Learning to cook, Italian style By JUSTIN BEDARD I was starting a six-week internship at
Bounder. I had just plowed my way through Algonquin’s professional writing program, and I wasn’t thinking too hard about the kinds of interesting people I’d meet. I met many of them at a Cabotto’s
Restaurant cooking class. Cabotto’s is closing in on 40 years of
service. It’s pretty easy to see how it’s had that kind of success, given how enjoyable the staff members are. They all have a great sense of humour, and they’re excellent story tellers. One can learn a lot from them.
That includes the art of fine Italian cuisine. On the first Monday of every month, 30 or
so people can drop by Cabotto’s for a night of fun and worthwhile education. Chefs Dino, Cayle, and Devin teach the
students everything they need to know to hammer out a fancy and tasty dish for their guests, family – or for that one person they’ve been trying to hook up with for the past three months. More and more men have started to attend these monthly classes, and Cabotto’s owner,Vince Pucci, jokes that cooking up a succulent dish is one of the best ways to woo a continued on page 67
36 BOUNDER MAGAZINE
www.bounder.ca
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