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.
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.
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 The personal stories (and rants), scientific explanations, historical references and sharing of food values really made the experience special and memorable.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.
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.
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.
We have an opportunity with our “Best of…” classes to explore classic cuisines from all over the world.
Best of Asia (February 2020)
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!
Basics: Best of Asia
Tuesdays and Wednesdays
February 11 – 26, 2020
6:15 – 9:30 (approximate end time)
$733.95 (Taxes included)
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.
● 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
● Ramen (miso, shio or shoyu with dashi base)
● Tempura (prawn, eggplant, kabocha squash)
● Miso Soup
● And more!
● Phad Thai
● Maenam-inspired Stir Fried Eggplant with Basil
● Curry Paste
● Curry Braised Duck Leg with coconut Rice
● Bento Box
● Hand rolls
● Spinach Gomae
● Chicken Karaage
● Coconut Chicken Soup
● Tamarind Glazed Fish with Fried Aromatics Garnish
● Cucumber Salad