COOKING CLASS
SUMMER IN TURIN: NORTHERN ITALIAN PASTA MAKING - WED, JUN 18
- SKU:
- 69586
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
SUMMER IN TURIN: NORTHERN ITALIAN PASTA MAKING | 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.
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)
- 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.
