Name: Cook the Basics with Chef Shahir
Start: 2025-11-01T10:00:00-04:00
Location: Sault College

Tickets $49.00 + HST and box office fee
In this hands-on 90-minute workshop, celebrated chef and TV personality Shahir Massoud will guide you through the building blocks of great cooking. Learn to master a fluffy omelette, silky béchamel sauce, and rich hollandaise sauce—three simple yet powerful recipes that can transform into countless delicious dishes. Along the way, Chef Shahir will share tips, techniques, and creative ideas to help you turn these classics into versatile staples for your home kitchen.
Shahir Massoud's culinary journey began in 2009 when he enrolled in New York City's esteemed French Culinary Institute. With classic French training, Massoud combined academia with real world experience in some of New York's most dynamic kitchens. Shahir had the privilege of working at Lupa, Del Posto, Pulino's, and was part of the opening team at The Mark by Jean Georges. Upon returning home, he continued his journey by working in top Toronto restaurants before starting his own growing chain of Italian inspired fast-casual eateries. Then, in the spring of 2016 his career took an unexpected twist! A producer from the CBC spotted him performing a cooking segment and decided to cast him as the chef-host of the daily show "The Goods".
Shahir went on to host 260 episodes of national television, and even had the chance to cook with culinary heroes such as Anthony Bourdain, Lidia Bastianich, Curtis Stone, and Massimo Bottura. Next he hosted "Around the World in 8 Meals", CW Network's "Recipe for Disaster", and GustoTV's "Spice Secrets" and "Cook the Books". He also is the Chef Spokesperson for HSN's in-house brand KitchenHQ and Butterball Canada. Shahir has embraced his new career in the food media world and still regularly performs for Buzzfeed, Munchies, and now The Good Stuff with Mary Berg! He also is a published cookbook author, as his book "Eat, Habibi, Eat!" was released by Penguin Random House in the spring of 2021. The book puts modern spins on the classic Egyptian dishes that he grew up with, and was nominated for the prestigious IACP Julia Child First Book Award, and is a Gold Medal Taste Canada Award winner!