COOKING CLASS
KNEAD, ROLL & RISE: A 3-DAY INTENSIVE WORKSHOP - JUL 7 – 9
- SKU:
- 69664
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 11 AM - 3 PM
Join Chef Deniz Tarakcioglu for an immersive, three-day intensive workshop where you'll master the art of dough making. Whether you’re a beginner or looking to refine your skills, this course will guide you through the essentials of bread baking, crafting fresh pasta, pastry techniques, and creating pizza dough from scratch. Refreshments, including lunch and snacks, will be provided each day, along with sampling and taking home your daily creations.
MENU
MONDAY, JULY 7 / DAY ONE - ARTISAN BREAD
Develop the techniques behind naturally leavened and yeasted doughs.
• Sourdough Mastery – Maintain a starter, control fermentation, and bake a perfect country loaf.
• Focaccia Perfection – Learn hydration techniques, fermentation timing, and flavour infusions.
• Hand-Stretched Pizza Dough – Master high-hydration doughs, proper shaping, and achieving the ideal bake.
Key Skills: fermentation control, hydration levels, shaping, and baking techniques.
TUESDAY, JULY 8 / DAY TWO - FRESH PASTA
Handcraft pastas from scratch and learn how to build rich, balanced sauces.
• Egg Pasta Fundamentals – Work with 00 flour and eggs to create silky, elastic pasta dough.
• Egg Noodles with Ragu alla Bolognese – Learn traditional techniques for slow-cooked, rich meat sauce.
• Stuffed Pasta (Ravioli or Tortellini) – Perfect shaping, sealing, and selecting balanced fillings and sauces.
Key Skills: pasta kneading, rolling, shaping, filling, and sauce pairing.
WEDNESDAY, JULY 9 / DAY THREE - PASTRY & PIZZA
Explore the world of laminated doughs, rustic tarts, deep-fried indulgences, and celebrate with a pizza feast.
• Rustic Galette – Create a foolproof flaky pastry and balance sweet or savoury fillings.
• Perfect Pie Crust – Master the science of butter, flour, and temperature for a tender, golden crust.
• Yeasted Donuts – Learn proofing, frying, and glazing techniques for light and airy donuts.
• Pizza Party – Stretch, top, and bake pizzas using our fermented dough from Day 1. Experiment with toppings and styles.
Key Skills: dough lamination, blind baking, custards, frying, and high-heat pizza baking.
(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.
- 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.
