Led by Chef Jonathan, we invite you into the kitchen to explore the various styles of cuisine and culinary techniques. There will be plenty to eat, so be sure to bring your appetite!
DurationAppetite For Books Offers Cooking Demonstrations And Tastings To Groups At All Levels Of Culinary Skill.
Jonathan grew up in the restaurant business. Hanging out in the kitchen of his father's restaurants, because that's where the action was, he developed a passion for food from a very young age.
Jonathan began his cooking training at the Culinary Arts program at Vancouver Community College and learned the basic principles of classical French cuisine, during a three year apprenticeship at Vancouver’s Le Petit Genève under Gerhard Pichler.
After obtaining his Red Seal, Jonathan moved to Hong Kong to work at his family's restaurants where he learned many different styles of cooking including German, Russian, Spanish, and Chinese.
After two years in China, Jonathan moved to Montreal and he was the Sous Chef at a restaurant in Old Montreal. But Jonathan’s long-time dream was to not only cook, but to teach others of the joy of cooking and this became a reality with the opening of Appetite for Books.
Learn the Basic skills and techniques of cooking. This is suitable for beginners who want to develop the culinary skills. You will learn step by step methods of preparation, production and finishing dishes. You will make your own stocks, veloutés and emulsions.
This exclusive experience is the perfect gift for the gourmand in your life. The adventure starts with a private cooking class with Chef Chris Velden.
From the business side of hospitality, Humber’s Culinary Skills certificate program prepares you for a career as a professional chef. Gain theoretical and practical skills while learning in cutting-edge labs and real-world settings with the latest kitchen technology and equipment.
You will get the skills and expertise you need to find a job in the food preparation industry.
The Chef De Cuisine program is a highly prestigious program that is de-signed to provide the skills and knowledge necessary to work in the food industry at Executive, Executive Sous and Sous Chef levels.
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