Cooking Classes

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My cooking classes aim to make the art of cooking gourmet accessible to all.  I offer a variety of classes open to the public on a monthly basis, focusing on a specific dietary or ethnic theme.  In the summer, my focus moves to our fabulous local food scene as I teach how to “eat with the season” and use what comes out of the garden in creative and delicious ways.  In the process, I am happy to promote local producers of not only meat, cheese and produce but also our local artisans who make beautiful pottery which you will be eating and drinking out of during the course of your evening.

Custom classes are also available!  Let me work with you to find a perfect menu for your group.  Just gather at least six friends or colleagues, and together we will find a perfect menu for your group.  As host, you will receive half price off your own ticket!  Birthday parties, corporate team-building events, and even bachelorette parties have been part of our cooking class history.

All classes will be located in my newly renovated teaching kitchen at 144 Evans St. (on the corner of John and Golf Links, off Anten St.)

To inquire about booking a class or finding out when the next class is being held, drop me a note or give me a shout (708-3509) and be sure to sign up for my newsletter below. Each month I try to send out details of classes being offered – as well as recipes and great tips for cooking!


Cost is $65.00 per person, HST and gratuity included.  Once payment is made, your seat is booked in the class.


Upcoming Classes

Eat With the Seasons Cooking Class: Fall Harvest @ A Fine Fit Catering Studio Kitchen
Sep 29 @ 6:00 pm – 9:30 pm

With the harvest season upon us, I am excited to post the first Eat with the Seasons class in a while – and one you will not want to miss! With creative recipes using kale, sweet corn and pumpkin flowers along with succulent beef tenderloin, you are in for a treat. Dinner-party style class includes a four-course meal and take home recipes. Sign up soon as these classes fill up quickly!


  • Kale salad with white balsamic vinaigrette, golden raisins and toasted almonds
  • Roasted corn chowder with cilantro and lime
  • Stuffed beef tenderloin accompanied by roasted new potatoes and sautéed pumpkin flowers
  • Stuffed baked apples with candied pecan and caramel rum sauce

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Hi Rhonda! I just wanted to pop by and let you know how great your recipes are and how often we enjoy the little cookbooks that you give out at the dinners. The Lemon thyme chicken is one of our favorites and I made it again tonight!
Nova DonaldsonCooking Class Guest

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