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Vancouver Community College is home to the largest culinary school in Western Canada. Award-wining chef-instructors train students in all aspects of culinary creations in VCC's student-run restaurants. VCC culinary arts graduates are sought after by the restaurant and hospitality industry locally and internationally and win major competitions, in Canada and abroad.
Gold → Leah Patitucci (post-secondary)
Gold → Carmen Rosa (secondary)
Silver → Leah Patitucci
Safety Award → Jade Sarmiento
Silver → Rayven Abbott-Hilliard (Samuel Robertson Technical Secondary, ACE-IT)
Gold → Alexandra Sandoval
Silver → Gregory Uyeda
Bronze → Amanda Billing(Samuel Robertson Technical Secondary, ACE-IT)
Bronze → Elizabeth Woolnough
Bronze → Lyndsay Jones
Partnering with the BC Chef’s Association, the BC Produce Marketing Association (BCPMA) hoste"Healthy Chef Competition", an evening of gourmet dining in which competing teams of chefs from the Lower Mainland’s most famous restaurants, hotels and culinary centres offer up creative and savoury dishes featuring, of course, fruits and vegetables.
VCC's awards through the years:
2019 Best Dessert
DESSERT: Rhubarb bar, Dehydrated Vanilla meringue Kombucha fluid gel
2018 People’s Choice Award
Seafood Pot au Feu
Lobster Spot Prawn Globe, Seared Scallop, Corn & Chorizo Fritter, Carrot Terrine, Fresh Peas, a little potato, Clear Fish Fume
Pear Custard Bar
Pear Sorbet, Almond Crumble, Raspberry Fluid Gel, Tear Drop Meringue, Apple Gastique
2017: Healthy Half Your Plate Entrée Award plus $1,000.00 - VCC
Vancouver Community College Entrée:
ENTREE: 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
2015 Healthy Half Your Plate Entrée Award plus $1,000.00 and People’s Choice Award
ENTREE: Pork tenderloin and belly – Cipollini, carrot, hen-of-woods mushrooms , sun choke potato press, Natural jus
2012 People’s Choice Award
ENTREE: Steelhead and halibut press, scallop, ahi tuna bar, poached daikon, taro har gow, sweet carrot puree, hot & sour emulsion, green curry sauce
DESSERT: Chocolate and kalamansi fondant bar, green tea mousse, lychee and roasted korean strawberry chiboust tart, pear sorbet with carmelized pear
2010 Healthy Chef Competition Award for Best Entree.
ENTREE: Dungeness Crab cake, braised lamb shank with Crepinette and onion crusted beef tenderloin with wilted pea shoots, julienne radish and beets, butternut squash puree, asparagus and baby carrots.
DESSERT: Mango and milk chocolate tower, warm mixed berry honey Chiboust, raspberry coulis, vanilla ice cream.
Vancouver Community College’s (VCC) culinary arts department head, Chef Collin Gill was honored at the 40th Annual Presidents Ball where he took home the British Columbia Chef’s Association ‘Chef of the Year’ award. The event raises funds to provide scholarships to junior chefs in the province.
Two of VCC chefs won awards from the BC Chef's Association on Saturday, March 1. Chef Dean McClearn won BCCA Citation of the Year and
Chef Settimio Sicoli won the BCCA Life time achievement award.
The Junior Culinary Team Canada earned two silver medals at the World Culinary Olympics in Erfurt, Germany this week. The team is made up of Vancouver Community College student chefs all under the age of 25 – and their chef instructors.
The team won silver in both the Cold Plate and Hot Plate categories – they competed against 28 teams from all over the world.
"It was an experience of a lifetime for all of us – even though our goal was to win gold, it was the journey of the past three years that ultimately was the most rewarding. The strong bond that we all have for one another now and for the rest of our lives has really made this complete," says JC Felicella, team manger and department head of VCC culinary arts.
In 2009, Vancouver Community College student chefs won the right to represent Canada at the 2012 IKA Culinary Olympics by placing first in Canada at the 2009 qualifying Canadian Culinary Federation competition.