Dirty Apron Cooking School & Delicatessen

October 5, 2008.



Address: 540 Beatty Street, Vancouver, BC | V6B 2L3
Telephone: 604-879-8588 | Email: info@dirtyapron.com
Website: www.dirtyapron.com | Twitter: @Dirty_Apron | Instagram: @Dirty_Apron
Deli hours: 8:30am-6pm Monday to Friday; 10:30am-5pm Saturday; closed Sunday
Cooking classes: 7 days/week; Sunday-Friday: 5.30-9.30pm; Saturday: 11-3pm & 5.30-9.30pm




David and Sara Robertson – Owners
Callie Haugen – General Manager



The Dirty Apron Cooking School and Delicatessen is Vancouver’s most exciting culinary playground. A place for the amateur, the culinary-inclined or the curious,The Dirty Apron offers a fun, relaxed environment to learn, explore, and unleash your inner chef.

The Cooking School instruction focuses on popular regional cuisines as well as basic skills for ingredient-focused cooking. During the hands-on classes, students are walked through each step required in crafting a complete meal of appetizer, entrée and dessert. After the preparation and plating of each dish is finished, students gather at the communal dining table in the stylish dining room to enjoy their creations alongside a glass of wine, while the staff takes care of the dirty dishes. Students use only the best tools of the trade thanks to partnerships with All Clad cookware, Wusthof knives, Wolf ranges, and Sub Zero fridges.

The Dirty Apron’s Delicatessen offers downtown dwellers speciality coffees, beautifully baked pastries, hot lunches, gourmet sandwiches, take-home carvery meals, deli meats, artisan Cheeses, fresh flowers, and specialty ingredients and products. Sandwich lovers rejoice in our chef ’s creations. The pulled pork with Japanese mayo, pickled carrots, bean sprouts and cilantro on French baguette is a fresh take on a Vietnamese bánh mì. Other sandwiches like chicken with chipotle mayo and roast tomatoes; prosciutto with fig and Brie cheese; hummus with avocado, mint carrot and pomegranate molasses; or the roast beef, chimichurri, and charred tomato salsa are also sure to satisfy.

With The Dirty Apron Cookbook you can enjoy what The Dirty Apron has to offer at home. Containing tried and true recipes from the Cooking School and Deli, plus plenty of chefs notes, tips and tricks, this beautifully illustrated book is a go-to resource in the home kitchen.

The Dirty Apron’s catering program includes breakfast pastries, fresh salads, gourmet sandwiches, expertly prepared meals, and platters are perfect for any event, and are available for pickup or delivery. The difference between good catering and great catering is all in the details. Our professional, experienced and passionate on-site team can prepare, cook, and provide service for events large and small. Whether entertaining friends at home or organizing a grand opening for hundreds, look to us for seamless and professional service that will leave a lasting impression. We use only the best quality local ingredients and will work with you to create a custom menu from our outstanding repertoire of dishes, all created by Chef David Robertson. Contact our catering department for sample menus, canapé lists or a consultation for your next event.



“For the past five years Robertson has been sharing… tips and tricks of this trade with the 45,000-plus students who have gone through his Dirty Apron Cooking School. The popularity of the downtown Vancouver school (30 per cent of students return for multiple classes) inspired him to expand his brand and develop The Dirty Apron Cookbook: Recipes, Tips and Tricjs for Creating Delicious, Foolproof Dishes.” ~ The Province

“Nearly no one in Canada does food as well as David Robertson of The Dirty Apron.” ~ Vitamin Daily

“[David is] a generous teacher, eager to inspire and teach others cooking skills. The Dirty Apron Cookbook is a repository of the best recipes from the cooking classes , as well as ones he sells in his deli adjacent to the cooking school.” ~ Vancouver Sun




The scout Community

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .