Vancouver Community College Menu descriptions:
Vancouver Community College Entrée:
Venison Loin Sous Vide with Pickled Mustard Seed, lingon Berry Sauce, Yukon Potato Pave, Savoy Cabbage, Mushroom Duxelle, King Mushrooms, Shallot Jam, Turnip Celeriac Puree, Baby Carrots, French Green Beans
Vancouver Community College Dessert:
Lemon Custard Sablee, “Golden” Milk Chocolate Mousse Sphere, Cocoa Nib Crumble, Meringue, Orange
New this year: Vancouver Community College Kids Entrée.
Poached Chicken Breast, Sweet Squash Ravioli, Pearl Vegetables, Grilled Mushrooms, Double Broth
CHEF ALEXANDER RITCHIE
Chef Alexander Ritchie has been a VCC Culinary Arts instructor for 15 years. He has taught all components of the Certificate Program and specializes in instructing the 3 levels of the Apprenticeship Program. Chef Ritchie has also coached British Columbia’s Junior Culinary Team and participates regularly in numerous competitions as a judge and coach.
Chef Ritchie received his training and began his career in Scotland, UK, serving his apprenticeship at The Café Royal Hotel in Edinburgh, and advanced training at the Ritz Carlton in London. His early career also included positions in hotels in Italy and Spain and on a yacht in the Mediterranean. After arriving in Canada in 1980, Chef Ritchie was Executive Chef of the high profile restaurants Trimbles, Mulvaney’s and Cin Cin as well as for Unique Restaurant Concepts and the BC Club. In addition to instructing at VCC, Chef Ritchie is currently a special events chef at both the Vancouver Trade & Convention Center and BC Place Stadium. He has maintained personal catering contracts, including UBC Thunderbirds Track & Field Club, for over 25 years. Throughout his career, Chef Ritchie has been heavily involved in urban food insecurity and hunger relief, participating in multiple outreach and fundraising initiatives each year.
Outside the kitchen, Chef Ritchie is a soccer fanatic. He has coached Vancouver Youth Soccer for over 30 years and continues to play in the Over 50s.
CHEF MALCOLM BAIN
"Here now to train the future cooks in the world", is how Chef Malcolm Bain, Chef Instructor at Vancouver Community College (VCC) describes his mission statement. His culinary career began more than 40 years ago having trained in Glasgow, Scotland before spending the next 25 years with Four Seasons holding positions from Cook to Sous Chef to Executive Chef.
Chef Bain brought his worldwide experience to VCC in 2002 with the goal of giving back and nurturing the up and coming chefs of the world. He has been described by past and current students as charismatic, energetic and inspiring to learn from.
Vancouver Community College Team Members Healthy Chef 2017
Alex Ritchie
John Lewis
Malcolm Bain
Chris Nielsen
Tom Cruise
VCC celebrates 50 plus years of inspiring students to reach their career and educational goals, offering post-secondary training in 125 programs including bachelor's degrees, diplomas, certificates and apprenticeships. With three campuses located on Broadway, Downtown and on Annacis Island, student can choose from hands-on instruction in culinary arts business, design, health sciences, hospitality, transportation trades and performing arts.
VCC.CA
Collin Gill
Department Head, Culinary Arts
Vancouver Community College
250 W. Pender Street
Vancouver, B.C.
Canada V6B 1S9
Find out more at vcc.ca.
Vancouver Community College Entrée:
Venison Loin Sous Vide with Pickled Mustard Seed, lingon Berry Sauce, Yukon Potato Pave, Savoy Cabbage, Mushroom Duxelle, King Mushrooms, Shallot Jam, Turnip Celeriac Puree, Baby Carrots, French Green Beans
Vancouver Community College Dessert:
Lemon Custard Sablee, “Golden” Milk Chocolate Mousse Sphere, Cocoa Nib Crumble, Meringue, Orange
New this year: Vancouver Community College Kids Entrée.
Poached Chicken Breast, Sweet Squash Ravioli, Pearl Vegetables, Grilled Mushrooms, Double Broth
CHEF ALEXANDER RITCHIE
Chef Alexander Ritchie has been a VCC Culinary Arts instructor for 15 years. He has taught all components of the Certificate Program and specializes in instructing the 3 levels of the Apprenticeship Program. Chef Ritchie has also coached British Columbia’s Junior Culinary Team and participates regularly in numerous competitions as a judge and coach.
Chef Ritchie received his training and began his career in Scotland, UK, serving his apprenticeship at The Café Royal Hotel in Edinburgh, and advanced training at the Ritz Carlton in London. His early career also included positions in hotels in Italy and Spain and on a yacht in the Mediterranean. After arriving in Canada in 1980, Chef Ritchie was Executive Chef of the high profile restaurants Trimbles, Mulvaney’s and Cin Cin as well as for Unique Restaurant Concepts and the BC Club. In addition to instructing at VCC, Chef Ritchie is currently a special events chef at both the Vancouver Trade & Convention Center and BC Place Stadium. He has maintained personal catering contracts, including UBC Thunderbirds Track & Field Club, for over 25 years. Throughout his career, Chef Ritchie has been heavily involved in urban food insecurity and hunger relief, participating in multiple outreach and fundraising initiatives each year.
Outside the kitchen, Chef Ritchie is a soccer fanatic. He has coached Vancouver Youth Soccer for over 30 years and continues to play in the Over 50s.
CHEF MALCOLM BAIN
"Here now to train the future cooks in the world", is how Chef Malcolm Bain, Chef Instructor at Vancouver Community College (VCC) describes his mission statement. His culinary career began more than 40 years ago having trained in Glasgow, Scotland before spending the next 25 years with Four Seasons holding positions from Cook to Sous Chef to Executive Chef.
Chef Bain brought his worldwide experience to VCC in 2002 with the goal of giving back and nurturing the up and coming chefs of the world. He has been described by past and current students as charismatic, energetic and inspiring to learn from.
Vancouver Community College Team Members Healthy Chef 2017
Alex Ritchie
John Lewis
Malcolm Bain
Chris Nielsen
Tom Cruise
VCC celebrates 50 plus years of inspiring students to reach their career and educational goals, offering post-secondary training in 125 programs including bachelor's degrees, diplomas, certificates and apprenticeships. With three campuses located on Broadway, Downtown and on Annacis Island, student can choose from hands-on instruction in culinary arts business, design, health sciences, hospitality, transportation trades and performing arts.
VCC.CA
Collin Gill
Department Head, Culinary Arts
Vancouver Community College
250 W. Pender Street
Vancouver, B.C.
Canada V6B 1S9
Find out more at vcc.ca.
