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!
Victoria Public Market
11:00am — 1:00pm
Learn to make savoury gougères (aka cheese puffs) and decadent cream-filled profiteroles just in time for the holidays.
Online Class
10:00am – 11:30am PT
I’ve partnered with Milk Street for an online choux pastry workshop! When you click the link below you’ll be redirected to their website. Prices are in US$ and subject to Milk Street's terms/conditions.
"Denise has a natural gift for teaching and her 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.
