I’m a cookbook author, cooking instructor and pie champion from Beautiful Vancouver Island, Canada.
I’d love to see you at an online cooking class. What better place to learn, than from the comfort of your own kitchen?
Online Class
11:00am – 12:30pm PT
If you're looking for a distinctive cake this Easter, look no further than this classic French Charlotte.
Online Class
11:00am – 12:30pm PT
Up your pie game this spring with two stunning tarts: a savoury grilled Asparagus Tart made with slow-cooked leeks and Greyère cheese and a Lemon Cream Tart so light and luscious, you’ll want to serve it year round.
Online Class
11:00am – 12:30pm PT
This Grand Marnier Soufflé Tart is so light and delicate it nearly melts in your mouth. But unlike a traditional soufflé, there's no need to sprint to the table before it collapses. We’ll also make a chocolate variation so you can enjoy a slice of each.
"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.
