I’m a cookbook author, cooking instructor and pie champion from beautiful Vancouver Island in British Columbia, Canada.
I’m classically trained in French cuisine and pastry but prefer the comfort of a good home cooked meal over fine dining. I hope my cookbooks, articles and recipes inspire and nourish your culinary aspirations.
I’m a cookbook author, cooking instructor and pie champion from beautiful Vancouver Island in British Columbia, Canada.
I’m classically trained in French cuisine and pastry but prefer the comfort of a good home cooked meal over fine dining. I hope my cookbooks, articles and recipes nourish and inspire your culinary aspirations.
Cooking is my creative outlet—and food is how I connect with others.
I trained as a chef years ago and have been tinkering in the kitchen ever since. I prefer gathering around a kitchen to fine dining—and I’ll take pie over cake anytime. But what I love most is sharing my passion for food.
If you live in Victoria, BC, I hope you’ll join me for a cooking class. If you live elsewhere, I’d love to see you at my upcoming online classes. There’s nothing I enjoy more than instilling confidence in the kitchen, so wherever you are along your cooking journey, let's connect!
Online Class
11:00am – 12:30pm PT
If you enjoy profiteroles, those airy pastry shells with filled with cream, you'll love choux au craquelin, a delicious variation that yields a crisp crackly topping. The speckled finish provides a sweet textural contrast and also helps maintain its distinctive shape.
Cheese and Leek Galette with Baked Stuffed Apples • Clam Chowder with Rosemary Focaccia • Holiday Baking featuring Rugulach & Chocolate Almond Toffee • Vegetarian Holiday Appetizers • Gougères and Profiteroles • Ratatouille Pie • Bûche de Noël • Easy French Desserts • Apple Dumplings with Caramel
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"Denise has a natural gift for teaching and her online classes provide a practical framework for cooking. I’m more confident in the kitchen and willing the try new recipes, no matter how complex.”
"I really enjoyed your class - it was fun, entertaining and informative. Your knowledge and experience shone through--and your organization was apparent."
"Denise, your teaching style is fun and easy to follow! I’m motivated to go home and make everything! Looking forward to attending more classes."
Sometimes you’ll scorch the rice or overwork the dough. You might under-cook the fish, over-salt the pasta or curdle the cream. I’ve made all these mistakes and plenty more. But with every blunder, a new lesson unfolds. Knowing what not to do is as important as knowing what to do. If your cooking history is, um, colourful, consider yourself ahead of the curve.
With practice, you’ll learn to trust your senses.
Touch your food. You’ll feel when the dough is ready or when the meat is perfectly cooked.
Smell your food. Your nose knows if the fish is fresh or funky — or when the garlic’s about to burn.
Listen to the sizzle and sputter. It’s telling you the if the pan’s the right (or wrong) temperature.
Taste as you cook. You’ll know if the soup needs a pinch of salt or a squeeze of lemon.
Watch your food. It’s always perfect — just before it burns.
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