As a culinary school we must follow a standard.  In our case, one term that describes that standard is “fine dining”.  Naturally, the term will meet some resistance due to its often contrived, excessive, over-manipulated, and often pretentious connotations. 

We get around this by focusing on the main aspect of fine dining:  fine cooking.  It is not the drizzling of a truffled vinaigrette over cooked fingerling potatoes that we focus on.  Instead, we focus on the potatoes themselves, cooking them properly in plenty of salted water, simmring them gently rather than boiling to prevent the skins from bursting, to the perfect doneness.  Only then do we start to focus on the vinaigrette, and even then the key is not the truffle oil, but, again, bringing all the ingredients properly together.  The problem with fine dining is its great concern with the plated dish, its look and its sound.  In fine cooking, it’s all about what happens BEFORE plating.

More and more students approach fine dining with a bias.  For a growing number of them it’s no longer their cup of tea.  I remind them that they’re in school to primarily learn how to cook, not necessarily how to eat.  Fine dining dishes have the advantage of exposing one to many more ingredients and techniques than comfort dishes.   Simply on a quantitative level, it serves as an excellent educational tool.  On a qualitative level, it serves to showcase the excellent skills of fine cooks.

Tony Minichiello

Culinary Instructor

Knives, at one time, basically all looked alike.  They were the prototypical German style with thick bolster and three-rivet black handle.  In fact, it’s part of our logo.  Quality knives were praised for their substance and are the symbolic, essential tool of our profession.  Today they come in many sexy forms, with literally endless blade shapes and sleek ergonomic handles.  Rather than essential, they have become more personal, and aesthetics has overshadowed function.  Owning a sexy knife and knowing how to use it is an empowering part of becoming a professional.  But more so, I think, is taking care of it, keeping it sharp and knowing how to sharpen it.

I don’t know how many times we have to remind our students to hone their knives with their steel during class.  Definitely more than we’d like to.  It should be a natural reflex, but unfortunately it’s not.  It’s an acquired discipline. Sharpening a knife on a stone is an even more acquired and impressive discipline.  I know that those that do, that sharpen on a stone, are true professionals.  Those that don’t….well, who knows.

Last term an ex-student, now working hard in the field at a high level, came to our school to talk to our graduating class.  She ended her talk by describing her favourite work ritual, one which she proudly started with her kitchen colleagues.  Once a week after work they gather around with some whet stones and sharpen their knives.  Now that’s a cozy image….and very professional indeed!

Stay sharp,

Tony Minichiello

Culinary Instructor

The first question I ask any prospective student inquiring about our school in person is:  “What brings you through the door?” It is asked with equal parts sensitivity and directness.  More often than not, we get an authentic, honest, realistic answer.  The answer should reflect that the person has truly thought this out and done due diligence, and that’s mainly what we’re looking for.  Their answer should mention, first and foremost, their need to follow a passion.  At this point eye contact is revealing.  The eyes as much as words reveal their awareness of this kind of passion, awareness that it comes with caveats such as hard work, complete commitment, dues, and some personal sacrifice. That’s the all important tell.  Once we get past it, the conversation proceeds to the nature of our school, its curriculum, delivery, and theatre.

 Once in a while, however, what brings people through the door is fantasy.  Some fantasize graduating from culinary school as a complete chef, able to open and run their own kitchen within a year or two.  Some fantasize being the next star, a celebrity, well known.  In each case they fantasize following an image of grandeur, of lofty heights rather than focusing on the grounding they need nurture.  We made up our minds long ago not to be in the business of fantasy.  We simply don’t have that kind of patience.

 Speaking of which, as much as we need to see passion, commitment, drive, positive attitude, and evidence of work ethic, the one ingredient we now value as much as any is patience.  The learning of the fundamentals, especially of something that is new and technically challenging, will require patience.  Cooking is performance, it’s about moves.  That takes time to master.  The prospective student is so eager to be a chef that sometimes they are not patient enough to become one.  Chefs are typically viewed as lacking patience.  Students absolutely need it. It is the new tell I look for.

 Tony Minichiello

Culinary Instructor

PASTRY meets the “LOCAL FARMERS’ FIELDS”

Working closely with local farmers & artisanal producers, Chef Tim will source as many sweet, savoury & seasonal ingredients as possible for these three classes. You will create two plated recipes each class, featuring some of the best BC products available.

Examples of possible creations:

- BC Pear, Fig & Goat Cheese puff pastry tarte
- Heirloom Tomato Celebration Salad
- White Balsamic Bronze Fennel Seed Dressing
- Roast BC Peaches, Vanilla Bean Ice Cream & Lemon Chiffon Cake
- BC Apple Torte
- Gooseberry Red Currant Sherbet

Menus will be determined closer to the date of each class based upon what is at its peak of perfection that week. Trust us, it’s going to be fantastic!

I know it’s hard to think about Holiday Baking in the middle of summer, but we’re trying to help you plan ahead. Make this holiday a smooth one by starting your preparations early.

Dates: Local Farmers’ Fields: September 20, October 18, November 15
Holiday Baking: November 29 or December 6 (identical)

Times: 9:00am – 1:00pm (Baking classes: 9:00-2:00)

Cost: $98+GST per class, or register for 4 classes for $372+GST

Bring: chef & paring knives, 2 tea towels, pastry scraper, closed-toe/flat-heeled shoes & hair elastic

Only a few spots left!  These classes will sell out, so register early by calling us at 604.876.7653.

8-day SERIOUS FOODIE CULINARY BASICS

It’s that time again, and Chef Tony is ready to empower a whole new batch of home cooks.
Learn proper knife handling skills, stocks & sauces, moist & dry heat cooking methods, basic breads & desserts, international cuisine and more. You will prepare a 3-course meal most nights. For a detailed description of this delicious & empowering course, please visit this webpage: www.nwcav.com/ncav_othercourses_seriousfoodie.html.

Date: starting Tuesday, September 23, 2008 (Monday’s class sold out)

Time: 6:15-9:30pm each Tuesday evening

Cost: $695 + GST

Bring: chef & paring knives, 2 tea towels, pastry scraper, closed-toe/flat-heeled shoes & hair elastic

These classes will sell out, so register early by calling us at 604.876.7653.

All NWCAV classes are hands-on.