This week is week 6 for our Professional Culinary students. It is also the highly anticipated pork butchery and charcuterie week. The students arrived Monday morning, carving knifes in hand, anxiously waiting to get started on their pork backsides. The students, in groups of four, broke down half a pork and are in the process of producing bacon, sausages, pate, meat pies and making lard and gelatin. This week will conclude on Friday, with a display of charcuterie items, not only from pork, but from duck, hen and salmon.

In this 2-day class you will process a Duck, Game Hen, Quail and Special Duck Liver. Each poultry will be processed as follows:

Duck
- Duck Magnet with green peppercorn sauce, green salad and pomme rissole
(Friday dinner)
- Duck Liver Mousse
- Legs, Confit
- Fat Rendered
- Duck Terrine with Black Truffle

Game Hen
- Boneless kept whole. Turned into a Gallantine with pistachios and morel mushrooms

Quail
- Boneless, stuffed into ballotines (Saturday lunch)

Special Duck Liver Preparation from South West France
- Marinated in Cognac. Sous Vide

Skills and techniques you will learn include:
- Confit
- Liver Mousse
- Stuffed Whole Birds
- Rendering Fat
- Whole Duck Terrine
- Deveining Duck Liver
- Salaison
- Gallantine
- Basic Sous Vide Cooking
- Boning Duck, Game Hen & Quail (kept whole)
- Ballotine

You will take home (bring containers):
- Duck Terrine
- Duck Fat
- Special Duck Liver
- Liver Mousse
- Ballotine
- Duck Bistella

Dates:
Friday March 23  &  Saturday March 24

Cost: $ 280 + HST
Includes lunch, dinner, wine &  the above meat products to take home

Times:
Friday        6pm to 9-10pm
Saturday    9am to 3:30-5pm

Bring:  
Boning knife, chef’s knife, paring knife, tea towels, pastry scraper, flat non-slip non-scuff shoes, containers

This class will only be taught once per year and take a maximum of 18 students  

To Register Please call 604.876.7653 

This comprehensive 2-day class starts by butchering a side of pork into primary cuts.  Each primary cut will be further processed as follows:

Loin:
Bone in Frenched Pork Chops
Boneless pork loin with apple and prune stuffing (lunch on Saturday)
Pork Tenderloin

Blade:
South Western styled pulled pork

Shoulder:
Sausages and Terrine

Belly:
Bacon, Rilletes & Ribs

Leg:
Wiener Snitzel (dinner Friday)
Tourtiere
Ham Roast

Skills and techniques you will learn include:
- Butchering
- Rub
- Artisanal Sausage making
- Seaming
- Salaison (dry cure)
- Assembling a Terrine
- Frenching Chops
- Tying a Roast
- Meat Pie
- Stuffing a Roast
- Pork Seasoning (4 spice)

You will take home (bring containers):
- Pork Chops
- Terrine
- Pulled Pork Shoulder
- Rillettes
- Double Smoked Bacon (1 week later)
- Ribs or Pork Tenderloin or Pork Roast
- Sausages

Dates:
Friday March 2  &  Saturday March 3

Cost: $ 360 + HST
Includes lunch, dinner, wine & the above meat products to take home

Times:
Friday        6pm to 9-10pm
Saturday    9am to 3:30-5pm

Bring:  
Boning knife, chef’s knife, paring knife, tea towels, pastry scraper, flat non-slip non-scuff shoes, containers

This class will only be taught once per year and take a maximum of 18 students

To Register Please call 604.876.7653

NWCAV is proud to acknowledge Erin Creed as the Head Pastry Chef at Le Local in Montreal.

This week, the Chefs at NWCAV received a very welcomed email from Erin Creed’s parents. Erin was a Fall 2009 Pastry grad.

Upon graduation from NWCAV, Erin stayed in Vancouver and helped out with the Olympics at the Twisted Fork Restaurant and the Hyatt Hotel. In March 2010, Erin left for Montreal in search for a pastry related job. She was able to start off as one of three assistants to the Head Pastry Chef at Le Local. Noticing Erin’s skills and dedication, the Head Chef at Le Local approched Erin in June 2011 and offered her the position of Head Pastry Chef!

Erin continues to be the Head Pastry Chef at Le Local to this day and has gained the confidence of the owner and the Head Chef to lead in that department.

“After many long discussions with our daughter about her current and future career within the pastry industry, we currently feel very grateful to the Northwest Culinary Academy of Vancouver, to Chef Tim and all the staff that helped Erin gain the knowledge, ability and self-assuredness within herself to start her career.”

Congratulations Erin!

On Friday the 16th, the Fall 2011 classes graduated. It was within a full room of friends and relatives that the 23rd class of NWCAV received their diplomas; some are coming back in January for the next phase of their 1 year programs others are on their way with several having a job waiting for them.

Congratulations to Catherine for top of the class in the Culinary program and Magdelaine in Pastry. Wishing them all best of luck in their new career, keep in touch.

For the second consecutive year, students at NWCAV boned 30 turkeys for the Oppenheimer District for the turkey lunch held in downtown eastside. These turkeys were then roasted and served for lunch. This lunch is a great example of a large group of individuals working together to serve over 3000 Christmas turkey lunches to the less fortunate.

Chef Christophe met with Chef Ned Bell of the Four Seasons Hotel today. Chef Bell informed Chef Christophe that Lucas Harrison-Schewell, who is in his last week of his practicum, is poised to join his brigade; by that effect, join 3 other NWCAV graduate students who are employed at the Four Seasons. Mike Booth, a la carte cook at Yew Restaurant, Rossana Ascencio and John Gattey on banquet department.

Four Seasons is another important part of the Academy network for its’ students. According to Chef Bell, “we have more NWCAV graduates in our brigade than from any other school. It speaks volumes of the quality of your students.”

Chef Christophe is back teaching 6 evening of French Bistro Classics. With all new recipes, classes will be on Thursday evenings starting on January 26, 2012. All hands on, you will be preparing a 3 course meal every Thursday with wine pairing.

Dates: Jan 26, Feb 2, Feb 9, Feb 16, Feb 23 & March 1 – all Thursday evenings

Cost: $ 675.00 + HST Includes bib apron (for new students only), dinners, wine & recipe package

Time: 6:15 pm to 9:30-10:00pm

Bring: Chef’s knife, paring knife, bib apron, tea towels, pastry scraper, kitchen appropriate footwea

Register: Call 604.876.7653. Payment is due at registration and can be made by phone with VISA or MasterCard, or in person by Cash, Debit or Cheque.

Six week menu is as follows:

Saturday, December 10th                                    10 – 2 PM

If you’re looking to make some edible holiday gifts or a plate of sweets for the family, then join us for some festive fun.  Chef Barb will give you a dose of seasonal spirit when we make Pistachio-Cranberry Jewel Cookies, Chocolate Macaroons and Raspberry Bird’s Nest Cookies.   A yummy hot lunch and tasty Mulled Apple-Cranberry Cider will be served to keep the young pastry chefs energized.  Please bring a container to take home the festive fare.

The children’s classes at Northwest Culinary Academy are action-packed, fun-filled days where kids and teens have the opportunity to learn about the culinary arts through demonstrations and hands-on cooking in small groups.  Menus are designed to be age appropriate, incorporate a variety of culinary skills and help children discover the process and pleasure of cooking and sharing food together. Food and kitchen safety is taught and emphasized at all times.  At the end of each day a recipe book is theirs to take home so they can get busy in the kitchen.

Chef Barb Finley has been teaching in the lower mainland for over 25 years, as an elementary teacher, instructor with the Faculty of Education at UBC and as a culinary and pastry instructor.   When not at Northwest Culinary Academy, Chef Barb can be found in Vancouver elementary schools teaching Project CHEF: Cook Healthy Edible Food, a non-profit program she designed and teaches to Vancouver school children.

$85 + HST

This month the students of the culinary program catered the grand opening of the new venue of Midland Appliance on Columbia street.

The opening was attended by over 200 guests.

The students showcase their talents by having 5 cooking  stations at an given time.

Some of the items on the menu were

• Salmon skewers with beurre blanc and vanilla salt
• Steamed halibut on banana leak with light curry sauce
• Sautéed prawns with lime and peppers in a crepe cup.
• Gravelax wrapped asparagus with saffron ailoi
• Chocolate mousse on cinnamon pastry crisps.

The menu was complemented by several dishes served on separated buffet tables.

The students had a chance to rotate and work at every station throughout the evening.

A job well done by all and great exposure into the world of catering.

Last Friday evening was the retirement party for Executive Chef Robert LeCrom of the Fairmont Hotel Vancouver. Chef Robert has been the Chef there for 22 years and now at the age of 64, he is retiring. Chef Christophe from NWCAV, is a very close and dear friend to Chef Robert. They have known each other for well over 20 years and have worked together at the Fairmont for 5 years. Not only does Chef Christophe and Chef Robert have a strong relationship, Fairmont Hotel has a great ongoing relationship with Northwest Culinary Academy of Vancouver. The Fairmont Hotel receives numerous NWCAV students for observations and practicums every term.

Chef Christophe gave a very moving speech in honour of Chef Robert.

“My name is Christophe and I have known Robert since Pre-Fairmont time.

Contrary to popular belief, Robert was not actually brought by a stork on the roof of the hotel 64 years ago.

When thinking of Robert as chef 3 words come to mind:

Humble, dependable and honest.

Robert has been the Chef of arguably one of the top 20 hotels of the world, yet he has never forgotten his humble beginnings as a young cook from a blue-collar family in Brittany. His parents surely would be proud to see that he has remained true to his upbringing.

Robert is a cook first and foremost, he has never forgotten that, We as fellow cooks could always depend on him not only to lay a hand in the kitchen being on the banquet floor or one of the outlets but to always represent his team of cooks to get them what tools and man power support they needed to achieve the common goals, he trusted our judgment and we trusted him to do his best on our behalf.

Robert was never actually trained to be a leader, sure latter in his career Fairmont put him trough numerous seminars to make him better but he already had leadership in him.

Robert was a leader by how he behaved, like they say Robert walk the talk.

Robert’s leadership techniques are quite simple, make a list of attributes you would want the people around you to have and model it.

You want them to be Dependable   BE   dependable

Hard working   BE   hard working

Flexible   BE   flexible

Honest   BE   honest

Leading by example is what worked for Robert, to confirm this just look around the room not only how many came tonight but how many are in their Chef’s whites, they are here in great numbers most of them do not work at this hotel anymore, yet they are all back to salute not only Robert as the chef but Robert as the fellow cook.

Robert, I raise a glass to you and wish you an exciting road ahead that will include even more quality time with your beautiful wife Arlene.

Merci pour tout.

Christophe”

We here at NWCAV wish the very best for Chef Robert.

Northwest Academy will be hosting a photography exhibition and sale on November 19, starting at 6pm.  The evening has been put together by Rita Minichiello and developed to promote local photographers.  Our kitchens will be transformed into an interactive gallery for the evening.

Vernissage 2011 Photography Exhibit and Sale

An Evening of Food and Art

November 19, 2011 – 6:00 pm

Hosted by Northwest Culinary Academy of Vancouver

2725 Main St. Vancouver

Over 50 images will be on exhibit for sale ($100-$200), showcasing traditional and alternative photographic methods from variety of local artists.

information @ www.vernissage.shawwebspace.ca

There is no entrance fee, RSVP would be appreciated to vernissage@shaw.ca

Vernissage was born from the need of exhibition exposure for photographers who require venues, experience and a public audience.

Please join us to support and encourage photographic art and its artists.