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Best of...Asia

Classics from China, Japan, Korea, and Thailand

Enthusiast Alumni

I did 6 enthusiast courses in total in 5 months.To top it off I even took time off work and did a full time boot camp too.
Coming to the school was life changing and gave me a confidence in cooking I never thought I would have. I learned a lot, made new friends and took away life skills that will last forever.

Andrew H.

Taker of Many Enthusiast Courses

I really did not know what to expect when I showed up but I do know that I enjoyed the people I met and I think the whole operation was run as professionally as anyone could expect when dealing with personalities.  As for the instruction, I don’t think it could have been any better when dealing with different levels of competence and commitment.  I enjoyed the whole experience and would highly recommend it (and have) to anyone that is interested in improving their culinary skills.

Rick

Master Camp

As an adult educator myself, I really valued how all the chefs taught with so much patience, humour, passion, and mastery of the subject area…which is pretty much as good as it gets in education. The personal stories (and rants), scientific explanations, historical references and sharing of food values really made the experience special and memorable. I also really appreciated that you all took the time to get to know us a little and to check-in with us throughout each week.

Polly

Master Camp

I loved the experience, realized right away how little I knew and know now how much more I need and want to learn.  The instructors have very different personalities and teaching styles. That provides for a lot of variety and keeps the days and weeks interesting. I also really appreciated that they always made themselves available to provide individual coaching during and also after the daily classes. And thank you for slowly leading us up to a seven-course menu development (The Big Night) over several weeks. Thank you so much for all your teaching and sharing! You are a fantastic group.

Carola

Master Camp

The facilities are first class, the curriculum provides the students with incredible exposure to the art of cooking and the worldly knowledge of the chefs, their energy, and dedication to making the daily experience “serious fun” simply incredible!  For me personally, Northwest has delivered its promise of changing one’s view of the culinary world making it accessible, challenging and very exciting.  The course has energized me to continue exploring, being creative and taking chances in the kitchen as well as honing some skills.

Ernie

Master Camp

Program Overview

We have an opportunity with our “Best of…” classes to explore classic cuisines from all over the world.

Best of Asia

This course offers a quick look into the world of Asian Cuisine. We will travel through China, Korea, Japan and Thailand through food, flavours and techniques. Learn from Chefs who are passionate about teaching some of their favourite Asian recipes including: hot steamed Bao, fresh made silken tofu, sushi hand rolls, dumplings, Thai curries, pad Thai, and Jap Chae just to name a few. Any skill level welcomed!

  • It’s BACK!!

     

    FALL 2021

    PROGRAM

    Basics: Best of Asia

    DATE

    Thursdays and Saturdays
    December 2 – 11, 2021

    Thursdays: 6:15 – 9:30pm (approximate end time)
    December 2nd & 9th
    Saturdays: 9:30am – 3:15pm (approximate end time)
    December 4th & 11th

    TUITION

    $733.95 (Taxes included)

    Sign Up Now

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.

Curriculum

Recipes Include:

    ● Chinese Sausage, Shiitake, Gai Lan Stir Fry
    ● Mah po tofu with steamed rice
    ● Steamed Bao
    ● Kimchi (demo only)
    ● Kimchi Fried Rice
    ● Gochujang Glazed Ribs
    ● Jap Chae
    ● Phad Thai
    ● Maenam-inspired Stir Fried Eggplant with Basil
    ● Curry Braised Duck Leg with coconut Rice

    ● Dashi
    ● Hand rolls
    ● Gyoza
    ● Coconut Chicken Soup
    ● Okonomiyaki
    ● Ramen (miso, shio or shoyu with dashi base)
    ● Tempura (prawn, eggplant, kabocha squash)
    ● And more!


Frequently
Asked Questions

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?

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?

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Thank you so much for offering such a fantastic 7 week program for those of us who want to learn how to cook better. I am very grateful for the course material, the fun, and supportive way the course was taught.

Deb M.

Master Camp

The instructors possess both a passion for teaching and an approach to cooking which resonated deeply with me. They approach cooking as a creative endeavor with the “kitchen as studio” as the mindset. You of course learn technique (along with great food history!), but they also push hard to help you cultivate courage and confidence in the kitchen and to become your own unique type of chef. The entire team at NWCAV is really amazing.

Mark A.

Throughout my time at NWCAV, I improved my flavour game and learned much more. By the end of the program, I found myself much more comfortable cooking dishes from other countries introduced to me during the Master Camp such as fresh made pasta and gnocchi. As the program progressed, many of the later recipes required foundation knowledge and skill sets from previous days of learning. I have been to about a dozen schools in my life time because my family moved very often and I have to say these instructors at NWCAV were the best instructors I have met.

Mike Z.

After completing the Master Camp I can honestly say that it was everything I wanted, I have no inclination to continue in the industry but I am sure that this would give you a good idea of what the business is about. As for the instruction, each chef was extremely knowledgeable and as different as their personalities were they all brought something different to the table. The chef to student ratio was extremely high, answers and ideas were never far away. Each chef was very entertaining in their own way and it was a real pleasure getting to know them.

Rick K.

I did 6 enthusiast courses in total in 5 months.To top it off I even took time off work and did a full time boot camp too.
Coming to the school was life changing and gave me a confidence in cooking I never thought I would have. I learned a lot, made new friends and took away life skills that will last forever.

Andrew H.

Taker of Many Enthusiast Courses

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Northwest Culinary Academy

NWCAV Graduates