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We ‘teased’ you back in January on The Dirty Apron.

With The Dirty Apron Cooking School website now up and running, we figured it’s time to expand on what we initially were asked not to expand on.

So in the spirit of expansion:

The rhyme: on August 12, the Vancouver foodie scene is going to get its hands dirty this summer!

The reason: Chambar’s Chef-de-Cuisine, David Robertson, has opened a very unique cooking school!

If you’ve neither been to Chambar, nor heard of David Robertson, here’s:

1) What you need to know:

For over fifteen years Canadian Chef and Food Stylist David Robertson has pursued the culinary industry all over the world, including such foodie epicentres as New York, Europe, the UK, and Australia.

After returning home to Vancouver, David has for the past four years furthered his career as the Chef-de-Cuisine at Gastown’s Chambar. Since that time, David’s talent for plating and food styling has not gone without notice, allowing him to make his mark on the scene with several industry names, including Bon Appetit magazine.

Which is why we’re excited!

Having frequented Chambar on more than one occasion, we’ve been impressed with its commitment to personalized service (read: they remember your name when you come in…and I’m being honest), splashy style, menu diversity, price points, and most of all food (and presentation of said food). So, when we heard about David’s latest project…we simply had to tell you about it (before anyone else…and we did…in January)!

2) Why you need to know it:

In partnership with his wife Sara, as well as Nico and Karri Schuermans, the owners of Chambar, David’s newest project is The Dirty Apron, a recreational cooking school where students from all different skill levels and backgrounds can unleash their inner chefs and use the cooking school as a culinary playground to learn, and explore.

The Dirty Apron Cooking School offers food enthusiasts a variety of different cooking classes and courses; from prominent local and international guest instructors to hands-on as well as demonstration-only classes, with themes varying from international cuisines to knife skills. It also houses an exclusive cookware retail store with ‘chef-approved’ utensils and gadgets (I particularly liked that part).

The focus of the school, as its name The Dirty Apron already implies, is on getting actively involved in the creation process of a dish, so that students can go home that evening with the feeling that they have accomplished something amazing and that they can successfully recreate that same dish again in the future - by themselves!

Aside from all of the wonderful things we’ve just told you, what we like best about The Dirty Apron is that from a service standpoint, it adds another dimension to the already well-regarded Vancouver food scene. And that…is fresh and exciting!

Excited? You should be.

darren