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Calling all foodies to the table: mark your calendars. This June, �¼������ϲʹٷ���վ College is offering up a series of safe, distanced but still hands-on culinary workshops to help you build some new skills and explore different flavours while learning in the College’s commercial kitchens under the guidance of Red Seal Chefs.

The College’s Culinary and Pastry Arts department is launching four new short culinary series this month:

Dinner Party – Wine and Dine Series – Mediterranean is happening on June 11 and 12. This two-day workshop is a unique opportunity to learn how to prepare a Mediterranean Feast while pairing your meal with Sandhill wines. On Friday you will prep your meal and learn about the different wine parings. On Saturday, you’ll have the chance to cook your meal under the guidance of a Red Seal Chef and then enjoy it with a guest. Sandhill Winery will have a wine representative on site to guide you through the Saturday meal experience. Space is limited to eight students and eight partners, so sign up quickly. The workshop costs $257.25.

The second series offers a chance to channel your inner Julia Child with Learn to Cook – French, Two Nights in Paris on June 15 - 17. If you have a love of food, wine, and France you will enjoy this delightful two-night learn to cook series. In our teaching kitchen, everyone will don an apron, standing behind their cutting board as we talk through the menu. Red Seal Chef instructors will explain and demonstrate the classic French culinary techniques used in the menu, from sautéing to searing to sauce-making. Participants will then get to work prepping the ingredients and participating in the hands-on cooking class. The class costs $183.75.

The third series introduces the farm to table concept. The Farmers Market Tour & Cooking Class is a one-day class on June 26 in which students will learn to shop at the farmers market, choose seasonal and local ingredients and turn them into delicious meals. This course focuses on empowering you with knowledge, confidence, and creativity with plant-based ingredients; it will be taught by Red Seal Chef and Certified Holistic Nutritional Consultant, Kelsey Oudendag, who will guide you through cooking methods, nutrition and seasonal flavours. It is open to all types of eaters whether you are currently vegetarian or just beginning your journey into plant-based eating. The class costs $194.25.

Finally, cozy up to OC’s Bread & Pastry Series – featuring Sourdough. This course draws heavily from the recipes and methodology from the College’s Professional Pastry and Bread-making program. Making great bread relies on a sound understanding of the four main ingredients in bread (flour, water, yeast, and salt) and how they interact with each other. We’ll take your bread making skills to the next level, teaching you how to make good sourdough bread. You’ll learn how to produce a starter, produce a levain, how to tell when your starter is ready for use, produce sourdough with levain and learn about pre-ferment and sponge theory, demonstration by instructor, Stephanie Long, Owner of The Saw Dust Bakery. At the end of class, you’ll be able to enjoy your San Francisco Sourdough, French Sourdough, WW Sourdough, and Sourdough Crackers. The class cost is $ $199.50.

“I can’t wait to participate in these courses, learning from some of the best Red Seal Chefs that the �¼������ϲʹٷ���վ community has to offer and delving into the intricacy of wine pairing, we are truly blessed to have the opportunity to learn in a laid-back, fun and supportive atmosphere,” said Teresa Kisilevich, Associate Dean, Trades and Apprenticeship.

“These new culinary Trades Adults programs give adults the opportunity to explore the trades while learning new hands-on skills and techniques in our commercial kitchens at the Kelowna campus, all while following strict COVID-19 safety protocols.”

Stay tuned for more workshops. For more information and to register visit .