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
Upcoming Events › Workshops
April 2024
COOKING CLASS: Egg Pastas of Central and Northern Italy with Chef Anthony Sestito
Join Chef Anthony Sestito of Pastaio for a fun, hands-on class exploring a selection of traditional egg-based pastas and shapes typical of central and Northern Italy. You'll ease into the class with a beautiful spread of antipasto 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 Chef Anthony will walk you through some simple, yet significant shapes and styles of pasta made with minimal tools, focusing on classic handmade pasta shapes such as fettuccine, pappardelle, farfalle, garganelli, and soppressine. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Tagliatelle al Funghi, a delicious creamy mushroom and parmesan dish. There is also 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 »COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
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 »COOKING CLASS: Eggless Pastas of Southern Italy with Chef Anthony Sestito
Join Chef Anthony Sestito of Pastaio for a fun, hands-on class exploring a selection of traditional pastas and shapes typical of Southern Italy. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some classic shapes and styles of pasta made focusing on classic hand-shaped pastas such as Cavatelli, Orecchiette, Fileja, and Lorighittas. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Orecchiette with Sausage & Rapini. There is also 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 »COOKING CLASS: Croissants from Scratch by Leo Baduria
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.
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