Immerse Yourself in Food Culture the League of Kitchens Way

Photo by Iri Greco
Rimal presents a colorful selection of Nepali culinary spices and herbs.
Photo by Iri Greco
Rachana Rimal talks about the many uses of ghee, clarified butter used in Nepali and Indian cooking.
Angie Vargas and students prep white onions at a Mexican immersion cooking class in Richmond Hill.
Photo by Iri Greco
“I always tell my students to cook with love. It makes your cooking delicious.” --Angie Vargas
Photo by Iri Greco
Angie Vargas in her bright and colorful kitchen.
Photo by Iri Greco
Angie Vargas prepping tomatoes and chiles for salsa roja.
Photo by Iri Greco
Nawida Saidhosin prepares a welcome spread for her students with dishes that offer a peek into Afghani culture and cuisine-- eggs cooked with tomatoes and spices called Tokum Banjanrumi, and Gosh e Feel (handmade holiday cookies).
Photo by Iri Greco
A sumptuous Argentinian feast made by Mirta Rinaldi’s students gets its moment in front of the camera.
Photo by Iri Greco
Mirta Rinaldi has a vision. She knows exactly how she wants her food to taste and look.
Photo by Iri Greco
Students prepping cauliflower for gulpea, an Afghani curry dish.