This 8 evening course is intended for the home cook serious about taking their cooking techniques and confidence to new levels.  The classes are designed for both the well versed home cook and for those finally committed to empower themselves with proper cooking skills.

We cover the essential skills from how to efficiently use a knife, how to use pans and heat, combine ingredients, sauces, basic doughs, meat, fish, vegetable, and grain cookery, and even plating 101. We cover cuisines from all over, but the emphasis is on technique, the key ‘what & why’ of cooking.  The essence of the course is to move your knowledge and hands in the same direction through the approximately 27 recipes we cover, and eventually through whatever personal repertoire of dishes you tackle in your own kitchen.  Below is a typical menu list of dishes and techniques you will learn:

Knife handling skills Stock/broth Azteca-style soup Salmon rillette Roasted beet and fennel salad Beer Mac and Cheese Baguette Saltimboca Glazed carrots Provencal-style baked goat cheese salad Pan-fried trout w/ lemon-butter sauce Lemon tart Tapas/crostini Pan seared duck breast

Tart Tatin Authentic tomato sauce Handmade Gnocchi w/ Bolognese Sauce Handmade Prawn Tortolloni Spaghettini Aglio e Olio Grain cookery Meal-like miso soup w/ baked mocha Quinoa Salad Smoked Salmon and Barley Risotto Vegetable and grain stir-fry Dungeness Crabcakes w/ Pineapple Salsa Pan Seared Beef Tenderloin Steak Caprese-style Chocolate Truffles

We meet once a week, starting at 6:15, ending around 9:45pm.  Typical classes involve making and eating three courses (with wine).  We provide a hands-on facility and program like no other, and fill our classes mostly through word of mouth.  Many NWCAV foodies have blogged their experiences in this course.

The classes are taught by Chef Instructor-Owner Tony Minichiello, who has been teaching amateur classes for over 15 years.  Though he has a passionate and entertaining style, he takes the same serious care for the evening foodie course and the students as he does for the daytime professional program. 

These popular classes consistently sell out, so register early!

Starts:	January, May & September annually.  Check our Calendar for the next session
Price:	Please check our Calendar for course price
Bring:	chef & paring knives, pastry scraper, 2 tea towels, kitchen appropriate shoes
Register:	By calling 604.876.7653 using Visa or MasterCard or in-person (2725 Main Street, Vancouver) with cash, local cheque or debit