Meet Annie Lehky, a second-year Culinary Arts student at Vancouver Island University (VIU) who has a passion for all things creative. She loves music, reading and writing short stories and poetry, and has recently started dabbling in painting as well. Annie has spent the last two years at VIU learning about what it takes to make it in the restaurant industry.
WHAT: VIU Trades and Applied Technology Virtual Expo
WHEN: Thursday, May 27, 3 – 7 pm
WHERE: Online/Virtual
Trades and applied technology programs at Vancouver Island University (VIU) can help students enter rewarding, high-paying careers after as little as nine months of school.
Students who love baking and are ready to take the next step toward becoming a professional baker or even selling their own delicious creations can take a new diploma program starting in August 2021 at Vancouver Island University (VIU).
The day his parents opened Abbondanza, a restaurant in Ucluelet, BC, Ottis Crabbe knew he wanted to become a chef.
His path toward running his own commercial kitchen began last year when he signed up for Vancouver Island University’s (VIU’s) Culinary Arts program, earning two awards in his first year. He will graduate with his Culinary Management diploma this spring.
Vancouver Island University’s (VIU’s) Culinary Arts program is donating the equivalent of about 200 meals every week to the Nanaimo Salvation Army New Hope Centre on Nicol Street.
After graduating from the Culinary Management diploma program at VIU in 2012, Ariana White, who has been cooking her whole life, decided to take her career in a new direction and focus on whole animal butchery. She currently works at Chop ‘N Block, a local shop in Kamloops, BC, where she hopes to continue learning as much as she can about about the trade with the eventual goal of opening her own shop featuring cannabis-infused charcuterie.
Here’s more about her journey, and how as a butcher she’s contributing to the sustainable food movement.
The VIU Culinary Management diploma program provides training in advanced culinary and pastry techniques, as well as management, accounting and beverage skills. Program Chair Jason Lloyd says the two-day culinary training experience will help future chefs learn and develop alternative menu options to meet the growing demand for plant-based foods.
Dark, milk, white, fruits and nuts and even spice ̶ almost everyone has a favourite shade and type of chocolate, but not many get the opportunity to invent their own unique and exclusive taste sensation for the market.
A man who has impacted the way thousands of chefs and individuals around the world buy and consume seafood will be honoured by VIU.