Returned last week from my much anticipated trip to the Basque area of Spain.  I visited the beautiful town of San Sebastian 23 years ago, before I became a professional cook, and knew then there was something special about this place when it came to food.  San Sebastien has more Michelin rated restuarants per capita than nearly any place on earth.  What they do have, which is more important to me, is amazing authentic tapa bars,  and tons of them.  To the Basque, food is somewhere between a full-contact sport and an extreme religion.  I witnessed more people walk the streets with a baguette in their arms (unwrapped, by the way) than with a cigarette in their mouths.  In a place of 150,000 people I saw more French-style pastry shops than here in Vancouver.  A dozen figs, and beautiful ripe ones, cost the same price as a can of coke.  I love these people.

But going back as a professional cook, what blew me away was not just the food, but the food culture.  These people know how to eat.  Cooks often forget that in learning how to cook to the next level, you need to learn how to eat at the next level.  And how do the Basque eat?  They eat, they drink, and that’s about it.  Even with all their gastronmic societies, one local who attends 2 of these societies told me that that is all that goes on;  they don’t deconstruct, don’t define, don’t spew adjectives, they just eat and confirm how lucky their are to enjoy this. 

Growing up Italian, food was never taken for granted.  I thought Italians took food seriously, and they do.  But the Basque…well what would you expect from a culture whose most popular letter in their language is “X”!

Pictures of hams, pig’s ears, and real fish mongers to come.

Cheers for now,

 Tony Mnichiello

Cook (not Chef) Instructor, NWCAV

We wish to congratulate Alessandro Vianello, a graduate of our Professional Culinary program in 2005.  He is very excited at being transferred to the Fairmont St. Andrew in Scotland at the end of the month.

Alessandro completed classes at the Academy with aspirations to work on a cruise ship.  Because of labour costs, the cruise ship fleets mostly employ cooks from SE Asian countries.  So, instead of sailing the seven seas, we sent him to the Fairmont Hotel Vancouver to gain some experience in a large, fine-dining operation.  Also, this would inspire a goal for him to reach the position of Chef de Partie before applying to the cruise line industry, as they usually have European or North American trained chefs at the higher echelon of their brigade.

Alessandro used his time well at the hotel, not only completing his Red Seal certification, but also handling several positions in all the Fairmont Hotel Vancouver restaurants & catering departments.  With that experience in his back pocket, and the endorsement of Executive Chef Robert le Crom, he was approved for transfer to Scotland (airfare & 2 weeks accommodation at the hotel all part of the deal)!

Not bad for a kid who made meat cannelloni on his first menu development day back at NWCAV!

Christophe – Owner & Chef Instructor

I want ot make this clear to anyone considering or entering this field:  there’s no such thing as a CHEF school.  The word means “chief”, in charge of an organized, profit-driven kitchen, of staffing, purchasing, training, food costing, scheduling, devising time/space/cost effective systems, menu-writing, etc.   Oh, it, of course, means someone who also knows how to cook.  The former skills are mostly learned on the job and take years to perform well.  Same with the latter.  The problem, however, is that students and graduates concentrate on becoming “chefs” before becoming a cook. 

Why, then, do schools and media alike devote so much energy talking about becoming a “chef” when eating great food is produced by great cooking from great “cooks”?   My theory is that the word “chef” sounds too darn sexy to put aside.  The French word for cook - cuisinier -  has too many syllables and simply does not roll off the tongue as well as “chef”.  The English word “cook” sounds way too pedestrian, void of any sex/emotional/intellectual appeal what so ever. 

Then again, perhaps this discussion only pertains to English-speaking countries.  I think in France, Italy, or China people realize that its the “cook” that cooks the food we eat.   Unfortunately, we too seldom hear the word “cook” and too often prematurely throw around that sexy “chef” word.  For every qualified chef out there there are 2-3 dozen good cooks.  I know I’d eat better if there were 2-3 dozen great cooks, but for this to happen the word “cook” will need to be used with less shame and greater confidence.  

Tony Minichiello

“Cook” Instructor

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When dining out among friends, inevitably some of the discussion will revolve around what is on the plate in front of you.  Depending on your interest in food, you may discuss and debate several highly subjective points, like how crispy the salmon skin should be or how acidic the beurre blanc is, or if it is appropriate to substitute Thai basil with Italian in your prawn & coconut soup. 

While appreciating the fact that several people are involved in presenting the meal, we still all like to play “food critics” amongst ourselves.  However, you do not have to be a chef or a foodie to debate two issues – Was the food hot and has my appetite been satisfied?

I have that love-hate relationship with fine dining, having worked in several & eaten in many so-called fine-dining establishments.  There are several reasons for this difficult relationship: For one, the often snobbish attitude from people associated with it (cooks, servers, personnel in general, as well as patrons). The other is portion size – nobody, in all my years, can reasonably explain to me why fine-dining portions are often so small. Prices in these establishments are usually high, as it is an “experience”, and you do pay for all the luxuries (staff level, décor, dining ware, etc.), but why do you get such a small portion?

One dream of a lot of chefs, foodies & all-around gourmands, is to eat in a Michelin 3 Star restaurant. Three stars is the highest possible rating in Europe, and only a few dozen have that distinction in France. Michelin publishes its guide in several other countries now as well, with NYC being the most recent addition.  The Michelin rating definitions are: 1-star = “a very good restaurant in its category”; 2 stars =”excellent cooking, worth a detour”;  and 3 stars =”exceptional cuisine, worth a special journey”.

George Blanc of Vonnas, France is one of these rare 3-star Michelin restaurants, having received & maintained its 3rd star since 1981.  One would have great expectations when visiting an establishment of such distinction!

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October 31 (Wed) – We are excited to introduce Chef Roger Maniwa, an NWCAV alumni, who will present a Sushi & Sake Pairing class, featuring:

• Tuna Tataki
• an assortment of Sushi (maki, gunkan maki, inari, inside out rolls), and
• banana tempura for dessert.

Haven’t you always wanted to learn how to make your own sushi, and put your personal twist on it?  Please call 604.876.7653 to register.

cost -  $98 +GST for this class only, or register for the whole series of 6 sessions for only $534 – a $54 savings! 

Read on for other upcoming Foodie Club classes . . .  

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October 24 (Wed) – Chef Jeff Van Geest of Aurora Bistro will present a Seafood menu paired with great BC wines (a signature feature of Aurora’s menu), and utilizing the best local produce available. Please call 604.876.7653 to register.

Classes are hands-on (as always) and tonight you will create a delicious menu featuring local seafood paired with BC wines:

• Crisp skinned spring salmon w/ heirloom tomato bisque, cedar jelly & wild rice polenta,
• Roast halibut w/ woodear mushroom-fingerling potato hash & carrot jus,
• Smoked sablefish w/ mussel & autumn vegetable succotash

cost - $98 +GST for this class only, or register for the whole series of 6 sessions for only $534 – a $54 savings!

Read on for other upcoming Foodie Club classes . . .

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October 17 (Wed) – We are happy to present Chef Rossana Ascencio, who’s family owns The Mouse & The Bean restaurant, with an inspiring Mexican menu. Chef Rossana has a personality that would light up a room, and we are pleased to say she is a graduate from our Professional Culinary program!  Please call 604.876.7653 to register.

Classes are hands-on (as always) and tonight you will create

• Caldo de Hongos con Sopecitos: Mushroom soup. Served with hand-made “sopecitos” with Salsa de Ancho. 
• Pollo Relleno de Nopales en Mole Verde: Chicken stuffed with nopales (cactus), in green tomatillo mole. Served with Frijoles Refritos (refried black beans & rice) & warm tortillas. 
• Calabaza en Tacha: Traditional pumpkin dessert  Agua de Jamaica: Fresh Hibiscus “water”

cost -  $98 +GST for this class only, or register for the whole series of 6 sessions for only $534 – a $54 savings! 

Read on for other upcoming Foodie Club classes . . .  

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October 10 (Wed) – Chef Gurpreet Virdee will join us to present a delicious Indian menu. Chef Gurpreet is well known to our pro students, as he joins us every term to present the intricacies of Indian cuisine to our Professional Culinary class!  Call 604.876.7653 to register.

As always, our classes are hands on, and today you will prepare:

• Shammi: lamb kebabs. 
• Dakshini Salad: coconut & rice salad with curry vinaigrette 
• Everybody’s favourite: Butter Chicken with Laccha Parantha.

cost -  $98 +GST for this class only, or register for the whole series of 6 sessions for only $534 – a $54 savings! 

Read on for other upcoming Foodie Club classes:

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October 3 (Wed) – We are thrilled to have Chef Takeo join us as part of the Foodie Club series!  Calling on his experience at West Vancouver’s Beach House (where he is currently) and his extensive work with Italian cuisine (most recently at Villa del Lupo), he will teach you how to make a few of his favourite dishes.  Call 604.876.7653 to register.

All of our classes are hands on and tonight you will make:

• Thai-style Coconut Seafood Soup
• Veal Frilana
• Wild Mushroom Risotto
• Dessert Mousse

Cost - only $98 +GST for the single class, or $534 + GST for the series of 6!

Read on for the other upcoming Foodie Club classes…

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September 29 (Sat, 10:00-1:30pm) – As part of our new Foodie Club, we are pleased to present Chef Brian Misko with another fabulous BBQ class.  Call 604.876.7653 to register.

As always, our classes are hands on, and today you will prepare:

• Grilled Raddicchio. 
• Cedar Planked Fish with Citrus Salsa. 
• Grilled Seasonal Vegetables. 
• Stuffed Pork Chop. 
• BBQ’d Stuffed Onion

cost -  $98 +GST for this class only, or register for the whole series of 6 sessions for only $534 – a $54 savings! 

Other Upcoming Foodie Club classes:

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Just announced – By popular demand, we will present the 8 Day Serious Foodie Culinary Basics class on Monday evenings starting September 17, and on Tuesday evenings starting on September 18.  Call now to register: 604.876.7653

Serious Foodie Culinary Basics – Empowering the passionate home chef.  Learn the skills that will change your life! 

Please visit this page for a detailed description of the program: http://www.nwcav.com/ncav_othercourses_seriousfoodie.html

Classes will run for 8 consecutive Monday or Tuesday evenings, starting September 17 & 18th.  There will be no classes on October 8/9 or November 12/13.

September 4 is the first day of the Professional Culinary & Professional Pastry & Bread Making autumn term. Good luck everyone! Bon appetit!