Come and explore the new techniques used in the book to execute the beautiful dishes and recipes.
DurationThe Definitive Seafood Guide From The Three-Michelin-starred Chef Of Le Bernardin
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.
Celebrate Date Night twice with a BC Seafood Demo Class with Chef Deniz - once while enjoying Chef Deniz preparing these dishes, again while you cook them on your next special night!
Menu Salmon, Maple Chili Glaze Dungeness Crab Cakes Pan Seared Scallops, Wilted Greens, Lemon Butter Sauce
Oyster Boy offers an entertaining and informative two hour program that teaches everything you have to know about buying, shucking and presenting oysters.
Dive into this class with Chef Ran Ai as she shows you how to create a palate-pleasing seafood-inspired menu that is perfect for those who love seafood and bold flavours.
If you were hesitating to try seafood pasta, don’t think about it for another second. It’s going to be great.
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