Northwest has earned the reputation as THE hands-on cooking school for those wanting to level UP! And it starts with choices. First, we choose to call you a serious amateur (instead of foodie); the term is a compliment and describes “a lover” of a particular study/skill pursued with serious passion”. We do not offer one-off classes, but instead devote the necessary time and mindful curriculum to a complete hands-on, brains-on education designed to instill joy and confidence into your kitchen. Chose the right course for you and discover why our amateur graduates have said we exceeded their expectations (read reviews).
Bring a +1 and you each receive 10% off. If you have taken a previous basics course with us receive 10% off.
New Date Added:
Tuesdays and Wednesdays for 4 Weeks
March 20th to April 11th, 2018 – 6:15 – 9:30pm
Mondays and Tuesdays for 4 weeks
May 28th to June 19th, 2018 – 6:15 – 9:30pm
$891.45 (Taxes included)
TBA September 2018
$891.45 (taxes included)
May 2nd to May 17th (Wednesday and Thursday nights)
6:15 – 9:30pm
$733.95 (taxes included)
March 12th to April 3rd, 2018 (Monday and Tuesday nights)
6:15 – 9:30pm
$891.45 (taxes included)
To sign up for these courses you can contact Lena at 604-876-7653 or firstname.lastname@example.org
May 14 – July 20, 2018
$7,950 plus GST (uniform, curriculum and ingredients included)
Sign up before March 31 and receive a free toolkit!
April 30 to May 11, 2018
$2,250 (tax, uniform included)
To sign up for Summer Programming you can CLICK HERE
REFUND POLICY: Courses less than 2 weeks must be paid in full upon registration. The following deposits are required upon registration: 2-week course $1,125, and 10-week $2,000. The remainder is due 60 days before class start. Refund policy for all amateur: 90% refund up to 30 days prior to class starting, 50% refund with less than 30 days and more than 15 days and no refund within 14 days of class starting.
Common Questions About Our Serious Amateur Programs
What does a typical session look like?
A typical session covers three preparations (two complemented with wine). Dishes are choreographed in three or four acts which flow from thoughtful demonstration/instruction, to kitchen performance, and then back to the dining/demonstration area to enjoy the fruits of your labour. Students work in teams of two, not four, at highly functional stations designed for complete, not partial, hands-on execution.
If you are looking at one of our Summer Intensive camps, things will be ramped up a bit. We will spend about six hours together each day. During that time we will execute a number of dishes based on the theme of the day. But most importantly, we will have the time to delve into the execution of your dishes and allow you to better understand the hows and whys.
Do you accommodate allergies and specific diets?
Yes, we do our best to ensure you can eat and digest what you make. Call and talk with a chef if you have any concerns or questions.
Which level am I best suited for?
If you struggle with knife skills, cooking preparations the way you want it, and have avoided cooking more than you would like to, the 8-Day Basics I is a good start. And if you have more commitment time, the Summer Intensive Camps will serve you well too. However, even versed home cooks have greatly benefited from the Basics I.
What if I have to miss a class?
Because our evening classes are usually full, classes cannot be made up at a later date. However, you can plan to have a friend come in your place for the evening. We will accommodate him or her as our guest.
For our Summer Intensives, having someone replace you is probably not practical because there is a lot that they would need to catch up on. However, the instructors are happy to catch you up on a future day.