Northwest Culinary Academy of Vancouveris a progressive and unique chef training school built, owned and operated by its dedicated chef instructors.  Our teaching philosophy is based upon creating the ultimate student learning experience.  Based on what we now know as ex-students, apprentices, professional chefs, and experienced chef instructors – we would want to be taught in a school that:

• is intimate, quality driven, with instructors that are passionate, enthusiastic, inspiring, attentive, and most importantly, qualified to TEACH.   A school is only as good as its instructors.

• screens applicants for students that are mature, passionate, driven, positive, and qualify for an intensive, adult-based learning experience.  The NWCAV instructors, as owners, personally manage the admissions process for we believe quality education is also determined by the quality of its students.  In fact, our work and reputation depend on our students!

• acknowledges and addresses the diverse backgrounds and histories of its students and their varying personal reasons to study this fascinating art and science, whether they are 18 or 55, with or without industry experience.

• focuses all its energy on only one group of students per term and its intensive curriculum on greater hands-on skills and necessary aptitudes to succeed in various avenues in this field.

• creates a challenging learning environment of exciting energy, intense work ethic, study, creativity, and teamwork

• offers programs that are affordable, practical, and condensed - without fillers

• is closely connected to the industry and the expectations of today's students. A chef-designed, chef-administrated, and chef-owned school, very much like a chef-owned fine dining restaurant, free of management restrictions, can best provide a personalized experience for its students.

We approach our students like the restaurant chef approaches his/her patrons: observe, listen to feedback, and evolve accordingly. Thus we, your instructors, are best qualified to connect your potential to the next step of your culinary education. At NWAC this relationship lasts past graduation and well into students’ professional careers.

We offer a Professional Culinary program, a Professional Pastry & Bread Making program & an Industry Practicum (for qualified students).  Our professional programs are designed to give you a solid practical & theoretical platform to enter the work force with confidence.  Our hands-on courses are intensive & challenging, and successful completion will give you the insight needed to apply yourself towards your long-term culinary & pastry goals - be it as a chef, restaurateur, pastry chef, baker, food stylist or caterer.

The Academy has 3 terms per year with start dates in January, April, and September. Small classes (with a maximum of 14 students per instructor) ensure that our students have the personal guidance and instruction to be successful.  

The Academy has new facilities with modern professional equipment.  The 2,500 square foot open kitchen concept ensures a seamless learning environment, with Chef’s demonstration station, culinary kitchen and pastry lab.  The European style “Island” cooking configuration ensures that you never face a wall and are always in visual contact with your peers & Chef Instructors. 

NWCAV students taking part in industry Practicum, or now building their careers in the industry, can be found in many parts of the world, working in fine dining restaurants and hotels such as “C” Restaurant, Villa del Lupo, Fairmont Hotels, Odawara Hilton Resort and Spa in Japan, Thomas Haas Fine Chocolates, Chocolate Arts, and Soma Chocolates in Toronto.

We encourage & support our students and instructors take part in competitions, and they have  been very successful.   Here’s just a sampling of what they’ve accomplished in the past year:

Monique Choptuik, graduate of our Professional Pastry & Bread Making program, captured a Silver medal in the plated dessert competition at the 2006 BC Chefs’ Association “Salon du Chocolate” Competition.  

Scarlett Smith, graduate of our One Year Program, won Gold in the 2006 Quady Dessert Competition, and Shinje Cho graduate of both our Professional Culinary and Professional Pastry & Bread Making classes, took a Bronze!  They had to create desserts that paired with the featured wine - Quady Winery’s "Essensia". 

Kene Ezeji-Okoye and Kara Guedes, graduates of our Culinary Program, were the Gold and Silver winners of the 2006 Junior Hot Chef Competition. 

Extra-curricular activities that NWCAV students & staff also take part in a number of extra-curricular activities, including the Terra Nova Schoolyard Project.  NWCAV is pleased to support Chef Ian Lai as he continues to develop and expand the Terra Nova Schoolyard Project. This non-profit society connects elementary through to university students with the earth, the community around them and agriculture at large. Students learn to grow, monitor, harvest and eat nutritiously on an ongoing basis throughout the year. The 5000 square feet of program space is provided by the City of Richmond in a 63 acre rural park in West Richmond. Chef Ian Lai recently spoke at the North American Food Security Conference and delegates were able to visit the farm site.

In the community NWCAV students and instructors catered numerous events, including the gala opening and VIP reception of “Body World” exhibit at Science World, 4th of July celebrations at the U.S. Consulate General’s in Vancouver, Starlight Starbright Children’s Foundation fundraiser, Bollywood Meets Hollywood-UNICEF Canada Fundraiser, Vancouver International Wine Festival’s Vintner’s Brunch, and more!

All NWCAV chef-instructors are accredited with the Provincial Instructor’s Diploma of British Columbia.  The culinary trio of Chefs Tony Minichiello, Christophe Kwiatkowsky, and Ian Lai share a 7 year teaching collaboration, a team our students consistently evaluate as being the key to their successful education.  Chef Marco, a 3rd generation Pastry Chef, has worked all over the world in many of the finest restaurants and hotels as Executive Pastry Chef.  Combined, these chefs have years of European and North American culinary and pastry experience, and a wealth of information to share.

Northwest Culinary Academy of Vancouver is located in the Mount Pleasant area of Vancouver, BC,  within a few minutes of Downtown Vancouver, Chinatown, Gastown, Granville Island Market, Punjabi Market, Little Italy, and Kitsilano Beach.  Vancouver is a popular destination for outdoor enthusiasts with a variety of sights and activities.  Enjoy skiing and snowboarding on the local hills;  have a relaxing weekend getaway & take a scenic drive to Whistler-Blackcomb;  view performances at the local theatres; and, of course, Vancouver has a huge number of restaurants representing many ethnic cuisines. 

Northwest Culinary Academy of Vancouver is registered and accredited with the Private Career Training Institutions Agency of BC (www.pctia.bc.ca), members of the BC Chefs’ Association and the BC Restaurant & Foodservice Association.  Our Academy is an eligible institution for government student loans, HRSDC funding & RESP withdrawals.

The Northwest Academy is a unique and progressive chef training school built, owned, and operated by its dedicated chef instructors. Our curriculums were designed from the student perspective.

Northwest Culinary Academy of Vancouver
2725 Main Street
Vancouver,  British Columbia   V5T 3E9
Canada

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