- Cooking instruction for the wise.

Cooking Program for Men.

- By Peter Graben

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Featured Article: ManChef Curriculum

How to cook Like a Pro

Session  One~  Pasta with Tomato Sauce Parmesan Cheese &Topped with Pan Fried Salmon.

Session  Two~  How to Fry and Broil Fish  Boiled fluffy Rice with Edamami and Mushrooms & Green Beans.

Session Three ~    Whole Roast Chicken Stir Fried Vegetables New Potatoes & Fruit Kebobs.

Session  Four ~  Ground Beef Casserole  Sautéed Red Lentils  Garlic Sautéed Rapine  &  Poached Apricots.

Session Five~   Leek Potato and Onion Soup   Dhal Curry & Fruit Crepes.

Session Six~  Chickpea and Pasta Soup   Honey Garlic Chicken Wings & Fruit Crumble.

Session Seven ~   Shepard’s Pie Mixed Bean Salad   Three Coloured Peppers & Merengue Nest with Sherbet and Berries.

Session Eight ~ Frittata  Arugula Salad with Radishes and Corn Nib lets Rostie Potatoes & Baked Apples.

Session Nine ~  Lemon Chicken   Asparagus   Boiled Potatoes  Cherry Tomato Chickpea and Cucumber Salad  & Poached Pears in Red Wine and Vanilla


Our famous Frozen Lemon Cake has returned!
We are keeping the heat on The Frozen Lemon Cake. This dessert adds a few perfect degrees of indulgence.
Price $85.00   Made to order 15 to 18 servings per Cake.
24 Hour notice required.

Thank you Peter for the wonderful "cake" for David. It was away beyond the category of cake, more like a gourmet experience!
Douglas A

The lemon cake is amazing! Everyone loves it!
Jodi W

Soups to bowl you over

Sustaining, nutritious, cheap to make and very warming on a chilly day, soups should be the mainstay of everyone's diet, allowing you, as they do, to make the most of seasonal ingredients and maximising your intake of veggies.

Potato, Leek and Onion Soup

Serves Four

4 large leeks 1 medium onion chopped small one pound peeled potatoes one ounce butter two pints vegetable stock10 ounces milk salt and pepper 1.5 teaspoons chopped fresh parsley or chopped green onions.

Method~~ Vegetable Stock

What ever you have in the fridge onions celery carrots parsley garlic leeks green onions bay leaf, cut as small as possible place in a pot cover with four pints of water bring to the boil allow to cook for 45 minutes strain and set aside to be added to the soup later.  Peel potatoes wash dice wash again to remove starch. Trim the leeks dicarding the tough outer leaves, now split them lenghwise and slice them quite finely,then wash them thoroughly in two or three changes of water,brain well.

In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.Peel Potatoes wash and dice.
After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft – if you have the heat too high the milk in it may cause it to boil over.
Now you can put the whole lot into a blender – leave it to cool a little first – and blend to a purée. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into.
We also have used the hand held emulsifier to puree, its much faster and less to clean
Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or yogurt before serving and sprinkle with freshly snipped chives or parsley.

The chilled version of this is a classic Vichyssoise. Either way, it’s an absolute winner.

Peter's Cooking Tips and Tricks

When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.

September Classes.

Day Time Classes:

Monday, Wednesday & Thursday. 11:30am to 1:30 pm.

Evening Classes:

Monday, Wednesday & Thursday. 7:00 pm to 9:00 pm.

Contact Peter
Email -
Call -  416.967.1818.

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Read about what you will be doing in your ManChef class!