Montreal cooking school teachers are extending their annual invitation to liven up your home dining by taking a cooking course this fall. From a friendly meal taught by a chef and enjoyed with

wine, to fast family cooking, to new ideas for vegetarian or gluten-free cooks, the range of courses spans the cuisines of the world and offers help to both beginner and experienced students. Both English and French courses are included in to-day’s listing.

Top topics include: classic French with a Quebec flavour, Italian cooking, the cuisines of the Mediterranean region, and meatless cooking. New last year and back on offer this fall are courses in Turkish and Afghan cooking. Asian cuisines — Japanese, Indian and Thai — are offered both by chefs and experienced cooking teachers. You’ll find courses in midtown Montreal, Laval, the West Island, and the South Shore. Several

instructors will teach you and your friends in your own home.Serious would-be home chefs can sign up for eight concen-

trated sessions in basic techniques at the Old Montreal school Académie Culinaire. Others may prefer a quick crash session in one cuisine, or a meal with a chef showing off his or her sig-nature dish. Baking courses are thriving, offering everything from French bread to fancy pastry. A course can also be a way to meet new people. Examples: Cook and Date for singles or lunch with a chef at Ristorante Ridi. Several children’s cook-ing courses are listed.

Prices have remained the same for some courses since last year, but many are up from $5 to $10 per session. Best advice is to check the credentials of the school or chef before you pay for more than one session. Classes begin as early as Wednesday and many will be repeated throughout the year. Today’s round-up can also be referenced at montrealgazette.com/food.

GENERAL COURSESATELIERS & SAVEURS444 St. François Xavier St.514-849-2866, Local 201info@ateliersetsaveurs.comwww.ateliersetsaveurs.com

Topics: Hands-on classes teaching a variety of cuisines, including quick lunches, market shopping for a meal, sushi, wine tastings and cocktails.Instructors: Chefs: Damien Silbermann, Olivia Lecomte, Rodolfo Benghi. Wine: Arnaud Ferrand and Julien Despeyroux. Mixed drinks: Yannick Feyfant and Fanny Gauthier.Format: Weekday 30-minute lunch class “Gour-met Pressé” including the meal; evening courses (2 to 4 hours depending on the theme) cuisine including the meal or takeout; sushi; Saturday morning shopping at Atwater Market (during the spring/summer) and pastry. French and English. Participation.Times: Noon and 12:45 p.m. for lunch classes; 6 p.m. for sushi; 9:30 or 10:30 a.m. for Saturday shopping and cooking class; Some Fridays and Saturdays 2:30 to 4:30 and 6 to 8 p.m. for cock-

tail class (details on website).Number of students: 12 for cooking courses, 18 for cocktail and wine courses. Group classes available.Price: From $20 for lunch class to $95 for market shopping class (depending on menu) including the food cooked in class. Bar classes starts at $37, wine tasting starts at $60.Starting: Immediately

ACADÉMIE CULINAIRE360 Champ de Mars St., Old Montreal 514-393-8111 or 877-393-8111info@academieculinaire.com; www.academiecu-linaire.com.

Topics: Basic techniques and a full range of courses in English or French. English courses include basic cooking, basic pastry making; two Tuesday evenings on a choice of aromatics, frying and poaching, roasting and grilling or stewing and vacuum cooking. Single session daytime and evening on cake decoration, fish, trattoria cuisine, Christmas cooking and gingerbread houses (for parents with children). Instructors: academy chefs and instructors.Format: Demonstration, except for the basic

courses which are participationTimes: Basic cooking four Monday nights begin-ning Oct. 15. Basic pastry making on Dec. 15 and 16. Two Tuesday evenings choice from Sept. 25 to Nov. 6. Cake decoration, fish, trattoria cui-sine, Christmas cooking and gingerbread houses — single session daytime and evening from Oct. 26 to Dec. 16.Number of students: 20.Price: From $105 per single session to $450 for two to four sessions.Starting: Sept. 25 (French course starts Sept. 24).

COOK AND DATE CENTRE VIKINg 8210 Devonshire Rd., T.M.R.(or one of 10 other locations) 514-664-5991Info@cookanddate.comwww.cookanddate.com

Topics: Dinner classes for single men and women. New this year couples night, where you can bring your date or loved one for a night to remember. Chef-teachers cover various cuisines including French, Italian, Mediterranean, Indian, Kenyan and Caribbean.Instructors: Montreal restaurant chefs and

COOKING COURSES 2012

Julian armstrong and Pat Wright The GazeTTe

caterers, organized by Cristina Mucciardi.Format: Groups of singles or couples prepare a three or four-course dinner weeknights, or a five or six-course tapas menu, then eat the meal together with wine. Demonstration and participation.Time: Weekdays 6:30 or 7 p.m.; Weekends 2 to 5:30 p.m. (see schedule on website).Number of students: 16 to 20.Price: $80 to $125; also wine and cheese tast-ings and bartending classes $65 to $90.Starting: Immediately.

ELLIOTT COHEN CULINARY ART5452 Duquette Ave., N.D.G. 514-487-8204elliott@ecca.ca; www.ecca.ca

Topics: Basic cooking techniques, flavour, pres-entation, organization; healthy, seasonal cuisine; vegetarian, meat, fish, appetizers, soups, salads, desserts and a variety of regional cuisines.Instructor: Elliott Cohen, private chef, caterer and experienced instructor.Format: Two-hour interactive demonstration, in English with some French.Time: Weekdays 6:30 p.m.; weekends noon.Number of students: 8 max; create your own class and monthly web-posted classes available.Price: $60 to $80 per group session, generous tastings and printed recipes included. BYOB.Starting: October.

APPETITE FOR BOOKS388 Victoria Ave.Westmount; 514-369-2002appetitebooks@bellnet.ca; www.appetitebooks.ca

Topics: Recipes from new and bestselling cook-books. Classes based on new books by Giada de Laurentiis, April Bloomfield, Jamie Oliver, Ina Garten, Chris Cosentino and Michel Roux. Author visits and demonstrations will include Naomi Duiguid, Nick Malgieri and Suzanne Husseini.Instructor: Jonathan Cheung, chef and owner of the cookbook store or visiting cookbook authors (see website).Format: Weeknight demonstration of a four-course meal from a cookbook, or conversations with authors (with tastings) some on Saturdays. Single sessions in English. Private holiday groups by reservation.Time: 6:30 p.m. Number of students: 10.Price: $85 and up, depending on menu, includ-ing cookbook.Starting: Sept. 13.

COOK gLOBAL, EAT LOCAL, 5662 Park Ave.,or your home; 514-232-5767info@julianaespanakeller.comwww.cargocollective.com/CGEL

Topics: Fusion cuisine from around globe; focus on health and organic local products.Instructor: Juliana Espana Keller, experienced cook and world traveller.Format: Single evening class spent cooking a complete dinner menu with you as host in a groups of friends or family. Tips on shopping for your choice of cuisine included. Demonstration and participation. English and French.Time: 6:30 p.m.Number of students: 6 to 15.Price: $80 per class, including meal demon-strated. BYOB.Starting: September.

TRADITIONAL FRENCH CUISINE684 Victoria St., Baie d’Urfé514-457-1459, sda@videotron.ca

Topics: French family cuisine; party cuisine; wine-matching included.Instructor: Sophie Desanlis, daughter of a French chef and an experienced family cook.Format: One monthly intermediate class Satur-day mornings. Demonstration and participation. Bilingual. Tastings. Private classes possible and private groups also (friends and family).Time: 10 a.m. to noon.Number of students: 5 to 10.Price: $65 per class.Starting: Sept. 29.

Dave siDaWay/The GazeTTe

Chef Nicolina Servello teaching the Italian recipe: herbed mustard-coated lamb chops with Victoria Lubawin, helene Fuhr and Peter Jones, left to right, at Loblaws Cooking Cuisine in Montreal, in September.

THE ART OF COOKINg: STARK & WHYTEQuartier Dix309750 Leduc Blvd., Suite 22, Brossard; 450-462-92221-888-227-0157info@starkandwhyte.comwww.starkandwhyte.com

Topics: Weekly themed classes in ethnic cuisines, including Japanese, Italian, Greek, Indian and Thai; grilling, baking, tagine, meat, fish, chicken, game meats, pizza, pasta, soups, sauces, appetizers, sushi and desserts.Instructor: Janet Spino, staff chef, teacher, former caterer and restaurateur; Wilton cake decorating (three levels).Format: Weeknights and Saturday and Sunday afternoons. English or French. Demonstration and some hands-on. Tastings.Time: weeknights 6:30 to 8:30 p.m.; weekends 1 to 3 p.m.Number of students: 10.Price: $50; sushi $60; cake decorating $100 for four classes.Starting: immediately (schedule on website).

STEWART HALL CULTURAL CENTRE176 Lakeshore Rd., Pointe Claire,514-630-1220stewarthall@ville.pointe-claire.qc.ca; http://www.ville.pointe-claire.qc.ca/en_1596_index.php

Topic: Healthy cooking, beginner to advancedInstructor: Nevine Elchibini, experienced cook-ing teacherFormat: Four or five Saturday afternoon sessions, including Asian and Mediterranean inspired meals using healthy ingredients. Each week will end by sharing a meal created together. Participation.Time: 2:30 to 5 p.m.Number of students: 10.Price: Four sessions $154; Five sessions $192.Starting: Sept. 29 and/or Nov. 3.

LES TOUILLEURS152 Laurier Ave. W.514-278-0008cuisine@lestouilleurs.comwww.lestouilleurs.com

Topics: Menus from top Montreal chefs; contem-porary Quebec and French cuisine, pastry, tapas, bread, teens’ cuisine and other topics.Instructors: Thierry Baron (Vertige); Daren Bergeron (formerly at Decca 77 and now at the fine food shop Fou D’ici); Sylvain Coté (co-founder, Les Touilleurs); Éric Dupuis (Taverne Square Dominion); Fisun Ercan, (Su); Alexandre Gosselin (Chez Victoire); Nick Hodge (Kitchen-ette); Philippe Laloux (caterer); François Longpré (arts and culture channel ARTV associated with the Les Touilleurs magazine); Marie-Fleur St-Pierre (Tapeo); Jean-François Vachon (formerly at M Sur Masson, now at Project 67).Format: Chef demonstrates menu of three or four dishes (in French) followed by tastings of the

dishes cooked. Monday, Tuesday or Wednesday nights. BYOB.Time: 6:30 p.m.Number of students: 12.Price: $110 to $120.Starting: sold out for the fall. For Winter 2013 courses, add your email address to their distribu-tion list at www.lestouilleurs.com.

BAKINGBAKER ON THE gO: BREAD BAKINg AT HOMEYour Montreal kitchen514-677-1057marcandre.cyr@gmail.comwww.marcandrecyr.com

Topics: Home bread baking basics (simple white bread to sprouted multigrain).Instructor: Marc-André Cyr, experienced baker, cooking teacher and sous-chef at Olive & Gour-mando.Format: Single classes. English and/or French. Demonstration. Tastings.Time: Evenings, weekdays or weekends.Number of students: 5 to 10.Price: $75 per person.Starting: Immediately.

L’ÉCOLE DU PAIN301 Adolphe Chapleau Blvd.Bois des Filion, Laval450-965-8833ecoledupain@gmail.comwww.lecoledupain.com

Topics: Classic baguettes, croissants and choco-late baking, multigrain bread, Quebec traditional baking, regional and decorated breads, organic flours and sour dough, puff and short crust pastry, choux pastry, bread around the world, pita and other topics. Beginner to advanced.Instructor: Jacques Messager, an experienced French-trained professional baker with over 30 years experience.Format: Weekdays and Saturdays, six-hour ses-sions including lunch and bread baked in class. English and French. Mainly hands-on.Time: 9 a.m. to 3 p.m.Number of students: 8. Corporate groups 12.Price: Approximately $130 per weekday session.Starting: Sept. 21.

LA gATERIE J.R. INC.265 Hymus Blvd., Suite 1350Pointe Claire. 514-695-1444 info@lagaterie.comwww.lagaterie.com

Topic: One to six-day courses; cookie and cupcake baking and decorating workshops; gum paste and fondant (introductory and advanced) courses; six-night full cake-decorating course; private and semi-private courses given for all levels as well (please inquire about one-on-one courses by calling the store).Instructor: Rita Djerrahian, award winning experienced baker and cake decorator.Format: Weeknights from 7 to 10 p.m. and Sundays from 11 a.m. to 4 p.m.

Time: 10 a.m.Number of students: 10.Price: $125 to $1000.Starting: Oct. 2 — check website for fall course schedule.

gOURMANDISE DOPO CENADopo Cena Cake Shop9869 Avenue du Parc GeorgesMontreal North. 514-337-7378info@dopocena.cawww.dopocena.ca

Topic: Cake, pastry and chocolate making.Instructor: John Perrotta, professional chef.Format: Four-hour Sunday afternoon classes. In English, with French translation available. Demonstration, some participation. Tastings and samples. Students get recipes and step-by-step booklet.Time: 1 p.m. to 5 p.m.Number of students: 8.Price: $155 per course.Starting: Pastry Sept. 30; Cake Making Oct. 7; Halloween Surprise Oct. 14; Quick and Easy Pastries Oct. 21; Chocolate Making Nov. 4; Christmas Special Nov. 18.

ITALIAN / MEDITERRANEANMONACO CATERINg514-237-6792 monacocatering@videotron.ca

Topics: Clients can choose the theme of the meal such as fresh pasta, stocks and sauces, homemade pizza, braised meats and polenta, Iron Chef competition, grilling, etc.Instructor: Danny Monaco, chef. Former execu-tive chef at an Italian reception hall and caterer for the last 6 years. Student of his mom, aunt and nonna’s cooking from Italy.Format: A three-hour course in your home. Dem-onstration and participation.Time: your preference.Number of students: 5 to 12.Price: $60 per participant, meal included.Starting: Sept. 19.

L’ATELIER DE FRANCA MAZZA3535 Autoroute Laval W. (Marché 440 in Laval)514-214-9723francamazza@ hotmail.comwww.francamazza.com

Topics: Natural Italian and Mediterranean cuisines; meats, fish, vegetables and salads; gluten-free included.Instructor: Franca Mazza, experienced chef and caterer specializing in Italian and other Mediter-ranean cuisines.Format: Two-hour weeknight evening classes, including tastings; also private group classes. English or French. Participation. BYOB.Times: 6 p.m.Number of students: 20; groups by reservation.Price: $90 to $120 per class.Starting: every month/year round.

COOKINg AT RIDIRidi Bar Ristorante1800 Sherbrooke St. W.514-904-1900peppino@ridi.ca; www.ridi.ca

Topics: Italian regional cooking with some reci-pes from Je cuisine à la manière de Peppino Perri (Communiplex, 2005).Instructor: Peppino Perri, chef-owner, cookbook author and experienced Italian cooking teacher.Format: Single sessions Saturdays at lunchtime, in English and French. Demonstration of two-course lunch menu, followed by the meal and a glass of wine. Menu planned each week will be posted on Ridi’s Facebook page. Students are encouraged to suggest menus.Time: Noon.Number of students: up to 12.Price: $65.Starting: Sept. 22.

TAVOLA MIA430 Ridge Rd., Hudson, 450-458-7603info@tavolamia.com; www.tavolamia.com

Topics: Italian regional cooking with emphasis on seasonal ingredients.Instructor: Maria Loggia, experienced Italian cooking teacher, cookbook author and Italian culinary tour host.Format: Single morning sessions or series of five weekly; walking tours of Little Italy. Demonstration and participation, followed by lunch of dishes prepared and a complimentary glass of wine.Time: 10 a.m. to 1 p.m.Number of students: 10; private groups on Friday and Saturday mornings.Price: $80 per session or $350 for five sessions.Starting: Sept. 22.

MEZZA LUNA57 Dante St., Little Italy514-272-5299mezzaluna@chezdante.comwww.ecolemezzaluna.ca

Topics: Italian regional home cooking, including antipasti, risotto, tomato canning, marinades, plus sessions with chefs and their specialties.Instructors: Elena and Stefano Faita. Chefs and visiting teachers include Mathieu Cloutier, Audrey Lessard, Marc-André Cyr, Marc de Canck, Louise Grenier, Julie Lorrain, Frédéric Morin, Martin Picard, Nick Hodge, Mostafa Rougaïbi, Jean-Philippe Saint-Denis, Marie-Fleur St. Pierre and Fisun Ercan.Format: Single sessions in the evenings and on weekend mornings. Includes meal of dishes pre-pared in class and a glass of wine. English and French. Demonstration and some participation.Time: 6:30 to 9 p.m. weekdays; Saturdays 9:30 a.m. to 1 p.m.Number of students: 18 to 24.Price: $75 to $125, includes meal cooked in class.Starting: A few spaces are available for fall classes. Email for news of mid-January courses.

CIAO CIAO BIANCAItalian Traditional CookingVimont, Laval. 514-730-8914info@ciaociaobianca.comwww.ciaociaobianca.com

Topics: Regional Italian home cooking; basic techniques of pasta, sauces, pizza, veal dishes, soups and desserts.Instructor: Bianca Spaziano, experienced home cook.Format: single sessions Sunday mornings learning four recipes in French, English or Italian. Demonstration and participation followed by lunch of dishes cooked, with an Italian drink. Cooking classes for corporate events.Time: 10 a.m. to 2 p.m. Number of students: 6 to 10; private groups by reservation.Price: $70, including lunch.Starting: September.

À LA DI DOMENICO: ÉCOLE DE FINE CUISINE ITALIENNE914 Richelieu Blvd., Beloeil450-446-8954info@aladidomenico.cawww.aladidomenico.ca

Topics: Traditional Italian home regional cooking: from antipasti stuzzichini, cichetti to pasta, meats, fish, porchetta, desserts, marinades, preserves (pancetta, lonza) and sausages.Instructor: Maria Di Domenico, experienced Italian-born family cook and caterer.Format: Single sessions teaching four to six dishes, Monday morning, Wednesday evening, or Saturday. Private groups. French, English or Italian. Demonstration and participation. Meal cooked in class, with wine. Time: 11 a.m. Mondays; 6:30 p.m. Wednesdays; 10:30 a.m. or 5:30 p.m. SaturdaysNumber of students: Eight or more; groups by reservation.Price: $85.Starting: September.

STEWART HALL CULTURAL CENTRE176 Lakeshore Rd., Pointe Claire,514-630-1220stewarthall@ville.pointe-claire.qc.ca; www.ville.pointe-claire.qc.ca/en_1596_index.php

Topic: Italian cooking, beginner to advanced.Instructor: Maria Eugenia Giochi, Italian family cook and teacher.Format: 10 Friday afternoon sessions; full meal of two appetizers, two pasta sauces, one or two meat and vegetable dishes, and two desserts. Participation.Time: 2 to 4 p.m.Number of students: 10.Price: $178.Starting: Sept. 28.

ARPINE CHEF VOUS11928 rue de Saint Real (Ahuntsic-Cartierville area)or your kitchen514-332-3928agaranza@hotmail.com

Topics: Armenian cuisine.Instructor: Arpine Saroyan, experienced home cook and personal chef specializing in Armenian cuisine.Format: Series of weekly sessions in English or French. Demonstration and some participation.Time: Weekdays or Sundays by appointmentNumber of students: 4.Price: $50 and up, depending on menu; meal included.Starting: October.

EASY ENTERTAININg514-369-2379kadiradumesnil@aol.com

Topics: Mediterranean and special-occasion cooking.Instructor: Kadira Du Mesnil, experienced res-taurant and personal chef, and caterer.Format: In your kitchen. Three-course meal, week-end afternoons. English or French. Demonstration.Time: 1 p.m. to 6 p.m.Number of students: 4.Price: $100 per person, including tastings; you provide the ingredients.Starting: September.

NEVINE’S CUISINE17769 Charles Munro St.Pierrefonds; 514-696-2395nevine.e@videotron. cawww.nevinescuisine.com

Topics: Healthy Mediterranean, international and vegetarian cuisine, including appetizers, main dishes, whole grains and light desserts.Instructor: Nevine Elchibini, experienced cook, teacher and certified food coach.Format: Five weekly sessions Wednesday even-ings. Demonstration and some participation.Time: 6:15 p.m.Number of students: 8.Price: $60 per class or $300 for five full meal series.Starting: week of Sept. 26.

À LA CLEMENTINE2576 Bonaventure St.St. Lazare, 514-799-5570alaclementine@hotmail.cawww.alaclementine.com

Topics: Mediterranean and French cuisine, and special occasion cooking.Instructor: Sherry Egerton, experienced home cook.Format: In-home cooking, private or group sessions on Sunday mornings making a 3 or 4 course meal. Bilingual. Demonstration and some participation.

Time: 10:30 a.m.Number of students: 8 to 11. Groups minimum of 8.Price: $55 per session or $247.50 for five ses-sions, including meal cooked in class and a glass of wine.Starting: September.

VEGETARIAN / NATURALCHEF VEgANESSAIn your own home514-622-7722veganessakitchen@gmail.comwww.veganessa.com

Topics: Cuisine for vegetarians, vegans, allergies, Ayurvedic andgluten-free or wheat-free diets. Tips on shopping for healthy foods.Instructor: Vanessa Percher, experienced cook-ing teacher andnatural food advocate.Format: Private classes in English or French. Demonstration, some participation.Time: By appointment.Number of students: varies.Price: From $45 per hour, plus cost of food.Starting: September.

CAFÉ JUICY LOTUS5568 Monkland Ave., N.D.G.514-507-6268info@cafejuicylotus.com; www.cafejuicylotus.com

Topic: Fast and simple vegetarian cooking inspired by Mediterranean and Asian cuisines. Themes include raw, gluten-free, vegan, meat replacements, kosher and macrobiotics.Instructor: Gigi Cohen, experienced vegetarian chef and author of Nourishing Friends — Recipes for a Healthy Life.Format: Single session classes demonstrating and hands-on style. Three or four courses meal of easy recipes created and served at the end of the class.Time: 6:30 p.m.Number of students: 7; private classes availablePrice: $65Starting: September and runs until May.

CRUDESSENCE ACADEMY OF LIVINg FOOD5333 Casgrain St., Suite 801514-271-0333, 877-271-0940pgelinas@crudessence.comwww.crudessence.com

Topics: Raw vegan food. Juices, smoothies, nut milks, spaghetti, main courses, sauces, salads, dehydrated food, germinating seeds, desserts and raw chocolate.Instructor: David Coté, co-founder and president, Crudessence and other teachers.Format: In French or English; single 3-hour sessions weeknights and all day Saturdays. Demonstration.Time: 6:30 p.m. weeknights; 10 a.m. Saturdays.Number of students: Up to 16 for evening classes, up to 20 for all-day classes.

Price: Weeknights $75 to $85; Saturdays $160.Starting: ongoing.

NATURAL SEASONAL VEgETARIAN COOKINgLes Mots de la Bouche, 226 Fairmount Ave. W.438-381-5034, tastylife@gmail.com; www.tastylife.org

Topics: Vegetarian cooking, mindful eating.Instructor: Myrite Rotstein, Holistic Food and Wellness Coach, Mindful Eating.Format: Series of classes every month. English and French. Participation. Sit down and share meals together.Time: 6:30 p.m.Number of students: 10.Price: $47 — $60 per class.Starting: October.

ASIANMIYAMOTO’S JAPANESE COOKINg SCHOOLMiyamoto Foods382 Victoria Ave., Westmount514-481-1952miyamoto@bellnet.ca; www.sushilinks.com/miyamoto/classes.html

Topic: Sushi and other Japanese cuisine.Instructors: Japanese master chefs from Mont-real Japanese restaurants.Format: Single sushi sessions, Sundays, in English or French. Participation, with samples to take home. Also three-week Japanese cooking courses on Wednesdays, in English or French. Demonstration and tasting.Time: Sushi 10:30 a.m. to 3 p.m. on Sundays; Japanese cuisine 6:15 p.m. to 8.30 p.m. on Wednesdays.Number of students: 12; private classes available. In home or business venue service available.Price: Sushi, $88; Japanese cuisine, $108 (three sessions), each including food to take home.Starting: Sushi, Sept. 23 and every Sunday except holiday weekends; Japanese cuisine: Sep-tember, November, February, April and May.

MASALA SCHOOL OF INDIAN COOKINg1906 Centre St., Point St. Charles, or in your Montreal home. 514-287-7455 masalacuisine@hotmail.com.

Topic: Northern Indian family cooking.Instructor: Ilyas Mirza, chef-restaurateur.Format: Evening course on Tuesdays. Demonstra-tion, some participation.Time: 6:30 p.m.Number of students: 6 to 15.Price: $50 for single session, $90 per couple, including meal cooked; bring your own wine.Starting: Oct. 2.

MASTI INDIAN COOKINg SCHOOL5400 Blvd. Grande Allée, Brossard. 514-652-0769Also teaches in Montreal or in your home info.masti@yahoo.com

Topic: Homestyle healthy Indian cooking.Instructor: Neena Sachdeva, cooking teacher on the South ShoreFormat: Simple Indian cooking. Hands-on classes given in English or French. Time: Monday to Thursday from 2 to 4 p.m. or 6 to 9 p.m.Number of students: 2 to 6.Price: $65.Starting: Oct. 1. Discount for students.

SPECIALTYCOOK AND ETCCentre Viking8210 Devonshire Rd., T.M.R.(or one of 10 other locations or your home) 514-664-5991Private parties: priv@cookandetc.comCorporate parties: corp@cookandetc.comwww.cookandetc.com

Topics: Lunch or dinner classes for private or cor-porate events, including iron chef nights, battles of the sexes, Chopped, secret chef, wine pairings, play chefs for children birthday parties etc.Instructors: Montreal restaurant chefs and caterers, organized by Cristina Mucciardi.Format: Three or four-hour event, variety of culin-ary activities. Participation.Time: Weekdays 6:30 or 7:30 p.m.; Weekends at 5:30 or 6:30 p.m. Afternoon and brunch events as well.Number of students: Minimum of 10.Price: Starting at $65 per person.Starting: Immediately.

gLUTEN-FREE COOKINg131 Wolseley Ave. N.Montreal West, 514-481-6523janetking131@gmail.comTopic: How to shop and cook for those with gluten intolerance or gluten sensitivity.Instructor: Janet King, counsellor for the Canadian Celiac Association and experienced gluten-free family cook.Format: Single, three-hour session on how to read labels, make substitutions, cook basic dishes, and make up gluten free flour mixes. Community resources will be discussed. English. Hands-on participation.Time: 9 a.m. or 1 p.m.Number of students: 8.Price: $25, including food to take home.Starting: Nov. 3; later dates to be announced.

ELAINE’S gLUTEN FREE gOURMET5120 Macdonald Ave.Côte St. Luc, 514-482-1095info@elainesglutenfreegourmet.com; elainesglu-tenfreegourmet.com

Topics: Five courses in healthy cooking for gluten-free diets; crepes and quiches; quinoa and teff dishes and nut-flour desserts; muffins, quick breads and biscotti; bread, bagels and pita bread; baking for the holidays. English. French available.Instructor: Elaine Randolph, experienced gluten-free cooking instructor and cook.

Format: Single afternoon sessions on Saturdays. Demonstration, some participation. Lunch or tasting and take-home samples.Time: 1 p.m.Number of students: 4 to 6.Price: $55 or $150 for three.Starting: Sept. 29.

LOUISE SANS gLUTEN FREE475 Dumont St., Suite 109, Dorval 514-631-3434louisesansglutenfree@gmail.comwww.louisesgft.com

Topic: Gluten free baking basics, cakes, pies, and meals.Instructor: Louise Pearl, experienced cook, president of the Canadian Celiac Association, Quebec chapter, and owner of the gluten-free grocery store and bakery.Format: Friday evening single-topic classes, with tastings. English and French. Demonstration.Time: 6 to 8 p.m.Number of students: 6.Price: $65.Starting: Sept. 21.

MIDDLE EASTAFgHAN WOMEN’S CENTRE OF MONTREALMonkland Community Centre, 4410 West Hill Rd.514-995-5507; 450-424-7255makaref@hotmail.com; lorrianelapp@yahoo.ca

Topic: Traditional, healthy, regional Afghan cui-sine, including vegetarian dishes.Instructors: Experienced Afghan-born family cooks.Format: Single-session Wednesday evening classes or 10 weekly sessions. Demonstration of two dishes per class. English. Tastings.Time: 6 to 8 p.m.Number of students: 10.Price: $30 or $250 for 10 classes.Starting: November.

TURKISH CUISINE716 Champagneur Ave.Outremont, 514-574-3297heksigil@yahoo.com.trheksigil@gmail.com

Topic: Contemporary, healthy Turkish cuisine demonstrating traditions as well as reduced trans fats and international adaptations in sustaining and easy dishes.Instructor: Hulya Eksigil, food writer and cookbook author from Turkey.Format: 10 single-session classes Thurs-day evenings or Saturday afternoons; the meal cooked in class may be tasted or samples taken home. English. Partici-pation.Time: Thursdays 6 p.m. to 9 p.m. Satur-days 2 p.m. to 5 p.m.Number of students: 6.Price: $75 per session.Starting: Sept. 27.

CHILDREN AND TEENSACADEMIE CULINAIRE360 Champ-de-Mars St., Old Montreal; 514-393-8111; 514-877-393-8111information@academieculinaire.com; www.academieculinaire.com

Topics: Gingerbread house workshop (in English and in French). Also (in French only) parent and child Halloween. They also offer 3-hour Little chefs cooking (in French only) for ages 8-12 years which includes breadmaking and Christ-mas cooking. Cooking with teenagers (in French) for ages 12-16 years which includes cooking a Christmas menu. Instructors: Academy chefs and instructors.Format: All courses are 3 hours long.Time: Gingerbreak house — 1:30 to 4:30 p.m.; see website for other times.Number of students: 20 (includes 10 children and their parent).Price: Parent and child courses $205; Little chefs and Cooking with teenagers $110.Starting: Oct. 27.

STEWART HALL CULTURAL CENTRE176 Lakeshore Rd., Pointe Claire,514-630-1220stewarthall@ville.pointe-claire.qc.ca; http://www.ville.pointe-claire.qc.ca/en_1596_index.php

Topic: Apprentice cooks, beginner.Instructor: Nevine Elchibini, experienced cook-ing teacherFormat: Four or five Saturday morning ses-sions, including pizza and pastas, homemade sauce, vegetables and homemade stewed fruit. Participation.Time: 11:30 a.m. to 2 p.m.Number of students: 10, ages 6 to 11 years.Price: Four sessions $120; Five sessions $150.Starting: Sept. 29 and/or Nov. 3.

ENFANT ET COMPAgNIE4687 Lavoisier Ave., St. Léonard514-327-8484info@enfantetcompagnie.comwww.enfantetcompagnie.com

Topic: Children’s favourite foods, including cup-cakes, fajitas, cavatelli, won tons and vegetarian maki sushi.

Instructors: Angela De Ciccio and mothers who are former elementary school teachers.Format: One-hour Saturday morning class, 3 to 8 years. One, three or six workshop plans available. English and French. Participation.Times: 11 a.m.Number of students: 10.Price: $15 per class, $40 for three, $70 for six classes.Starting: Oct. 6.

LOBLAwS OffERS A BARGAINThe best buy in cooking classes continues to be at Loblaws supermarkets, where some of Montreal’s experienced cooking teachers have been engaged to share their expertise, beginning at $25 a session.

Both demonstration and hands-on classes for all ages and skills and in a wide range of topics are offered in every Loblaws store in Quebec except the store at 375 Jean Talon Blvd. W. and the Saint Eustache store. For topics, dates and teachers, consult the company websites. English: www.pccookingschool.ca; French: www.ecoleculinairepc.ca. You can also consult the printed schedules in individual neighbour-hood stores.

Adult classes include What’s for Dinner, a one-hour, once-a-week, free lunchtime course. Other adult classes are mostly at 7 p.m. weeknights.

Children’s sessions, all hands-on, are designed for Little Hands (3 to 5 years), Kitchen Kids (6 to 11 years), and Teens (11 years and up). Children’s courses are reasonably priced: $8 for kids up to age 5 accompanied by an adult, $15 for ages 6 to 11, and $18 for teens. The chil-dren’s classes are mostly at 10 a.m. weekdays and weekends. You can register online, in the individual stores, or by calling 800-567-8683, Local 3.

For information about courses in stores located in Montreal and suburbs, visit or call the following:

Loblaws Cavendish 6600 St. Jacques St. W. Paul Shubin 514-481-6959.Loblaws Pierrefonds 4849 St. Jean Blvd., Pierrefonds., Amaury Socoro 514-624-6369, Ext. 130.Loblaws Vaudreuil 501 St. Charles Ave., Vaudreuil-Dorion. Lorraine Rehel 450-455-6161.Loblaws LaSalle 6767 Newman Blvd., LaSalle. 514-364-7168; Martin Patenaude 514-383-8800, Ext. 6830.Loblaws Kirkland 16900 Trans Canada Highway, Kirkland. 514-426-3005. Corinne Schiller 514-383-8800, Ext. 6738.Loblaws Brossard 1575 Panama Ave., 450-466-2828. Tony Booker 514-383-8800, Ext. 8073.Loblaws St. Laurent 300 St. Croix Ave., 514-747-0606. Marie Lacorte 514-383-8800, Ext. 8106.