Cooking Class for One or Two with a Three-Course Meal from David Adjey at St. Lawrence Market (Up to 80% Off)

Downtown Toronto

Value Discount You Save
C$320 78% C$251
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In a Nutshell

Celebrity chef David Adjey guides students through the restaurant-style creation of a three-course meal

The Fine Print

Expires May 31st, 2013. Limit 1 per person, may buy 3 additional as gifts. Limit 1 per person for two-person option. Voucher redeemable 24 hours after purchase. Valid only for option purchased. Reservation required. One week cancellation notice or fee up to Groupon price may apply. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Those who don't learn proper cooking techniques are doomed to a life of licking pages from fancy food magazines. Cause a stir with this Groupon.

Choose Between Two Options

  • $69 for a cooking class for one with a three-course meal and a glass of wine (a $320 value)
  • $128 for a cooking class for two with a three-course meal and two glasses of wine (a $640 value)

The class runs from 7 p.m. to 9 p.m., with doors opening at 6:30 p.m. Click here for a list of class dates.

Food Network Canada–featured chef David Adjey teaches interactive cooking classes and guides students during their creation of an elegant three-course meal. Classes take place in the state-of-the-art confines of St. Lawrence Market, and the meal includes an appetizer, entree, and dessert, which can be enjoyed during the cooking class.

Culinary fans can purchase an autographed copy of Adjey’s cookbook, Deconstructing the Dish, which breaks down basic cooking principles and more. In addition, fledgling culinarians can sip potable brews and wines from an on-site cash bar.

David Adjey at St. Lawrence Market

Celebrity chef David Adjey tells it like it is, which might account for part of his popularity. He has, after all, shared his expertise on Food Network Canada shows such as Restaurant Makeover and The Opener. But his frank personality is only part of what has created his reputation. He's also earned accolades for his deconstructive cooking style, which distills the fundamentals of each ingredient into mouthfuls of intense, subtle flavours. His presentation is impressive, too; each dish is artfully arranged with an eye for colour and design. On his website, Adjey says, “If I wasn’t a Chef, I would have been a florist.”

After graduating at the top of his class from the Culinary Institute of America in New York, and spending a summer assisting chef Guiliano Bugialli in Florence, Adjey made his name at the Relais & Chateaux-accedited San Ysidro Ranch in Santa Barbara, California. Now the ambassador for St. Lawrence Market, Adjey works as a restaurant consultant and host for lavish corporate events. He also teaches occasional cooking classes in between mornings spent chatting with local vendors, picking up fresh ingredients for his classes, and using kitchen cleavers for his morning shave.

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