My gluttony brought me even here. I took 4 classes at this fine establishment…read more They have a good variety of classes The chefs are great! Bonus: most of the time you can bring your concoction back home to brag a little

A wonderful cooking school on the edge of old Montreal. They have camps for children and they make…read moregreat meals to bring home from camp, which is an added bonus.

From the owner: C'est à l'entrée de La Petite Italie que l'on retrouve cet espace de plus de 12 000 pieds carrés…read moredédiés à l'art de la cuisine et aux plaisirs de la table. Située au 6381 boul. St-Laurent à Montréal, La Guilde Culinaire vous propose tout un choix de produits et d'activités autour de la cuisine : * une boutique d'articles de cuisine et d'épicerie fine * des cours de cuisine variés, adaptés et pratiques ouverts au public * des activités pour les groupes privés et les entreprises * des Ateliers de Préparation * des Rencontres Gourmandes pour célibataires * un service de traiteur pour les évènements d'envergure * des espaces pour les tournages et les " shooting " photo N'hésitez pas à nous contacter pour faire une réservation ou pour toute demande d'information!

Be a chef! Créez vos propres plats, avec l'aide de vrais…read morechefs et plongeurs attitrés. Then you get to eat all the delicious dishes that you made. Accords vins-mets possibles.

From the owner: Nestled in the province of Quebec - North America's capitol of Joie de Vivre - the Chocolate…read moreAcademy is a school and resource center dedicated entirely to chocolate. The beautiful city of St. Hyacinthe, is an interesting fusion of rural simplicities and new urban methods; most consider it a "country and heritage getaway." Chocolate artisans of all levels will enjoy learning diverse chocolate applications and processing techniques, from the creation of the classics to the latest chocolatemaking trends. Personalized service and small classes put creativity, innovation and proficiency first.

Très belle expérience ! On apprend beaucoup sur le café et l'espresso. La formatrice est géniale :)read more

I enrolled to the Montreal location on August 2026. I was not impressed. They overpromised what…read morethey teach you. They claim that I would get a printed manual and a study guide. I didn't get either. I got instead some kind of worksheet where you fill in the blanks of what the professor said. It was written with very little content and not instructive. Other things they promised but did not deliver: learning and practicing lattice art for the Moon, Heart, Rosetta, and Tulip. We barely had time for only Rosetta and Tulip. We did not learn how to make macchiato, latte, flat white. We only learned how to make espresso and cappuccino. There are so many things they promised to teach us but did not deliver that it would be easier to list what they did promised and delivered: they taught how to do cupping and how to taste for different espresso beans. They taught how to identify good and bad coffee beans. That is what you would get out of this course. I was hoping to learn how to froth milk correctly for cappuccino because I was never able to do it properly with the videos online I was watching. I managed to do it at the Institute but was unable to replicate it with my home expresso machine afterwards. I do not know why. I think it depends on the cup size and the espresso machine. They should have been able to tell me this. After all, they did promise to teach us about the types of espresso machines. They didn't. Another possibility is that the cups they use at the Institute are much larger than the cappuccino cups that we use at home and at coffee shops. I don't know why. I will have to continue searching the Internet on how to steam and froth milk consistently and correctly. If you are a beginner then I give this course a B+. If you do have some minor experience with an espresso machine at home and want to know more about it, I give it a C+. If, however, you are already an experienced barista and want "to master advanced technical espresso extraction and dialing-in science" as the Institute advertises, I give it an F.