Learn Meal Prepping That Actually Works
Six-month program starting September 2025. You'll build real skills through hands-on practice, not just watch demonstrations. Small groups, practical techniques, and meals you'll want to eat all week.
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How This Actually Works
We meet twice weekly at our Brossard location. Tuesdays are for technique and planning—knife skills, batch cooking methods, storage strategies. Thursdays you prep your week's meals with guidance.
Most students spend about four hours on Thursday prep sessions. You leave with five to seven meals packaged and ready. By month three, people usually cut that time in half because the systems start clicking.
The program runs 24 weeks because changing food habits takes time. Quick courses skip the troubleshooting part—when your schedule shifts or ingredients aren't available. We work through those scenarios together.
What You'll Learn Each Month
The curriculum builds progressively. Early months focus on fundamentals and building confidence. Later months tackle variety, dietary adaptations, and efficiency.
Foundation Techniques
Knife skills, cooking methods that scale, storage basics. You'll prep simple proteins and vegetables that stay fresh five days.
Building Systems
Creating templates for your schedule. Batch cooking grains and proteins. Understanding what freezes well and what doesn't.
Variety & Flavor
Sauce and marinade basics. Using spice combinations to make similar bases taste different throughout the week.
Dietary Adaptations
Modifying recipes for different needs. Vegetarian protein prep. Managing common allergens and dietary restrictions.
Efficiency Methods
Advanced batch techniques. Minimizing cleanup. Using your prep time more effectively through better sequencing.
Sustainable Practice
Adapting to seasonal ingredients. Budget management. Building a system that works long-term without our guidance.
Who Teaches the Program
Linnea Bergström
Lead Instructor
Linnea worked in restaurant kitchens for twelve years before switching to meal prep education. She's been teaching batch cooking since 2019 and focuses on techniques that translate to home kitchens.
Dalila Khoury
Nutrition Advisor
Dalila consults on dietary adaptations and helps students balance their meal plans. She has a background in nutrition counseling and specializes in making meal prep work for various dietary needs.
Program Logistics
- Classes held at our Brossard location in the Mail Champlain food court area
- Tuesday sessions 6:30–8:30 PM, Thursday prep sessions 5:00–9:00 PM
- Maximum 12 students per cohort for adequate workspace and individual attention
- All ingredients and containers provided during class sessions
- Access to recipe database and planning tools throughout the program
- Optional open prep sessions on alternating Saturdays for additional practice
Next Cohort Starts September 8, 2025
Applications open June 1, 2025. Program fee includes all class materials, ingredients during sessions, and storage containers. Enrollment limited to 12 participants.
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