About The Classes

Virtual Classes – Join me for some fun in the kitchen learning to cook the foods you miss. Sign up with a friend and cook together in one kitchen or from afar!

In Person Classes – Private in-person classes are back in Calgary, Alberta. If you’re interested in public group classes let us know.

Class Size – We keep the classes small, maximum 10 participants, to allow for lots of interaction and to see what’s cooking in each kitchen.

Class Length – Virtual classes are typically 90 minutes, up to 2 hours for  yeast bread classes. Kids classes are 60 minutes.

Private Cooking Classes – Available by request.

Food Safety – Here’s what I do in my own home to avoid cross contact with wheat. I always cook with food safety in mind. Feel free to email me any questions you have so you feel comfortable coming into my kitchen.

Welcome to my kitchen for a virtual cooking class

Welcome to my Kitchen

Cookie Decorators

Safety Measures To Avoid Cross Contact

72 HOURS PRIOR TO CLASS – I rarely use wheat flour in my kitchen but I double check that no one uses wheat flour for at least 72 hours prior to a class. This ensures there will be no gluten on any surface or hiding in any corner.

COUNTER TOPS, TAPS AND ALL SURFACES – Before each cooking class I wipe down all surfaces with soapy water, including taps and handles. Then I toss those dishcloths and tea towels in the laundry and do it all over again with clean cloths.

KNIFE BLOCK AND KNIVES – I remove all my knives from the knife block the day of class, wash them in soapy water and set them on a clean towel to use for the class.

DISHCLOTHS AND TEA TOWELS – Once I’ve done a surface clean I put all linens in the laundry and start with clean ones.

CUTTING BOARDS – I have separate cutting boards that have never been used with gluten.

KITCHEN UTENSILS – I have a generous supply of measuring cups and spoons designated for gluten free baking only.

OVEN MITTS – I have oven mitts designated for gluten free only.

GLUTEN FREE PANTRY – I have an entire gluten free pantry where I store my gluten free flours, gluten free noodles, rice and other naturally gluten free ingredients.

ALWAYS OPEN NEW – For optimal safety I prefer to open new containers for ingredients used during a cooking class (even the virtual classes). I always open new butter, sour cream, yogurt, milk, peanut butter, curry paste etc. I also have a supply of disposable containers, ziplock bags etc for in person classes and for the cookie dough I sell in Calgary once a month.