Visit us at:
ATCO Blue Flame Kitchen
Learning Centre
Main floor, 909 - 11 Avenue S.W.
Calgary, AB T2R 1L8
Get directions
ATCO Blue Flame Kitchen Learning Centre is the destination for cooking classes in Calgary.
It is a state-of-the-art facility offering demonstrations and hands-on classes for adults, families, school groups and corporate team events with unique programs developed by our team of cooking professionals and home economists.
Learn more about our cooking classes.
MEET OUR TEAM ....
Laura Kennedy is the Team Lead of Culinary Programs for the ATCO Blue Flame Kitchen Learning Centre in Calgary. She is classically trained as a Red Seal Chef and has an expensive background in the culinary field.
Learn more about Laura ...
What’s your favourite Kitchen Tool? my hand crank food mill
Do you have a “comfort food”? Spaghetti and meat sauce
What’s your most stocked kitchen ingredient in your pantry? My pantry is full of all different kinds of vinegars.
Cherished Cookbook: My cherished cookbooks are the best of bridge
A dish, ingredient or food you were surprised that you enjoyed? I have never been surprised by something I enjoyed – I always enjoy!
Best kitchen tip you received: The best kitchen tip I ever received was when cutting whole salmon, you just gotta ride the lightning.
A dish or style of cuisine you have wanted to try but haven’t yet? I am not well-versed in Persian Cuisine.
What is your most challenging dish to create? I am challenged by fancy pastries.
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VALLI ARLETTE, Professional Chef/Instructor
Valli is part of the cookbook recipe testing team and assists in coordinating and instructing our Kids Can Cook School Program in Calgary.
What’s your favourite Kitchen Tool?
Eight inch Chef’s Knife, really sharp
Do you have a "comfort food"?
White bread, fresh, preferably crusty, preferably buttered
What’s your most stocked kitchen ingredient in your pantry?
Chicken broth, low sodium
Cherished Cookbook?
I cherish all my cookbooks. My oldest is a church cookbook that belonged to my grandmother.
A dish, ingredient or food you were surprised that you enjoyed?
Foie gras. It’s the only form of liver I love.
Best kitchen tip you received?
Let meat rest before carving/serving/cutting.
A dish or style of cuisine you have wanted to try but haven’t yet?
So many challenges waiting ….
What is your most challenging dish to create?
Today, I’m trying to perfect barbecued turkey – tomorrow, who knows?
Valli's QR77 interview with Angela Kokott:
2012 Holiday Collection cookbook and recipe testing:
RecipeTestingHolidayCollectionCookbook.mp3
Play in default media player