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Homemade Cooking School

Homemade Cooking School provides in-depth cooking tutorials from professional local chefs.

Homemade is a Free Press series celebrating home cooking in Manitoba. To submit a recipe, visit the Homemade website.

MIKAELA MACKENZIE / FREE PRESS Meat is a vast, varied and expensive food group. Jordan Carlson offers tips to demystify the cooking process.

Meaty wisdom worth savouring

From finding a butcher to that final pinch of salt, RRC Polytech chef Jordan Carlson shares best practices on meat cookery

Eva Wasney 7 minute read Yesterday at 5:20 PM CDT

Homemade Cooking School: Squash your aversion to veggies

Eva Wasney 5 minute read Preview

Homemade Cooking School: Squash your aversion to veggies

Eva Wasney 5 minute read Tuesday, Sep. 16, 2025

In this Homemade Cooking School class, Camille Metcalfe shares how to make the most of produce.

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Tuesday, Sep. 16, 2025

MIKAELA MACKENZIE / FREE PRESS

Camille Metcalfe, plating her broccolini, recalls how learning to cook eggplant properly transformed her opinion of the purple vegetable.
MIKAELA MACKENZIE / FREE PRESS Camille Metcalfe, plating her broccolini, recalls how learning to cook eggplant properly transformed her opinion of the purple vegetable.
MIKAELA MACKENZIE / FREE PRESS A slotted spoon will help get the egg out of the water.

Egg-venturous

Get out of your shell by mastering the basics of this versatile food

Eva Wasney 5 minute read Tuesday, Aug. 19, 2025

How to coax the best from stocks and sauces to give your fine cuisine a good foundation

Eva Wasney 7 minute read Preview

How to coax the best from stocks and sauces to give your fine cuisine a good foundation

Eva Wasney 7 minute read Tuesday, Jul. 22, 2025

Homemade is a series that celebrates home cooking in Manitoba. Find more stories, ideas and share your recipes at wfp.to/homemade

In today’s Homemade Cooking School lesson, chef Mandy Wingert walks us through the basics of stocks and sauces — essential culinary components designed to enhance the flavour, moisture and texture of a dish.

“It’s like the foundation of your house. If you don’t have a good stock, you’re going to be playing catch-up trying to make things taste better,” says Wingert, a culinary and baking instructor at Red River College Polytechnic.

Originally from Saskatchewan, she grew up in a family of cooks and knew from an early age she wanted to pursue a career in food.

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Tuesday, Jul. 22, 2025

MIKAELA MACKENZIE / FREE PRESS

Add oil slowly while whisking to make an emulsion.
MIKAELA MACKENZIE / FREE PRESS Add oil slowly while whisking to make an emulsion.

Cutting edge tips: Learn kitchen knife skills in our new monthly cooking feature

Eva Wasney 6 minute read Preview

Cutting edge tips: Learn kitchen knife skills in our new monthly cooking feature

Eva Wasney 6 minute read Wednesday, Jun. 11, 2025

Welcome to the first class of Homemade: Cooking School, a new Free Press series featuring in-depth cooking tutorials from professional local chefs.

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Wednesday, Jun. 11, 2025

MIKAELA MACKENZIE / FREE PRESS

Terry Gereta demonstrates knife skills at RRC Polytech on Monday. He says a sharp knife is a safe knife, as a dull knife may move while cutting.
MIKAELA MACKENZIE / FREE PRESS Terry Gereta demonstrates knife skills at RRC Polytech on Monday. He says a sharp knife is a safe knife, as a dull knife may move while cutting.