Sugartiers is a collaboration between sugar-paste artist Rosalind Chan?whom Teresa Kruze of Metro Canada calls "an international superstar in the cake decorating world"?and her former student, experienced chocolatier Evalin Chong. As Chan told Duhlicious food blogger Madalina Paul in 2010, she learned the art of baking from her mother, and left her native Malaysia to study French pastry at the renowned Ritz Escoffier school in Paris. She immigrated to Canada, where she decided to give up a successful corporate career and devote herself to the art of professional cake decorating. Chan then returned to Malaysia to found and teach at the International Centre of Cake Artistry, one of the largest baking institutes in that country.
Chong holds a diploma in food-and-beverage management and is a certified wedding planner. Both women have shared their expertise as Wilton Method instructors, and stay ahead of ever-changing wedding-cake trends. Chan told Sue Kanhai of YorkRegion.com, ?Years ago, no one knew what red velvet was?they thought it was a fabric! Now it?s such a hip thing." The popularity of red-velvet cupcakes was also the topic of a 2010 article in the Toronto Star, which mentioned Sugartiers' tasty version.
The duo offers baking and decorating courses in at their shop, where they teach students to cover cakes or scratch-prone leather furniture in layers of colourful fondant. They also operate a retail supply store, take-out bakery, and catering operation, handcrafting more than 36 flavours of macarons and cakes such as dark chocolate or moist carrot and pineapple.
At Sugar N Spice Confections, instructors Nasreen and Dil teach students of all skill levels how to create and decorate treats for any occasion. Students may begin with the basics at several interactive classes, including sessions that focus on cupcake decoration, cake pop creation, or working with buttercream icing. To up their game, students can move on to tiered cake classes, or join the Sugar N Spice Institute, where they learn the Wilton Method of cake decorating.
The Chef instructor at Liaison College shares the art of cooking and stuffs patron's recipe rolodexes during culinary lessons that focus on soups, sushi, sauces, and tapas. The homemade pasta and sauce class, designed for 16–18 students, encourages amateur hands to fashion a spread of pesto flavoured fettucine, black olive papardelle, and potato gnocchi into fun and interesting shapes which they can later taste in class or spoon-feed at home to snoring loved ones. During the sushi lesson, spicy salmon and the state of California fit neatly into sushi rolls, and the knife skills class teaches sophisticated paring choreography to aspiring culinary swordsmen. To populate dinner party dessert trays, the Chef also enlarges the pupils in hungry eyes with a pastry tutelage that yields white chocolate cranberry biscotti, butter pecan tarts, and classic apple turnovers.
The chocolatiers at Chocolate Tales love a sweet bit a cocoa, but they love bringing people together even more. That's why they created the Chocolate Social, an innovative event that combines the hands-on fun of chocolate making with the laid-back ambiance of a happy-hour bar. The vision for this new social experience comes from David, the founder of Chocolate Tales. Inspired by his time in Europe, he brought back the continent's shared love of quality chocolates, social camaraderie, and a few stiff drinks before adding his own, unique spin.
During these two-hour sessions?held at bars and restaurants throughout the GTA?groups loosen up with a drink and chocolate pairing, sipping on wine or cocktails in between bites of delicious confections. Then, they listen to enthusiastic chocolatiers share their knowledge of generating fine, cocoa-based creations as well as tasty tidbits of chocolate history. Finally, it's time to get hands-on; participants bond while creating impressive sweets such as hand-rolled truffles.
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.
In every aspect of its business, Vibrant Lifestyle adheres to owner Natalie Petyashina's philosophy of positivity, healthy food choices, and a deep and profound love of life. The company promotes well-being in its clientele through services such as FirstLine therapy and nutritional counselling, and also boasts a store full of healthy supplements. Additionally, Natalie's cooking and lifestyle classes reinforce her ideas with lessons on raw-food solutions, super-foods, and juicing. The store also ships out its products with an online shop.