Dirty Apron

I was in Vancouver recently and, along with my wife, we decide to take a cooking class as it seemed like a cool way to celebrate our 20th anniversary.

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Leanne registered us for the class, billed as a “uniquely west coast” themed evening. We had been wanting to take a cooking class together for a long time. We were so excited walking from our hotel to the Dirty Apron which is part of the famous restaurant team that owns Chambar, a great Vancouver restaurant.

We entered the cooking studio/delicatessen/food store and were immediately greeted by two hostesses. We had arrived early so we took our time meandering through the store that featured everything from pots and pans, to specialty salts, to impressive take away ready to eat meals, as well as pantry items, chicken stock, and demi glace. Great
idea! The store space had that rustic, warehouse look and feel to it.

The cooking studio consisted of one large island for the chef/instructor Dave Robertson to do his demos and “lecture” surrounded by individual cooking stations. Twelve stools were set up auditorium style so we could watch Dave. The focal point of the chef’s teaching station was a gorgeous WOLF four burner range, considered a Ferrari of kitchen ranges. This place had spared no expense.

We were provided with apron, cleaning rags, and all the tools for the evening lesson. Basically, this is how it worked: the chef/instructor would demonstrate the item we were to prepare, answer any and all questions, and provide some great insight and tips to the 12 home chefs. Dave was fantastic. He provided thoughtful and insightful hints that people would really use at home and he just made you feel comfortable about cooking and the approach to food in general. My kinda chef.

After we were done cooking, we took our dishes to the dining room and were served wine and water with our meal. Then, back to the studio for more cooking.

It was truly an outstanding night – full of fun cooking and great conversation. Highly recommended.

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