mashing, salting and stirring your way to a healthy and tangy naturally fermented cabbage sauerkraut as you learn about the many benefits of fermented foods. Everyone will leave the class with a basic understanding of safe canning practices and the important do’s and don’ts of fermenting, along with copies of the recipe and a jar of any the goodies made in class. You will take home an understanding of the chemistry, ingredients and techniques to make a killer kraut every time.Find out more »
Discover a unique Dinner Party experience curated by Len Senater of The Dep. An inviting grazing table and well-stocked bar greets you on arrival to ease you into this fun, hands-on workshop. Working in small groups and following detailed recipes, you and your fellow guests will prepare and then indulge in a spectacular 8-course vegetarian feast inspired by Syrian and Levantine culinary traditions. All ingredients, equipment and recipes are supplied and two expert facilitators are on hand to guide you…Find out more »
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 yeasted brioche dough, to the techniques of butter lamination that creates the croissant's signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat, cinnamon swirls, palmiers and more. There will be delicious fresh croissants to enjoy in class, and participants will be able to take additional dough to bake at home.Find out more »
What could be more romantic, more aphrodisiac than the feel of soft, supple dough under your fingertips, the heady smell of melting chocolate, the spicy perfume of cinnamon, the warm, moist steam escaping from a freshly baked bread as you ravenously tear it open with your bare hands? Join us this Valentine's Day for a fun, hands-on class making sinfully decadent, sensually delightful fresh chocolate babka.Find out more »
Join Chef Anthony Sestito of Pastaio for a fun, hands-on class exploring a wide range of traditional Italian filled pastas. You'll ease into the class with a complimentary antipasto platter on arrival, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Then, working with selection of delicious fillings such as spinach or butternut squash & ricotta, as well as classic tortellini and Piedmontese meat fillings, you will review a variety of filled pasta shapes and styles. There will be a discussion of the pairing of different shapes and sizes with their traditional fillings as you learn how to fill and shape classic Ravioli, Cappelletti & Cappellacci, Triangoli/Fazzolletti, Balanzoni, Tortellini, and Agnolotti del Plin. The class culminates in a light lunch of Cappellaci Di Zucca, with sage, pine nut & pancetta, with a selection of wine, beer, and soft drinks available for purchase. Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends!Find out more »