This class is a one-off, but Robertson is planning to develop a serious amateurs’ course that’s similar to what other cooking schools around town are offering. “It’s like going to a restaurant but you’re the chef, and you don’t have to tip in the end,” Robertson says. After plating, students sit down to feast on their creations. A four-hour hands-on Italian class gets students whipping up goat cheese and arugula ravioli in a walnut-sage sauce, grilled lamb sirloin with ricotta herb gnocchi and chanterelle sauce, and lemon panna cotta. The Dirty Apron offers both hands-on ($135) and demo ($80) classes. That’s why short beginners’ programs can be the ideal way to try out cooking school. Programs at local schools can last up to a year and a half, with tuition of about $30,000, so you’d better be sure before you sign up. In this gorgeous heritage space-complete with 11 gleaming ranges, an elegant dining area, and adjoining retail space-students learn everything from knife skills to the ins and outs of preparing seafood.Ĭulinary education can be a serious undertaking, especially for those intent on entering the tough restaurant industry. He owns it with Karri and Nico Schuermans, whose sister restaurants, Chambar and Medina, are just steps away. The science of baking is introduced as you prepare breads, pastries, and desserts utilizing fundamental production methods.Chef David Robertson’s eyes are filled with possibility as he surveys the Dirty Apron, a new cooking school at 540 Beatty Street.
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