ABOUT GET COOKING
A culinary school in the heart of Edmonton’s downtown, just blocks from the Ice District, Get Cooking offers chef’s table cooking classes, private and corporate events, and a bespoke catering service. Our approach to cooking focuses on the use of local ingredients to create globally inspired cuisine. Our goal is to demystify cooking, empowering home cooks with both confidence and new skills.
Kathryn founded Get Cooking in 2011, initially teaching classes from her home Kitchen in Southwest Edmonton. In September 2014, Kathryn moved Get Cooking to its current location on MacEwan University's downtown campus.
A graduate of London’s Le Cordon Bleu and Leiths School of Food and Wine, Kathryn has lived in England, Scandinavia, and the United States, as well as in Ireland while she attended the Certificate Course at Ballymaloe Cookery School outside Cork. In 2009 she settled here in Alberta. But her love of food and cooking has inspired her continued travels around the globe experiencing and exploring its diverse culinary traditions. Kathryn’s cooking classes draw on her passion for the culinary traditions of the world as well as her commitment to supporting local producers and suppliers with the use of fresh, local and artisanal ingredients.
Elyse is a classically trained English butcher, food blogger, passionate cookbook reader and an enthusiastic gin drinker. She started her career within the meat industry over 20 years ago working for her family as a master butcher at ‘The Hind Quarter’ in Lancashire, England.
Since moving to Canada in 2011, Elyse has worked for Sangudo Custom Meats; Shovel & Fork; Irving’s Farm and Tofield Packers.
Elyse firmly believes that a few butcher skills can be of great benefit in everyone’s kitchen. When Elyse is not teaching at Get Cooking she can be found creating and testing recipes for her popular food blog, ‘Life Without Lemons’. (www.lifewithoutlemons.com)
An experienced wine business pro, Sasha’s depth of knowledge comes from years of learning, traveling, working, eating and drinking. She discovered her love of wine while working at a restaurant during University, that love became a career that has included many aspects of the wine business – Sommelier, educator, sales and imports, restaurant management and marketing. Opportunities for wine education in Canada were limited at the start of her career, she attended every tasting, seminar, trade event, until living in a city that where she could obtain her ISG Sommelier Certification. Armed with a vast library of wine books, a variety of wine courses, stamps on her passport, knowledge and experience she continues to make a living drinking and talking about wine. Not a bad gig at all.
Brooke Babyak graduated top of her class from the Culinary Arts Programme at VCC in Vancouver in 2006. Her last month of school was spent cooking in Torino for the 2006 Olympics, where she and another student cooked for the American Olympic house. She then returned home to Edmonton in 2006, where she has worked as Senior Chef de Partie at the Westin hotel, Sous Chef at Hardware Grill and Executive Sous Chef at Ampersand 27.
She can currently be found at Meuwly’s, where she is working as Kitchen Manager and also from time to time in the kitchen at The Marc. Brooke’s culinary passions are fermentation, butchery and sausage making, ethnic cooking, and vegetarian and vegan cuisine.
"This was a great cooking class — perfect for me, someone who is not very experienced. Kathryn was very engaging and I feel confident about trying these recipes on my own."
"Kathryn is indefatigable. Her knowledge, energy, and interest in her students and classes enthuses you to go home and stretch your boundaries in the kitchen."