Cooking Classes

PC Cooking School

Book Online:

www.pccookingschool.ca


Book Over Phone:
Call customer service desk at store location where the class is being held. Book with credit card.


Regular Class Cost:
$25.00 (plus tax)


Hands On:

$30.00 (plus tax)


Class Starts at 6:30pm with the exception of the Sackville, Portland and Tantallon locations that start at 6:00pm


Store Locations
Sackville - (902) 864-2299
​Bedford   - (902) 832-3117
​Braemar- (902) 463-4619
​Portland Street - (902) 462-0101
Barrington- (902) 492-3240
Joe Howe- (902) 453-1080
Tantallon- (902) 826-3190

Liquid Gold - Sunnyside Mall Bedford

​Check out class details http://www.allthingsolive.ca/collections/in-store-cooking-classes


To book 

call 902-835-8809

2018 Class Descriptions

Soothing Soups

January 8th - Barrington

January 9th - Braemar

January 11th - Sackville

January 25th - Tantallon

January 30th - Joe Howe

January 31 - Bedford


Winter is a time for delicious comfort foods and to Chef Lauren soup is the most comforting food of all. Tonight you will learn some of Lauren’s favourite soup recipes. French Onion, Potato and Organic Peanut, Creamy Mushroom with Crispy Portobello Chips, and a Ramen Miso bowl with Roasted Vegetables. 

Knife Skills

January 10 - Bedford

January 24 - Portland 

February 22 - Sackville

March 26 - Barrington


Tonight we cover everything you need to know about knives and how to use them in your kitchen. We will start by learning how to sharpen, hone, and even how to hold your knife. Then we will move through the basics of how to chop, dice, mince, chiffonade and more! Then we will use our basic cuts to prepare a delicious meal - Tonight enjoy your chopped fruits and veggies by eating a veggie quinoa spring roll, a delicious miso soup and a spiced apple upside down cake.  

Veggie Pizza Party

February 5 - Barrington

February 6 - Braemar

February 20 - Joe Howe

February 28 - Bedford

April 4 - Portland

April 5 - Sackville



The most important part of making pizza is making the dough. Tonight Lauren will show a traditional method dough and a gluten free dough. After learning the art of dough-making and kneading you will play around with different sauces (red sauce, white sauce and pesto) then fun different and delicious toppings - even learning how to make plant based mozzarella cheese using tapioca to set the cheese. Finish the night with a yummy caramel apple dessert pizza. 

Mexican Veggie Night

February 15 - Sackville

February 21 - Portland

April 17 - Braemar

April 24 - Joe Howe


Tonight Lauren’s menu includes; Red pozole (hominy soup - hold the pork), Sopes which are thicker corn based tortillas which Lauren will top with mexican spiced tempeh, vegetables and a smoky sauce. Learn how to make a green salsa from scratch and finish with a tres leeches cake (3 milks) - using all plant based milks. 


Plant Based Proteins

March 1 - Sackville

March 28th - Portland

April 30 - Barrington


please let us know if you are gluten free so we can have an alternative for you :)


Where to Vegans get their protein? Maybe you didn't know but the options are endless! Tonight you will sample some of the wonderful high protein options and learn the recipes that go along with it. Start by learning how to make Seitan two ways ( a vegetarian protein made with wheat). The first way will be Seitan “Ribs then Seitan Bacon. Then enjoy a protein fuelled Tempeh (fermented soy protein) “Fish” with veggie chips and finish with a Nutty Organic Peanut Butter and Chia Seed Pie. 

Veggie Street Food Party

March 20 - Braemar

April 10 - Joe Howe

April 11 - Bedford

April 18 - Portland


Tonight we will visit 4 Countries and taste some of the most popular Vegetarian street food Items. First we will land in India for Pakoras (A mixture of potatoes, spices and mixed veggies fried to perfection). The we will head over to Egypt for the national dish called Koshari which is a mix of rice, macaroni noodles, and spiced lentils baked into one single concoction. Our third stop will be China for Steamed Asian Mushroom Dumplings. For dessert we will enjoy some Peruvian Picrones - made with a bright-orange local squash and sweet potato mashed into a purée and fried like a donut. 

Super Special Add on Classes!!!!

Hands On Pasta

This is a hands on class and costs $30.00 (plus taxes)


January 29th - Portland Street 


Only location this class will be held


Learn all about the art of making pasta. You will be divided into three groups. One group will make ravioli, one will make gnocchi and one will make tortellini. When the pasta is made you then will all sit down and enjoy your menu and talk about how you made the food.



The Art of Fermenting

This is a hands on class and costs $30.00 (plus taxes)


February 26th - Portland Street


This is the only location this class will be held


Learn all about the art of fermentation. Komboucha, Kefir, Breads (gluten and non-gluten), sauerkraut and kimchi



Plant Powered Brunch

March 4  (Sunday) - Portland Street  (Morning -11AM)


April 19 - Tantallon (Evening - 6:00 pm)


Today you’ll learn the art of making Gluten-Free English Muffins, which we’ll use for delicious Smoky Tofu & Asparagus Benedict. Then you’ll enjoy a blissful Banana Spelt Muffin with Pure Maple Butter, and finish with a twist on the classic mimosa – a Blackberry Prosecco cocktail.