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 also offers 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.
“Having worked in the culinary industry for over 17 years it still find it hard to believe the Wolf ranges are domestic items. They are by far the best equipment I have used and equal if not out performer a lot of the commercial options on the market. When we were planning the Dirty Apron Cooking School there was never any debate over which ranges we would use." - David Robertson, Head Tutor Chef and Co-owner