I used to love multiple choice tests at school (as much as one could love multiple choice tests), especially when the answer seemed to jump off the page like frogs on a dynamite pond.

Try this on for size:

What’s black, white and red all over?

a) a newspaper
b) a sunburned penguin
c) Santa with a black eye
d) The Dirty Apron Cooking School in Vancouver

If you answered (d), full points, collect your $200 as you pass Go. If you answered anything other than (d), do it again.

Speaking of doing things again (for the first time in my case), this past Friday evening I found myself enjoying what The Dirty Apron Cooking School was serving up to the class of about 20 students.  And let me be honest with you, it was time well spent!

I introduced you to the concept of The Dirty Apron Cooking School when it crashed open its newly refurbished double doors (and studio/store) to the public last summer.

I also told you some of the reasons why you should try it out - like David Robertson and his highly skilled and professional staff (thanks again, Takashi, for making sure we didn’t overcook our main course!).

Now after having gone to experience things first hand (by the way, the French Class was tres magnifique!), I can honestly say that the way you are treated by every person you meet there, not to mention the tips and tricks you pick up for use in your own kitchen, is like none other in Vancouver.

Having tried one of Vancouver’s rather well ensconced cooking schools not too long ago and established a baseline, there really just is no comparison to what The Dirty Apron dishes up.

Don’t get me wrong, there are a lot of talented chefs in this city and there are more than enough good recipes to go ’round.  But what really makes The Dirty Apron stand out?  Simple - the way they treat you. And in my mind, no one can take that from them.

I’m sure there is a flurry of activity going on before, during, and after students come through the doors at The Dirty Apron.  But you know what?  You never see or hear a word of it.  All you get is 100% attention by the chefs and staff, access to top-of-the-line equipment (Wolf Ranges, Wusthoff knives, etc.).  I don’t remember the last time that I felt five hours pass by in a span of what seemed like 5 minutes.  Our group had so much fun and and took away something more than fancy food in splashy take-out containers - an experience that is to be repeated.

Over 2,000 (ish) students in their first six months can’t be wrong; they must have all chose (d) too…

darren