The Origins of The Method
We’ve had to change the playbook many times over the years. It’s never static. We’re constantly evolving who we are as cooks—and especially teachers.
It has ultimately led us to The Method.
Fall 1997
Tony does a cooking class in his restaurant, a night that changes the trajectory of his career.
April 12, 2004
NWCAV’s inaugural professional culinary class. Our teaching philosophy? Teach to the student’s future, not to our past.
Fall 2004
First Foodie Basics class for the home cook. Students work in teams of three.
Fall 2008
Foodie Basics renamed Serious Foodie Basics to emphasize education over a “dog-and-pony show”. Students work in teams of two.
Spring 2012
The words “Serious” and “Foodie” dropped altogether and were renamed Basics I. New focus? Go deeper into the fundamentals.
Summer 2014
Summer pro term was replaced with the 7-Week Enthusiast program. A game-changer! We’ve learned to teach to the pure learner…period. This is the genesis of The Northwest Method.
Summer 2015
Major renovations to our school’s kitchens. The space has more of an atelier/studio feel to encourage creativity.
Fall 2018
Enthusiast and Pro enrolment surge. Chefs Alana, Eric and, soon after, Tarek came on board.
March 2020
COVID lockdown. Devoted time to writing The Handbook and crystallizing The Method.
Summer 2020
Started designing The Northwest Method website, and filming and editing content for the Fundamentals 101 (our online version of the Basics 1).
Fall 2020
COVID restrictions mean more individual kitchen work. We went from three students collaborating on a dish to working individually. It works beyond expectations. The Northwest Method incorporated.
Fall 2021
Launched The Northwest Method website and prepped Fundamentals 101 course for release in December.
The Story Continues
And here we are today. The journey is ongoing. Expect continued adjustments to The Method along the way, as we have always done. Welcome to cooking.
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