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Canada’s Best New Restaurants | Enroute Magazine | November 2017

#3  Bar Von Der Fels  Calgary

So proud to see PICA alum chef Eric Hendry starring on the cover of November’s Enroute Magazine that announces the top 10 best new restaurants in Canada!

"The restaurants that make the Top 10 are those that truly stand out for quality ingredients, smart service, stunning locations and chefs with a vision – the stuff that great meals, and great memories, are made of."

Here are some delicious quotes from the article: 

Discover a career in culinary

The Greg King Scholarship at Pacific Institute of Culinary Arts

 

Greg King was a 22-year-old with a huge passion for cooking, he knew at age 10 that was what he wanted to do.  His dream was to follow this passion through his life and eventually own his own restaurant. Greg had wanted to attend Pacific Institute of Culinary Arts; sadly, Greg passed away August 2014 in a car accident and was unable to fulfill his dream.

The Road Goes Ever On and On: A Graduation Retrospective

Graduation is an interesting time here at Pacific Institute of Culinary Arts. With four intakes per year and six-month or one-year long programs, this means we have four commencement ceremonies per year, too. As a staff member, it's easy to watch the year fly by in cycles; we start with the first day of class, through training, midterms, advanced classes, finals, and finally, graduation. Repeat that thrice more, and you're already at the end of the year!

PICA Students Rise to the Challenge

Throughout the year PICA students have the opportunity to participate in various cooking competitions. These events can be a fun way to test out kitchen skills under real pressure (usually with an audience!) but they require a lot of hard work and practice. In the case of this year's Junior Chef Challenge at the BC Foodservice Expo, practice paid off. PICA culinary student, Claire Riddle, finished 1st overall in the day-long competition which saw students from culinary programs across BC prepare and plate a dish in under thirty minutes.

Out of the Box & Into the Bubble: How Alumna Héloïse is Putting Her Stamp on Québécois Cuisine

Many students who join our Institute come with the end goal of opening their own business one day, and Héloïse Leclerc was no different. When she first joined our Culinary Arts program in September 2011, Héloïse moved across Canada with one plan in mind: gain knowledge and skill at Pacific Institute of Culinary Arts so that she could return home to Québec, and open an authentic Chinese restaurant.

Fast forward to today.