Solid curriculum, rock-solid instructors. Hired five grads who did their placement (internship) at the hotel.

Ned Bell

Chef and Partner, Naramata Inn, Naramata, BC

I have nothing but great things to say about Northwest and its grads! I first met its founders when they opened the school in 2004. My restaurant, Aurora Bistro, was a few blocks away. They had me in to do cooking demos, which led to students doing internships, which led to many hires! One of the early grads is now my sous chef. I will continue to hire grads from Northwest. They have always been great cooks who have been prepared for the realities and rigours of the industry.

Jeff Van Geest

Executive Chef, Miradoro at Tinhorn Creek Winery, BC

I’ve been a huge fan of Northwest Culinary Academy from day one. I have been invited several times as guest instructor where I personally worked with the extremely professional staff and wonderful culinary students. Their students are always eager and passionate, and the best thing about Northwest is they teach the students skills to adapt in our tough industry and the expectations for the field they are about to embark on.

Angus An

Award-winning Chef/Owner, Maenam, Longtail Kitchen, Fat Mao Noodles, and Popina Canteen

Love the synergy between our restaurant and your cooking school. Northwest has done an awesome job preparing students to step into opportunities in the industry right away.

Alex Chen

Executive Chef, Boulevard Kitchen and Oyster Bar, Sutton Place Hotel, Vancouver BC (2018 VanMag Chef of the Year)

As the owner of Savoury Chef Foods, I have hired many graduates from Northwest. They enter the workplace with excellent practical skills and a realistic approach to the industry. I’m always pleased with their work ethic, and their eagerness to grow and build upon the skills they’ve developed during their schooling. I’m also proud to say I am a graduate of Northwest.

Chef Taryn Wa

Graduate of the 1 Year Program, Owner/Chef of Savoury Chef Catering