For anyone interested in chef training, Vancouver is also the perfect destination to study, with a bounty of fresh and local ingredients available year-round, a thriving craft beer and wine scene, and an abundance of great restaurants to draw inspiration from.
If you’ve been considering chef training, here are five reasons why Vancouver is a world-class destination to learn.
1. Vancouver Chefs Have Access to Some of the Best Seafood in Canada
With its prime location directly on the Pacific Ocean, Vancouver has some of the best seafood in Canada. Fresh Dungeness crab, spot prawns, albacore tuna, wild salmon, and oysters can all be found on local menus, and form an important part of the region’s culinary scene.
Students training at the Pacific Institute of Culinary Arts will find a great selection of this fresh seafood at the Granville Island Market, a vibrant public market only a few minutes’ walk from PICAchef’s location at the entrance to the island. Those interested in culinary training can visit PICAchef by booking a tour.
PICAchef has also been a long-time partner in the annual Spot Prawn Festival, which celebrates the beginning of spot prawn season in BC’s coastal waters, promoting the local and sustainable delicacy.
2. Ocean Wise has put Vancouver at the Forefront of Sustainable Seafood
Vancouver has been a leader when it comes to sustainable seafood and is home to the national Ocean Wise program. Launched by the Vancouver Aquarium in 2005, Ocean Wise aims to promote sustainable seafood, using species that are caught or farmed in a way that maintains the long-term health and stability of the species, as well as the marine ecosystem it inhabits.
Students at PICAchef get to learn about sustainability through their culinary classes, which includes a lecture from an Ocean Wise representative on sustainable seafood practices. PICAchef also hosts an annual Slow Fish dinner to promote and educate the public about local, sustainable seafood products. For aspiring chefs interested in sustainability, Vancouver is the place to be.
3. Chefs in Vancouver Enjoy a Range of Fresh Produce throughout the Year
British Columbia also gives chefs-in-training access to a wide array of fresh fruits and vegetables throughout the year. The province encompasses a wide area, with several different crop and growing seasons, from the green Pacific coast surrounding Vancouver, to the more arid Okanagan Valley, home to BC’s thriving vineyards. Throughout the year, chefs can find locally sourced arugula, green beans, leeks, mushrooms, strawberries, tomatoes, and much more.
Benefit from BC’s long growing season with chef training in Vancouver
4. BC Has Abundant Options When it Comes to Wine and Beer Pairings
Chefs training in Vancouver will also be spoiled for choice when it comes to pairing their creations with BC wine and local craft beer. BC’s Okanagan Valley is the second-largest wine producing area in the country, and Vancouver alone is home to over forty breweries – including the Granville Island Brewery, only steps away from PICAchef.
5. Students in Chef Training Will Find Inspiration in Vancouver’s Diverse Culinary Scene
With all of its fresh produce and local, sustainable seafood, students completing their chef training in Vancouver will find no shortage of inspiration in the city’s vibrant, eclectic, and highly multicultural culinary scene. Students can enjoy some of North America’s finest Chinese food in nearby Richmond, get a taste for local seafood by exploring some of the city’s many sushi restaurants, or take the ferry across False Creek to try out some of the latest food truck offerings or fine dining restaurants downtown.
Students will find inspiration in Vancouver’s diverse culinary scene