For Immediate Release
September 15, 2016
Northwest hires local Executive Chef Alana Peckham as Instructor
Vancouver, BC – Northwest Culinary Academy of Vancouver (Northwest) is proud to welcome Chef Alana Peckham to the family of Chef Instructors, beginning this September. Northwest is also expanding their menu of Serious Amateur programs to inspire and educate home cooks looking to level-up in the kitchen. Teaching thousands of students since opening in 2004, Northwest has always taken an all-on approach to culinary education – hands, brains, creativity, emotion, and courage. Chef Peckham and the expanded Serious Amateur programs are evidence of Northwest’s evolving ability to help all students – professional or amateur – find their own style in contemporary kitchens.
“Our Professional Culinary students will enjoy Alana’s contemporary approach to teaching – she is a high energy and coveted local talent who will help us keep our curriculum up-to-date, and the team young,” says Co-Founder and Co-Owner, Chef Tony Minichiello. “Fresh talent is as important to a school as fresh ingredients to the success of any kitchen.”
Chef Peckham is an honest Vancouverite born here, and trained in traditional French culinary techniques at Vancouver’s former Dubrulle Culinary Arts Institute. Her formal training is also influenced by her Chinese Canadian heritage, and her culinary strengths derive from experience in prestigious kitchens like Feenie’s, Lumière, and as Executive Chef at CRU and later the The Hart House. More recently, in 2015, Peckham competed on the Food Network’s Chopped: Canada, against three Canadian chefs and won the $10,000 prize. Joining us from her corporate Chef experience at Alligga, and private catering, Northwest is proud to have Chef Peckham on board.
Also adding to the evolving menu at Northwest this fall/spring is an expanded Serious Amateur program for home cooks with an appetite to acquire serious kitchen skills and reclaimed confidence in the kitchen. The program now includes three new 8-day evening courses, for inspired cooks looking to develop foundational culinary skills on a part-time basis. Basics Level I – a staple at Northwest – is available for registration along with a new Basics Level II. In the spring, Northwest will offer Artisan Level courses focusing on both plant-based (Level I) and butchery (Level II). Visit nwcav.com/serious-amateur for full program details and how to register.
You can read more about the Northwest team, Chef Peckham’s full bio (nwcav.com/school/team), and subscribe to their monthly fresh sheet at nwcav.com. For more updates and regular food photos, follow Northwest on Facebook.com/nwcavchefs and Instagram (@nwcav_chefs) or Twitter (@nwcav).
About Northwest Culinary Academy of Vancouver
Located in central Vancouver’s Main Street, Northwest Culinary Academy of Vancouver (Northwest) is a chef-owned and operated culinary school with a simple teaching philosophy: they teach students the way chefs want to be taught. Founded in 2004, the forward thinking and collaborative education model appeals to mature students looking for contemporary culinary education and connections to the industry. Full-time intensive Professional Culinary, Professional Bread Making & Pastry, or part-time Serious Amateur programs are available three times a year. Learn more and subscribe to their monthly fresh sheet at nwcav.com or follow on Instagram (@nwcav_chefs), Twitter (@nwcav), and Facebook (/nwcavchefs) for regular updates.
For more information:
Lena Liu, Office Manager