Date(s) - 03/26/2019 - 05/28/2019
6:30 pm - 9:30 pm
Event Details
A total of 10 sessions (30 hours) dedicated to hands-on holistic food preparation that teaches basic cooking skills, techniques, and food therapeutics.
Cooking classes are taught by a professional Chef and Registered Holistic Nutritionist™ professional and are designed to integrate food therapeutics into the kitchen, provide recipes, and give students increased confidence and skill in the areas of meal planning, food shopping, and food preparation.
Classes run on Tuesday evenings from 6:30 pm to 9:30 pm. Students are asked to wear appropriate closed toe shoes. Students will receive a CSNN apron to keep.
March 26th – Kitchen Culture & Knife Skills
April 2nd – Ancient Grains and Legumes
April 9th – Probiotic Foods and Beverages
April 16th – Eating Plants from Land, Lake & Sea
April 23rd – Practical Food Preparation for Busy Lives
April 30th – Raw Food Fundamentals
May 7th – Alternative Baking and Raw Sweets
May 14th – Eating for Growth & Performance
May 21st – Healthy Broths
May 28th – Global Cuisine
Early Bird Pricing Available Now! Register by February 26th, 2019 to save over $150!
Instructors:
Andrea Potter
Andrea is a classically trained chef and Registered Holistic Nutritionist™ professional. Her love of nutrition and organic, whole foods and healthy lifestyle has been the focus of the food she’s prepared at the restaurants she has worked in since graduating from the Northern Alberta Institute of Technology for the Culinary Arts Program in 2004 and receiving her Cook’s Red Seal in 2005. Andrea is the founder of a nutritional business that teaches healthy cooking classes and offers one-on-one nutrition consultations, helping her clients to integrate healthy and delicious food choices into their lives. Her cooking classes pair sound nutrition information with whole foods based, beautifully prepared recipes. Both interactive and fun, her classes convey her love of real food, community, and culture. Andrea teaches a special series of cooking classes in whole and natural foods nutrition in our state-of-the-art demonstration kitchen.
Robert Wilson-Smith
Robert is a Registered Holistic Nutritionist™ professional and a professional chef. He is a graduate of New York City’s Natural Gourmet Institute (2007) and has worked in some of Vancouver’s best known vegetarian, vegan, and raw food restaurants as well as at yoga retreats in Mexico and India. Robert believes that food politics and a love for the environment cannot be separated from wellness and nutrition. He flavours his CSNN cooking classes with these beliefs and a passion for healthy food. Robert is a certified yoga teacher and has been fueled by a plant-based diet since 2000.
Katherine Hastie
Katherine is a Registered Holistic Nutritionist™ professional and a trained culinary and pastry chef. She works full time as a farmer at the UBC Farm and is passionate about local and sustainable plant based foods. Katherine enjoys sharing her knowledge of preparing and growing healthy food with the students at CSNN, and she loves getting students excited about cooking and spending time in the kitchen.
Attendance Policy:
Students must attend all 10 classes to obtain the Holistic Culinary Certificate. Students are permitted to reschedule a class subject to availability. The fee to reschedule is $50 plus applicable tax per class.
Refund Policy:
If for any reason you are unable to participate after you have regisitered please note the following.
Registration fee is non-refundable.
All other fees are non-refundable after March 12th, 2019.
Registration is transferable prior to the start date.
To obtain certificate, one person must attend all 10 classes. Splitting classes is not permitted.
