If seeing beurre blanc in a recipe causes you to burst into tears, get
to Dirty Apron
Led by the former Chambar Chef de Cuisine David Robertson, sessions will
focus on creating a 3-course meal of regional classics; get busy in a
hands-on lesson or sit back at the best chefs table in town and watch a
demonstration. Our favourite part (besides not being stuck with the
dirty dishes): all ingredients are prepped and ready upon arrival and
stations boast top chef materials like All-Clad cookware, Wusthof
knives, Wolf ranges and sleek Sub Zero fridges.
Once your masterpieces have been plated, head to the communal dining
roomcomplete with a walnut buffet and Victorian chandeliersand toast to
your culinary success with recommended wine pairings.
They only thing that could overshadow your cooking skills? The stunning
space with restored heritage doors and a chic general store stocked with
modern kitchen gadgets and bespoke ingredients for you to take home.
Just try not to Michelin star your recipe book.
Dirty Apron Cooking School and Cook Shop, 540 Beatty St., Vancouver,
604-879-8588, 2/hr demo class ($80/pp) and 4/hr hands-on class
($135/pp), for class schedule and availability see www.dirtyapron.com/cooking_classes