Cooking Class: Simple Italian Gourmet Selections

Discover how easy it is to create gourmet Italian dishes in this exciting cooking class from Chef Rishika. She'll share her techniques for simplifying food preparation to maximize your success in the kitchen! Start with a classic comforting appetizer of pesto and grilled tomato crostini with creamy goat cheese. Then, learn how to create fresh pasta by hand to be served in a rich, buttery scampi sauce with succulent shrimp. Whip up an easy yet elegant dessert of classic flan with an impressive edible glass crisp.


Pesto and Grilled Tomato Crostini

With basil, walnuts, olive oil, bread and goat cheese

Shrimp Scampi With Homemade Fettuccine

Tossed in butter garlic emulsion

Flan With Edible Glass Crisp

Filled with pistachio and almonds

  • Minimum Guests 2
  • Maximum Guests 4
  • Event Duration 2.5 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Pasta Making, Vegetarian, Italian, Fun
  • This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.

Classpop! guest reviews for other experiences with Chef Rishika

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17 Sep 2022

We loved it! It was a fun experience and the dips were delicious.

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22 Jun 2022

She helped me make a better dough and gave me confidence to make this dish. She has a different idea of what the dish should look like compared to me, but it still tasted good and I was introduced to brand new spices I've never used before.

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13 Jun 2022

Very good and informative, answered questions promptly and willing to go back to trouble spots

CAD $ 129 Per person

all-inclusive: 2.5-hour class, meal and taxes.

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Event location: Toronto

Chef’s Place


Exact location is provided after booking.

Meet your chef

Chef Rishika
Chef Rishika Verified chef

Chef Rishika is a passionate and experienced chef and cooking instructor with a degree in culinary arts and longstanding cooking experience. Her professional background includes working as a chef at a number of five-star hotels, providing her with a diverse and refined approach to cooking. In addition to standard savory fare, she specializes in baking and breadmaking and loves to pass along this knowledge to her students.

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