Learn to make a Norwegian classic salmon dish – Posjert Laks
Tired of burgers and hot dogs? Have your kale salads lost their appeal? Slurped up the last of that heat-reducing tub of sickly-sweet ice cream? Time for a cooking class, and our Kitsilano neighbourhood and beyond has quite a few on offer for this summer and fall.
Learn where and how to shop for the best ingredients, create healthy meals with locally-grown produce, become a tear-free expert in chopping onions, and wow your friends with your new tart-making skills!
4 Cool Cooking Classes in Vancouver
Cook! and the City: Scandinavia
Beautiful Scandinavia is famed for its hearty, warming dishes made with the freshest local ingredients. Join the Pacific Institute of Culinary Arts professional chef instructor and get whisked away this fall – no passport required – and spend an evening cooking your meal from start to finish, before digging into the fruits of your labour. Menu includes a beet & horseradish salad from Finland, poached salmon with anchovy butter from Norway, potato gratin from Sweden, and more. Tuition includes: All supplies & ingredients, Pacific Institute of Culinary Arts apron & recipes.
Cost: $95 + GST
When: Friday, October 24, from 6pm-10pm
2. For Locavores
Farm Market to Table with Chef Curtis
Ever gone to a market and wandered around not knowing what to buy or how to select the best produce? Join Chef Curtis at the Trout Lake Farm Market to learn tricks of the trade. Chef Curtis will take you on a guided tour of Trout Lake Farm Market, showing you what to look for and how to select your fresh produce. Along with the fresh bounty that was picked out, you will return to the Northwest Culinary Academy kitchen to prepare and execute two dishes – Braised Gelderman Farms pork belly salad and grilled Ocean Wise salmon with Pemberton potato galette and seasonal vegetable fricassee.
Cost: $99 + GST
When: Saturday, September 13, from 10am-4pm
3. For Kids
Designed with young learners in mind, kids will be actively engaged in the cooking process, from start to finish. Menu includes stir-fries, salads, pastas, sushi, soups, scones, bread, omelets, and desserts. Tuition for the camp includes: instruction, daily recipe book, hands-on cooking with close supervision, snacks and fine dining. All materials and equipment are provided. At the end of the week the young chefs get to take home, you guessed it, their Dirty Apron.
Cost: $525 per child
When: Mon-Fri, August 4-8, from 9am-1pm
Note: As an alternative at $50 for the week, check out Edible Art Week for ages 3-5 at the Kitsilano Community Centre this summer.
4. For Raw Foodies
Level 1: RAW Food Foundation Chef Certification
Learn to prepare delicious, gourmet raw food, quickly and easily for yourself, your family, and friends with the Raw Foundation. Workshop topics will include how much more there is to raw than just salad (no salad is made in this course), where to shop for the best ingredients, tools needed in the kitchen, and sound nutrition knowledge from experts for each recipe.
Cost: $199 per person or 2 for $300 + GST
When: Sunday, August 17, from 2pm-6pm
Bon appétit!
Last modified: July 2, 2014
