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| 7 programs under category Adult / Culinary. |
| Age: Adult (18-99) |
Instructor: Catered Art Mark Halyk |
(open/max.): 7/12 |
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| Knead the knots out of your shoulders with this soothing bread-making workshop. Learn basic doughs like whole-wheat and multigrain before graduating to more sophisticated, personalized breads for both savory and sweet treats. |
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About Instructor Catered Art Mark Halyk |
 Mark Haylak started his cooking career early in life working at his father's restaurant, The Carvery, a downtown Toronto restaurant in the late 1970`s. At the tender age of 13, he attended a junior chef program at George Brown College, where he later attended as a young adult and graduated from the Culinary Management program.
Mark went on to start and finish his apprenticeship and move through the ranks of The Four Season Hotels and Resorts. He was fortunate enough to learn many different culinary techniques as well as valuable management skills. He started at the Flagship Hotel and worked, in Nevis, Chicago, New York, and London’s Inn on the Park, as well as stints in Montreal and Houston.
Mark currently owns his own company, Catered Art, which is a boutique catering and hospitality consulting company. He is also giving back by helping at Community Kitchens and volunteering with the lymphoma society.
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| Age: Adult (18-99) |
Instructor: Catered Art Mark Halyk |
(open/max.): 9/12 |
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| Put the coffee on and learn to host an impressive brunch with ease. Find out how to elevate classic brunch favourites to the next level, including stuffed French toast with rhubarb-lavender compote; crab benedict with tea hollandaise sauce; and banana-macadamia nut stacks. Find out tricks to help you prep ahead so you can enjoy your event as much as your guests. Fans of plain ol' bacon and eggs need not apply. |
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About Instructor Catered Art Mark Halyk |
Mark Haylak started his cooking career early in life working at his father's restaurant, The Carvery, a downtown Toronto restaurant in the late 1970`s. At the tender age of 13, he attended a junior chef program at George Brown College, where he later attended as a young adult and graduated from the Culinary Management program.
Mark went on to start and finish his apprenticeship and move through the ranks of The Four Season Hotels and Resorts. He was fortunate enough to learn many different culinary techniques as well as valuable management skills. He started at the Flagship Hotel and worked, in Nevis, Chicago, New York, and London’s Inn on the Park, as well as stints in Montreal and Houston.
Mark currently owns his own company, Catered Art, which is a boutique catering and hospitality consulting company. He is also giving back by helping at Community Kitchens and volunteering with the lymphoma society.
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| Age: Adult (18-99) |
Instructor: Catered Art Mark Halyk |
(open/max.): 9/12 |
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| Be the envy of all your guests after you take Cake Decorating 101 with Executive Chef Mark and Pastry Chef Laura Barker. Learn the basics of decoration, including how to create structural integrity, rolled fondant and piping. Get creative with your own designs and ideas, and work up to the challenge of creating your own sugar flowers.
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About Instructor Catered Art Mark Halyk |
Mark Haylak started his cooking career early in life working at his father's restaurant, The Carvery, a downtown Toronto restaurant in the late 1970`s. At the tender age of 13, he attended a junior chef program at George Brown College, where he later attended as a young adult and graduated from the Culinary Management program.
Mark went on to start and finish his apprenticeship and move through the ranks of The Four Season Hotels and Resorts. He was fortunate enough to learn many different culinary techniques as well as valuable management skills. He started at the Flagship Hotel and worked, in Nevis, Chicago, New York, and London’s Inn on the Park, as well as stints in Montreal and Houston.
Mark currently owns his own company, Catered Art, which is a boutique catering and hospitality consulting company. He is also giving back by helping at Community Kitchens and volunteering with the lymphoma society.
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| Age: Adult (18-99) |
Instructor: Catered Art Mark Halyk |
(open/max.): 5/12 |
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| A community kitchen is a place where individuals get together to cook healthy, nutritious and economic meals. This is a great way for people to learn to stretch their food dollars while learning to eat foods that taste good and are good for you. Get together every second week and participate in the planning, preparation and clean-up each session. Be prepared to have fun, meet new people in your community and learn some important cooking skills! Bring a food container to take home your cooking. Meet twice a month: Jan.24, Feb. 7 & 21, Mar. 7 & 21, April 11 & 25th and May 2nd. |
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About Instructor Catered Art Mark Halyk |
Mark Haylak started his cooking career early in life working at his father's restaurant, The Carvery, a downtown Toronto restaurant in the late 1970`s. At the tender age of 13, he attended a junior chef program at George Brown College, where he later attended as a young adult and graduated from the Culinary Management program.
Mark went on to start and finish his apprenticeship and move through the ranks of The Four Season Hotels and Resorts. He was fortunate enough to learn many different culinary techniques as well as valuable management skills. He started at the Flagship Hotel and worked, in Nevis, Chicago, New York, and London’s Inn on the Park, as well as stints in Montreal and Houston.
Mark currently owns his own company, Catered Art, which is a boutique catering and hospitality consulting company. He is also giving back by helping at Community Kitchens and volunteering with the lymphoma society.
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| Age: Adult (15-99) |
Instructor: Catered Art Mark Halyk |
(open/max.): 6/12 |
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| Fear the grill no more with this course, which covers seasonings, techniques and a lesson on how to grill the perfect steak. Find out how to create simple but delicious rubs and spreads to accompany your grilled appetizers, salads, meat and seafood. Learn how to smoke meat and even make impressive desserts with the grill. |
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About Instructor Catered Art Mark Halyk |
Mark Haylak started his cooking career early in life working at his father's restaurant, The Carvery, a downtown Toronto restaurant in the late 1970`s. At the tender age of 13, he attended a junior chef program at George Brown College, where he later attended as a young adult and graduated from the Culinary Management program.
Mark went on to start and finish his apprenticeship and move through the ranks of The Four Season Hotels and Resorts. He was fortunate enough to learn many different culinary techniques as well as valuable management skills. He started at the Flagship Hotel and worked, in Nevis, Chicago, New York, and London’s Inn on the Park, as well as stints in Montreal and Houston.
Mark currently owns his own company, Catered Art, which is a boutique catering and hospitality consulting company. He is also giving back by helping at Community Kitchens and volunteering with the lymphoma society.
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| Age: Adult (18-99) |
Instructor: Catered Art Mark Halyk |
(open/max.): 0/12 |
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| Fancy yourself beachside in the Mediterranean with this exotic class. Learn how to create authentic, delicious Mediterranean meals with classic, fresh ingredients and without a lot of fuss. Grilled meats and vegetables, cheeses, olives and salads, along with a healthy dose of olive oil, will be the main focus of this course. |
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About Instructor Catered Art Mark Halyk |
Mark Haylak started his cooking career early in life working at his father's restaurant, The Carvery, a downtown Toronto restaurant in the late 1970`s. At the tender age of 13, he attended a junior chef program at George Brown College, where he later attended as a young adult and graduated from the Culinary Management program.
Mark went on to start and finish his apprenticeship and move through the ranks of The Four Season Hotels and Resorts. He was fortunate enough to learn many different culinary techniques as well as valuable management skills. He started at the Flagship Hotel and worked, in Nevis, Chicago, New York, and London’s Inn on the Park, as well as stints in Montreal and Houston.
Mark currently owns his own company, Catered Art, which is a boutique catering and hospitality consulting company. He is also giving back by helping at Community Kitchens and volunteering with the lymphoma society.
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| Age: Adult (18-99) |
Instructor: Catered Art Mark Halyk |
(open/max.): 9/12 |
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| You'll be hopping your way to a fabulous holiday meal with this Easter dinner workshop. Learn how to make creamy scalloped potatoes, moist ham and turkey, and beautifully smooth glazes as accompaniments. Keep your guests guessing with unique side dishes, and you'll coast through the Easter weekend, high on praise. |
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About Instructor Catered Art Mark Halyk |
Mark Haylak started his cooking career early in life working at his father's restaurant, The Carvery, a downtown Toronto restaurant in the late 1970`s. At the tender age of 13, he attended a junior chef program at George Brown College, where he later attended as a young adult and graduated from the Culinary Management program.
Mark went on to start and finish his apprenticeship and move through the ranks of The Four Season Hotels and Resorts. He was fortunate enough to learn many different culinary techniques as well as valuable management skills. He started at the Flagship Hotel and worked, in Nevis, Chicago, New York, and London’s Inn on the Park, as well as stints in Montreal and Houston.
Mark currently owns his own company, Catered Art, which is a boutique catering and hospitality consulting company. He is also giving back by helping at Community Kitchens and volunteering with the lymphoma society.
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