I've taught cooking classes for almost 25 years, and the greatest pleasure is the people. Yes, we gather to cook and eat delicious things, and everyone leaves with a soupçon of knowledge, but it's working in the kitchen together that's best. Former students are among my closest friends, and I know of several, decades-long friendships, that began in classes I taught in Stratford. Cooking and camaraderie are a winning combination.
It's not just the students; it's the people behind the scenes. Last Sunday I did a tourtière class at the Drake Commissary (a west-end gem). The staff were warm and friendly, and chef Matthew and Alex went above and beyond for me. We wouldn't have all met in the gorgeous kitchen space if it weren't for Ivy Knight, Toronto food writer and host extraordinaire and the mastermind behind Knight School.
I struck a deal with one of the students in the class. I'll be trading a tourtière for cabbage rolls on December 24. It might be a new tradition in the making. I love the idea that this year there will be a few more people tucking into a réveillon feast on Christmas Eve.
It's not just the students; it's the people behind the scenes. Last Sunday I did a tourtière class at the Drake Commissary (a west-end gem). The staff were warm and friendly, and chef Matthew and Alex went above and beyond for me. We wouldn't have all met in the gorgeous kitchen space if it weren't for Ivy Knight, Toronto food writer and host extraordinaire and the mastermind behind Knight School.
I struck a deal with one of the students in the class. I'll be trading a tourtière for cabbage rolls on December 24. It might be a new tradition in the making. I love the idea that this year there will be a few more people tucking into a réveillon feast on Christmas Eve.
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