We are so excited to continue our DECA Zero workshops tonight with Lisa from Dickie’s Cooking School teaching us how to cook stocks and soups to use up food scraps.
Here are Lisa’s answers to our home-school questions!
1. History: How long have you worked at your business/in this field? How long has your business been in the community?
Dickie’s Cooking School has been open for 3 1/2 years. I have over 10 years of teaching experience and did freelance catering for a few years. I can remember making “pies” out of pastry scraps with my mom when I was 3. I have always loved cooking (and eating).
2. Geography:What’s your favourite place in Toronto? What other east-end businesses do you recommend?
My favourite place is Ashbridges Bay. I go there year round and love it as much when it is rainy and blustery as I do when it is hot. The East End is LOADED with great businesses. For groceries, I love Warren Fruit Market, Royal Beef, Plank Road and Masellis. For specialty items and take out I love Sharman’s Pies, Cumin, The Dylan and Local 1794. To burn it all off I love virtual classes at The Pink Studio and Toronto Yoga Company. Percy Waters is a beautiful local florist and I go there whenever I need a pick me up or someone in my life does.
3. English:What are your go-to cooking websites?
The Minimalist Baker is an exceptional source for recipes (minimalistbaker.com). Same goes for Spruce Eats (https://www.thespruceeats.com/) and Epicurious (epicurious.com).