{"id":38,"date":"2016-05-24T22:24:17","date_gmt":"2016-05-25T02:24:17","guid":{"rendered":"http:\/\/swinks.ca\/cooking\/?page_id=38"},"modified":"2022-09-14T12:06:57","modified_gmt":"2022-09-14T16:06:57","slug":"home-page","status":"publish","type":"page","link":"https:\/\/passionforwood.com\/cooking\/","title":{"rendered":"Home Page"},"content":{"rendered":"

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One of the Passion Group of Companies<\/a><\/p>\n

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Hendrik (Enrique) Varju<\/p>\n

is one of the leading Mexican food chefs in the country,<\/p>\n

specializing in teaching his craft to others interested in Mexican cuisine.<\/p>\n

He is also a cooking instructor of Hungarian cuisine.<\/p>\n

\n

\n

Published in Cottage Life magazine, Spring 2016 issue:
\"Cottage<\/p>\n

Food featured in the Gastropost section of the National Post<\/p>\n

Guest on Rogers Kitchener TV show called \u201cIn Studio\u201d.
See video here:\u00a0 click here<\/a> (segment starts at 9 minute mark)<\/p>\n

Guest on Rogers Kitchener TV show called \u201cIn Studio\u201d.
See video here:\u00a0 click here<\/a><\/p>\n

Guest on Rogers Kitchener TV show called \u201cIn Studio\u201d.
See video here:\u00a0 click here<\/a> (segment starts at 10 minute mark)<\/p>\n

Guest on Rogers Kitchener TV show called \u201cIn Studio\u201d.
See video here:\u00a0 click here<\/a> (first 7 minutes)<\/p>\n

Guest on Rogers Barrie TV show called “daytime”.
See video here:\u00a0 click here<\/a><\/p>\n

Guest on Rogers TV Richmond Hill
May 2015, June 2015 and November 2015.<\/p>\n

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\n\"private<\/p>\n

private cooking class bookings are an exciting way to spend time with friends and family<\/p>\n

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\"Mexican<\/p>
Mexican sangria<\/figcaption><\/figure>\n

[\/et_pb_text][et_pb_text admin_label=”potato soup with Hungarian kolbassa” module_class=”homeside” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"potato<\/p>
potato soup with Hungarian kolbassa<\/figcaption><\/figure>\n

[\/et_pb_text][et_pb_text admin_label=”Mexican sopes with many toppings” module_class=”homeside” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"Mexican<\/p>
Mexican sopes with many toppings<\/figcaption><\/figure>\n

[\/et_pb_text][et_pb_text admin_label=”Mexican pork carnitas cocktail” module_class=”homeside” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"Mexican<\/p>
Mexican pork carnitas cocktail<\/figcaption><\/figure>\n

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\"hot<\/strong><\/p>\n

 <\/p>

hot tamales<\/figcaption><\/figure>\n

History and Background<\/h1>\n

Hendrik Varju was born in Canada but both his parents were immigrants.\u00a0 Hendrik\u2019s father escaped from communist Hungary in 1956 and made his way to Canada where he became a painter and interior decorator.\u00a0 He met his wife in Mexico and brought her to Canada after they got married.\u00a0 When Hendrik was growing up, unlike many of his friends who played sports, Hendrik\u2019s time, aside from his school work, was filled mainly with two activities.<\/p>\n

Firstly, Hendrik spent much of his free time working with his father in his business.\u00a0 From the youngest age, Hendrik had a paint brush in his hand.\u00a0 He learned to paint, plaster and hang wallpaper.\u00a0 However, Hendrik\u2019s father was also a \u201cjack of all trades\u201d sort of person, so Hendrik was also exposed to all kinds of jobs including rough carpentry.\u00a0 This upbringing gave Hendrik the work ethic he has today and, in some ways, led him to his current business designing and building fine furniture and restoring antiques.<\/p>\n

While he wasn\u2019t that keen on painting and all these odd jobs, Hendrik was very passionate about the second activity he was often engaged in.\u00a0 When not doing school work or working with his father, Hendrik spent countless hours cooking and baking with his mother.\u00a0 Hendrik\u2019s mother was a stay-at-home mom and she was an excellent cook.\u00a0 She made all kinds of food, including Italian, Greek, Ukrainian and Polish.\u00a0 Of course, many of her special dishes involved either Hungarian food or her native Mexican food.<\/p>\n

As a young child, Hendrik would always draw, do crafts and do his school work at the kitchen table while his mother cooked.\u00a0 She also baked bread, cakes, cookies and pastries.\u00a0 It wasn\u2019t long before Hendrik became enamoured with cooking and baking and he spent many wonderful hours learning his mother\u2019s recipes and skills.<\/p>\n

Hendrik\u2019s passion for food and cooking never did wear off.\u00a0 Other things got in the way as he went off to university and later started his own woodworking business in 1996.\u00a0 However, through this time he continued to cook when time allowed, always enjoying it immensely. \u00a0Eventually, he focused on trying to recreate many of the recipes his mother used to make with him.\u00a0 Hendrik even has many of her past recipes in her own hand writing, written in Spanish.<\/p>\n

Later in life, Hendrik made a real effort to recreate this family tradition of food and cooking.\u00a0 It is so easy to lose these traditions as people age and pass on.\u00a0 Fortunately, Hendrik\u2019s immediate family also enjoys food and cooking.\u00a0 His children, when young, were actively involved in helping out in the kitchen, especially when their dad wanted to create a special Mexican or Hungarian dish.\u00a0 It is hard to overstate the great joy one feels when cooking a meal with and for loved ones.\u00a0 If you have experienced this kind of tradition yourself, you\u2019ll know just how special it is.<\/p>\n

Eventually, Hendrik\u2019s passion for cooking led him to the realization that perhaps he should share his knowledge with others as well so that they could form their own passions and family traditions as well.\u00a0 Having run his own woodworking business since 1996, which has included woodworking instruction and seminars for a good part of that time, Hendrik decided in 2012 to start offering his passion for food to others in the form of cooking instruction as well.<\/p>\n

Hendrik has been working through his mother\u2019s recipes, testing them and adjusting them to come as close as possible to how he remembers these dishes as a child.\u00a0 In teaching these recipes and cooking skills to others, Hendrik focuses, primarily, on Hungarian and Mexican cooking.\u00a0 However, he also offers some of his other favourite recipes as well, as he has spent years developing recipes of his own.\u00a0 Some are Italian dishes, some involve grilling or barbequing and others are desserts.\u00a0 Some of his favourite Hungarian dishes include goulash soup, palacsinta (sweet dessert crepes with various fillings), chicken paprikash with dumplings, wiener schnitzel and cabbage rolls.\u00a0 Some of his favourite Mexican dishes include posole, sopes, tacos, enchiladas, Mexican flan with caramel sauce, tres leches gelatin and more.\u00a0 These are just a few of the dishes that made Hendrik\u2019s childhood so memorable.<\/p>\n

Hendrik now offers private fully hands-on cooking instruction as well as a group seminar format.\u00a0 Please click on the \u201cPrivate Instruction\u201d and \u201cSeminars\u201d pages to read more.\u00a0 And be sure to read the FAQs page<\/a> where you’ll find answers to other questions you might have. Whether you are from Toronto or the GTA, Mississauga, Brampton, Georgetown, Oakville, Guelph, Kitchener-Waterloo, Cambridge, Burlington, Orangeville, Caledon or even beyond,\u00a0 it is an easy drive to Acton for cooking classes and seminars.\u00a0 And ask about couples cooking classes as well, which offer a great bonding opportunity with your loved one.\u00a0 There is no better way to spend time with your spouse, son or daughter, mother or father or even your best friend.\u00a0 Cooking, eating, learning and laughing:\u00a0 right here at Passion for Food.<\/p>\n

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\"cabbage<\/p>
cabbage rolls with potatoes<\/figcaption><\/figure>\n

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\"Mexican<\/p>
Mexican bu\u00f1uelos (sugar cookies)<\/figcaption><\/figure>\n

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\"stuffed<\/p>
stuffed peppers with potatoes<\/figcaption><\/figure>\n

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\"guacamole,<\/p>
guacamole, salsa and refried beans<\/figcaption><\/figure>\n

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\"pan<\/p>
pan fried wiener schnitzel with Hungarian mashed potatoes<\/figcaption><\/figure>\n

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\"apple\/walnut<\/p>
apple\/walnut Hungarian filo pastry strudel<\/figcaption><\/figure>\n

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\"Hungarian<\/p>
Hungarian cucumber salad with garlic and paprika<\/figcaption><\/figure>\n

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\"prune<\/p>
prune filled perogies with butter and breadcrumbs<\/figcaption><\/figure>\n

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\"barbequed<\/p>
barbequed prime rib with mushrooms<\/figcaption><\/figure>\n

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\"smashed<\/p>
smashed potatoes<\/figcaption><\/figure>\n

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\"ratatouille\"<\/p>
ratatouille<\/figcaption><\/figure>\n

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\"cooked<\/p>
cooked pickled red cabbage<\/figcaption><\/figure>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”rib eye steak with Hungarian lecso (ratatouille)” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"rib<\/p>
rib eye steak with Hungarian lecso (ratatouille)<\/figcaption><\/figure>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ padding_mobile=”off” column_padding_mobile=”on” module_class=”foodimg” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Hungarian kalacs with raisins” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"Hungarian<\/p>
Hungarian kalacs with raisins<\/figcaption><\/figure>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Mexican vanilla flan” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"Mexican<\/p>
Mexican vanilla flan<\/figcaption><\/figure>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ padding_mobile=”off” column_padding_mobile=”on” module_class=”foodimg” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Mexican cheese stuffed poblano peppers in tomato broth” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"Mexican<\/p>
Mexican cheese stuffed poblano peppers in tomato broth<\/figcaption><\/figure>\n

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\"spicy<\/p>
spicy guacamole<\/figcaption><\/figure>\n

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\"Mexican<\/p>
Mexican plantain with rum butter sauce<\/figcaption><\/figure>\n

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\"spicy<\/p>
spicy Mexican garlic peanuts<\/figcaption><\/figure>\n

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\"pulled<\/p>
pulled pork tamales<\/figcaption><\/figure>\n

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\"Mexican<\/p>
Mexican chorizo and potato stuffed ancho chiles in escabeche<\/figcaption><\/figure>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Mexican fried cheese with tomato broth and epazote” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"Mexican<\/p>
Mexican fried cheese with tomato broth and epazote<\/figcaption><\/figure>\n

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\"Mexican<\/p>
Mexican chicken pibil wrapped in banana leaves<\/figcaption><\/figure>\n

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\"Hungarian<\/p>
Hungarian Dobos torte<\/figcaption><\/figure>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Mexican roasted poblano and chard cream soup” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"Mexican<\/p>
Mexican roasted poblano and chard cream soup<\/figcaption><\/figure>\n

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\"Mexican<\/p>
Mexican rice pudding with raisins<\/figcaption><\/figure>\n

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\"beef<\/p>
beef short ribs braised in red wine<\/figcaption><\/figure>\n

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\"Mexican<\/p>
Mexican rum custard ice cream<\/figcaption><\/figure>\n

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\"Mexican<\/p>
Mexican fish and mussel soup with guajillo chiles<\/figcaption><\/figure>\n

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\"Mexican<\/p>
Mexican fried and sauced enchiladas<\/figcaption><\/figure>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ padding_mobile=”off” column_padding_mobile=”on” module_class=”foodimg” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Mexican cactus salad with jalape\u00f1os, oregano and lime juice” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"Mexican<\/p>
Mexican cactus salad with jalape\u00f1os, oregano and lime juice<\/figcaption><\/figure>\n

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\"Mexican<\/p>
Mexican shrimp ceviche with cucumber, avocado and hot sauce<\/figcaption><\/figure>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Hungarian pork p\u00f6rk\u00f6lt” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"Hungarian<\/p>
Hungarian pork p\u00f6rk\u00f6lt<\/figcaption><\/figure>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ padding_mobile=”off” column_padding_mobile=”on” module_class=”foodimg” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Oaxacan pork picadillo with toasted almonds” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"Oaxacan<\/p>
Oaxacan pork picadillo with toasted almonds<\/figcaption><\/figure>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Hungarian bean and smoked ham hock soup” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"Hungarian<\/p>
Hungarian bean and smoked ham hock soup<\/figcaption><\/figure>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ padding_mobile=”off” column_padding_mobile=”on” module_class=”foodimg” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Blank” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\n <\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Hungarian cheese roll” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\"Hungarian<\/p>
Hungarian cheese roll<\/figcaption><\/figure>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Blank” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n

\n <\/p>\n

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 One of the Passion Group of Companies Hendrik (Enrique) Varju is one of the leading Mexican food chefs in the country, specializing in teaching his craft to others interested in Mexican cuisine. He is also a cooking instructor of Hungarian cuisine. 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