Junior Chef: Pasta Workshop

Event Description

The Cornucopia Junior Chef workshop is an interactive, hands-on cooking class led by veteran food educator and Red Seal Chef Jason Dabbagh. Designed to inspire the next generation of culinary leaders, this session acts as a comprehensive, empowering "sneak peek" into the world of culinary arts. 

In this event, students will learn how to use a basic semolina pasta dough to make different shapes. We will also explore the ratio of a basic vinaigrette and allow students to customize their own dressing.  No Jr.Chef event would be complete without a sweet ending.  We'll learn how to make a quick chocolate mousse to take home.

Salad:  Mixed green salad with vinaigrette 

Pasta: Cavatelli, orecchiette, or lorighittas with rosé sauce

Dessert: Chocolate pudding with chantilly cream and chocolate shavings

This event is geared toward 12- 18-year-olds, but last year we had some “adults” join, and they had a lot of fun as well! 

*Menu subject to change 

Chef Jason Dabbagh  (BEd,RSE) has dedicated his life to reconnecting young people with their food. In this hands-on class for ages 13–17, teens will learn essential cooking skills while exploring passion, creativity, and curiosity in the kitchen. Guided by Chef Dabbagh, these budding chefs will craft a beautiful, delicious meal with plenty to share and take home for their families.

Policies

Once purchased, tickets are non-refundable. This is a 19+ event, therefore children will not be admitted. Due to liquor licensing, the Whistler Conference Centre cannot allow people under the age of 19 in any part of the building for the duration of the Cornucopia event.