Join the Growing Chefs Team!

Do you want to support sustainable and just food practices? Build connections between kids and youth and their food? Make local, healthy food accessible? Connect communities through food? If yes, then we might have the opportunity for you!

STAFF AND BOARD POSITIONS AVAILABLE!

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Growing Chefs STAFF TEAM

ENGAGEMENT COORDINATOR

We are currently looking for an Engagement Coordinator to join our staff team! We’re looking for someone who loves to collaborate, is passionate about supporting food justice, and is fundamentally task driven. This permanent position with the team works closely with and provides administrative support to the Co-Executive Director, Communications & Engagement, contributes to a vibrant team within a collaborative, care-based, person-centred organisation, and helps actively drive a strategic plan centred around food justice. This is a hybrid role, with a minimum of one day per week required at our office located in downtown Vancouver. A valid BC driver’s license is also required.

Click to view position.

To Apply: Please submit your resume and the below to hr@growingchefs.ca. Review of applications and interviews will begin on a rolling basis on January 18th, with an anticipated start date in February. 

We ask that in lieu of a cover letter, please include in your email with your attached resume the answers to the following two questions in 350 words or less:

1. Why are you personally interested in working for Growing Chefs and our mission?

2. Why do you feel food literacy education is important for kids?

Deadline: Open until filled.

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Growing Chefs Board of Directors

Treasurer & Members at Large

We are currently looking for a Treasurer to join our board as well as Directors at Large. Additionally, we are anticipating an opening for co-chair in the new year and would love to hear from folks who may be interested in the possibility of a leadership position on the Growing Chefs Board.

Click to view position.

To Apply: Please send a statement of interest to governance@growingchefs.ca.

Deadline: Open.

Process for Appointment: Incoming board members are elected by the Society members annually at the Annual General Meeting (AGM) in March.

A Growing Team at Growing Chefs - Welcome Madi!

AMANDA LEFT BIG SHOES TO FILL DURING HER PARENTAL LEAVE, BUT WE FOUND SOMEONE WITH PERFECTly SIZED FEET. WELCOME TO THE TEAM MADI!

Hi! My name is Madi (she/her), and I’m really excited to be working with Growing Chefs in my role as interim Co-Executive Director, Programs & Operations. I’m joining the team as a white settler based on Lək̓ʷəŋən lands where I’ve been entangled in local food for the last seven years. My days in the dirt started as a youth in the juicy berry fields of Ka’tarokwi on Anishinaabe and Haudenosaunee lands and I’ve been grateful for all the tired, full, and silly moments growing food ever since. 

For me, food is connected to everything I hold close. I love the slowness of knowing my neighborhood farmer, butcher, and cheesemaker; the feeling of deep care and connection in the queer farming community; witnessing my nephew drool mid-moose meat indulgence; memories of suffering with pals through 6:00am rainy harvests; and the vastness of knowledge and culturally rich story-telling weaved throughout our communities. 

I feel drawn to this work for the ways that it allows me to move with slow and ongoing curiosity. The more people I meet and ingredients I taste, the more my eyes widen to the essence of good food. With an understanding that our food system is inseparable from broader social structures— for me, good food asks us to envision worlds that honour people– our relationships and responsibilities to each other and place. In any case, it’s the simple question of what goes unseen before those delicious shisto peppers make it into my belly that keeps me moving in my own processes of undoing disconnection from food, land, and collective.

I hope this all goes to say— I’m grateful for the opportunity to support the vision that Growing Chefs, our partners, and communities have been tirelessly working on to create possibilities for a more just and accessible food system. It reminds me of all the caring, imaginative, and skilled people in my life who time and time again show me what is possible when we orient towards collective abundance. 

A Growing Team at Growing Chefs - Welcome Kat!

I inherited my love of all things green and leafy from my mother, whose passion for dirt, moss, and snails is unsurpassed. She had me out in the yard growing strawberries and zucchinis, and pulling great clumps of potatoes from the ground. I loved eating the fruit right off the plant and helping her wash the mud from our haul. Some of my best memories from childhood centre around the kitchen baking or cooking something delicious with my mom. I am grateful for the gift of knowing how to prepare healthy food inexpensively, especially now as the world continues to change around us and make food security and sustainability more prevalent concerns.

I am also grateful to have grown up on the west coast of BC, which is just so beautiful, but also has a lengthy growing season! I spent several years in Toronto, and while it had many amazing benefits, the long winters and harsh summers were hard to get used to. I tried several times to plant a few pots, but they never survived the extreme August heat. I love that here in Vancouver I can start to see little sprouts popping out of the ground as early as mid-February, and that they will happily keep growing with little maintenance until Halloween.

When I'm not out enjoying the lushness of my neighbourhood I spend my time writing, performing, and producing music. My grandfathers on both sides were noted audiophiles, and with a brother in radio it seems destined that I would also follow the path to music. I've been singing since I could talk, and writing my own songs since I was 14. Most recently, I released my first single with a UK-based indie label and with an album due out this fall, I am
excited for what the future holds.

Fun Fact: I have 14 cat mugs.

A BIG GROWING CHEFS WELCOME TO OUR NEWEST TEAM MEMBER! WE’RE SO LUCKY TO HAVE YOU KAT!

My name is Kat Morrow and I'm thrilled to be joining the lovely team at Growing Chefs as the Communications and Engagement Assistant. I strongly believe that the divide between the food on our plates and our understanding of the places it comes from have deepened greatly over the past 100 years. I'm excited to be part of an organization that is striving to bridge that gap and helps current and future generations understand food production and sustainability. The more we investigate and comprehend where our food is coming from the more equipped we are to make better decisions for ourselves, our families, and our communities.

I became interested in the path of seed to produce at a young age. Although my adult life has kept me in cities with no yard to harvest, I have always managed to fill a container or two with herbs, beans, lettuce, and even the occasional tomato. I also enjoy cooking and there is so much pride in eating something you've grown with your own hands. The end product always seems to taste better.

We Are Hiring! - LunchLab Sous Chef-In-Residence

Application Deadline: March 18th, Review of application immediately upon receipt
Position Dates: March 29th - June 16th, 2022, Tuesdays and Thursdays, 12-16 hours/week - Renewed annually for the school year.

*Please note this role will follow the Vancouver School Year Calendar, with a two-week closure in March and in December.

Everyone deserves access to healthy land, food, and community. That’s why Fresh Roots and Growing Chefs are teaming up to help kids and youth learn how to grow, cook, and share healthy food at lunch. This is LunchLAB, a new program created in partnership with schools, teachers, parents, the City of Vancouver and two innovative charities looking to ensure that everyone has access to healthy school food.

The Position: Sous Chef-In-Residence, LunchLAB

Location: Lord Roberts Elementary School

Not everyone has access to lunch - whether students had to use their lunch money on school supplies, they choose pop and chips for lunch when their parents told them they had to make their own lunch, or they forgot their lunch at home. All of those youth are hungry.

LunchLAB is a new school meal program where kids and youth grow, cook, and share healthy food together. Piloted at two schools in Vancouver, this year, we are looking for a sous chef-in-residence to support teachers to help cook and share healthy food. Twice a week at Lord Roberts Elementary School, you’ll work with 8 students to prepare meals for 75-150. Each meal will be served pre-plated, complete with one or two hot items, all of which are aligned with Canada’s New Food Guide.

Your role will be to work with the head Chef-In-Residence to help youth to develop their skills, to learn to cook, share, and work towards Healthy School Food For All!

Tasks

1. Support 5-8 student sous chefs (Grades 6-7).

2. Support the teacher and student sous chefs to develop programming to support youth-led clean-up.

3. Support the teacher to coordinate school garden produce, supplemented with supplier and vendor deliveries.

4. Support the teacher to develop and maintain program and procedure manuals and document kitchen procedures.

5. Maintain and steward relationships and equipment.

Qualities

1. You have a minimum one-two years of professional kitchen experience in a restaurant or catering environment with strong supervision and leadership skills. You have comprehensive knowledge of culinary techniques in food production for large-volume catering operations.

2. You are passionate about local food and supporting a healthy, local food system. You know how to connect delicious with fresh, simple and easy.

3. You are inventive and innovative. You are comfortable working outside of a traditional kitchen setting and willing to improvise and adapt when presented with challenges.

4. You are a mentor and a teacher. You have experience working with kids and youth. You love helping kids learn alongside you. You hold them accountable.

5. You are fun. This work is a joy. You love to be amongst the vegetables and the kids, learning and growing together.

6. You are organized. This is a new program, with the opportunity to transform school food in Vancouver and beyond. You like to keep records and communicate frequently. Computers and google docs are part of your tool arsenal and you don’t shy away from administrative tasks.

Job Details

• $20 - $21/hour contractor; 12-16 hrs per week Tuesday/Thursday 8:30am - 3:30pm

How to Apply

Submit a short cover letter (500 words) and resume using THIS LINK. Review of applications and interviews will begin upon receipt, so please apply early.

Fresh Roots and Growing Chefs are committed to employment equity and encourage applications from underrepresented groups.

We regret that due to the high volume of applicants only those selected for interviews will be contacted.

Aw Shucks! A Valentine's LunchLAB fundraiser

PresentED by Growing Chefs and Fresh Roots

Shell-ebrate Valentine’s Day with your favourite bi-valventine! Join Growing Chefs and Fresh Roots for a tasty evening of shucking, slurping, and learning in style with our friends at Organic Ocean. Ticket holders will be treated to everything needed to enjoy a tasty and educational hour together online featuring one dozen sustainably harvested oysters from Organic Ocean paired with your choice of wine from Mission Hill Family Estate or beer from Persephone Brewing. Plus, you'll also get your own oyster shucking knife!

This event is in support of LunchLAB, an innovative program changing the narrative about school lunch! Learning with their teacher and chef-in-residence, student chefs help create the menu, prepare the meal, and serve it to their peers. It’s an exercise in learning and sharing, and it’s delicious.

The world is your oyster!

When: February 14, 2022 7:00pm to 8:00pm (PST)
Where: Online via Zoom
Buy your tickets here before the shell out!

All guests must be available to pick up on Sunday, February 13th between noon and 4:00pm (PST) at the Italian Cultural Centre at 3075 Slocan St in Vancouver.

We are Hiring! - Victoria Program Coordinator Job Posting

Growing Chefs is hiring! 

We are currently looking for a Victoria Program Coordinator to join our team. 

Do you want to support healthy, sustainable, and just food practices and systems? Improve the health and nutrition of kids and youth? Make local, sustainable food accessible? Connect communities through food? If yes, then this might be the place for you! 

What we offer:

• A supportive, collaborative, fun, and flexible work environment

• Opportunity to develop and expand your skills

• A chance to make a difference in the food system

Position Summary: In this key support role, the Victoria Program Coordinator will be responsible for ensuring the Growing Chefs Classroom Gardening and Cooking Program runs smoothly and efficiently within the Greater Victoria area. The Program Coordinator acts as a point of contact between Growing Chefs classroom volunteers, classroom teachers, school administrators, and the Growing Chefs Program staff. This role reports directly to the Growing Chefs Program Director. By supporting the Classroom Gardening and Cooking Program, the Victoria Program Coordinator will help Growing Chefs deliver hands-on food literacy education to transform the way kids eat and the way they think about food. 

Tasks: Tasks will be specific to the Growing Chefs programs and activities in the Greater Victoria area. The Program Coordinator will assist the Program Director with program delivery, program-related administrative duties, Victoria program communications, community building, and fundraising, as well as day-to-day tasks. This position will require some travel and transportation of program equipment throughout the Greater Victoria region to designated schools and program activities. 

Availability: The Victoria Program Coordinator must be available during program hours, which are 9:00 am to 12:30 pm Monday to Friday and to attend biweekly check-ins with the main Vancouver office.  This position involves providing ongoing support and supervision to volunteer teams as well as direct delivery of food literacy programming to children and families.  

Timing and Compensation: This position is a permanent hourly position at approximately 10-16 hours/week—work schedule will vary depending on needs of designated schools and time of year. Hours also may occasionally include evenings and weekends. Compensation for this role is $21/hr, plus vacation pay of 6%. Expected start date: Feb 7th, 2022.

Responsibilities include: 

Victoria Program: 

• Coordinate volunteer recruitment, training, and management, including but not limited to answering volunteer and teacher inquiries, calling volunteer candidates and volunteer references, organizing volunteer and teacher data. 

• Lead volunteer training and teacher orientation, and assist with the development of volunteer and teacher resources. 

• Coordinate the set-up and delivery of volunteer and teacher orientation sessions including finding and booking space, sending out communications, and ensuring all materials are prepared. 

• Provide ongoing assistance and support to volunteer teams in planning and delivering the Growing Chefs lessons.  

• Act as a liaison between volunteers, teachers, and Growing Chefs staff. 

• Help manage any problems or challenges experienced by volunteer teams or participating teachers and report any issues to the Growing Chefs Program Director. 

• Increase awareness of Growing Chefs within the designated communities and in each of the program schools. 

• Help generate Victoria-specific content for social media sites, online postings, blog, and website and to promote the activities of the Victoria program.

• Help coordinate pro-bono photography services and media for the Victoria classroom program. 

• Build relationships with the local school districts and school food networks.

• Act as Growing Chefs representative on Vancouver Island partner networks and groups.

• Become familiar with the school schedules, school policies, physical layout, access issues, and school emergency procedures.

• Coordinate, organize, set up, deliver, and maintain program equipment. 

• Help with the coordination of volunteer appreciation events and volunteer recognition activities. 

• Aid in the development and delivery of food literacy workshops for community groups and partners.

• Perform other duties, as needed. 

Victoria Administration: 

• Assist with Victoria program administrative duties, such as tracking volunteer and teacher registrations, collecting volunteer and teacher contact information, ensuring proper criminal and reference checks are completed, collecting volunteer expense forms and receipts, and ensuring all Victoria program data is up to date.  

• Assist with day-to-day operations, including bookkeeping, reporting, scheduling, filing, and data entry related to volunteers and general administration. 

• Assist with entry and upkeep of all Victoria volunteer and school information in Salesforce. 

• Ensure criminal record checks and reference checks are completed for all Victoria volunteers.

• Submit budget/expense reports to Growing Chefs monthly (or as needed). 

• Perform other duties as required. 

Victoria Community Outreach: 

• Participate in and assist with coordinating Growing Chefs community outreach workshops and community events. 

• Attend community outreach events and host Growing Chefs outreach tables and festival booths. 

• Perform other duties as required. 

Other: 

• With the support of the Growing Chefs fundraising and communications staff: 

• Assist with program donations. (both financial and in-kind) All fundraising opportunities need to be approved by Growing Chefs 

Additional skills an asset:

• Experience working with SalesForce (or other CRM database)

• Experience teaching or facilitating

• FoodSafe certification

• An understanding of data management and basic bookkeeping

• Driver’s License 

• Existing connections in the local restaurant and food industry

References and a criminal record check related to working with children will be required. Growing Chefs encourages all those interested to apply. So if you think you have what it takes, but don’t necessarily meet every single point on the job description, please still get in touch. We’d love to hear from you and see if you could be a great fit. 

To apply:

Interested in joining our team? Please send resume and cover letter to hr@growingchefs.ca by Jan 28th to apply.

We thank all applicants who apply. Only those selected for further consideration will be contacted.

Four Season Foraging

FOUR SEASON FORAGING

Wednesday, October 13th at 7:30 pm (PST)

Spend time with Robin Kort of Swallow Tail Tours, Lori Snyder, Indigenous herbalist & educator, and Steph Ganea of Seeker’s Club to learn the ins and outs of foraging safely, ethically, and sustainably year round!

• $75 ticket - Includes $25 tax receipt, reference materials, dish ingredients and recipe, and wine. Pickup on October 12th from 4:00-7:00PM at the Italian Cultural Centre, 3075 Slocan St, Vancouver.

• $20 zoom-only ticket - Includes virtual access (no beverages/ingredients).

Guests will receive the ingredients and recipe to prepare a dish designed by Chef Devon Latte of The Acorn, and a bottle of wine from Mission Hill Family Estate.

Maple + Sherry Glazed Vancouver Island Chanterelles from Lance "Wildcraft" Staples, Caramelized Chanterelle Purée, Toasted Haida Gwaii Wakame. Finished with Harissa Olive Oil from Victoria Olive Oil Co.

Special Guests

Photo Credit: Food Network

Lori Snyder

Lori Snyder is a Métis herbalist and educator who shares the wisdom and traditions of her Indigenous roots. Tsuu T’ina, Anishinaabe, Cree, Nakoda, and Nipissing Nations are mixed with her Scottish, French, and Celtic ancestry. She shares knowledge with people of all ages, reminding us of the practices of reciprocity with all that exists.

My favourite local ingredient is: Any fruit or vegetable that grows locally, like salal berries.

The best advice I can give a child who wants to become a chef is: Try not to eat sugar so you can educate your palate and really taste the wonderful world of flavours.

My favourite meal to cook for myself is: Roasted vegetable lentil cumin soup.

If I could have any superpower it would be: The ability to clean up the ocean.

I believe programs like Growing Chefs are important because: Food is the gift of life, and anyone who shares that love is important.

Chef Robin Kort - Swallow Tail Tours

My favourite seasonal vegetable is: Tomato.

My favourite local ingredient is: Sea Urchin.

The best advice I can give a child who wants to become a chef is: Play with your food!

My favourite meal to cook for myself is: Congee with wild mushrooms is my comfort food.

My favourite food memory when I was a kid is: Picking berries with my Grandma and making Saskatoon berry pie.

I believe programs like Growing Chefs are important because: Having a healthy relationship with food and knowing where it comes from is just the right thing to engender in a kid, both for their own health and to show respect for the earth.

Steph Ganea - Seeker’s Club

My favourite seasonal vegetables are: Perfectly ripened heirloom or cherry tomatoes.

My favourite local ingredients are: Chanterelle or Lobster mushrooms.

The best advice I can give a child who wants to become a chef is: Help in the kitchen as much as you can! If you’re curious about an ingredient, ask, or research it yourself. Ask if you can experiment with one new ingredient or recipe a month. Try to grow a garden. Learn about your local wild edibles to really take your cooking skills to the next level.

If I could have any superpower it would be: Definitely flying. It would make getting to the best foraging spots a breeze.

Chef Devon Latte - The Acorn

My favourite local ingredient is: The bounty of local wild foraged mushrooms and greens!

My favourite food memory when I was a kid is: Gardening with my mom, grilling in the summers with my dad!

The best advice I can give a child who wants to become a chef is: Start cooking as much as possible in your younger years, read plenty of books on technique.  Understanding food is the most important part of cooking!

I believe programs like Growing Chefs are important because: This program is amazing.  Having the younger generation understand what it takes to grow food, even in urban environments, is extremely important.  In this new world of ultra-take out, cooking at home is becoming more and more rare. The act of showing and teaching kids to grow and cook food, how delicious and nutritious it really is, it's priceless!

From Farms to Forks 12 Culinary Kick-Off Thank You Poem!

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She is a wiz in the kitchen, and a wiz with her words. From Farms to Forks just wouldn’t be the same without the poetic finale from our Founder and Chair, Chef Merri Schwartz. At our Culinary Kick-Off on Sunday, October 3rd (the first of five great events), Merri closed the evening with the following:

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Well, who could have known that we’d be here again,

United, yet distant, and still all good friends.

Though we love Zoom, we hate Zoom! We’re grateful you’re here,

You showed up tonight to support and to cheer.

Right off the bat, we’ll say thank you for beverages,

Mission Hill donates wine and it gives us some leverage,

To lure you, to lull you, to get you involved,

Though you’re not here for drinks, to our mission you’re called! (right?)

As always—thirteen years now—Artona we thank,

Whole Foods for the cash we can take to the bank.

Il Centro for being our stalwart home base,

And Modo for getting our team to each place.

For sweet auction prizes, Chef Tret of Miantiao,

Goodridge & Williams Distilling, what a prize! Simply wow!

A few of our allies helped spread the word widely,

Chefs Table, Les Dames, SVP—thanks obligingly.

Our same dear four friends always help out with media,

Edible Vancouver, Jana Josue, Mavreen David--we see ya!

fiodesigns your design, as it graces our booklet,

Our words may be basic, but they sure don’t look it!

When farmers help out, it’s more moving than most,

Fresh Roots, Helmers, Klippers, it sure would be gauche…

Not to show our sincerest, heartfelt gratitude,

Zaklan Heritage—all of you—for donating food!

The Cache—I hope all of you sampled delights,

Its donors were many, though we set our sights…

On highlighting those who divert wasted food,

Cause isn’t it cool, that preservation attitude?

Big thanks for tonight, our highlights were many,

Thanks right off the bat, to Chef TJ Conwi.

Jeremy Fisher, the music that started our night,

Amber Bruce for teaching us cocktails done right.

Margaret Gallagher, your presence is simply required,

And though we’re on Zoom, you’re so nicely attired.

Farmer Gemma, Chef Phil for the interesting chat,

Collaborations like yours are just where it’s at.

We’ve got so many guests for events coming up!

I hope you don’t mind if we raise up a cup.

To Steph, and to Robin, to Devon, and Lori,

We can’t wait till you guide us and tell us your story.

Karima and Trixie, Linda, Amanda, and Matt,

Cassandra—each one of you, off come our hats!

As you teach, and you cook, and you quiz us with trivia,

Your talents are huge and we can’t wait to have ya!

Our staff and our board, though I say it each year,

We love you and truly you’re all why we’re here.

Volunteers too, we’re incredibly glad,

That you joined us and helped us. A good time was had!

With driving, and packing, and coordinating pick-ups,

You managed it all, with few to no hiccups!

Our usual thank you to dear SpencerCreo,

For providing our office, you truly are heroes.

A serious moment, to remember Ken Spencer,

A jovial, kind, and compassionate member…

Of the Growing Chefs family. His presence is missed.

His impact is felt through his generous gifts.

Amazing! We made it through all of the verses,

Thanks once again for opening your purses…

And hearts! To our cause, we are ever-so-grateful,

We’ll thank you in person, as soon as we’re able.

See you online at our next four events,

Now go drink your drinks, these thanks were intense!

Welcome to Our Newest Student Intern, Alex!

Hey friends! My name is Alex (she/her), and I will be joining Growing Chefs! this fall as a student intern while I pursue a degree in Sustainable Agriculture at Kwantlen Polytechnic University. When I was younger, I dreamed of my future career and I read books about massage therapy, mixology, and the behaviour of wolves, but I never imagined that I would one day be interested in agriculture. While I have always been a HUGE fan of tasty food and environmental studies, I did not realize this intersection at sustainable agriculture until I was in university. In school I discovered the amazing work that people do to push growing food to be more earth-friendly and community-friendly and this inspired me to change my school direction.

My school days are now filled with classes on an organic farm, collecting insects, learning about food systems, and joining Growing Chefs! in their quest to educate our communities. Much of the work I will be doing will be virtual, but it does not mean I feel any less a sense of togetherness as I did when I volunteered with Growing Chefs! in the fall of 2019. I am so pleased to be joining the team this semester and I encourage you to say hello to me if you see me around east Vancouver or on the Kwantlen Polytechnic University Campus.

In my free time I work to develop my mini jewellery business, spend time with my friends and family, exercise, listen to funny podcasts, grow vegetables, help run the Sustainable Agriculture Student Association at Kwantlen and volunteer with amazing groups such as Fresh Roots and the Astoria Urban Farm.

Thanks for reading!

It's Back! From Farms to Forks Year 12!

For Immediate Release
Vancouver + Victoria, BC:

Growing Chefs’ From Farms to Forks is returning for its 12th year this October! Like our palates, this event has evolved over the years and has grown from a one-night event into a series of events that are accessible across Vancouver and Victoria-- and virtually for those across B.C. and Canada! 

This series of events is a celebration of local chefs, restaurants, and food producers while highlighting the importance of community and connection surrounding food. For the safety of all including chefs, restaurants, and guests, From Farms to Forks will remain online this year but each online event will be jam-packed with energy, education, and eats!

The aim is to raise $65,000 for Growing Chefs edible education programming and initiatives throughout the upcoming school year supporting B.C. kids and their families. This is an opportunity for foodies around the province to show their love for the Industry while supporting the next generation of food lovers. 

With five online events plus an online auction and 50/50 raffle there are multiple ways for food lovers around B.C. and Canada to get involved throughout the five-week fundraising event. The online auction and 50/50 raffle will run from Friday, October 1, 2021 until Sunday, November 7, 2021 that is open to everyone. 

Tickets for the five-week event go on sale on Wednesday, September 1, 2021 at 9am. Tickets are limited.

The 2021 Lineup of Events are: 

• Sunday, October 3, 2021 at 8:00PM - Culinary Kick-Off & Secret Menu takeout dinner*
  Join us for the kick-off party and enjoy menus from a small selection (shhh it’s a secret) of Vancouver and Victoria restaurants with special guests popping into the event to say hello! Part of the series pass only.

• Wednesday, October 13, 2021 at 7:30PM - Four Season Foraging*
  Spend the evening with Robin Kort of Swallow Tail Tours and other foraging experts and educators to learn the ins and outs of foraging safely, ethically, and sustainably year round! Part of the series pass or individually priced.

• Wednesday, October 20, 2021 at 6:00PM - Catching Fillings - For the Love of Dumplings (Cooking Class)*
  How do dumplings connect to us, our cuisines, and our cultures? Let Chefs Karima Chellouf, Matthew Murtagh-Wu and more guide you through a dumpling-folding class as they share their techniques, their stories, and their love of dumplings! Part of the series pass or individually priced.

• Thursday, October 28, 2021 at 8:00PM - Trivial Charcutes Local Food Trivia*
  You’ll be served up 12 courses of delicious local food trivia  hosted by Growing Chefs’ own trivia buff and Program Director Amanda Adams! Halloween costumes are encouraged and there will be lots of treats to win! Part of the series pass or individually priced.

• Saturday, November 6, 2021 at 10:00AM - Choose Your Own Brunch Adventure (Family Cooking Class)*
  Breakfast may be the most important meal of the day, but Brunch is an event with this Family Cooking Class which allows the kids in your life to get their hands dirty and start their day with food, fun, and family! Part of the series pass or individually priced.

*Please note these events may include a drop-off or pick-up of partial ingredients/beverages from a central location in either Vancouver or Victoria.

Passes for access to all five events of the Food Series are $250 per person or $450 per couple (and include a $200 or $400 charitable tax receipt, respectively). The Secret Menu takeout dinner for October 3rd is an added $50 per ticket which goes directly to the restaurant. All pass holders will receive a Culinary Cache filled with tasty treats and products with a focus on preventing food waste and food preservation from local food producers and businesses. The Culinary Cache is limited to the first 100 pass holders- so get your tickets early! 

Prices for individual events vary. Individual event tickets range from $20 (for virtual access only) to $75 (includes ingredients and/or beverages).

Tickets and additional information will be available on www.growingchefs.ca. 

We’re grape-ful to have Mission Hill Family Estate Winery back this year as our wine sponsor. 

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For additional information please contact:

Media Contact
Kathleen Beveridge
kmhbeveridge at gmail.com
604.999.1934

Development & Communications Director, Growing Chefs
Jaydeen Williams
jaydeen at growingchefs.ca
604.710.1677