Our Culinary Journey

Six years of teaching real kitchen skills that actually work in professional environments

How We Started

Back in 2019, I was working in a busy Montreal kitchen where everyone seemed to struggle with the same thing — pizza dough that looked perfect in theory but fell apart during service. The techniques we learned in culinary school just didn't translate to real-world pressure.

That's when everything clicked. We needed education that bridged the gap between textbook knowledge and actual kitchen reality. So we started small, teaching weekend workshops in borrowed kitchen spaces, focusing on what really works when you're making 200 pizzas on a Friday night.

What began as informal sessions with local cooks has grown into comprehensive programs that prepare people for real careers in professional kitchens across Canada.

Professional kitchen environment with pizza ovens

What Drives Our Teaching

These principles shape every program we create and every technique we share

Real Kitchen Pressure

We simulate actual restaurant conditions because perfect technique under no pressure means nothing during dinner rush. You'll practice with timers, distractions, and volume.

Equipment You'll Actually Use

No fancy gadgets that cost more than most kitchen budgets. We focus on standard commercial equipment and teach you to get professional results with realistic tools.

Skills That Transfer

Every technique we teach works across different kitchen environments. Learn dough handling that works whether you're in a pizza shop or a fine dining restaurant.

Meet Your Instructors

Professional chefs who still work in active kitchens

Raya Thornfield

Head Culinary Instructor

Spent twelve years managing high-volume pizza production at three different Montreal restaurants. Still consults for new restaurant openings and knows exactly what skills employers actually need.

Indira Blackstone

Director of Culinary Innovation

Bridges traditional techniques with modern kitchen technology. Develops our curriculum based on current industry trends and helps students adapt to evolving commercial kitchen standards.

Ready to Start Your Journey?

Our comprehensive programs begin in September 2025 and January 2026. We work with small groups to ensure everyone gets hands-on practice with professional equipment and real-world scenarios.

Explore Our Programs