Vancouver Island University pastry and culinary programs shine


“I recently visited a cooking school perfectly located to inspire students to reach gastronomic heights. To the south of it is a valley with vineyards and small farms growing everything from lavender to artichokes, and asparagus to heritage apples. To the north are more farms, cheesemakers and sources of spectacular seafood. In nearby woods, you can forage for wild mushrooms, and on the school grounds, harvest herbs from a culinary garden.


Baking instructor Ken Harper checks the profiteroles prepared by student Claudia Zhang. Photograph By Shari Bishop Bowes

If you thought I was speaking about a school in the south of France, you would be mistaken. I’m talking about the Culinary Institute of Vancouver Island, which is in Nanaimo and is part of Vancouver Island University.”

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