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Retirement found Larry spending time in the kitchen experimenting with recipes and ingredients. Eager to learn more, he enrolled in NAIT’s Culinary Boot Camp.
A love of cooking and all things food drew Larry Womak to NAIT’s Culinary Boot Camp. When this NAIT alum (Biological Sciences, ‘72) retired as Director of Workplace Health and Safety for Alberta Health Services Edmonton Zone, his culinary pursuits grew.
Spending four days in NAIT’s Hokanson Centre for Culinary Arts, with its state-of-the-art commercial kitchens, and learning from award winning instructors honed Larry’s skills. It was also an ideal opportunity to share his culinary experiences and develop “a week-long camaraderie” with fellow students – of all ages.
A summer boot camp was the perfect opportunity for Larry, recently retired, to fine-tune his cooking skills. Larry says that you don't have to be a culinary master or even a foodie to benefit from the class. What matters for him is learning new recipes, honing his abilities and meeting new friends.
Some students attend to improve their skills, while others are considering career choices. From theory to creating new dishes and plating, the boot camp presents learning opportunities for food enthusiasts and experts alike.
“It was a lot of fun to work with others in teams, learn new skills, meet new people and have some fun.”
“My wife and son attended and it was great to share with them what I had learned and to show them the NAIT commercial kitchens.”
This years’ camp run during the weeks of July 10-14 and July 18-21. You can choose from six different camp themes: pastry, culinary, gourmet, Chocolate, Cured meats and Meat. Your camp experience includes your chef uniform, recipe guide, re-usable water bottle, daily parking, meals and beverages. Camps sell out early so register early.