Classes
News Flash!
Come and check out our new space and the Spice Room! Winter 2014 Class schedule is posted, just click on
Classes or scroll below for full details.
Class Information
Each class is separate as they deal with different topics and cooking techniques to give you wider understanding of food preparation in the kitchen.
You can choose to enroll in as many classes as you wish.
All evening classes start at 6:00 pm promptly and will finish around 9:00 pm. You'll need to bring your own knifes and apron and the
rest of the materials will be provided.
Please contact us for complete details and format of the class.
Send us your email address to be added to our contact list as classes get updated seasonally so you can be notified via email about new classes.
Your information will be treated confidentially and will be used only for the strict purpose of class notifications.
Fees for the Class
Evening class fee $75 per person - Cost includes a formal class in a intimate setting with instructor teaching hands-on to individuals, kitchen equipments, food supplies, recipes and group dinner at the end of the class of what you prepare.
Private classes
Chezsiva cooking school is available for private day/evening classes where you can design your own classes - small groups of 2-6 are welcome, call to enquire.
The instructor Siva Swaminathan is also available to come to your home to teach individually or for a small group or
entertain for private dinner parties, call to enquire.
Registration Information
If you require more information about private group classes or want to register for a Winter 2014 Cooking Classes please contact us.
Registration - Cancellation Policy
- To register, Chezsiva requires full payment by cheque mailed to the school address - 10 days or more before the date of the class
- Once registered all classes are non-refundable. If the person is unable to attend the class and if we are given 10 days notice we�ll be pleased to rebook for another date or a substitute person can be sent to take your place. Please notify Chezsiva about the change prior to the class.
- Chezsiva reserves the right to cancel or re-schedule classes due to insufficient enrolment.
- Please notify us of any allergies
Winter 2014 Cooking Class Schedule
Monday January 6, 2014: Cooking for Diabetes - For optimum blood glucose!
The class will be both demonstration and hands-on. The class will focus on healthy cooking that is suited for a diabetic diet and follow various cooking techniques. The class will explore cooking with complex carbohydrates (Low GI) that will help maintain healthy blood glucose.
Thursday January 9, 2014: Stocks/Soups ?Hearty Winter Soups!
The class will be both demonstration and hands-on. During the class students will get a chance to make 3 kinds of healthy stocks and 3
different healthy soups using the stocks made in the class and using winter ingredients.
New! Monday January 13, 2014: 101 French Cooking ?Winter in Paris!
The class will be both demonstration and hands-on. The class will focus on simple techniques that are used in French restaurants to make and popular dishes like pate, Roast chicken with ratatouille, crepe and fruit coulis.
Thursday January 16, 2014: Northern Italian - Take a trip to Milan and Florence!
The class will be both demonstration and hands-on, highlighting Northern Italian cuisine ?focusing on regions from Piedmont, Milan and Tuscany. Students will make a dish from L'Antipasto (small appetizer), IL Primo (First Course), IL Secondo (Second Course) and IL Contorno (Vegetable).
Monday January 20, 2014: How to cook Fish? - It's not as hard as you think.
The class will be only demonstration - highlighting various types of fish from fresh water and salt water and preparing them using various cooking techniques and to maximize their taste, ease of time without over cooking.
Monday February 3, 2014: Moroccan Cooking - Dinner at Marrakesh Express!
The class will be both demonstration and hands-on in the spice room studio, covering recipes from Morocco and Tunisia. Students will learn how to make Tagine (braising with little liquid) using various spices, different sausages from Tunisia and various vegetarian side dishes and couscous.
Thursday February 6, 2014: South Indian Cooking ?Picnic by the riverside
The class will be both demonstration and hands-on in the spice room studio. Students will get overall understanding of South Indian cooking covering theories and about various spices used in Indian kitchen using the traditional grinding stone and spice grinder (as cooking style varies from state to state). Popular South Indian recipes will be covered in the class like: Lemon rice, Upuma, curries made from dhal, various chutneys and appetizers from the south.
Monday February 10, 2014: Cooking for Diabetes - For optimum blood glucose!
The class will be both demonstration and hands-on. The class will focus on healthy cooking that is suited for a diabetic diet and follow various cooking techniques. The class will explore cooking with complex carbohydrates (Low GI) that will help maintain healthy blood glucose.
Thursday February 13, 2014: North Indian Cooking - From the kitchens of Mogul emperors!
The class will be both demonstration and hands-on in the spice room studio. Students will get overall understanding of Northern Indian cooking covering theories and techniques about various spices used in the Indian kitchen using the traditional grinding stone and spice grinder (as cooking style varies from state to state). Popular North Indian recipes will be covered in the class like: Briyani, korma, pungent curries from the north and varies roties (bread).
Monday February 17, 2014: Stocks/Soups ?Hearty Winter Soups!
The class will be both demonstration and hands-on. During the class students will get a chance to make 3 kinds of healthy stocks and 3
different healthy soups using the stocks made in the class and using fresh winter ingredients.
New! Thursday February 20, 2014: 101 French Cooking ?Winter in Paris!
The class will be both demonstration and hands-on. The class will focus on simple techniques that are used in French restaurants to make and popular dishes like pate, Roast chicken with ratatouille, crepe and fruit coulis.
Monday February 24, 2014: Northern Italian - Take a trip to Milan and Florence!
The class will be both demonstration and hands-on, highlighting Northern Italian cuisine ?focusing on regions from Piedmont, Milan and Tuscany. Students will make a dish from L'Antipasto (small appetizer), IL Primo (First Course), IL Secondo (Second Course) and IL Contorno (Vegetable).
Thursday February 27, 2014: Moroccan Cooking - Dinner at Marrakesh Express!
The class will be both demonstration and hands-on in the spice room studio, covering recipes from Morocco and Tunisia. Students will learn how to make Tagine (braising with little liquid) using various spices, different sausages from Tunisia and various vegetarian side dishes and couscous.
Monday March 3, 2014: How to cook Fish? - It's not as hard as you think.
The class will be only demonstration - highlighting various types of fish from fresh water and salt water and preparing them using various cooking techniques and to maximize their taste, ease of time without over cooking.
Thursday March 6, 2014: North Indian Cooking - From the kitchens of Mogul emperors!
The class will be both demonstration and hands-on in the spice room studio. Students will get overall understanding of Northern Indian cooking covering theories and techniques about various spices used in the Indian kitchen using the traditional grinding stone and spice grinder (as cooking style varies from state to state). Popular North Indian recipes will be covered in the class like: Briyani, korma, pungent curries from the north and varies roties (bread).
Monday March 10, 2014: Cooking for Diabetes - For optimum blood glucose!
The class will be both demonstration and hands-on. The class will focus on healthy cooking that is suited for a diabetic diet and follow various cooking techniques. The class will explore cooking with complex carbohydrates (Low GI) that will help maintain healthy blood glucose.
Thursday March 13, 2014: South Indian Cooking ?Picnic by the Riverside
The class will be both demonstration and hands-on in the spice room studio. Students will get overall understanding of South Indian cooking covering theories and about various spices used in Indian kitchen using the traditional grinding stone and spice grinder (as cooking style varies from state to state). Popular South Indian recipes will be covered in the class like: Lemon rice, Upuma, curries made from dhal, various chutneys and appetizers from the south.
Cooking with Saffron - Demonstration only ?call to enquire!
The class will consist of demonstrations of various recipes using the spice saffron. The class will cover recipes for a starter course, a main course and a dessert, all using the ingredient saffron.
Other Cooking Classes are available ?If you can get a group together of 3-6 people, you can have your own class, choosing from the following topics, call to enquire.
- Bridal Showers & Baby Showers
- How to boil water (for absolute beginners)
- Smart Healthy shopping (@supermarket - learn how to read labels & make smart choices)
- Ladies Evening Out
- Gentlemen's Night In
- Cooking class for kids (ages 6 and up, maximum 4)
- Parent & Tot (Maximum 4 people)
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