You want to be a great cook.
And you know that will require mastering the basics. There’s no secret sauce. It’s all about the knowledge and the practice. And we can bring out that great cook in you. It’s what we do.
By the way, it’s Tony here, co-founder and culinary instructor at Northwest.
I’ve taught more 3,000 students just like you over 20 years. We teach you the same learning process, the same fresh start with the same game-changing basics we teach our pro students.
No matter what level you come with, we’ll take your hands and culinary instincts to places they’ve never gone before.
So if you’re ready for a hands-on, brains on education, I hope to see you on day one.
-
New Spring Course Added
SPRING 2021
PROGRAM
Basics I: A Fresh Start +
Hand-Eye OpenerDATE
May 6th to 15th
(two evenings and two full days)Thursdays 6:15-9:15pm (approx.)
May 6th and 13thSaturdays 9:30am-2:45pm (approx.) May 8th and 15th
TUITION
$733.95 (Taxes Included)
**Due to BC Health Officer and Worksafe BC guidelines, we are ensuring that all instructors and students are wearing maskings or faceshields
social distancing measures, are being undertaken. We will keep you updated prior to the start of class**
This program does not require approval by the Private Training Institution Branch (PTIB) of the Ministry of Advanced Education, Skills & Training. As such, PTIB did not review this program.
What Comes with Your Tuition?
– A carefully crafted curriculum that comes directly from our professional program. The dishes selected act as the best vehicles to teach essential techniques and key “why” learning moments. We include various cuisines and discuss, in detail, the nuance of various staple ingredients.
– Unparalleled working station and support that comes from professional chef-instructors.
– You work with a partner at a 6-burner stove with all the equipment you need. However, you perform many dishes individually. In other words, you level up fast.
– A recipe package, notebook, apron, Northwest reference e-book, and whetstone (yes, we do serious stuff here).
– Except for Day 1, two glasses of wine to enjoy the fruits of your labour.
– Whenever possible, we use the highest quality local ingredients.
– On Saturday’s you make more food than you can possibly chew on. So you take some home with you.
– Max. 16 students per class makes for very spacious kitchen execution and comfortable dining.
– 2 professional instructors on the floor, plus pro student helpers, so plenty of support to help you when needed.
Frequently
Asked Questions
How do we set up the course?
What level of proficiency do I require?
What is a typical flow of an evening?
Who typically takes this course?
What do I need to bring?
Are there discounts to taking more than one course?
What if I can’t make one of the classes?
What if I have food sensitivities, allergies, or dietary restrictions?
What is parking like in the area?
Other Enthusiast Programs
2-Week Plant Based Culinary Boot Camp
A comprehensive course focusing on our summer’s bounty, serious techniques, and achieving wonderful food. We teach the same key skills, creative thinking, and plating techniques as in our professional programs. For those ready to seriously walk the walk in the kitchen.
- Coming Post-COVID
6-Day Basics: Best of….Asia
With our “Best of…” courses, we combine the passion of our instructors with incredible cuisines from all over the world.
- Coming Post-COVID
Art of…Plant-Based Cheese
- Coming Post-COVID
Bread Basics
Great bread and pastries, from an artisanal sourdough, croissant, and cream puff are about basics done absolutely well. Take home products and new skills beyond your expectations.
- TBA
7-Week Master Culinary Boot Camp
Want to experience the techniques and recipes that we teach our professional students without the stress of exams? This course is for you!
- Coming Post-COVID
6-Day Pastry Basics
Great pies and tarts, cookies, and cream puff are about basics done absolutely well. Take home products and new skills beyond your expectations.
- Spring 2021
Culinary Basics II: The Next Level of Courage + Creativity
If you are ready to challenge yourself to think, perform, investigate, and tie your apron just a bit more seriously, then this course is for you.
- TBA
2-Week Boot Camp
Full days condensing the most essential aha! moments of cooking in perhaps the most important 10 days of learning in your life.