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Feb 20 2021


5:00 am - 6:00 pm



(Russian) Zoom Cooking Class: Stuffed chicken mini roulades 

Stuffed chicken mini roulades 

Stuffed Chicken Roulades, is a very popular dish in Eastern Europe. It is known that poultry has been the most popular meat product in Russia in recent history.

Chicken legs are deboned and slightly flattened. A mix of vegetables and cheese is placed in the middle and rolled into a roulade. Then the roulade is basted with butter and roasted until golden in color.

Our Virtual Class includes a “food box” of ingredients that will be used during the class. 

Once registered, a Culinarium Ambassador will contact you to confirm any add-ons (delivery and /or wine) and manage delivery or pick up details.

The box serves 1-2 people; for 2+ people, we recommend ordering two or more boxes. 

The virtual class is sold individually, meaning that one purchased registration is intended for one single person (or a couple) who can join and actively participate in the class.

Included in the “Food Box”: chicken legs, carrot, zucchini. white onion, red bell pepper, “Rossiykiy” cheese, Butter.

Optional Add-ons:

  • Delivery available. You can choose this option during checkout.
  • *Wine Pairing: $ 26.80 – Chianti

Please note:

  • Food Boxes will be available for curbside pickup the same day, 5 hours prior to the class
  • On the day of the class, you will receive your private Zoom link via email in order to join
  • Cancellation must be made at least 7 days prior to the event.
  • Registration for every class closes two days prior to the event. 
  • Please notify us in advance if you have any dietary restrictions. 
  • Please note: *to consume alcohol must be able to produce valid government-issued identification to prove they are 19 or older. 
  • Class duration is approximate and may be longer or shorter by 10-15 minutes. 

If you have questions please contact us at



Oleg Komarov is a research and development chef who develops food for different clients and businesses, airlines, and retail stores. Born and raised in Ukraine, Oleg learned cooking from his grand parents since he was a kid. His passion to cooking led him to his first job in the kitchen in 2009 while he was a full-time food science student of Khabarovsk State University of Economics and Law. After graduating the program with honors, Oleg decided to follow his cooking passion and leave his home country to pursue his passion in cooking. He found his first job in chef’s Didier Leroy kitchen only a few weeks after arriving to Canada in fall 2011, where he learned the classic French cuisine.

Eager to advance his culinary career, Oleg got enrolled in Culinary Management program in George Brown College in Toronto. While in the college, he was working in the Liberty Grand, where he was part of the team preparing high-end European food for weddings and corporate events. After graduating with honors, he continued his carrier as a sous chef in the same company until he decided to challenge himself even further and become a research and development chef.

Having passion not only for cooking and development, but also for teaching Oleg decided to share his culinary knowledge and experience and became a chef technician at Centennial College where he worked on weekends. His inspiration for different cuisines and interest for teaching have helped Oleg to run a successful restaurant with students while sharing his culinary knowledge and experience.

Currently, Oleg is working on developing a broad spectrum of different foods for a variety of clients from airlines to retail stores and private food companies. His experience and passion for cooking turned his work into a number of food products that you can buy in stores today.