July 09, 2012
Culinary boot camp puts recruits through the paces
WHAT: Foodies will get their culinary cooking skills into shape with NAIT pastry and culinary boot camps. Dressed in culinary uniforms – including camouflage-coloured scarves, aprons and hats - they will work daily with NAIT chefs, learning professional tips and techniques.
WHERE: NAIT Main Campus
Hokanson Centre for Culinary Arts – enter on 118 Avenue
11762 – 106 St. NW
WHEN: Pastry Boot Camp
July 9 - 13
Culinary Boot Camp
July 10 - 13
July 17 - 20
Please call ahead to discuss best times to come down. There are activities occurring daily, however, there are limited visuals on the first day of camp.
WHY: The pastry boot camps are intensive, five-day, 7 a.m. to 7 p.m. experiences that capture the fundamental techniques of all things pastry.
Culinary boot camps, meanwhile, are four-days long, eight hour per day, starting at 10 a.m. Students learn about food planning, preparation and flavour pairing. Campers learn to prepare vegetables, starches, meats, fish and poultry, and receive professional tips on poaching, braising, roasting and grilling.
The courses draw an interesting cross section of students, looking to gain cooking secrets from NAIT’s chefs.
For more information, media can contact:
NAIT Media Relations
P 780.471.8450 C 780.916.8307 E email@example.com