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.
Fishing and lunch at the seashore anyone? With a wildcraft guide and a chef, this is your chance to learn what you can sustainably catch sea foraging in the ocean near Vancouver without a boat.
Make your very own unique and flavourful seafood dishes in this 4-day short course.
Join Shucker Paddy to learn the history and basics of Oysters
In this class we seek to help you create that perfect bite that marries the best of texture, flavour and spice - all at once.
Give a man a fish, and feed him for a day; teach a man to shuck an oyster, and he’s just learned a very valuable life skill that can save a last-minute dinner party. This class will explore the unfamiliar 75% of our earth’s watery surface and have you “hooked” at the possibility that the wo...
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