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.
Want to buy a gift certificate? Click here
If you want to do a different denomination email gc@nwcav.com
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October Class
New Fall 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 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?
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