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BURGER AND FRIES | Rooks to Cooks
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BURGER AND FRIES | Rooks to Cooks
Keep the kiddos busy, engaged, and learning this spring break with our wonderfully delicious virtual spring break workshops!
All programs are conducted LIVE on Zoom by our experienced and passionate chef instructors. Through step-by-step instruction, your chef-to-be will learn valuable life and cooking skills as they cook their way through 5-star menus inspired by the season. While learning and practicing new culinary skills, their chefs will also share industry knowledge and theory promoting a holistic learning environment. Both morning (10:00am – 12:30pm) and afternoon (1:00pm – 3:30pm) sessions are available.
Zoom links, consolidated shopping lists, recipes, equipment needs, and set up instructions will be sent 1 week before your course. All savoury recipes will yield 4 servings to help with family meal prep!
At Rooks to Cooks we are dedicated to delivering the best experience possible. As such, we maintain a minimum 1:8 chef to student ratio and keep class sizes small to ensure optimal interaction and supervision.
All recipes have vegetarian and nut free alternatives.
Most recipes also have gluten-free and vegan substitutions. All substitutions are pre-listed in your program package.
ALL PROGRAMS INCLUDE
- Minimum 1:8 Chef to student ratio
- Digital program pacakge sent 1 week before your workshop
- Consolodated shopping list
- Recipes
- Equipment needs
- Set up instructions
- Zoom links
- Some parental supervision recommended (student dependant)
Details:
Offered Friday, March 18, 2022
$ 45.00 CAD +HST /PER HOUSEHOLD
Veggie, beef, chicken and even turkey, there is no arguing that the burger is one of the most versatile menu items on the planet! In our Burgers and Fries 101 workshop, our students will learn all the tricks of the trade when preparing burger patties, fries and even aioli completely from scratch. Chef Donna will share her industry tips and tricks on how to prepare the perfectly shaped patties, crispiest French fries, and creamiest aioli in this innovative workshop. Vegan menus are available!
- MARCH 18th (10:00am – 12:30pm) OR (1:00pm – 3:30pm)
Hosted by Rooks to Cooks
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