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The 2017 Culinary Apprenticeship Dinner

The 2017 Culinary Apprenticeship Dinner

On Wednesday, October 25th, young cooks from Fairmont Hotels in the Pacific Northwest region will strut their cooking stuff at the 13th Annual Culinary Apprenticeship dinner.

This year’s dinner theme, From Nose to Tail, pays homage to lesser known cuts over a six-course tasting menu that includes duck, sturgeon, pork, lamb, beef and bison.  Each tasting dish is paired with wine and includes three cuts to profile different flavours, textures and cooking methods. The culinary teams from each hotel have created dishes to illustrate their craft and profile the company’s passion for sustainable, seasonable ingredients and culinary partnerships in the area.

Wednesday, October 25, 2017
Fairmont Waterfront | Waterfront Ballroom
$149 per person

Dinner Includes:
Cocktail & Canapés Reception
Six Course Tasting Menu plus Dessert and Wine Pairings
Taxes & Gratuities

Reservation are available through 604 691 1814 or by email at

Fairmont Olympic
Washed Up On Shore Settle Chowder Bar

Fairmont Chateau Whistler
Carved Slow Roasted Beef Striploin with Black Pepper Plum Pickled Root Vegetables | Horseradish Cured Beef Belly with Crabapple | Puffed Tendons

Fairmont Empress
Sous Vide Loin with Truffled Chanterelles, Chicharrón Crumble and Boudin Noir Jus | Empress Honey Cured and Smoked Pork Belly with Pickled Mustard Seed and Celeriac Purée | Pâté en Croûte with Radish Salad and Apricot Gel

Fairmont Hotel Vancouver
Spruce Roasted Duck with Foie Gras Chestnut Puree, Chicken of the Woods Mushrooms, Pemmican Crumb, Cured | Yolk and Huckleberry Jus

Fairmont Pacific Rim
Smoked Sturgeon with Pickled Fall Vegetables, Squash Flan and a Squid Ink Cracker | Lentil Stuffed Rice Paper Spring Roll with Sturgeon Caviar and Flowers

Fairmont Vancouver Airport
Pastrami of Bison Tongue with a Homemade Caraway Bagel | Sticky Shortrib Poutine with Buffalo Cheese and Smoked Marrow Gravy

Fairmont Waterfront
Tongue + Cheek XLB Dumpling | Milk Braised Spiced Spare Rib | Szechuan Pan-Seared Lamb Belly with Fire-Roasted Pine Mushrooms

Make a night of it and 'take the elevator home' with an overnight stay at Fairmont Waterfront. A special apprenticeship dinner nightly rate is available starting from $229.00. Book your stay now.

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