Chef Heidi’s cooking students will go home with the confidence, skills and enthusiasm they need to cook delicious food like a pro.
A food-focused overview of the ways and means through Chinatown’s shops, each walking tour will be a mine of information for beginners and foodies alike.
Heidi’s award-winning blog will inspire you in the kitchen, bringing excitement to everyday cooking and eating well.
Heidi Fink, a Red Seal Chef and an award-winning cooking instructor, has been teaching cooking classes in Victoria, BC since 1999. Her approachable teaching style, clear instruction, and easy-to-follow gourmet recipes have earned her a loyal following on Vancouver Island. All the recipes in Heidi’s cooking classes are made with the freshest food and most authentic ingredients.
When I am not busy in the kitchen or classroom, you can find me at my computer, reading and writing about food. My food articles convey my passion for food and cooking. They celebrate the thrill of chasing down an exciting new ingredient, the joy of a lovingly shared recipe, or the simple pleasure of good eating. May you find many cooking tips, recipes of interest, and hours of reading enjoyment in the following articles.
Esquimalt Market is here to serve the community of Esquimalt and surrounding areas, and is dedicated to promoting healthy and local living, building relationships and encouraging environmental and economic sustainability in Esquimalt. Local produce, baked goods, and crafts.
Open Weekly May to September, on Thursdays 4:30 pm to 7:30 pm
This delicious harbinger of spring grows abundantly on Vancouver Island. If you haven't had the chance to try our local asparagus, I urge you to try some this Spring. With an incomparable freshness and intensity of flavour, local asparagus is worth every penny. Try it lightly steamed, or tossed with butter or olive oil and roasted or grilled. Asparagus enhances everything from salad to risotto to soup, but is at its best on its own as a simply delicious side dish.
The bugs are back! Camosun’s popular ‘PESTIVAL’ of edible insects returns to promote sustainable protein. Pestival is being organized by students taking Camosun’s Anthropology of Food course, as an opportunity for them to share with the community what they are learning in the classroom. Guests are invited to sample a variety of insect protein foods, and visit interactive displays that explore and challenge cultural reactions to the idea of eating insects.
7-9 pm, Wednesday, April 4, 2018