COOKING CLASS
KIDS CAN COOK: A CULINARY ADVENTURE AROUND THE WORLD - JUL 14 – 18
- SKU:
- 69629
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 11 AM - 2 PM
Get ready for a fun-filled summer of cooking, creativity and delicious treats! Our Kids Can Cook Summer Cooking Class is perfect for kids ages 7-12 who love to get their hands messy in the kitchen and try out new recipes. Whether your child is a beginner or already a budding chef, this class is designed to help them learn new skills, explore different cuisines, and gain confidence in the kitchen.
MENU
MONDAY, JULY 14 / DAY ONE - GREEK
• Mini Fried Spanakopitas with Fresh Herbs, Tzatziki.
• Marinated Chicken Donair Skewers with Freshly Made Pita, Tahini Yoghurt, Seasonal Vegetable Slaw.
• Traditional Greek Horiatiki Salad with Olives and Feta.
• Greek Yoghurt Ice Cream with Fresh Cookies and Berries.
TUESDAY, JULY 15 / DAY TWO - THAI
• Thai Style Local Corn Fritters with Sweet Chilies, Scallions, Galangal with Sweet Peanut Dipping Sauce.
• Prawns with Fresh Yellow Curry Paste, Coconut Milk, Coconut Rice, Tender Vegetables, Sprouts and Herbs.
• Freshly Made Banana Stuffed Roti with Jasmine Infused Caramel and Condensed Milk, Exotic Fruit.
WEDNESDAY, JULY 16 / DAY THREE - ITALIAN
• Caesar Salad; Marinated Avocados, Crispy Bacon, Parmigiano, Croutons.
• Chicken Parmesan; Fresh Egg Pasta, Tomato Basil Pomodoro.
• Summer Panna Cotta with Blueberries and Pistachios.
THURSDAY, JULY 17 / DAY FOUR - MEXICAN
• Mexican Street Corn with Queso Fresco, Fresh Herbs and Tajin.
• Street Tacos with Mild Chorizo and Steak, Mole Verde, Tomato Salsa, Guacamole, Onions, Cilantro.
• Mexican Flan; Caramel Custard Cups, Walnut Brittle, Roasted Pineapple.
FRIDAY, JULY 18 / DAY FIVE - SPANISH
• Spanish Garlic Prawns; Smoked Chili, Watercress Salad, Olive Oil.
• Chicken and Mild Chorizo Paella Valencia; Saffron, Seasonal Vegetables, Herbs.
• Summer Tomato Salad; Lemon, Basil and Horseradish.
• Burnt Basque Style Cheesecake; Compote of Fresh Summer Berries.
(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. Additional exclusions May apply.
- Attendees must be at least 19 years of age to attend/participate in these classes. Kids Can Cook Classes are limited to participants ages 7-12.
- 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.
REGISTRATION CANCELLATIONS OR NO SHOWS
- Up to 14 Days – before the scheduled class, we will credit 100% of the class price (store credit back onto a gift card) minus a processing fee per person registered: $25 for demo class, $30 for hands-on, and $50 for kids hands-on cooking camp.
- Less Than 14 Days – As we need to plan our menus and purchase food based on the number of participants attending, no refunds or credits can be issued for cancellations less than 14 days before a class. You may choose to send someone in your place.
If a class is sold out, you are welcome to call the store and add your name to the waiting list | Phone: 604.253.3022
- 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.
