Honing my Chef Skills at PICA
2024-25 Six month Diploma Program at the Pacific Institute of Culinary Arts in Vancouver, BC
Braised Ancho Chili Beef Short Rib on steamed Kale on Mash with Chives
Roasted Lamb Sirloin with Roast Fingerling Sautéed Peas with Romaine & Mint, Butternut Squash Purée
Cod with Beurre Blanc Roasted New Potato with Shallot & Swiss Chard with Crispy Leek on Top
Soft Poach, Mayonaisse on Crostini whole Anchonvy & Dill
Bacon Potato Mushroom Goat Cheese Frittata with Dill
Butternut squash Risotto with Sage Brown Butter & Parmesan Crisp
Hamachi with Crushed Pink Pepper Corns with Arugula Citrus Salad
Oxtail Ragu with Mixed Mushrooms & Semolina Gnocchi
Penne Arrabbiata (Angry with heat)
Pasta Boscaiola (Lumberjack Pasta) hand cut Pappardelle
Focaccia, Fruit & Nut Cinnamon Loaf, French Baguette
Quiche Lorraine in Pâte Brisée with Spinach, Orange, Chèvre & Lardon Salad
Alsatian Onion Tart in Pâte Brisée
Fresh Berry Tart & Lemon Tart in Pâte Sucrée
Pâte à Choux & Chantilly Cream
Crème Brulé
Crème Brulé with Orange Zest & Cardomom - BEST IN CLASS
Savoury Crêpe stuff with Chicken Marbella Olives & dried fruit - BEST IN CLASS!
Spinach Beet Grapefruit Candied Pecan Salad with a Cashew Cream drizzle (Vegan)
Grilled Mushroom Artichoke Canapé
Fresh Udon Noodles with Shiitake Broth & Watercress
Beet Carpaccio with fennel Arugula Cherry Tomatoes & Pistachio Crumble
Grilled Duck Breast with Blueberry Sauce, Smashed potato & Flash fried Brussel Sprout leaves
Flank steak & Yorkshire with turned courgette, and glazed carrots
Preparing for Pommes Parisienne
Potato Gnocchi
Pommes Parisienne cooking in Clarified Butter
Potatoes 3 ways, Hassleback, Gnocchi & Pommes Parisienne
Chicken Supreme with 3 veg 3 ways - BEST IN CLASS CHALLENGE
Scallop Ceviché
Mussels with Saffron Cream & Hand cut Fries
Halibut Almondine with turned veg & Roasted New Potatos
Potato Leek Soup with Brioche Croutons
Pan Grilled Wild Salmon, Rice Pilaf with Brunoisse peppers & zucchini, scored King Oysters stems & green bean Almondine
Crème Caramel with Lace cookie & Blueberry
Chicken Suprême
Chicken Chasseur
Coq Au Vin
Duck Confit
Duck Breast with Green Peppercorn Sauce & Pomme Purée with Roast Carrots
Duck Confit with Sautéd Turnip Tops with Garlic, Fennel, Potato Pavé With Port Cherry Reduction
Duck À L'Orange with gaufrette (potato waffle chips) and roasted Baby Turnips
Saddle of Young Rabbit on Wild Mushrooms with Butternut Squash 2 ways
Rack of Lamb with Seasonal Veg & Watercress
Lack of Lamb - cooked medium rare with side of potato gratin
Salad Nicoisse with Local Albacore Tuna & Anchovy
Pork Tenderloin Medallions with Rice Pilaf
Little Apple Roses from Puff Pasty
Beef Tartare with Quail Egg in Wonton Crisp
Steak with Bearnaise and Pommes Neuf, Baby Carrots & Snap Peas
Beef Wellington with Dijon, Duxelles & Parma ham
Beef Wellington With Demi Glaze & fresh seasonal Veggies
Mussels 3 ways
Mussels in Green Coconut Curry with fried Banana & Cilantro - BEST IN CLASS
Buckwheat Blini with Beet medallion & Goat Cheese balls & Dill
Classic Trout Meunière with Fried Capers
Prawn Cucumber tower with Sour Cream & Horseradish Dill & Chives
Gin Juniper Gravlox on Buckwheat Blini & Crème Frais topped with goat cheese button & Dill
Fresh Mussels & Garlic Smoked served with Cilantro Ginger Green Sauce
Seared Scallop in Beurre Blanc with Tomato Concasse with sautéed Carrots & Chiffonade spinach
Passion Fruit Lassi with Orange Water & Pistachio
Lamb Biryani with Naan
Bouquet of fresh arugula with crème frais & horseradish Parma ham wrap
Edamame Bean & Kale Pappardelle with Toasted Pine Nuts
A Journey of Skill and Challenge
Studying under Chef Katsu for Foundations and Chef Ben for Advanced Culinary Arts was both an honour and a challenge. Each day demanded that I step outside of my comfort zone — and it was exactly what I needed.
I learned professional techniques, developed precision, and embraced the structure of a professional kitchen. It wasn’t just about making beautiful food anymore; it was about executing at a high level, under pressure, and with intention.
This program was never just about food production. For me, it was about proving that I could rise to a demanding challenge — and I did.