COOKING CLASS
THE DINNER PARTY EDIT - MON, DEC 7
- SKU:
- 74469
- Chef:
- Gurjyote Singh Sethi
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
THE DINNER PARTY EDIT | 6 PM - 9 PM
Elevate your culinary skills in this hands-on cooking class focused on learning techniques to create exceptional dishes.
Learn how to achieve the perfect sear, build depth of flavour, create silky, well-balanced sauces and master the art of cooking with precision. You'll explore essential techniques including preparing a rich ragout, emulsifying a classic beurre blanc, creating smooth and velvety purées, and the art of a light, airy chocolate mousse.
Designed to build confidence and expand your culinary repertoire, this class will give you practical skills, professional tips and techniques you can bring into your own kitchen.
MENU
• Crispy Polenta Cake with Wild Mushroom Ragout
• Pan-Seared Cod with White Wine Beurre Blanc
• Silky Potato Mousse
• Sautéed Haricots Verts (French Green Beans)
• Dark Chocolate Mousse with Raspberry Compote
(Picture shown is for illustration purpose only)
Growing up in a business-oriented family and inspired by my grandmother's cooking, I envisioned merging entrepreneurship with culinary arts. The vibrant spices of India shaped my childhood, leading me to pursue a career as a chef by Grade 9. My culinary journey began in 1999 after graduating from the Institute of Hotel Management in New Delhi, starting as a kitchen trainee at Hyatt Regency and eventually becoming Executive Chef at The Taj Hotel. Over 26 years, I learned from top chefs while working with renowned brands like Marriott and Fairmont Hotels.
Fueled by my entrepreneurial spirit, I launched a food venture in Greater Kailash 1 Market, blending traditional Indian flavors with modern presentation. I had the honor of cooking for notable figures, including Prime Minister Narendra Modi and various Bollywood stars. My culinary path expanded in Scotland, where I deepened my appreciation for European cuisine. In 2014, I moved to Vancouver, Canada, earning my Canadian Red Seal Chef certification and establishing my catering company, GJ’s Kitchen. I had the privilege of cooking for prominent figures like former Defence Minister Jason Kenney, with my work featured in The Times of Canada and the Asian Journal.
