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COOKING CLASS DUMPLINGS 101: AROUND THE WORLD - MON, SEP 28
COOKING CLASS DUMPLINGS 101: AROUND THE WORLD - MON, SEP 28
COOKING CLASS DUMPLINGS 101: AROUND THE WORLD - MON, SEP 28
COOKING CLASS DUMPLINGS 101: AROUND THE WORLD - MON, SEP 28

DUMPLINGS 101: AROUND THE WORLD - MON, SEP 28

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$154.99 PER PERSON
SKU:
73432
Chef:
Deniz Tarakcioglu
Class Type:
Hands-On Class
Event Time:
6 PM - 9 PM

DUMPLINGS 101: AROUND THE WORLD | 6 PM - 9 PM

Perfect dough, flavourful fillings, and time-honoured techniques are at the heart of this hands- on class. Join Chef Deniz as you explore the rich traditions of dumpling-making across cultures, discovering the unique ingredients, regional flavours, and signature folding techniques that make each style special.

From mastering silky dough to creating delicious savoury fillings, you'll learn a variety of folds, pleats, and pinches that transform simple ingredients into beautiful, handmade dumplings. Along the way, Chef Deniz will share professional tips to help you build confidence and refine your technique.

Whether you're new to dumpling making or looking to expand your culinary repertoire, you'll leave class with the skills to recreate these global favourites at home and impress family and friends with stunning, restaurant-worthy dumplings at your next dinner party or gathering.

 

MENU

• Rotolo of Spinach and Ricotta, Sage Butter and Spiced Pumpkin Seeds.

• Crispy Pork, Vegetable and Shrimp Dumplings with Ginger Scallion Oil, Sweet Soy Sauce.

• Turkish Manti, Lamb Dumplings with Roasted Garlic Yoghurt and Harissa Brown Butter.

• Vanilla Gelato with Côte d’Azur Olive Oil and Flaky Sea Salt

(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.

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