We believe cooking isn't just about following recipes — it's about understanding the science, embracing creativity, and pushing boundaries in ways that surprise even seasoned chefs.
Back in early 2019, I was working in a traditional restaurant kitchen where everything felt... predictable. Same techniques, same results, same conversations about "this is how we've always done it." But what if we didn't have to?
That question led to late-night experiments in my apartment kitchen. Liquid nitrogen ice cream that actually worked. Fermentation projects that turned simple vegetables into complex flavor bombs. Bread that defied every rule I'd learned in culinary school.
Friends started asking to learn these techniques. Word spread through Montreal's food scene. By fall 2019, we had our first proper space and a waiting list of curious cooks who wanted to understand the "why" behind advanced cooking methods.
We explain the chemistry behind every technique. Understanding why proteins denature at specific temperatures or how gluten networks form isn't just theory — it's the foundation for consistent results and creative problem-solving in your own kitchen.
Our instructors work in active restaurant kitchens. They've dealt with equipment failures, ingredient substitutions, and the pressure of service. This real-world experience shapes how we teach — practical solutions, not just textbook methods.
Maximum eight students per session. Everyone gets hands-on time with techniques and equipment. You're not watching demonstrations from the back of a crowded room — you're actually doing the work alongside experienced chefs.
Our instructors aren't just teachers — they're active professionals who bring current industry knowledge and real kitchen experience to every session.
Head Chef & Creative Director
Started with molecular gastronomy in high-end restaurants, now focuses on making advanced techniques accessible. Specializes in fermentation, sous vide precision cooking, and modernist plating.
Senior Culinary Instructor
Twenty years of professional baking experience, from artisan bakeries to pastry chef roles. Teaches advanced bread techniques, laminated doughs, and precision temperature work for confections.
Started with weekend workshops in a shared commercial kitchen space. Eight students maximum, focusing on sous vide techniques and basic molecular gastronomy principles.
Developed safe, socially-distanced class formats. Added fermentation workshops since students had time for longer projects at home. Actually strengthened our teaching methods.
Invested in professional-grade immersion circulators, chamber vacuum sealers, and precision scales. Added advanced bread-making and charcuterie programs to our curriculum.
Opened our permanent teaching kitchen at Place Versailles. Purpose-built space with individual cooking stations, specialized equipment, and proper ventilation for all techniques.
Teaching advanced culinary techniques isn't about showing off with fancy equipment. It's about giving serious home cooks and aspiring professionals the tools to create consistently excellent results.