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.
We’ll give you the kind of hands-on training you need to work as part of a culinary team. Our low student-to-instructor ratio means lots of one-on-one time with your instructors all Red Seal certified cooks and many Certified Chefs de Cuisine.
The Langley School District offers the SkilledTradesBC Youth TRAIN in Trades Professional Cook 1
Our professional chef diploma program teaches you the technical, financial, managerial and creative skills required to begin on your path to becoming a professional Chef.Â
Cook Basic is an intensive 300-hour training program focused on the theory and practice of cooking. Our program was designed with the help of professional chefs to prepare you to work in the hospitality industry.
During this full-time two year program, you will be trained in all aspects of the culinary trade including foundational cooking techniques, garde manger, introduction to global cuisines, patisserie and culinary management which includes courses such as hospitality mindset, teams and cultures
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