8-DAY BASICS I : A Fresh Start + Hand-Eye Opener

 

This is an ideal course for the those who need a fresh start, basic skills, some how’s and why’s and those precious “aha! now I get it!” moments.  If your library of cookbooks continue to collect dust, introduce yourself to the most important cookbook in your life — the one you compose yourself!  

Every Tuesday, September 19, 2017, 6:15 pm – 9:15 pm

$891.45 (includes taxes, apron, curriculum)

Bring a +1 and receive 10% off for both.

You will need to bring a chef’s knife, paring knife, bench scraper, towel, and comfortable, flat,  non-slip shoes.

Need to purchase the equipment from us? We sell the kit (that includes a high quality Japanese knife, paring knife, pastry scraper and 2 towels) for $180 (tax included).

To sign up for these courses you can contact Lena at 604-876-7653 or lena@nwcav.com

Curriculum

  • Knife skills, mise en place exercises (an IMPORTANT part of cooking)
  • The essential language of a thinking chef
  • Stocks
  • How heat works, pots and pans, sautéing, poaching, braising, and searing
  • Sauce-making
  • Salad & soup composition
  • Basic bread and pizzas
  • Pastas including gnocchi, tortellini, laminated pasta, and aglio e olio
  • Chicken saltimbocca
  • How to cook the perfect steak & perfect piece of fish
  • The “why’s” and “how’s” of cooking
  • Plating and kitchen choreography & multi-tasking
  • Grains
  • Introduction to herbs and spices
  • Cooking techniques with vegetables
  • and much more!!

Choice of dishes varies with the season.

Reviews of Basics Program

“After carefully researching the options available in Vancouver, my wife and I enrolled in Northwest Culinary Academy’s 8-evening “basics” course. This is a great course to enhance your skills, learn new techniques and build on your repertoire. Tony is an engaging instructor who provides the right balance of theory and execution. We enjoyed this course very much and highly recommend it. Looking forward to taking the next level.”
-Michael, Basics I

“I took the 8 day basic cooking course and really enjoyed and had fun! I have told countless people that if you are interested in becoming a better cook to take this class..nothing against any of the other one day classes offered by others but this is supreme.”

-BB, Basics I

“Just finished the 8 Day Basics course at NW and it was amazing! Chef Tony is an engaging instructor and the support staff was amazing. I looked forward to every class and use the skills I learned to elevate my home cooking.”

-Alli – Basics I

“What a wonderful experience! We have taken one night cooking classes at other schools in the past but they weren’t like this. Northwest on Main Street blew us away. The lessons, the staff, the volunteers, the facility, the equipment and oh yes the food,
All First Class!”

-Ian, 8-Day Basics

8-DAY BASICS II: The Next Level of Courage + Creativity

 

A follow-up to Basics I — new recipes but with new techniques, new challenges, new context, new tools (sharpening stone, boning knife, mortar and pestle, pressure cooker, and, yes, drawing paper), and more “aha!” moments.  You will have the opportunity to give some dishes your own spin —expect a bit of (fun) homework.  

 

Wednesdays beginning, September 20 – November 8, 2017, 6:15 pm – 9:15 pm  

$891.45 (includes taxes, apron, curriculum)

Bring a +1 and receive 10% off for both.

Those that have completed Basics I receive 10% off.

You will need to bring a chef’s knife, paring knife, bench scraper, towel, and comfortable, flat, non-slip shoes.

Need to purchase the equipment from us? We sell the kit (that includes a high quality Japanese knife, paring knife, pastry scraper and 2 towels) for $180 (tax included).

To sign up for these courses you can contact Lena at 604-876-7653 or lena@nwcav.com
 
Curriculum

  • Butchering  whole chicken & whole fish
  • The wonders of dry rubs/marinades/brines
  • Restaurant-style plating techniques
  • Advanced herbs and spices – enhanced flavour combinations
  • How to cook, hold, store, re-heat;
  • Manti (Turkish dumplings)
  • Jamboneau of chicken w/ Cherry Demi-glace Sauce
  • Pot pie with biscuit
  • Poached egg, wilted spinach, house made gravlax, hollandaise (yes HOLLANDAISE!)
  • wok smoked trout in apple and beet salad
  • Pan seared Artic Char with Black Rice and beurre blanc
  • Short rib stew made in a pressure cooker (taking the fear out of this essential tool)
  • Dolmas
  • Octopus salad
  • Seared tuna recipe development
  • Smoked cod chowder
  • Lamb kofte sandwich
  • Artisanal no-knead Tuscan Bread
  • Sicilian Caponata
  • and more.  

Choice of dishes varies with the season