Guest Chef Speakers

Pacific Institute of Culinary Arts is pleased to welcome industry chefs to speak with our students about developing their career as a chef.

Topics of discussion include how to build one's skills and knowledge in the workplace, industry standards & trends and restaurant operation. Additional seminars will be held on an on-going basis for our advanced Culinary Arts and Baking & Pastry Arts students, allowing them to meet face-to-face with the chefs who inspire them, and who may well be hiring them upon graduation.

These popular seminars are available exclusively to our current students.

Guest Speaker: December 2007

Pacific Institute of Culinary Arts was honored to have writer & journalist, Michael Ruhlman visit the Institute on December 5th to speak with our students about his career and love of cooking as well as engage them in conversation about what makes for a great Chef.

Michael was in Vancouver promoting in his lastest book, The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. He has also written The Making of a Chef: Mastering Heat at the Culinary Institute of America, The Soul of a Chef: The Pursuit of Perfection and The Reach of a Chef: Professional Cooking in the Age of Celebrity. He spoke to our students about the need to deepen the fundamentals & basics at school because it is 'reality' cooking and to always read a lot because you can never learn everything. "To be a cook is hard work but very fulfilling work. It is an engaging career where you will never stop learning."

Guest Speaker: October 2007

Claire Clake, Executive Pastry Chef @ The French Laundry in Napa Valley, California

Our students were thrilled to meet and chat with Chef Claire during her recent trip to Vancouver to promote her new cookbook, Indudge: 100 Perfect Desserts.

She spoke of the importance of learning 'the basics' exceptionally well and then using these basics to build on one's own repertorie. She gave all of the ladies who are aspiring to be Chefs a word of advice - "You have to work twice as hard as men in this industry' in order to get ahead.

Thank you Claire! You truly are an inspiration to us all.

Chef David Adjey:

Food Network Canada Celebrity Chef of 'Restaurant Makeover' and Author.

Chef Adjey met with our Culinary and Baking & Pastry during his recent visit to Vancouver to promote his new book, Deconstructing the Dish: A Modern Day Cuisine. David's passion and tough love approach provided our students insight into the professional kitchen.

He spoke of the importance of attending culinary school, learning the foundations of cooking and that repetition is a 'good thing' in achieving perfection in each area of the kitchen.

Thank you David!

Past Chef Speakers have included:

Ned Bell, Food Network Canada's 'Cook Like a Chef Series' discussed the importance of chef mentoring, working towards getting your 'Red Seal' and building a solid fountain in both schooling and work experience.
Christian Gaudreault, Tomato Fresh Food Cafe (Vancouver) explained that a culinary career can take you anywhere in the world as long as one has passion, dedication and determination. He surmises that it is the only career that utilizes all 5 senses (sight, taste, touch, smell and hearing).
Michel Jacob, Le Crocodile (Vancouver) spoke with our students about the importance of having a 'passion' and 'love for food' in order to have a rewarding career in the culinary arts.
David Long, Terminal City Club (Vancouver) shared his recommendations on how to develop a solid career as a chef.
Uli Laue, Grouse Mountain (Vancouver) discussed the advantages and disadvantages of different types of employment (i.e. cruise ships, hotels, restaurants, etc.)
Jean-Francis Quaglia, Provence Marinaside (Vancouver) discussed the finer points of Southern French cuisine.
David Hawksworth, West Restaurant (Vancouver) spoke about performing a 'stage' in Europe.
Joe Fortes Seafood & Chop House (Vancouver). Attendees: Stephanie Jagger (Group Sales), Jennifer Dodd (Sous Chef), Molly Edge (Personnel Systems) and Ryan Gark (Chef de Partie) spoke with our students about a career in the Joe Fortes organization, which currently employees 120 people.