Dirty Apron Delicatessen & Cooking School

October 5, 2008.

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DETAILS

Address: 540 Beatty Street, Vancouver, BC | V6B 2L3 | MAP
Telephone: 604-879-8588
Email: info@dirtyapron.com
Website: www.dirtyapron.com
Twitter: http://twitter.com/Dirty_Apron
Hours: Shop 7 days 10am-6pm, Cooking classes 5:30pm-9:30pm

GALLERY

  • Dirty Apron Cooking School
  • Dirty Apron Cooking School
  • Dirty Apron Cooking School
  • Dirty Apron Cooking School
  • Dirty Apron Cooking School
  • Dirty Apron Cooking School
  • Dirty Apron Cooking School
  • Dirty Apron Cooking School
  • Dirty Apron Cooking School
  • Dirty Apron Cooking School
  • Dirty Apron Cooking School
  • Dirty Apron Cooking School
  • Dirty Apron Cooking School
  • Dirty Apron Cooking School

PEOPLE

264Dirty Apron PRINT copyDavid and Sara Robertson – Owners
Callie Cooper  – General Manager

ABOUT

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

Opened Summer 2009 with the intention of creating an environment for novices, foodies, and aspiring chefs to learn the tricks of the trade, The Dirty Apron Cooking School offers a selection of classes that vary from creating regional classics to understanding ingredient-driven basics and executing essential knife skills.

Classes are led by chef David Robertson whose pedigree is established in classic French cuisine and accented with achievements including a team-win for Gold in the 1996 Culinary Olympics. In addition to Robertson’s tutelage, The Dirty Apron Cooking School hosts celebrity and local guest chef appearances throughout the year. Instruction focuses on popular regional cuisines as well as basic skills for ingredient focused cooking. Students use only the best tools of the trade thanks to partnerships with All Clad cookware, Wusthof knives, Wolf ranges, and Sub Zero fridges.

Students walk through each step required in crafting a complete meal; appetizer, entrée and dessert. After preparation and plating are finished, students will gather at communal tables in the stylish dining room to enjoy their creations with a glass of wine.

In addition to individual classes, The Dirty Apron Cooking School will also offer corporate and group bookings; perfect for team building, corporate retreats, birthdays, anniversaries, special occasions, and staff parties.

Alongside expert tutelage, The Dirty Apron Cooking School features a shop stocked with all the kitchen wares utilized in classes and essential for the home kitchen.  All products have been carefully considered and have passed the stringent Dirty Apron Cooking School three-point chef approval system and are tried and tested so that when it comes home, that item does exactly what it promises.

AWARDS & PRESS

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“What I loved about the class was that David created such a calming, stress free environment, the participants had such a wide range of expertise and we all felt that we had accomplished something big.” Oct 2009, Bal Arneson, is the author of Everyday Indian, and The Appetizer’s new west coast correspondent. For the full article click here.

“After four entertaining hours, and four courses (the last poached pear dish was actually prepared by Robertson and his kitchen brigade) we roll happily home, armed with a booklet of recipes with which to wow our loved ones.” Deana Lancaster, North Shore News November 04, 2009 For full article click here.

“Research showed 70 per cent of participants would be women but classes are more of a 50-50 split between men and women. “A 55-year-old man who’d never cooked in his life took a class with his wife. He had a blast and his wife fell in love with him all over again,” says Robertson.” By Mia Stainsby, Vancouver Sun, September 18, 2009 For full article click here.

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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 .