We've made it through the last week of January and hallelujah, the weekend’s here! There are lots of great reasons to come downtown this weekend and we hope a stop by Cook Culture is part of your plan. Join us this Saturday for our first (free) chocolate sampling of the year, from 11 am to 2 pm. Chocolate extraordinaire David Mincey will be on hand with delicious samples from his carefully selected collection of artisan, small-batch chocolates. Chocolates you simply can't find anywhere else.
There’s at least one thing chef Brad Williams’ breads and brunch class reminded us of earlier this month, and that’s how satisfyingly delicious a leisurely, homemade brunch can be.
Twelve people arrived at Cook Culture, early on a Saturday morning, eager to learn about the joy of baking from one of Victoria’s most passionate bread bakers. To our delight, Brad already had treats baking in the oven, filling the store with the most wonderful smell. Because, as he says “hungry people aren’t learning people.” A fact we all quickly agreed on.
If you’ve every longed to throw caution to the wind, quit your day job and learn more about the simple art of pastry making than this is the course of you! And the good news is you can take our Pastry Basics with Chef Megan Hennis and still keep your day job.
It sounds a little like a horror movie but really it’s not. Learning how to use a knife isn’t as difficult or scary as it sounds. It’s an important part of developing good cooking skills and being efficient and safe in the kitchen. Recently, we had a fantastic knife skills class with chef Megan Hennis. During the small hands-on class, everyone took turns slicing and dicing carrots, cabbage and potatoes with gusto.
A great read. The ones that create world class, inspiring, amazing food day after day should be honored. If you are in Vancouver we would highly suggest you get a table, if you can! “Getting my apprenticeship at Le Crocodile was like going to Harvard,” says Ned Bell, the executive chef at Four Seasons Hotel in Vancouver. In fact, Bell is unstoppable as he sings the praises of his apprenticeship mentor, Michel Jacob, the chef and owner of Le Crocodile. The restaurant is celebrat… 30-year-old Le Crocodile’s Michel Jacob mentored city’s star chefs11 hours 12 min ago.
Tired of your fruit and vegetables ripening too fast and spoiling? Try the BluApple Ethylene Gas Absorber to keep them fresher for longer. Currently on sale, it’s the perfect time to buy! http://ow.ly/DALA1
17 hours 12 min ago.
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