Foundation Explanation
We start with the why. Understanding heat transfer, protein behavior, or emulsion chemistry gives context for everything that follows. Usually takes fifteen minutes—no longer.
Where Technique Meets Passion
We started Salvatore because cooking classes shouldn't feel like lectures. Real food happens when you're comfortable making mistakes, asking questions, and actually enjoying the process.
Built on Real Kitchen Experience
Back in 2019, I was running pop-up dinners out of a tiny shared kitchen space. People kept asking if I taught classes. Honestly? I hadn't thought about it much. But after the fifteenth request, something clicked.
Started with weekend sessions for eight people. No fancy setup—just good ingredients, clear explanations, and enough room to actually cook. Those early groups taught me more about teaching than any certification ever could.
Now we're based in Joliette's food court space. Bit unconventional, sure. But the energy works. There's something about being surrounded by real food service that keeps everything grounded and practical.
How We Actually Teach
Six years in, we've figured out what makes cooking education stick. It's not about following recipes perfectly—it's about understanding why things work.
Small Groups Only
We cap at twelve participants. You need space to work, proper attention when things go sideways, and actual one-on-one time. Larger classes become demonstrations—and that defeats the whole point.
Technique Over Recipes
Learn to properly sear proteins, build flavor layers, or balance acidity—and you can improvise endlessly. Memorize a recipe and you've got... one recipe. We focus on transferable skills.
Mistakes Welcome
Burnt garlic happens. Overworked dough happens. We actually want you to experience these moments in a low-stakes environment so you recognize and fix them later at home.
Who You'll Work With
Our instructors come from different culinary backgrounds, but they all share one thing: they genuinely enjoy teaching and can explain complex techniques without making you feel lost.
Didrik Haugland
Lead Instructor
Trained in Nordic technique but obsessed with Italian simplicity. Spent eight years in restaurant kitchens before realizing he preferred teaching. Known for making bread science actually make sense.
Vesna Krstić
Pastry Specialist
Grew up in Belgrade learning traditional Balkan pastries, then trained in French patisserie. Now focuses on helping home cooks nail laminated doughs and temperature-sensitive desserts without losing their minds.
Our Class Structure
1
2
Demonstration Round
Instructor walks through the technique once, highlighting common pitfalls. You watch, ask questions, get clarification. Then we move to hands-on immediately.
3
Guided Practice
You cook. We circulate, correct form, answer questions, help troubleshoot. This is where real learning happens—through repetition and immediate feedback.
4
Taste and Adjust
Everyone samples their work and others'. We discuss what succeeded, what needs adjustment, and how to recognize these cues in future cooking. Group feedback is surprisingly valuable here.
Quality Ingredients
We source from local suppliers when possible. You should learn with ingredients similar to what you'll actually use at home—not specialty items you'll never find again.
Practical Focus
Every technique taught has clear home application. If it requires specialized equipment or won't translate to domestic kitchens, we skip it. Time is precious.
Honest Feedback
We'll tell you when salt levels are off or your sear isn't quite right. Gentle but direct. Improvement comes from knowing where you actually stand.
Continuous Learning
Food knowledge evolves. We regularly update techniques based on newer research, participant feedback, and our own ongoing education. Nothing stays static.
Ready to Actually Learn Cooking?
Our March and April 2025 sessions are booking now. Classes run weekends, three hours each, with full ingredient lists provided beforehand. Check what's available or reach out with questions.