Chef Barb has ‘cooked up’ two new camps for the young culinarians in the family.  We’ll be creating fresh, seasonal meals using B.C.’s bumper crop of summer fruits and veggies.  From breakfast treats to after dinner sweets, we’ve got meal planning covered.

The Kids & Teens Culinary Camps are action-packed, fun-filled days where the children have the opportunity to learn about the culinary arts through demonstrations and hands-on cooking in small groups.  The children will cook each day’s menu from scratch then sit down to enjoy a lunch they created.  Menus are designed to be age appropriate, incorporate a variety of culinary techniques and skills, and to help children discover the process and pleasure of cooking and sharing food together.  At the end of each day a recipe book is theirs to take and at the end of the camp, they will take home their apron so they can get busy in the kitchen.

Chef Barb Finley has been teaching in the lower mainland for over 20 years, as an elementary school teacher, instructor with the Faculty of Education at UBC and as a professional culinary and pastry instructor.  Chef Barb is also the developer and teacher of Project CHEF: Cook Healthy Edible Food, a Vancouver elementary school program aimed at teaching children about healthy food.  It is Chef Barb’s hope that exposure to cooking and a variety of foods will encourage nutritious, diverse food choices that the children can create at home. www.projectchef.ca

Call 604.876.7653 to register.  Classes fill up quickly – please call early to secure your seat!

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, Ginger-Crinkle Cookies and Pecan-Butter Tart Squares. 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.

Date: Kids (ages 7 – 11) Saturday December 5
Teens (ages 12 – 16) Sunday December 6

Time: 10am – 2pm

Cost: $80 + GST

Register: by phone 604.876.7653.  Payment is due at registration and can be made by phone with Visa or MasterCard, or in person.

The Kids Culinary Camps are action-packed, fun-filled days where the children have the opportunity to learn about the culinary arts through demonstrations and hands-on cooking in small groups.  The children will cook each day’s menu from scratch then sit down to enjoy a lunch they created.  Menus are designed to be age appropriate, incorporate a variety of culinary techniques and skills, to appeal to and develop younger palates and to help children discover the process and pleasure of cooking and sharing food together.  At the end of each day a recipe book is theirs to take and at the end of the camp, they will take home their apron so they can get busy in the kitchen.

Chef Barbara Finley has been teaching in the lower mainland for over 20 years, as an elementary school teacher, instructor with the Faculty of Education at UBC and as a professional culinary and pastry instructor.  Chef Barb is also the developer and teacher of a program being implemented in Vancouver elementary schools, Project CHEF: Cook Healthy Edible Food.  It is Chef Barb’s hope that exposure to cooking and a variety of foods will encourage nutritious, diverse food choices that the children can enjoy at home.

Kids Camp August 10 – 14 (ages 7 – 11)
A five-day camp that celebrates the flavours of the season.  We’ll be creating recipes from around the globe and some from our own backyard.  Fresh. Flavourful.  Fun.

Teens Camp August 17 – 21 (ages 12 – 17)
A five-day camp developed with teenaged taste buds in mind that focuses on developing a variety of cooking techniques and skills using B.C.’s bounty of seasonal produce. From snacks to fine dining entrees, we’ll stretch your culinary repertoire.

Dates:  Kids – August 10 – 14, 2009
             Teens - August 17 – 21, 2009 – full (taking names of waitlist)

Times: 10am - 2pm both camps

Cost: $425 (+gst) per camp

Register:  call 604.876.7653. Payment is due at registration & can be made over the phone by Visa or MasterCard.

The summer camp cooking classes are sold as a package and not on an individual basis.  A full refund may be given with two week’s notice before start of class.  After two weeks and before start of class a 50% refund may be given.  After the start of class no refund is given.

I have heard that some parents struggle to get their kids to eat a variety of things.  Many parents simply don’t have a strategy.  I used one I learned from my grandfather.

When I was four, I stayed many weeks with my grandparents.  My grandmother was an excellent cook, and my grandfather a very good gardener who dearly loved his food.  He especially loved eel.  In fact, I often shopped with my grandmother at the fishmonger and I was given the responsibility of choosing the live eel from the tank which would eventually end up on my grandfather’s plate.  He took educating his grandchildren very seriously, and on this occasion used eel as part of his strategy. He had invited an old army friend for lunch who was quite excited about these eels himself.  I had never tried them, and never wanted to, but suddenly all this anticipation of eels made me curious.  I was given a bowl of noodle soup, but all I remember wanting that afternoon was some of that eel stuff.  When the casserole of the eels came out of the old wood-fueled oven, the guest’s eyes lit up.  My goodness, I thought, these things must really be good.  My grandma basted them with the tomato based sauce, finished them with a few drizzles of olive oil, and brought them to the table.  They were shiny, piping hot, cut into chunks.  There was nothing else to accompany them.  They looked magnificent.  Was there enough for me?  I was shy, too afraid to ask my grandfather if I could have some.  These were made especially for him and his war buddy.  I ate my soup quietly but stared at the eels and mesmerized by the gestures of incredible pleasure made by the old guest.  His eyes, his nose, his brows, his chin, his hands, even his feet expressed a pleasure I had never seen before by someone eating food.  Can food do this?  My soup is good, but it’s not doing the same thing for me.  Soup is for babies.  I wanted what they were having. I absolutely had to know what those eels tasted like, but not courageous enough to intrude on their eel-tasting bliss. 

Luckily the old guest noticed that I coveted his eel.  He asked me if I had ever eaten eel before.  I simply replied “No”.  I could have pressed, but obviously not brave enough.  However, the kind old man then asked me if I’d like some.  But I ruined the opportunity by turning to my grandfather instead of jumping to the offer. 

“He’s not ready for something like eel yet,” my grandfather said.  My disappointment was almost unbearable, but I knew not to make any scene.  And then came the lesson: “Eel is an acquired taste.  First you acquire the taste for chicken.  Then you acquire the taste for rabbit.  Then you acquire the taste for carp.  And only then are you ready for eel.”  I knew exactly where he was going with this.  I often refused to eat rabbit, which my grandfather likes to eat at least once a week.  And I simply disliked the smell of fried fish, especially carp, which he also loved.  In order to eat the eel, I had to graduate to it.  And it worked .  I ate rabbit and carp to my grandfather’s delight – eventually to mine too.  I did eventually graduate to the eel.  I remember the day I chose the eel for my plate, a day as special as when I bought my first pair of hockey skates. The eel was delicious.  Today I describe it as a combination of rabbit and carp.

Tony Minichiello

Culinary Instructor

The Kids Culinary Camps are action-packed, fun-filled days where the children have the opportunity to learn about the culinary arts through demonstrations and hands-on cooking in small groups.  The children will cook each day’s menu from scratch then sit down to enjoy a lunch they created.  Menus are designed to be age appropriate, incorporate a variety of culinary techniques and skills, to appeal to and develop younger palates and to help children discover the process and pleasure of cooking and sharing food together.  At the end of each day a recipe book is theirs to take and at the end of the camp, they will take home their apron so they can get busy in the kitchen.

Chef Barbara Finley has been teaching in the lower mainland for over 20 years, as an elementary school teacher, instructor with the Faculty of Education at UBC and as a professional culinary and pastry instructor.  Chef Barb is also the developer and teacher of a program being implemented in Vancouver elementary schools, Project CHEF: Cook Healthy Edible Food.  It is Chef Barb’s hope that exposure to cooking and a variety of foods will encourage nutritious, diverse food choices that the children can enjoy at home.

Kids Camp August 10 – 14 (ages 7 – 11)
A five-day camp that celebrates the flavours of the season.  We’ll be creating recipes from around the globe and some from our own backyard.  Fresh. Flavourful.  Fun.

Teens Camp August 17 – 21 (ages 12 – 17)
A five-day camp developed with teenaged taste buds in mind that focuses on developing a variety of cooking techniques and skills using B.C.’s bounty of seasonal produce. From snacks to fine dining entrees, we’ll stretch your culinary repertoire.

Times: 10am - 2pm

Cost: $425 (+gst) per camp

Register:  call 604.876.7653. Payment is due at registration & can be made over the phone by Visa or MasterCard.

The summer camp cooking classes are sold as a package and not on an individual basis.  Registration fees are non-refundable.  If you are unable to attend, you may send another person in your place.  With two week’s notice, you may transfer to another class, based on availability, or receive a class credit.

Our Kids & Teens Holiday Baking classes are now sold out.  The next kids & Teens classes will be in the Summer of 2009.  See you then!

Holiday Baking?  In July?  Not exactly.  We’re thinking ahead.  The next event for kids & teens will be in December. 

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 .  A yummy lunch and heavenly hot chocolate will be served to keep the young pastry chefs energized. 

The cooking classes 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.

Chef Barb Finley has been teaching in the lower mainland for over 20 years, as an elementary teacher, instructor with the Faculty of Education at UBC and as a culinary and pastry instructor. 

Kids: Saturday, December 13 10 – 2:00 PM 7 – 11 years

Teens: Sunday, December 14 10 – 2:00 PM 12 – 17 years

Please bring: A container to take home the festive fare.

Price: $80 + GST

Register: by phone at 604.876.7653

The snow is still flying but many families are looking ahead and planning summer vacations.  To help you with your family plans we have set the dates for Summer Culinary Camps, 2008 with Chef Barb.  The week long camps are just too good to miss.  We’ve got a new line up of classes that will have the young culinarians in the family creating fresh, seasonal meals using B.C.’s bumper crop of summer fruits and veggies.  From breakfast treats to after dinner sweets, we’ve got meal planning covered.  Daily camp menus will be posted in the spring.

The Kids Culinary Camps are action-packed, fun-filled days where the children have the opportunity to learn about the culinary arts through demonstrations and hands-on cooking in small groups.  The children will cook each day’s menu from scratch then sit down to enjoy a lunch they created.  Menus are designed to be age appropriate, incorporate a variety of culinary techniques and skills, to appeal to and develop younger palates and to help children discover the process and pleasure of cooking and sharing food together.  At the end of each day a recipe book is theirs to take and at the end of the camp, they will take home their apron so they can get busy in the kitchen.

Chef Barbara Finley has been teaching in the lower mainland for over 20 years, as an elementary teacher, instructor with the Faculty of Education at UBC and as a professional culinary and pastry instructor.  Barbara’s hope is that exposure to cooking and a variety of foods will encourage nutritious, diverse food choices that the children can create at home.

August 11 – 15  (Ages 7 – 11)

A five-day camp that celebrates the flavours of the season.  We’ll be creating new recipes from around the globe and some from our own backyard.  Fresh. Flavourful.  Fun.

August 18 – 22  (Ages 12 – 17)

A five-day camp developed with teenaged taste buds in mind that focuses on developing a variety of cooking techniques and skills using B.C.’s bounty of seasonal produce. From snacks to fine dining entrees, we’ll stretch your culinary repertoire.

Times:  10:00am – 2:00pm

Cost: $425 + GST per camp

Register:  call 604.876.7653. Payment is due at registration & can be made over the phone by Visa or MasterCard.

The summer camp cooking classes are sold as a package and not on an individual basis.  Registration fees are non-refundable.  If you are unable to attend, you may send another person in your place.  With two week’s notice, you may transfer to another class, based on availability, or receive a class credit.

Take 20 PhD academics, put them on an island with all the conveniences of a well-equipped modern home, with any ingredient at their disposal (but no cookbooks, no internet), and there’s a good chance they will starve to death.

Take 20 8-9 year olds, put them in a class with a brilliant culinary educator who is convinced these kids can learn anything, and within 90 minutes they’ll be cooking and eating a stirfry with broccoli, snowpeas, cauliflower, peppers, mushrooms, and tofu with skill and the enthusiasm , well, of 8-9 year olds.

That’s exactly what I witnessed when Chef Barb Finley, who has spearheaded Project Chef, invited me to talk at a class not long ago.  As soon as my speach was over, she did her demo using the same verbage and seriousness I use teaching adult classes, throwing them questions that would challenge most people but covered the previous three days, and every question was answered sharply.  The kids were soaking in everything, for Barb, being a professional educator, knows the absorption, unadultered and open-minded powers of kids that age. Within 90 minutes they chopped (yes, with knives), organized, communicated, and cooked a stirfry and devoured every single vegetable and piece of tofu on their plate.  There was no hiding, no deceiving.  In fact, Barb performed the exact opposite:  show, tell, educate, challenge, inspire, and take advantage of a child’s natural disposition to want to do things. 

If any parent could have experienced what I saw they would stop all the presses and demand this was happening in their school, in their home, in their kids’ lives.  I returned to my school to my classes quite humbled by what Chef Barb accomplished.  I was also humbled by the kids – especially their enthusiasm.  Read more about Project Chef  www.straight.com/article-116363/pilot-program-brings-cooking-classes-to-one-vancouver-school

Tony Minichiello, Culinary Instructor

p.s. This is the same Chef Barb who is doing the Kids & Teens summer camps at NWCAV this August!

I’m hearing a lot about this art of deceiving kids to eat healthy by hiding or coating the essence of healthy ingredients.  Dangerous strategy, I would say, for last time I checked decepetion is …well… deception.  I learned an old technique from my grandfather when I was 4 years old.  I lived with my grandparents for about a year, and my grandmother was a very eclectic cook with a repertoire of every organ meat, including brain and chicken feet, to various fishes like carp and eel, to rabbit, quails, live chickens, and every kind of vegetable and cooking green imaginable.  We had no choice but to eat what she made.  But my grandfather had a way to make me covet the foods brought to the table.  For instance, if I never had rabbit, I’d be eating chicken while he was having rabbit, but he’d enjoy his rabbit like it was nobody’s business, ignoring me all the time.  Naturally, I wanted some of that.

I remember one experience when he was enjoying my grandma’s braised eels with an old buddy of his.  They were, it appeared, in heaven, while I enjoyed my plate of pasta with tomato sauce.  The guest noticed my lust for what they were having and asked me if I wanted any.  My grandfather immediately interjected, emphasizing I was not ready yet for the eel experience.  He said I had not yet graduated to eel territory, and had to go through liver and rappini first.  Well, the next time my grandma made liver I was in there elbows high.  The eel, which I had to wait over a month to savour, was indeed everything I expected.

So I took this lesson to educate my kids to eat everything, and I mean everything, without ever once having to deceive or battle.  When they were still on the bottle, I plopped their baby seat at the dinner table and made sure they could see me eat and enjoy the foods I loved.  When, naturally, they wanted a part of the same experience, I made THEM battle for it, not the other way around.  My boys will try anything I like – tripe, octopus, sweetbreads, fiddleheads, snails, you name it.  I figured that if I have to deceive my children when it comes to food, they’ll never trust me down the road.  So what is needed is the opposite: education.  More on that in the next blog.

Tony Minichiello, Culinary Instructor    

The holiday season is just around the corner so it’s time to get busy in the kitchen with Chef Barb. The cooking classes 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 20 years, as an elementary teacher, instructor with the Faculty of Education at UBC and as a culinary and pastry instructor.

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 rich, fudgey Chocolate Brownies, Raspberry Bird’s Nest Cookies and Chef Barb’s Mom’s Shortbread Cookies (the best there is). A yummy hot lunch and heavenly hot chocolate will be served to keep the young pastry chefs energized. Please bring a container to take home the festive fare.

To register please call 604.876.7653

Price: $80 + GST

Date/Time: December 16, 2007, 10:00am-2:00pm

Read the rest of this entry »

The holiday season is just around the corner so it’s time to get busy in the kitchen with Chef Barb. The cooking classes 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 20 years, as an elementary teacher, instructor with the Faculty of Education at UBC and as a culinary and pastry instructor. 

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 rich, fudgey Chocolate Brownies, Raspberry Bird’s Nest Cookies and Chef Barb’s Mom’s Shortbread Cookies (the best there is).  A yummy hot lunch and heavenly hot chocolate will be served to keep the young pastry chefs energized.  Please bring a container to take home the festive fare.

To register please call 604.876.7653

Price: $80 + GST

Date/Time: December 15, 2007, 10:00am-2:00pm Read the rest of this entry »

There are still a couple of spots left in this class – call now to register…

Chef Barbara Finley is back with a two-day camp for the young cooks that introduces them to basic culinary knowledge and skills, kitchen and food safety and tasty food using fresh, seasonal ingredients.

Read the rest of this entry »