Congratulations!

The 2010 September Intake of Kla-How-Eya Culinary Students finished their Computer Skills courses @ Surrey Libraries with a celebration and delicious cinnamon buns made by the students. Congratulations to everyone for a job well-done!

Final Quiz

This is your last class! Please answer these few questions to test how much you have learned during these sessions at the library.
Thank you for taking the time to complete this quiz.

http://www.surveymonkey.com/s/Q9BQ5JT

Squirrel Demonstration

On Wednesday November 17^th David Halstead and Brent Miller from Squirrel Systems conducted an extremely informative virtual session about their product. Using remote technology they were able to demonstrate the main functions of their product through our computer in the classroom, projecting the session onto the wall for the class to see. Dave and Brent also used the speaker phone for the audio portion, handled questions from the class and Chef Chris. There were 9 students, Chef Andrew and Chef Chris.

Thanks to Squirrel Systems for taking the time to conduct this session for the Culinary Arts / Surrey Libraries computer literacy class.

More information about this restaurant / food inventory product:

http://www.squirrelsystems.com/about-squirrel-systems/contact-us.htm

Moose recipe post

Shepherd's pie
ingrediants

• Ground beef, 1p
• 1 large onion
• 600lm of mix vegies, your choice
• 6 med. potaeto's
• 4 tablespoons butter
• 1 teaspoon Worcestershire sauce
  Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
Serves four.

Recipe

Cedar smoked Salmon

3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Directions:

1.Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.

2.In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.

3.Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.

4.Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

onion ring recipe

• 
  BATTER FOR ONION RINGS
  
  1 c. plain flour1 tsp.


• sugar1/4 tsp.


• baking soda1/4 tsp.


• baking powder3/4 tsp.


• onion salt1 egg,


• beaten3 tbsp


• oil3/4 c.


• club soda or 7-Up

Sift flour, sugar, soda, baking powder and salt. Add egg, oil and club soda or 7-Up. Be careful not to overbeat. Dip onion rings in batter and fry in hot oil. Drain on paper towels. Season to taste with salt, pepper, and onion powder while still hot.

One of my favorite things in this world is Quiche'

this ia recipe from one of my fav cooks, rachael ray

1 basic pie crust, store-bought is fine
6 eggs or 4 whole eggs and 2 egg whites
1 cup milk (any kind, but the higher fat the better)
2/3 cup half-and-half or cream
1 cup grated sharp cheese, such as Swiss, cheddar, Gruyère or crumbled feta
A pinch of grated nutmeg (optional)
A teaspoon of fresh thyme
A pinch of salt and pepper
Optional additions:
1 medium onion, chopped and sautéed
1 cup mushrooms, sliced and sautéed
1 cup ham, diced
3 slices bacon, cooked and crumbled
3/4 cup cooked spinach, drained and patted dry and chopped

Preparation
Pre-heat the oven to 425ºF.
Whisk the eggs in a large bowl and add the milk and half-and-half or cream. Whisk together thoroughly and then stir in the shredded cheese and herbs.
Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature.

Tip: If your crust edges start to burn, wrap aluminum foil over the edges and keep cooking as instructed above.

Note: If you want to add any of the optional additions mentioned above, simply stir them in when you are adding the cheese, but reduce the amount of cheese by 1/2 cup so everything fits!

Aunt Mary's Easy Cookie Recipe

• Two cups white sugar


• 2 cups butter


• 4 well-beaten eggs,


• 5 cups flour


• 2 teaspoonfuls soda


• 4 teaspoonfuls cream of tartar


• 1 teaspoonful salt


• flavor to taste with nutmeg or ratafia.

Roll not too thin and sprinkle with white sugar. Bake 10 minutes in a quick oven.For a change, press either a raisin or a nutmeat in center of each. A piece of citrus peel could also serve.

Fettuccine Alfredo with grilled chicken

Ready in: 30 minutes
Serves/Makes: 6

Ingredients:1 cup whipping cream 1/3 cup butter or margarine 3/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves 12 ounces dried fettuccine 1/4 cup purchased pesto 1 dash black pepper Snipped fresh basil

Directions:
In a small saucepan heat whipping cream and butter until butter melts. Gradually add Parmesan cheese, stirring until combined. Cover and keep warm over low heat. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink turning once halfway through grilling,Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above). Meanwhile, cook fettuccine according to package directions. Drain and keep warm. Cut grilled chicken into bite-size pieces. In a medium bowl toss chicken with 1 tablespoon of the pesto. Add remaining pesto and Parmesan mixture to the hot cooked fettuccine. Toss to coat. Arrange fettuccine on a serving platter; sprinkle with pepper. Top with grilled chicken. If desired, garnish with basil. Serve with Salad of choice and Garlic Bread.

teriyaki steak/with veg

Teriyaki Steak/veg potatoes

Start with 3inch thick top sirloin steak

• marinade overnight in fridge


• teryaki sause 1 cup


• ginger 2tbl spoons


• garlic fresh 1 clove


• olive oil 1/4 cup


• 
  
  turn over every 2hours ensuring bothsides get maranated

when ready to cook ensure that you let peice of meat get to room temp

start bbq to high

sire meat on both sides 1-3 min both side

after meat is sired bring heat down to med

bast meat every 5 mins to ensure both sides cook evenly

cook to disired taste let stand

cut to disired size or cut thinly

apply bernaise sause to enhance flavor

add asparagus and toured potates

Survey

Welcome!

Welcome to Surrey Libraries! Our Librarian Instructors this term are: Deanna Scott, David Kerr and Jenny Fry.

We want you to define your computer skills by completing this assessment.
Click here to take the survey!

Thank you for taking part in this assessment!
Mary Murphy
Manager of Learning Services

My name is kayla raine, just moved to vancouver from alberta. live with sister, she goes to emily carr. i love the program im in, lots to learn

my fav things are

-crusing with friends

-hanging with friends

-making home cooked meals

-and ofcourse facebook =)

Cassandra Prince

I'm 19 years old, I live with three people in New Westminster as well as my awesome orange cat Riley. I have a younger brother who is turning 18 this year. I am generally very easy to get along with. I enjoy socializing and meeting new people and making new friends.

• Love hockey, volleyball, swimming


• I love italian foods, pasta, chinese food, greek food etc.

I love working in the kitchen baking or cooking.

I am very co operative and I am a very good listener.

Who what when

I've never really made an entry into blogs before. Usually thoughts and considerations are something best kept to one's own self. If you really want to know something.... ask.

• who
• what
• when

shawn woolward

Im shawn
I got a brother hes geoff were irish twins a year and a day apart.
im 18 hes 17 i live at our dads my brother lives at our moms hes got a cat named bull seye
,also my personal dog at our dads is named fergy shes a rescue then our family dog from puppy is an australian shepard hes about 10 years old now and in awsome health ,fergies about 3 a 40 pound muscle package lil pitt terrier cross.
Im into

• offroading


• dirtbiking


• quading


• fishing


• camping


• gardening

I like to take my dog out on long tows she tows me up hills and around town wen i feel like riding bicycle.

Louisa

Single mom of 2 sort of new to Surrey & doing the best I can to be the best role model for my kids.

I'm having the time of my life in the Culinary Arts Program @ Kla-How-Eya!!

So far so good...& lovin every min of it!!!

• 
  
  I love spicy foods


• 
  
  Exotic places & Travel


• 
  
  Horror movies


• 
  
  The color blue

Thx for reading

brayden

hello my name is brayden
im seventeen years old i enjoy baseball an sports
i live in surrey B.C with my parents i have a girlfriend who
is 4 months pregnant some of my favorite things to do are

• cooking


• readin


• video games


• hanging out with my friends an girlfriend


• an livin everyday without a worrey

Ashley Cloutier

The Basic Information :

My Name is Ashley Cloutier. Im Half First Nations with a mix of french and greek ,Also known as Metis. Born and Raised in Vancouver BC, Canada 22 years ago I come from a Fairly Large family of 9 Younger siblings.

I Love watching Hockey, being with my family. along with I love to Eat and Cook. Where I came to Choose Culinary Arts as my career choice .I also love to do alot of Baking . My dream once Im settled in my career would be to travel around the world.To research different methods of cooking and baking in different cultures. Where i also have a very strong interest in studying History and Various Cultures and Foods.

Its Another, and One of the many reason I was so interested in Culinary Arts Because of the diversity of this career path.

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs254.snc4/40029_10150251985640532_586935531_14322367_3964571_n.jpg

warren

Hi I'm warren


I got in to this class because i love cooking . I've cooked for years i have an opportunity to go
far and excel in this course and am willing to giver all to succeed.

My interest are ;

• cooking and experimenting with different foods


• sports , football hockey


• reading


• any outdoor activity, camping hiking swimming

About me

My name is Sonny Lee Starr Moosomin. I am from Vancouver Raise there from birth born in edmonton.

Im 25 wanting to be a chef traveling around the world. Thats my dearm but in future i would like a family of my own.

I love hockey & enjoy hanging out with family & friends. I have many skills im labour & have great listening skillz

My fav thing r:

• Hockey
• Canucks
• steak
• Jessica, my best friend
• My cat named Pretty

Welcome!

Hi Everyone!
My name is Deanna and I have worked @ Surrey Public Library since 2001. When I graduated from school, one of the first jobs I had was teaching basic computer classes to the public in a library setting. I have been teaching basic computer classes now for about 10 years. I will be one of your instructors for this course and I look forward to learning a bit about you all.

I grew up in the Lower Mainland and have camped all over most of BC and parts of Alberta. In my spare time, I enjoy hiking and biking. Whenever I get the chance, I love to travel. I am married and have 6 nieces and 2 nephews. As you can see, family is very important to me.

Please post a brief biography about yourself. Include some information about your interests and information that you think would be relevant to someone who wants to hire you - past education and experience. Looking forward to learning more about you all!

Kla-How-Eya Culinary Graduating Class Summer 2010

Lynda, Alexander, Ashley, Nahla, Marcia, Joanne, Robert, Marie

Congratulations! May your journey continue to be successful.

Congratulations

The 2010 April Intake of Kla-How-Eya Culinary Students finished their Computer Skills courses @ Surrey Public Library with a celebration and a delicious cake made by the students. Congratulations to everyone for a job well-done, and a special thanks to the Kla-How-Eya Instructor, Peter, for his help in the classroom.

Ashley Jackson Banana Bread Recipe

Banana bread

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Lynda Visser Halloween Cupcakes

Ingredients:
1 pkg (510 g) Betty Crocker* Super Moist Devil's Food Cake Mix (or another chocolate flavour)water, oil and eggs as called for in cake mix directions1 tub (450 g) Betty Crocker* Creamy Deluxe or Whipped Vanilla Frostingred and yellow food colouring (or orange if available)1 tube black decorating gel48 large black gumdrops

Method:
Heat oven to 350°F (180°C). Make cupcakes as directed on package. Cool completely, about 30 minutes.
Tint frosting with about 3 drops red and 4-5 drops yellow food colouring to make orange frosting. Spread frosting over tops of cupcakes.
Squeeze circles of decorating gel on each cupcake; pull knife through gel from centre outward to make web.
To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake.

Lynda Anne Visser Aka ,( Betty Crocker) LOL

Mike Jack Honey Garlic Roast

Honey Garlic Roast with Garlic Potatoes and Glazed Carrots
Yield: 4

Ingredients
1 jar of honey-garlic sauce (341 mL or 1 1/3 cups)
4 pounds sirloin tip roast (68 oz or 1.8 kg)
2 pounds potatoes
4 whole garlic cloves, peeled
1 lb carrots
1/3 cup brown sugar, packed
1 cup water
2 tablespoons butter or margarine
1 tablespoon butter or olive oil (15 mL)
1/4 teaspoon dried sage leaves
1/4 teaspoon salt
1/4 teaspoon black or white pepper
1/2 cup light sour cream or buttermilk
Aluminum foil

Directions
The night before…Pour honey-garlic sauce into a large oven safe baking dish. Roll the roast all around so that the marinade is all over the sides. Stick a dinner fork in each end. Cover and refrigerate but keep flipping, using the forks, from time to time.
When you arrive home the next day…Set oven to 350 F (175 C).Remove forks and place a meat thermometer in the center of the roast. Put in oven. Set timer for two hours, checking the thermometer occasionally for desired wellness. Peel potatoes and cut in half. Place in large stovetop pot with 4 whole garlic cloves. Cover with cold water and bring to a boil. Reduce heat to a gentle boil and cook until potatoes are tender.
Meanwhile…Place peeled sliced carrots in stovetop pan, cooking with medium heat. Add to pan in this order: brown sugar, orange juice, butter, ginger and zest. Stir occasionally until hot and tender and glaze forms, approx 5 minutes.
When potatoes are tender, drain and mash along with garlic cloves using a potato masher or electric beaters.
Stir butter, sage, salt, pepper and sour cream into the remaining potatoes and return to low heat, stirring until warm.
When roast is almost done, take it out, wrap it in foil and let it rest for about 10 minutes before slicing.

Angelina Eggs Benedict Recipe

Eggs Benedict Recipe
Ingredients (For 4 people)

4 fresh English muffins
8 rashers of back bacon
8 eggs
1 tsp of white vinegar
4 egg yolks
2 tbsp of lemon juice
9 oz (255 g) of butter
pinch of cayenne pepper
salt and pepper

To make a simple Hollandaise sauce:
Place the 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a fairly large saucepan and with a hand whisk, whisk all the ingredients until they have blended together.
Cut the butter into small chunks and add to the saucepan.
Turn the heat on the cooker to medium and begin to whisk the ingredients. As the butter melts, make sure that you blend it thoroughly into the egg yolks. Continue to whisk vigorously until all of the butter has blended into the eggs.
If the sauce begins to separate, add 2 tsp of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce.
Once all of the butter has melted and a sauce has been formed, continue whisking until the sauce thickens to the desired consistency.
Add more salt and pepper if required.
Remove from the heat and keep the sauce warm before serving for up to 30 minutes.

Once the Hollandaise sauce has been prepared and set to one side, you can concentrate on the other ingredients.

The next step is to prepare the eggs and the ham, if possible simultaneously.
Preheat the grill to a moderate heat and cut the bacon or ham into circles that will just cover the base of the muffin.
At the same time start to poach the eggs (see our section on: How to poach an egg).
Place the bacon or ham under the grill and cook on both sides until browned. Keep warm if the eggs are still cooking.
When the eggs and the bacon are almost ready, tear the muffins in half with your hands, taking care to break them evenly and place them in the toaster or under the grill.
When the muffins have been lightly toasted, butter them generously and place in the middle of a warmed plate.
Remove the bacon from the grill and sit one circular piece on top of each half muffin.
Arrange the drained and trimmed poached egg on top of the bacon or ham and finally spoon the warmed Hollandaise sauce over the egg.

Robert Kematch Recipe

My Recipe
1 bag oriental noodles
3 cups water
1 package noodle mix

Bring water to a boil. Then add your noodles into your boiling water. Let noodles boil for 5 minutes. After that you strain the water out, then put noodles into a bowl then mix your noodle mix into the noodles. Then serve right away.

JC Davis Teriyaki Pork Stir-Fry

Teriyaki pork stir-fry
Think beyond salad and make romaine the fresh crunch in a delicious jumble of stir-fried garden vegetables.
Cooking time 5 minutes Preparation time 5 minutes
Makes 4 servings

Ingredients
· 1 pork tenderloin
· 6 large romaine lettuce leaves
· 1/4 cup (50 mL) teriyaki sauce
· 1 tbsp (15 mL) hot chili-garlic sauce
· 2 tsp (10 mL) each cornstarch, honey and dark sesame oil
· 1 cup (250 mL) snow peas, trimmed
· 1 red pepper, coarsely chopped
· 1 tbsp (15 mL) vegetable oil
1. Slice meat into thin bite-size strips. Slice romaine leaves crosswise into bite-size pieces. In a small bowl, stir teriyaki with chilli-garlic sauce, cornstarch, and honey and sesame oil. Prepare vegetables.
2. Heat oil in a large, wide frying pan or wok over medium-high heat. Add meat and stir-fry until it loses its pink colour, 2 to 3 min. Stir teriyaki mixture, and then pour in. Add snow peas, pepper and romaine. Continue stir-frying until pork is cooked through and snow peas are tender-crisp, 3 to 4 more min. Great over rice or pasta.

• Wild Sage Bread : 1 package dry yeast 1 cup cottage cheese 1 egg 1 tablespoon melted shortening 1 tablespoon sugar 2 teaspoons crushed dried sage 1/2 teaspoon salt 1/4 teaspoon baking soda 2 1/2 cups flour Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4 cup warm water. Beat egg and cottage cheese together until smooth. Add melted shortening and yeast. Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed. Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well-greased pan. Cover and let rise for 40 minutes. Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.

bannock

2 cups of flour
1 tbs of baking powder
1 tsp salt
1tspsugar
2 cups of luke water
mixed together flour;bakingpowder;salt;sugar together
add your water.put in a pan that is greased with flour.
add your mixer together and bake in the oven for 30 minutes
at 350 degree

Algerian Food

Lahm Lhalou
A lamb dish served with couscous

• 2 lb cubed lamb


• 1 cinnamon stick


• 1/2 tsp salt


• 1 cup water


• 2 tbs oil


• 2 tbs orange juice


• 1/3 cup blanched almonds


• 1 + 1/2 cup pitted prunes


• 2/3 cup sugar

Spinach

Sauteed Spinich with Toasted Sesame Oil

• 2 tsp
• 1 tbls
• 2 garlic cloves
• 2 tsp minced ginger
• 1 10-ounce spinach
• 2 tsp rice vinegar
• 1 tsp soy sauce

1. Heat skillet med heat. Add sesame seeds, ginger, garlic, cook for 30 seconds. Add spinach until wilted 2 minutes. Remove & stir in vinegar and soy sauce. Serve.

Hi!

Hi, I'm Jenny Fry - one of the computer class instructors at the Guildford library. I'll be teaching you a little bit about Excel - a program that's good for budgets and inventories. It is also good for figuring out food costs - something you might be doing in your jobs at some point.

I never know what to post about myself. I love food, but I'm not a cook. I live in Burnaby. And I'm looking forward to our 2 classes together, starting this Wednesday.

cory

I'am learning to use computers and gaining new skills to help me today to advance myself into the future. i love to learn how to use the computers and go on the many web sites offered But i love learning how to improve myself in todays world.

Alexander Lee Petrin

Hello,

My name is Alexander lee Petrin i am 19 years old and live in Surrey British,Columbia. I am highly motivated to complete the Culinary Arts Program and obtain as much transferable skills as a can so i can use them at Vancouver Career College to be one step ahead of the other students so i can become a hournor student.

I would like to thank my career counsellor Tony Armitstead for the support and guidance also i would like to thank all the staff and Chefs at Kla-How-Eya for improving the community. Without you none of this would be possible!

• "You can do anything if you have Enthusiasm. Enthusiasm is the yest that makes your hopes rise to the stars" - Henry Ford

JO-ANNE

Hi, I'm Jo-Anne Davis. I'm 22 years young. I've only been living in Surrey for about a year now. Before that I lived in Vancouver. To tell you the truth I never really seen me living in Surrey. Actually, growing up I never seen myself living in the big city. After living in the lower-mainland, I don't think I'd ever want to move back to that small town I grew up in.

• CANUCKS = best hockey team
• I love chicken quesadillas
• I enjoy going to the movies

I have just joined the Kla-How-Eya Culinary Arts program. I've gon through and gradded from a culinary arts course out in Vancouver at Cook Studio Cafe'. That was quite some time ago. So I'm looking forward to getting back into the kitchen!

Blogin

Hi,

My name is Lynda Visser I just started in a Culinary Arts program with Kla-how-eya In Surrey, BC. It is a wonderful course I am in my third day and I'm liking everything about it so far. The Chefs are wonderful and very informative, my class mates are fun and I think it's going to be a great four months. I'll Keep you up dated as much as possible on my progress in this program. I have a passion for cooking here are a few basic thing that I love to cook!

• Seafood Pasta, in a cream sauce with green union red pepper and special spices ;)
• Mushroom Chicken in a Rosa sauce with steamed asparagus with butter and pepper
• Chocolate Chip Cookies
• Chicken Soup with carots, cellory, corn and potatos

Thanks for reading,



Lynda Visser

My name is Angelina of AHOUSAHT, a Nuu cha Nulth territory. I am currently taking the Kla how eya culinary arts program of April 2010. I look forward to learning more about cooking basics and utilize them in the workforce. I plan to further my education by going to VCC culinary arts program. Those are short term goals, and hopt to progress to long term goals. Thats all for now, kleko (thank you)to all who have helped me to get here daily :), stay tuned for my PROGRESS :)

robert

I'm just startin my journey into the world of culinary. This is the first step i'm taking in the Kla-How-Eya culinary arts program. As I learn on becoming a cook on my journey. I will not give up until I have completed on what I have started. So good luck to all my fellow students who are taking this program. So we shall all see each other at the end of our little journey.

nahla

I am nahla I dont really know what to write to stretch into two paragraphs (i did one that's only a line long just now)

Anyways past experience i have worked as a:

• hostess,
• bartender,
• floor manager,
• dishwasher
• prep cook.

I am working my way to have my own establishment. That's all i could think of to write...

marie

hi my name is marie.

my goal is to be a cook someday. i love trying new things each day in the kitchen.love being with my grandkids trying my best to teach them our tongue of which i know.

3 things i love to cook

1. soup
2. meats
3. baked goods

This is new

Hi everyone ... my name's Jamie, and I'm assisting Deanna today. Hope everyone's is learning lots.

rlssrd

i can remember , a few years ago when i really had no idea where i wanted to be in life . Today that has all changed thanks , to how i choose to live life today . "A great man once said " I am not where i was but i am not where i wanna be. thank you

• good morning
• good afternoon
• good night

My name is Roy and i have lived in vancouver my whole entire life, I am very much a people person and have some skills and abilities that some would find interesting

i like to watch

• hockey
• basketball
• soccer

M.Johnson

Hi my name is MArcia.
I love the art of cooking.
I am looking forward to the vigorous discipline
and creative aspect of the Culinary Arts.
I'm informed to list favorites...
- drawing japanese animation
- going for walks in nature
- gathering people together and making taste buds happy
- I love reading books, books, books!
- I feel that I can handle anything as long as I quiet my mind and focus =)

All my relations :)

An Introduction from Mike

Hi there,

My name is Mike and I'm currently in the Culinary Arts program April 2010. I'm currently in a Career Transition from Office Administration to follow my dream of becoming a Chef.

I look forward to a new beginning, and the years to come.

I have a passion for cooking and I like to please people, and feel this would be of benefit for me in my new career choice.

My past education includes some University, with a bit of experience in the past as dishwasher/prep cook and as a cook for a pub.

Some of my favorite foods

• asian fusion food,
• italian food,
• and a lot of spanish food as well

Ashley

Hi I'm Ashley. I am in the kla-how-eya culinary arts program, I joined the program to pursue coming a chef to enhance peoples ideas of food. I am very art orientated and would love to make beautiful dishes to share with the world. My favourite things to do are:

• Baking
• Reading
• Drawing