Do you still make preserves for sale?
Sadly, no. I shut down production in May 2018 for complex reasons. Currently I am a pastry chef in Toronto, ON, but at some point it’s entirely likely I will offer my preserves for sale again. The good news is that many of my recipes for the beloved Preservation Society products are available in my cookbook and zine, and I teach preserving classes regularly.
Where can I buy your cookbook?
Preservation Society Home Preserves is available in English, French and Italian. The English version contains 33 more recipes than the French, but the French is hardcover, so maybe it balances out? I have never seen the Italian version but know it exists! You can order the French and English versions from me via my FoodiePages store, or else through your favorite local or online bookseller.
What about the Caesar Celery? Can I get the recipe for that?
Actually, the much beloved Caesar Celery will be returning to market ASAP. I sold the recipe to my favourite distributor so no one would be deprived. But I cannot give you the recipe, as it no longer belongs to me.
How long are classes?
Workshops generally run for two and half hours, with some exceptions.
Where are they held?
Since leaving Montreal we have no permanent space, so it depends! The event location is always listed.
How many people are in a workshop?
The maximum is generally 12 people, but if you have a larger group, contact us about private classes.
Yes! I am available to teach just you, your group of family and/or friends, or train a professional kitchen team in the science of safe preserving. I have taught preserving to birthday parties, bridal parties, and top Montreal restaurant kitchens. Please get in touch for rates.
Is it hands-on?
At least two recipes are prepared in each class, and everyone gets a chance to try their hand at important canning techniques.
Should I bring anything?
Just a pen, unless otherwise specified.
Do you offer classes in French?
Yes! I teach workshops in both French and English.