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 Le Cordon Bleu London and of Leiths School of Food and Wine, Kathryn has lived in England, Scandinavia, and the United States, as well as in Ontario and now Alberta. 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)
Tara has an insatiable curiosity about the world of wine in its entirety, which is probably why she has experienced several facets of the wine industry over the last 15 years, including food & beverage management, retail, importing, winemaking (with a sliver of time on the crush pad and several months in a tasting room), as well as working with restaurants and stores to develop their wine lists and inventories. Perhaps most importantly, she has traveled to several wine regions and obtained the WSET Level 3 Advanced, with distinction.
Tara is both a classically trained Red Seal cook and a sommelier. Having been awakened to the importance of a great wine program to showcase great food, and vice versa, while working at the popular Italian restaurant il Portico (now-closed), her passion for finely chosen pairings continues to delight her today.
She has a desire to demystify the wine world and a drive to debunk the myth that wine is ‘pretentious and bourgeois’. All this and more is what keeps her engaged in the industry.
Vanessa Christensen is a home cook with a passion for urban gardening and traditional Maritime meals, and a weakness for salted caramel.
Originally from Prince Edward Island Vanessa enjoys sharing her favourite seafood recipes and bringing Maritime flavours to her local Edmonton Community.
With many years of experience in the hospitality industry with Fairmont and Delta properties, Vanessa has always had a love and respect for the art of great food.
Currently she authors the Adopted Tomato, and can be found serving up fresh lobster while giving urban garden layout advice, as well as lending a hand during classes at Get Cooking.
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."