The Nexoragrand Cooking School
The Nexoragrand Cooking School invites guests to step behind the line and learn the techniques that drive the hotel's culinary programme - not as observers, but as active participants guided by the same chefs who cook in the public dining rooms each evening. Classes are limited to eight participants per session, ensuring each guest receives direct, personalised instruction rather than a passive demonstration. The school runs seven days a week and is structured around Toronto's ingredient calendar, so the curriculum changes with the seasons just as the menus do.
Small-Batch Classes of Eight
Every session is hard-capped at eight participants so each student works one-on-one with a Nexoragrand chef rather than watching from across a room.
St. Lawrence Market Ingredient Sessions
Select classes begin with a guided 90-minute market walk through St. Lawrence Market - participants choose their own primary ingredient before returning to cook with it under chef supervision.
Ontario Technique Masterclasses
Advanced sessions focus on techniques specific to Canadian and Ontario cuisine: smoking with Muskoka hardwoods, working with wild-caught Lake Erie perch, and preserving summer stone fruits for winter menus.
Take-Home Recipe Portfolio
Every participant leaves with a bound, personalised recipe booklet - professionally printed after the class with handwritten chef annotations tailored to what that specific group produced during the session.
Family and Junior Chef Sessions
Weekend morning classes designed for guests aged 10 and older run a simplified Ontario cooking curriculum, making the school genuinely accessible to families staying at the hotel.
Private Masterclass with Chef Ferrand
A two-hour private session with Executive Chef Dominique Ferrand covers the philosophical architecture of the Greenbelt Table tasting menu - bookable exclusively for hotel guests and VIP casino members at a premium rate.