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Description

Venue for all classes: 59 Evansborough Cres NW, Calgary, AB T3P0M3 OR St Michael Catholic Community Church, 800 85 St SW, Calgary, AB T3H 4C7

OVERVIEW: Our goal is to equip and expose students to hands on recipes around the world. Our young chefs will learn about different global flavours. We will step by step teach our students how to prepare these meals, appreciate new foods, new flavours and diverse cultures. Students will be empowered to execute sweet and savoury recipes at home so as to help cook meals at home and prepare lunches for school. Our welcoming environment provides a “real” setting so that the students can take what they learn to their own homes. Students will acquire the knowledge, experience, and confidence to build lifelong cooking skills that can ignite creativity, and build self-esteem. Students will eat what they prepare, execute recipes learned at home, build confidence, and most importantly create memories that will last forever.

We will be following the most up to date guidelines provided by Alberta health Services and the Government of Alberta. We will inform you of requirements to attend the camps such as the use of masks and temperature checks prior to day 1 of our school. We will follow all necessary protocols to ensure a safe environment for all participants. We will keep you posted on the most recent protocols as we draw close to school. We want to use this opportunity to thank you for your understanding. 

Nini’s Cooking School is one of our favourite time of the year. It allows us the opportunity to build relationships, go in-depth and get even more creative in the kitchen, learn global cuisines, and laugh while enjoying tasty meals. This is because we have more time to bring out the best in your child.

Our curriculum will also expose your budding chef the following areas:

• Kitchen safety
• Meal planning
• Knife skills
• Baking and pastry skills
• Cooking techniques
• Etiquette and manners
• Food Presentation
• Proper food handling
• Food preparation
• Table setting
• Kitchen hygiene
• How to prepare dinner for your family
• And so much more!

Continents covered:
• North America
• South America
• Caribbean
• Europe
• African
• Asia

Requirement 1: Your lovely smile and a positive attitude to learn and have fun, and a take away container should you have left over. If you cannot finish your food you may take it with you.

Requirement 2: For kitchen safety reasons, please wear indoor closed toe shoes only, comfortable clothing, and have your hair tied  back as you will be standing, sitting and working most of the time.

MENU FOR Winter School (Jan 7, 14, 21, 28, Feb 4, 11, 18 & 25)

1. Buffalo cauliflower with yogurt-blue cheese dip or splendid carrot cake (4:30-6:30 pm MST)

2. French toast bake with apple, cranberry and sausage (4:30-6:30 pm MST)

3. Sausage ragu with spinach (4:30-6:30 pm MST)

4. Buttermilk chicken tenders with parmesan and almonds served with watermelon-cucumber salad with feta (4:30-6:30 pm MST)

5. Green Gazpacho and Serrano & manchego toasts (4:30-6:30 pm MST)

6.Barbecue chicken bruschetta or splendid carrot cake (4:30-6:30 pm MST)

7.Peanut butter cupcakes and Banana bread energy balls (4:30-6:30 pm MST)

8. Chef Nini’s signature Oaxaca bowl with home made dressing and/ or Caramel Apple Cinnamon Rolls (4:30-6:30 pm MST)

MENU FOR 1ST Spring Program (Mar 4, 11, 18, 25, Apr 8, 15, 22, & 29)

1. Swedish meatballs with egg noodles served with gingered carrots

2. Cuban black beans and quinoa with bacon

3. Chicken Alfredo mozzarella sticks

4. Summer Berry Fruit Pops and/or Mango Coconut Ice Pops or Art Fruits

5. Lemon blueberry cheesecake bars or Banana bread energy balls

6. Cupcake challenge

7. Greek-Style Stuff Peppers served alone or with Crisp Italian salad with creamy Parmesan Dressing

8. Empanadas de pina coco and/ or Caramel Apple Cinnamon Rolls (4:30-6:30 pm MST)

MENU FOR 2ND Spring Program (May 6, 13, 20, 27, Jun 3, 10, 17, & 24)

1. Tenderloin Grillades with Bacon relish  served with Cheesy Grits

2. Roasted Grape tomato and garlic spaghetti with fresh arugula to serve with Cheesy-pesto pin wheels

3. Lasagna salad with honey-balsamic syrup

4. Chipotle Carbonara or Chinese eggplant with ginger sauce served on a bed of white rice

5. Mediterranean Fried rice

6. Spanish Tomato soup with paprika-roasted potatoes 

7. Serrano and Manchego toast  and Green Gazpacho soup

8. Doughnut challenge  and/ or Caramel Apple Cinnamon Rolls

MENU FOR Fall Program (Sep 2, 9, 16, 23, 30, Oct 7, 14, & 21)

1. Buffalo cauliflower with yogurt-blue cheese dip or splendid carrot cake (4:30-6:30 pm MST)

2. French toast bake with apple, cranberry and sausage (4:30-6:30 pm MST)

3. Sausage ragu with spinach (4:30-6:30 pm MST)

4. Buttermilk chicken tenders with parmesan and almonds served with watermelon-cucumber salad with feta (4:30-6:30 pm MST)

5. Green Gazpacho and Serrano & manchego toasts (4:30-6:30 pm MST)

6.Barbecue chicken bruschetta or splendid carrot cake (4:30-6:30 pm MST)

7.Peanut butter cupcakes and Banana bread energy balls (4:30-6:30 pm MST)

8. Chef Nini’s signature Oaxaca bowl with home made dressing  and/ or Caramel Apple Cinnamon Rolls (4:30-6:30 pm MST)

Additional information
Location

Virtual Class, In-Person

Program

Winter, 1st Spring, 2nd Spring, Fall

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