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Single Evening Classes
These classes specialize in specific dietary
needs prepared by some of the best-qualified instructors in Toronto.
Cost per class: $70.00 & tax = $ 79.10
Run Time: 7:00 – 9:30 p.m
Location: The Big Carrot Kitchen
Julie Daniluk became a co-operative member/owner of The Big Carrot after graduating from the Canadian School of Natural Nutrition. Currently on a leave from The Big Carrot, Julie is in the midst of publishing her first book called Meals That Heal Inflammation. She is the official on-line nutritionist for the W network and has a cooking show called “Healthy Gourmet” on the Viva channel. juliedaniluk.com. Julie will be teaching the Anti-Inflammatory Classes on September 21st, November 23rd, and February 1st.
Joanna Sable comes from a long line of food professionals and has
followed suit, graduating from Cordon Bleu in London. Alana Maksymiw is a graduate of George Brown College
and has spent the last 10 years working
in Toronto’s finest food establishments, now running her nutritional
catering company (eattolive.ca).
Presently, Joanna is in partnership with Alana Maksymiw in the company
JARS. This is a locally driven company that specializes in consulting for
the food industry and teaching easy to follow cooking classes.Together in the
kitchen their passion soars, combining traditional cooking methods of
canning with unique and unusual food combinations that result in spectacular
flavours to spice up any meal. Canning made easy! Everyone will leave the
class with one of a kind chutney, preserves or pickles to share with your love
ones. Alana and
Joanna’s major philosophy is local first, best always!Joanna and Alana will be teaching the JARS Series starting on September 28th featuring Zucchini Onion Pickles and Chai Butter. Catch the second class on November 2nd to make Soy and Rice Vinegar Pickled Assorted Mushrooms and Sweet Pear and Apple Chili Chutney. Just in time for Christmas, learn how to make Dried Fruits in Red Wine Vinegar and Dried Cranberry Mostada on December 7th.
Alexis Touyz is originally from South Africa and a graduate of the
University of Witwatersrand and Toronto School of Homeopathic Medicine. In addition to the various alternative
modalities she practices, she rounds it all off with being a Master Vegan Chef
with twelve years experience through Fruits & Roots Natural Food
Company. A mother of two young
children with a passion for life, good food, music and a great read she brings
an enthusiasm and flare to the kitchen that is contagious! smartmedicine.ca. Alexis will be teaching Gluten Free Baking on October 5th and Whole Grain Baking on December 14th.
Sarah Dobec C.N.P graduated with first class honours from the Institute of
Holistic Nutrition. Sarah is an
educator, speaker and writer. She has a private practice in Toronto. She
aspires to restore her client’s health through
Francesco Comito
is a Living Chef with knowledge and experience in Mediterranean, Modern
Canadian, and International Cuisine. He has trained extensively in both Italy
and Canada under renowned chefs. For health concerns, Francesco decided to
start his journey with a pristine lifestyle and took a new approach to Raw
Cuisine. His unique style of living and food preparation has grown to be known
as Vegan Fusion Cuisine. makeitraw.com. Francesco will be teaching In the RAW With Avocado on October 26th, Warm Up With RAW Foods on November 30th,and RAW Living Greens and Sea Vegetables.
Melissa Ramos, writer of Sexy Food Therapy has a background in Nutrition and Chinese Medicine. Through her writing and her practice, she educates women on how to eat emotionally the right way helping them to reconnect to their food in a positive manner. With her help they are able to obtain the tools for how to lose weight, manage stress levels an overcome chronic and acute injuries. Find her online at sexyfoodtherapy.com. Melissa will be teaching Sexy Weight Loss on November 9th and Sexy Gluten Free Dinners on January 18th.
Arvinda and Preena Chauhan
mother-and-daughter team, have been teaching healthy, home-style Indian cooking
classes since the last 17 years and are makers of Arvinda's natural,
artisinal spice blends for Indian cooking. Check out their web site for product info and for a link to
their blog: arvindas.com. Catch Preena and Arvinda on November 16th for Comforting Classics from the Indian Kitchen and Cooking Ayurvedically: An Introduction to Indian Vegetarian on January 25th.
