French Cooking Class
Young Chefs in Training
March 6th Cooking Class is now FULL! thank you to all those who registered!
Parents have a relaxing night out while your little ones and their friends will be cooking and having a merry old time in their very own dinner party!
Welcome to the next adventure of our most audacious Petit Chefs. What are they going to concoct for themselves this time? Rumour has it that they’ll have their sights firmly fixed on constructing a most scintialting BBQ chicken calzone. They’ll put their immense talent to create the dough from scratch using flour, olive oil, yeast and salt and then load it up with creamy cheese, well seasoned tomatoes, fresh mushroom and sweet green peppers. Salivating yet? We sure are! And if that wasn’t enough excitement for the day, the chefs extraordinaire will whip up a delightful apple crisp using fresh ingredients including rolled oats, flour, cinnamon, nutmeg and sliced apples. Bon Appetit!
Fresh juice will be served!
Instructions will be given mainly in French with some English. Children from the French immersion and French schools are highly encouraged to participate.
25 spots only! Register early to book your spot. The class always reaches its maximum capacity.
Except when it is VEGAN Cooking, these meals may include ingredients such as milk, cheese, and meat (Halal). The facility cannot guarantee a peanut-free environment.
Cooking Classes Schedule 2019/2020
During the school year, we host special French cooking classes for kids once every two/three months so that your children will have a fun evening safely testing out their culinary skills with French Gastronomy. Our past cooking classes were such hits, that by parents’ and children’s request, we decided to consistently offer these classes. At My French Club, we love the energy the kids bring and the happiness that they experience during our events!
Friday Oct 4, 2019 Friday December 20, 2019 Friday March 6, 2020
Friday May 29, 2020
Schedule for next Sept 2020 to June 2021 -TBA
We feel so inspired by our young chefs in the making! Check out our gallery and the menus below from some of our previous classes.
December 2019: Petit chefs cooked up a Provencal Style Winter Vegetable soup to keep themselves warm and toasty with a salad bar to go along with it. The soup ingredients consisted of olive oil, onions, carrots, celery, parsnips, garlic, tomato paste, vegetable stock, kidney beans, baby spinach and various herbs including salt, pepper and Herbes de Provence. The salad consisted of a variety of vegetables and the chefs from each table group made a different type of salad dressing from scratch. 3 dressings with oil and vinegar with herbs, lemon poppy seed and creamy ranch style.
October 2019: The chefs used fresh celery, dry lentils, sweet potato and a variety of spices to bring Lentil burgers to life. The burgers were served with a variety of toppings and fresh buns. For the dessert entree, the young chefs used their creativity to create the most exquisite yogurt parfait topped with fresh servings of fruit. Healthy and tantalizing to the taste buds all at the same time.
June 2019: They prepared a vegetarian dish with Vegan Lasagna rolls filled with tofu ricotta and covered with a yummy pasta sauce. Healthy, hearty, and absolutely delicious! Along with this perfectly fresh pasta dish they made Zucchini Tater Tots. To top it off, the final item on the chefs’ list of recipes for the evening was a widely-loved dessert; chocolate-dipped fruit skewers.
February 2019: They prepared a vegetable lentil soup made with onions, carrots and celery flavored with garlic, bay leaf and oregano. They dressed it with rustic cheddar and got to savor it with chive tea biscuits that they had prepared before. Following on the heels of this appetizing soup, the little chefs concocted dessert in the form of a moist and fluffy French Apple Upside Down Cake. Yum!
December 2018: They prepared a creamy, oozy Cauliflower Mac and Cheese with a fresh side green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, dijon mustard, and parmesan cheese. For dessert, children enjoyed rustic peach and berry tarts in every bite of the classic rustic French dessert clafoutis.
September 2018: They prepared a Gratin au fromage with Potatoes cupcakes. They enjoyed their gratin with a fresh side salad dressed with a tangy-sweet honey and poppy seed vinaigrette. The dessert on the menu was the delectable and decadent Chocolate Cherry Croissant Bread Pudding; a perfect way to satisfy the chefs’ sugar cravings.
March 2018: They prepared a traditional recipe of Ratatouille, which is a French Provençal dish from the South of France. To complement the stew, they prepared tasty garlic baguettes. To top it off, the final item on the chefs’ list of recipes for the evening was a widely-loved dessert; chocolate-dipped fruit skewers.
December 2017: The children whipped up some mouth-watering gratin dauphinois (potato and broccoli au gratin), a delicacy from the Dauphine region of France. Using the French culinary “gratin” technique, our little chefs topped up the dish in a casserole with tuna, cheese butter, grilled to perfection to create a golden crusty top layer. They then baked chocolate French biscuits as their yummy dessert.
Sept 2017: Provencal Tomato Rice Soup, a specialty of the Provence region of France in the South East of France. This rich comforting soup flavored with dry/fresh thyme, fennel, and basil, doesn’t just gives it a rich look but also an exotic aroma and a great texture too. This meal was enjoyed with fresh garlic bread that children would have prepared. Following on the heels of the appetizing soup, the little chefs were busy concocting dessert in the form of a moist and fluffy French Apple Upside Down Cake.
June 2017: French onion soup accompanied by the classic French bistro meal, croque monsieur. For dessert, children enjoyed juicy strawberries and peaches in every bite of the classic rustic French dessert clafoutis.
March 2017: The menu comprised of hearty vegetable lentil soup and some mouth-watering Cheese Scones to follow. The kids then indulged in concocting Ice Cream Sundae with Chocolate & Vanilla Pudding with Fruit and Cream.
December 2016: We prepared a Montreal poutine as the French province is well known to be the birthplace of the curd poutine. Along with this perfectly squeaky and fresh cheese poutine, we enjoyed a nice serving of lean flavorful tilapia fish. Children also got to prepare the very popular sables de Paris that are French butter cookies for their desert.
Sept 2016: Children enjoyed a creamy, oozy Mac and Cheese, as well as chopped-up fruits and threaded the pieces onto cocktail skewers. To French it up, children enjoyed a specialty hailing from the South of France called Navette de St Victor.
Note that Loblaws charges My French Club $14.69 per student for hosting the event at their facility. The remainder of the fee accounts for the event’s promotion, registration process, menu selection, and facilitating the event in the French language.