UPCOMING EVENTS
Scroll down to learn more about our:
* POP-UP DINNERS
* COOKING CLASSES
* INDIGENOUS FOOD WORKSHOPS
Upcoming Cooking Classes
All classes are held at our 12 Queen Street East, Cambridge location
- Cooking classes are open to anyone 12 years of age and older
- No experience needed
- Snacks and refreshments will be available
If you need to cancel or reschedule, please email [email protected]
Pasta Sauce Basics
SEPT 4, 2025 ~ 6:00 PM to 8:30 PM
Skip the processed jars—learn how to make fresh, healthy pasta sauces from scratch. In this 2 1/2 hands-on class, we’ll teach you the basics of marinara, cheese, and pesto sauces using real ingredients. You’ll leave with 2 litres of wholesome sauce to enjoy at home.
** NOTE: This class pairs well with our Fresh Pasta class on September 18
Class includes:
How to make homemade pasta sauce
Recipes
- marinara sauce
- cheese sauce
- pesto sauce
2 litres of pasta sauce to take home
Cost per person $50.00
Dietary information:
Dairy-Free, Gluten-Free, Vegetarian
MasterClass: Fresh Pasta from Scratch
SEPT 18, 2025 ~ 6:00 PM to 8:30 PM
Join us for an unforgettable evening of hands-on cooking in our brand-new Hespeler teaching kitchen. In this FoodZen MasterClass, you’ll learn the art of making fresh pasta completely from scratch.
Guided by the FoodZen team, you’ll explore:
- How to make and knead fresh pasta dough
- Techniques for rolling and shaping different pasta styles
- Tips for sauces that pair perfectly with fresh noodles
- The secrets to creating restaurant-quality pasta at home
This is more than a cooking class — it’s a chance to connect, learn, and taste something truly special.
** NOTE: This class pairs well with our Pasta Sauce class on September 3
Class includes:
Hands-on instruction and all ingredients
A delicious sit-down meal featuring the pasta you make
Digital recipes
A fun, relaxed evening with food lovers in your community
Cost per person $60.00
Dietary information:
Dairy-Free, Vegetarian
National Day for Truth & Reconciliation Cooking Class
OCT 2, 2025 ~ 6:00 PM to 8:30 PM
Sponsored by the Kidney Foundation of Canada and in honour of National Day for Truth & Reconciliation, this class offers a hands-on introduction to the Indigenous foods of Canada. In this 2.5-hour hands-on, renal diet-friendly class, you’ll learn to make a hearty Three Sisters & bison chili and a fresh fall harvest salad while exploring the stories behind the ingredients. You’ll leave with dinner for four to enjoy at home.
Class includes:
Learn about the Indigenous foods of Canada
Recipes
- Three Sisters & bison chili
- fall harvest salad
Dinner for 4 to take home
Cost per person $10.00
*Note, this class is offered at a discounted rate thanks to The Kidney Foundation of Canada
Dietary information:
Renal Diet Friendly, Dairy-Free, Gluten-Free, Vegetarian Optional
Meal Prep for Busy People: Ground Meats Edition
NOV 6, 2025 ~ 6:00 PM to 8:30 PM
Save time without sacrificing flavour. In this 2.5-hour hands-on class, you’ll learn how to cook once and turn ground meats into multiple meals. Perfect for busy weeknights.
Class includes:
Learn to cook once, get multiple meals
Recipes
- shepherd's pie
- Korean bowl
Two dinners for 2 to take home (total of 4 servings)
Cost per person $50.00
Dietary information:
Dairy-Free, Gluten-Free, Vegetarian Optional
Soup & Stew Basics
DEC 4, 2025 ~ 6:00 PM to 8:30 PM
Skip the heavily processed soups and learn the foundations of making soups and stews from scratch. In this 2.5-hour hands-on class, you’ll make a hearty stew and fresh garden salad, and head home with dinner for four, ready to enjoy.
Class includes:
How to start any soup/stew
How to build flavour
How to make a broth from your leftovers
Recipes
- beef/chicken stew
- garden salad
Dinner for 4 to take home
Cost per person $50.00
Dietary information:
Dairy-Free, Gluten-Free, Vegetarian Optional
Indigenous Food Workshops
Hello & Aanii, my name is Chef Destiny, the founder and executive chef of FoodZen as well as the founder and executive chef of Cedar Spoon Indigenous Catering.
I’m Indigenous on my mom’s side, part of the Ojibwe tribe from Rainy River, ON. My mom was part of the sixties scoop, which means she was taken from her community when she was 4 years old to live in foster care. When she was 6, she was adopted by a family here in Waterloo Region, where I was born and raised.
For many years we couldn’t celebrate our culture because we didn’t know what to celebrate. My grandmothers taught me how to cook at a very young age, and I could always feel the love in their food.
Food is my love language and has become my path to reconciliation, a way for me to heal, and to learn about the Indigenous foods of Canada. Food is holistic, it’s medicine and feeds the soul. No matter our culture, food is something we all have in common. One of the best places to listen and learn from each other is to break bread together and I’m excited to do that with you!
Thank you, Miigwetch