Registered holistic nutritionist Dana Rourke helps her clients transition into healthier lifestyles through methods that include prepared meals, coaching, and detox cleanses. She focuses on plant-based diets that improve whole-body health, leaving problematic components such as gluten, dairy, and sugar out of the picture. Her prepared meals, which are at least 85% organic and packaged in biodegradable containers, make healthier habits more convenient. People suffering from digestive issues, high blood pressure, or food sensitivities can quell their symptoms while noshing on stews, salads, and other seasonal entrees.
Rourke also leads group cooking classes that focus on carbs, smarter grocery shopping, and how to overhaul everyday diets. Clients seeking a more individualized journey can take advantage of her nutritional coaching or seven-day cleanses designed to flush the body of toxins and dried-up love letters.
The caterers of Taste Fine Foods welcome the opportunity to cater corporate or formal events, ranging from business lunches to wedding receptions to cocktail parties. They deliver lunches, buffets, or barbecue packages augmented with custom menus, providing sandwiches piled with roast beef or hummus, salads, lasagna, or burgers. They also have a storefront where customers can pick up prepared foods made from scratch.
Ontario College of Health & Technology educates its students to herald a healthier and safer tomorrow. Through programs that focus on disciplines as diverse as massage therapy and private investigation, the private career college readies pupils for long-term success in their chosen field. Yet the school expands its scope beyond career tracks, offering the casual learner an arsenal of new skills. The culinary department, for example, takes two forms: by day, Red Seal–certified cooking instructors train full-time students to become chefs in restaurants and hotels, but by night, they oversee proteges' first steps into the kitchen or second steps back into the kitchen after realizing they left their headlights on. In comprehensive workshops, students learn to properly sauté, simmer, and bake dishes so that they can treat their family to a nice meal or throw a fitting party for a foodie friend.
The kitchens at KidsCanCook fill with the chatter of whisks against bowls and hands clapping in excitement at new abilities. The instructors introduce children of all ages to the fundamentals of cooking, focusing each and every recipe on nutrition to forge healthy habits. The interactive weekend and after-school classes impart the basics of cooking to children or young adults, from measuring ingredients to keeping chef hats from becoming tangled in chandeliers. The chefs also offer private lessons, and full- or half-day summer camps with included meals engage students with hands-on activities and help build new friendships.
Working with one of the country's most famous artists might cause some to rest on their laurels, but for Patricia Corsini, the years she spent as a personal assistant and photographer to renowned artist Robert Bateman only pushed her to keep exploring. Robert's sweet tooth led Patricia to culinary school at George Brown College, after which she became executive chef of Cook Gourmet Inc., where culinary experts show aspiring cooks how to craft elegant dishes.
In one of the company's many cooking classes, Sunshine en Provence courses lead students through each step of creating a bistro-style meal, and Some Like It Haute! sessions focus on stylish summertime meals. Classes are taught in a gourmet kitchen with a wide assembly of tools at students' disposal.
Cook Gourmet Inc.'s crew also caters events small and large, even providing personal-chef services for clients' dinner parties.
Helmed by Chef Suki Kaur-Cosier, Cooking Matters invites chefs of all experience levels to nourish their love of the culinary arts in fun, hands-on classes. Every month, she designs a lesson plan that literally expands the horizons of her pupils—many classes highlight cuisines from countries as diverse as Morocco, Italy, Thailand, and Never-Never Land. Other classes help locals adapt to dietary restrictions such as gluten intolerance or calorie restrictions with bold, delicious recipes. The class structure is simple and practical: students step up to the stove and actually prepare a four-course meal on their own. As they work, the chef patrols the room, offering suggestions and scolding watched pots that refuse to boil.