COOKING CLASS
DUMPLINGS AROUND THE WORLD - THU, NOV 28
- SKU:
- 67313
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
DUMPLINGS AROUND THE WORLD | 6 PM - 9 PM
Perfect dough, decadent fillings, and classic technique will be the centre of the Dumpling 101 class. “Pinch Me I’m Dreaming”, hosted by Chef Deniz, will highlight regional stuffings and fillings from around the world and the variations on folds and pinches to create showstopping plates to impress at your next dinner party or gathering!
MENU
• Crispy Pork and Shrimp Dumplings with Ginger and Scallion Oil, Sweet Soy Sauce.
• Rotolo di Spinaci with Squash and Ricotta, Hazelnuts, Sage and Butter.
• Turkish Manti Dumpling with Lamb and Harissa Filling, Roasted Garlic Yoghurt,
Burnt Chili Butter, Mint and Sumac.
• Matcha Gelato.
(Picture shown is for illustration purpose only)
- All participants receive a storewide 10% discount on the day of the class with exceptions on already reduced prices and electrical items, in-store items only.
- Attendees must be at least 19 years of age to attend/participate in these classes.
- Allergies: we cannot guarantee that foods will be allergen-free, but you are welcome to come to class to learn, get recipes and tips. Tasting is of course your choice and is at your own risk.
- NO REFUND is given for registration cancellations or no shows.
- By purchasing a cooking class (online, in-store, or over the phone), you automatically agree to aforementioned terms & conditions.
- If you have any questions, please contact us at: service@gourmetwarehouse.ca
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.
