COOKING CLASS
THE PICKLE LAB - SUN, AUG 17
- SKU:
- 70187
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 11 AM - 2 PM
THE PICKLE LAB | 11 AM - 2 PM
Roll up your sleeves and dive into the delicious world of fermentation in this interactive class where you’ll learn to craft bold, briny, and beautifully balanced condiments from scratch.
Guided by Chef Deniz, the pickle master himself, you’ll create your very own jar of classic pickles, whip up a homemade spicy deli mustard, and get hands-on with the art of kimchi—Korea’s iconic fermented dish. Along the way, you’ll explore essential pickling techniques, flavour-building tips, and the science behind fermentation. You will take home your mustard, pickles and kimchi made during class for you to savour and enjoy all summer long.
The Theory of Lacto-Fermentation
Understand the science of lacto-fermentation:
- How bacteria preserve and enhance flavours.
- Role of salt, time, and good discipline.
- Safety tips for successful ferments.
Essentials and Equipment
Learn the tools and setup for home fermentation
Perfect for food lovers, home cooks, and DIY enthusiasts, this class is a flavourful blend of tradition and creativity—and you’ll leave with three unique creations plus the confidence to keep pickling on your own.
- All ingredients, jars, and tools provided. Just bring your curiosity (and maybe a friend or two)!
- Note: Everything made during class will be for the students to take home to enjoy.
MENU
• Charcuterie Board; Assorted charcuterie, Deniz’s assorted lacto-fermented pickles
and condiments, served with a fresh Homemade Sourdough Baguette.
• Katz’s NY-Style Pastrami Sandwich with your handmade mustard and pickles,
Quick Pickled Coleslaw on Housemade Rye Sourdough, with the meat piled high!
• Vanilla Gelato with Fine Olive Oil and Sea Sal
(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.
