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

Duck (Brome Lake)
- 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 (Gallantine is a pate wrapped in the flesh of a game hen)

Quail
- Boneless, stuffed into ballotines (Saturday lunch)

Special Duck Liver Foie Gras 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 (foie gras)
- 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!