Cory is currently the sous chef at Rasa restaurant where they make globally inspired cuisine. He previously worked as the lead senior cook at Nobu in Miami, so he's got some great experience in all types of cooking.

In this 1 hour class, Cory will be making a classic Peruvian dish: Seabass Ceviche

"I chose ceviche because I think many people are intimidated by eating fish that has been cooked in nothing other than the acid in citrus. Living in Miami, I noticed that there is a huge hispanic influence in the food and the culture which is almost electric. I will be showing everyone how to make the base sauce of a ceviche, called "Leche De Tigre" or "Tiger's Milk" and then continuing on to slicing the fish and curing it. We are going to be focusing on knife cuts for our vegetables and making some quick pickles to really bring out the freshness of the dish.

Ceviche is extremely versatile which I think will make for great conversation while we work. Yes this is one way to do it, but there are a million others that i'm sure are just as delicious! " -Cory

We'll send you an ingredient list a few days before the event kicks off.

All of the proceeds from ticket sales will go to Covid Care Collective, a Canadian non-profit helping low-income households in Toronto obtain essential food, medical and hygiene items.

This event is part of 12 Days of Care, a fundraising series hosted by Covid Care Collective. Be sure to check out the rest of their online classes, performances and giveaways here.

For more information, please visit www.covidcarecollective.com