COOKING CLASS
BETTER TOGETHER: SPRINGTIME IN TURIN - THU, MAY 28
- SKU:
- 72226
- Minimum Purchase:
- 2 units
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
BETTER TOGETHER: SPRINGTIME IN TURIN | 6 PM - 9 PM
Indulge in the rich traditions of Italian culinary mastery as you embark on a journey through the world of pasta making in our immersive and hands-on cooking class. Whether you're a novice cook or a seasoned home chef, this class is designed to elevate your pasta-making skills to a whole new level. By the end of this pasta-making class, you'll have gained a deep appreciation for the artistry and craftsmanship behind creating your own pasta.
- You'll leave with a repertoire of the fundamentals of egg pasta making, hand mixing and kneading techniques, drying, cutting and shaping guided by our professional chef Deniz.
This class is designed for any cooking enthusiasts of all skill levels who have a passion for Italian cuisine and a desire to create authentic, handcrafted pasta dishes. Join us and treat yourself to the joy of hand rolled pasta making that will forever change the way you view and create pasta dishes. Buon appetito.
- Minimum 2 person registration (automatically added to the shopping cart).
- Registration: Seats sold in pairs only!
MENU
• Fresh BC Vegetables Crudite with Warm Bagna Cauda, Parmigiano Reggiano, Soft Eggs.
• Hand Cut Tajarin with BC Mushroom Cream, Morels and Fava Beans.
• Agnolotti del Plin with Beef Sausage al Sugo D’arrosto, 36 month old Parmigiano Reggiano.
• Vanilla Gelato with Seas Salt and Olive Oil.
(Picture shown is for illustration purpose only)
Deniz’s love of food began in the Mediterranean, where he grew up surrounded by a food-obsessed family. It wasn’t until later in life that he began his professional cooking career. In 2003, Deniz began working in small establishments in East Vancouver after immigrating to Canada. After just a few years in the field, he attended VCC’s Culinary Arts program. During his school years he worked at Ouisi Bistro as Chef de Partie, which specialized in Cajun and Creole cuisine.
After completing culinary school, he began working at the four-diamond Diva at the Metropolitan Hotel. From there, he moved to Chambar Restaurant & Medina Café, some of the most significant restaurants in Vancouver’s culinary scene. After two years, he decided it was time to share his knowledge and love of cooking, and joined The Dirty Apron Cooking School & Deli as Chef & Culinary Instructor.
Once he mastered his dough, cake, and general pastry skills, Deniz opened Cadeaux Bakery with Eleanor Chow. Then, he returned to Café Medina as Executive Chef and led the team in one of the most successful years of the restaurant.
Chef Deniz has also mastered the large volume private catering market, hosting guests such as Jerry Seinfeld, Owen Wilson, Juliette Lewis, Canucks players, and many more. After working in top restaurants throughout Vancouver, Deniz then headed across the Salish Sea to Galiano Island, where headed Bodega Ridge as the Executive Chef.
