We built Domain because the skills behind great street food — timing, sourcing, technique, presentation — rarely get taught in a structured way. They get passed on informally, or not at all.
We set out to change that. Every workshop here is built around doing, not watching. You leave with skills you can apply immediately, wherever you are in Canada.
Domain is a workshop platform focused on street food specialties. Not a video library, not a recipe database — a place where you work through structured assignments, get feedback, and build repeatable skills.
The content covers everything from food cart setup and batch cooking logistics to regional flavour profiles and vendor-style plating. Each topic is broken into stages you can complete at your own pace.
Participants come from across Canada. Some are looking to start a food business. Others are chefs who want to understand street food from the inside. A few are just deeply curious about the food cultures behind the dishes.
There's no entry requirement. The exercises are designed so beginners can follow along while experienced cooks find enough depth to keep them interested.
Each instructor brings a distinct background — street markets, commercial kitchens, culinary education. The mix is deliberate.
Lead Instructor
Spent eight years running a rotating street food stall across Serbian and Croatian markets before moving into culinary education. Vesna leads the practical cooking modules, with particular depth in Balkan grilled specialties and flatbread techniques.
Workshop Facilitator
Tariq grew up in a family that operated a mezze and shawarma cart in Montreal's Jean-Talon market. He facilitates the sourcing, costing, and vendor operations workshops — the business side of street food that most culinary courses skip entirely.
Curriculum Designer
Colette spent six years developing hands-on culinary programs for community colleges in Quebec. At Domain, she structures the assignment sequences so each workshop builds on the last. Her focus is on making complex techniques approachable without watering them down.
Each workshop follows the same underlying logic: short concept introduction, hands-on assignment, and a reflection step where you document what worked and what didn't.
Each unit covers one technique or concept — no sprawling lessons. You work through it, then move on. The depth comes from the assignments, not the length of the explanations.
Exercises are designed around practical limits — a fixed budget, a specific cooking method, a 20-minute prep window. Street food is constrained cooking, and the training reflects that.
Participants share their results and feedback from others. This isn't grading — it's the same peer critique process that happens naturally in professional kitchen environments.
Recipes and sourcing notes are adapted for different Canadian regions. A participant in Halifax won't be told to find ingredients that only exist in Vancouver — the material accounts for local availability.
Workshops designed around what you can actually cook and sell