YOU WANT TO BE A GREAT COOK.
And you know that will require mastering the fundamentals. 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, we hope to see you on day one.
Want to buy a gift certificate? Click here
If you want to do a different denomination email gc@nwcav.com
Enthusiast Cancellation Policy:
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More than 7 days prior to the start of class: Full Refund
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2-7 days prior to the start of class: Course Credit for a Future Class (credits never expire)
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Less than 2 days prior to the start of class: Unfortunately, no refunds or deferrals
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WAITLIST!
Bootcamp Style
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 up to two other people at a 6-burner stove with all the equipment you need (each group has their own double sink as well!). However, you perform many dishes individually. In other words, you level up fast.
– A recipe package, apron, Northwest Method Handbook, and whetstone (yes, we do serious stuff here).
– Each class you will enjoy a glass of wine while you enjoy the fruits of your labour.
– Whenever possible, we use the highest quality local ingredients.
– On Saturdays you make more food than you can possibly eat. So we’ll give yoy a take out container to take some home with you.
– Maximum of 24 students per class makes for very spacious kitchen execution and comfortable dining.
– 2 professional instructors on the floor, plus pro students (and Basics 1 grads!) also provide coaching, so plenty of support to help you when needed.
CURRICULUM
- Knife Skills/Sharpening
- The Essential Language of a Thinking Chef
- Mise en place and multitasking (an IMPORTANT part of cooking)
- Using moist and dry heat cooking methods
- Essential terms – The “why’s” and “how’s” of cooking
- Salads and Vinaigrettes
- Personalizing Recipes
- Soups, Stocks, and Sauce-making
- Plating and kitchen choreography & multi-tasking
- Cooking with different metal surfaces
- Introduction to Plant-based Cooking
- Protein Cooking
- Introduction to spices
- Cooking techniques with vegetables
Frequently Asked Questions
How do we set up the course?
What level of proficiency do I require?
What is a typical flow of each class?
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?
What if I have more questions?
Other Enthusiast Programs
- SPRING/SUMMER 2023!
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.
Private Bookings
- AVAILABLE NOW
One Day Brunch
One Night Wonders are focused on the takeaways – both the techniques you’ll learn and the food you’ll take home after class.
- AVAILABLE NOW
One Night Wonders
One Night Wonders are focused on the takeaways – both the techniques you’ll learn and the food you’ll take home after class.
Daytime Culinary Classes
- Coming back in 2023
Best of Asia
With our “Best of…” courses, we combine the passion of our instructors with incredible cuisines from all over the world.
- Coming back in 2023
Best of France
With our “Best of…” courses, we combine the passion of our instructors with incredible cuisines from all over the world.
- March 2023
Best of Italy
With our “Best of…” courses, we combine the passion of our instructors with incredible cuisines from all over the world.
- June 2023
Art of Cheesemaking
- Upcoming 2023 Sessions + NEW COURSE!
Bread Fundamentals (formerly Bread Basics)
Great artisanal bread is all about fundamentals done absolutely well. Take home products and new skills beyond your expectations.
- MAY 2023
4-Week Culinary Master Camp
Want to experience the techniques and recipes that we teach our professional students without the stress of exams? This course is for you!
- Summer 2023
1-Week Keto/Low Carb 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 Back in 2023 + NEW COURSE!
Pastry Fundamentals
Great pies and tarts, cookies, and cream puff are about basics done absolutely well. Take home products and new skills beyond your expectations.
- Coming back in 2023
Fundamentals II: The Next Level of Courage + Creativity (formerly Basics II)
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.
- SPRING/SUMMER 2023!
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.
- JULY 2023
2-Week Teen Boot Camps
Full days condensing the most essential aha! moments of cooking in perhaps the most important 10 days of learning in your life.