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2-Week Plant-Based Culinary Boot Camp

Not just about kale, kimchi and kombucha

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 The personal stories (and rants), scientific explanations, historical references and sharing of food values really made the experience special and memorable.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

This intensive hands-on course focuses on empowering your hands and skills, knowledge and repertoire, confidence and creativity with plant-based ingredients. It is taught by professional chef instructors, covering techniques, flavour combinations, and plating with diligence. More importantly, we devote our skills as educators to your daily and personal development.

Who is this course for?
Anyone seriously interested and ready to commit the time and practice to upgrade their kitchen skills and knowledge working with plants. You don’t have to be vegetarian to appreciate this course, but eager to learn and expand your repertoire with vegetables, greens, grains, legumes, from knife, to prep, to fire, to plate.

Course demographics:
Teacher-student ratio: 1:7 (at full capacity)
Average age: 35 (about 2/3 female, 1/3 male)

Is this course content vegan friendly?
Yes. All recipes are vegan. However, we do give students who do eat dairy the ability to use it in certain instances (i.e., pastry dough, custard), yet we explore all alternative options open-mindedly and wholeheartedly.

Want to see what’s in the toolkit?

  • SUMMER 2021

    PROGRAM

    2-Week Intensive Plant Based Culinary Boot Camp

    DATE

    TBA
    Monday to Friday
    9:30am – 3:00pm

    TUITION

    $2,250 (tax and personalized apron included)

    Sign Up Now

Refund Policy: 90% Refund up to 30 days prior to the start of class: 50% Refund within 30 days but more than 15 days and no refunding within 14 days of 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.

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

In this course we will cover an extensive array of techniques and work with incredible amount of ingredients. Some of what we will cover includes:

  • Knife cuts, honing, and whetstone sharpening
  • Stocks, soups, braises, sauces
  • Salads, appetizers, oils, vinegars, acids
  • Grains, legumes, pulses, sprouts, microgreens
  • Spices, herbs
  • Vegetables: their seasons, affinities, cooking methods
  • Dry and moist cooking techniques
  • Fermented products, nut cheeses, pickles, kombucha, kimchi
  • Flat breads, artisanal bread, plant-based pastry
  • Mediterranean, Middle Eastern, Latino, Asian influences
  • Seaweed, mushrooms, condiments
  • Mise en place (choreographed prep), menu planning
  • Plating styles and techniques

AND MUCH MORE

**Dishes may change or vary depending on seasonality and availability.**

Frequently
Asked Questions

Why are you offering this course?

Is this a government certified program?

Will I receive a Diploma for completing the course?

Where do your plant-based ingredients come from?

I’m vegan. Will I have to work with dairy, eggs, or honey?

If I’m coming from out of town, will I get a list of plant-based eating establishments in Vancouver?

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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

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.

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.

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.

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

More About
Northwest Culinary Academy

NWCAV Graduates