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Fairmont Vancouver Airport
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Neighbourhood Noshing - Culinary Apprentices Take Over the Kitchen for "Big Night" Debut

Publish Date: 12-Oct-2016

Vancouver, B.C. Wednesday, October 12, 2016

On Thursday November 17, young cooks from Fairmont Hotels in the Pacific Northwest region will strut their cooking stuff at the 12th Annual Culinary Apprenticeship dinner.  This year's theme, Neighbourhood Noshing, will showcase Vancouver's most celebrated dining districts.
The culinary debut kicks off at Fairmont Pacific Rim at 5:30pm with a cocktail reception and wine wall. In keeping with this year's theme, each hotel will be tasked with creating a dish inspired by their dining district and the ballroom will be transformed into a cross-city journey from Granville Island, to East Vancouver, and everything in between. Guests will experience a unique 'dine-around' with interactive chef stations complemented with wine pairings,  as diners 'visit' various Vancouver neighbourhoods to savour the flavours reflective of the city's tastiest 'hoods.
The evening will be led by Coleen Christie, city foodie and anchor of CTV News at Five. Tickets are $139 per person and include cocktail reception, dinner, wine, taxes and gratuities. For reservations, call 604-695-5452 or email A special Culinary Apprenticeship overnight rate of $279.00 per room, (single or double occupancy) is available to guests and can be booked by calling 604-695-5300 and asking for Reservations or
The apprentices from each hotel have created dishes to illustrate their craft and profile the company's passion for sustainable, seasonal ingredients and culinary partnerships in the area. 

Pop Up Reception - Seahawks Tailgate Party
Honey-vodka snow cones
Dungeness crab slider with green tomato jam, and smoked oyster tartar sauce
Dill fries
Fairmont Olympic
Granville Island
Smoked sablefish and Dungeness crab Ravioli
House-made bacon lardons, beer blanc, Foie-Gras honey macaron
Fairmont Pacific Rim


 Downtown (Food Truck)
Stromboli Centro
Wood-fire cheese pie, sourdough, house-cured meat, fresh rooftop herbs, end of season tomato tuffo
Fairmont Waterfront
Kitsilano Cannery Salmon
Top cure - bottom sear. Community garden organic vegetables, The Naam miso gravy
Fairmont Hotel Vancouver
BBQ Pork Belly Bao
Fermented cabbage, house-made chili sauce, crispy duck crackling
Fairmont Empress


Gassy Jack's Gastown Fuel up in Ol' Luck Lucky
Maple-cured Pemberton single malt pork belly, truffle scented quail egg, BC Chanterelles, North Arm Farm potato gnocchi, arugula and preserved lemon.
Fairmont Chateau Whistler


East Vancouver
Trout and Lobster Terrine
Potato barrel, pomme dauphine, celeriac puree, preserved fennel gremolata
Fairmont Vancouver Airport

The three-year Culinary Apprenticeship Program was launched by Robert LeCrom, (now retired) executive chef at Fairmont Hotel Vancouver, in response to an increasing shortage of trained cooks and a marked interest in culinary careers.  Since then, hundreds of certified cooks have graduated including Top Chef Canada, Matthew Stowe. 
Usually two or three positions at each hotel are available every year and the apprentice completes 6,000 working hours which includes an annual four-week period at a community college. Training is done on a rotational basis in a variety of areas:  saucier, entremetier, garde-manger, patisserie, butchery, banquets, restaurants, purchasing, receiving and storing, and food and beverage control.  In BC, Fairmont Hotels works closely with Vancouver Community College and Vancouver Island University
All apprentices are paid for their work and promoted based on performance.  Canadian participants are registered as an "apprentice cook" and receive Fairmont benefits as well as a federal government training allowance if they are registered in a post-secondary institution.  Upon successful completion, they are awarded a Red Seal Certificate and a designation of "Journeyperson Cook," along with a Culinary Apprenticeship Certificate from Fairmont Hotels & Resorts.