Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
The Best Thing I Ate All Week: Crab Cakes from Smitty’s Oyster House on Main Street
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
The Grape Escape for Wine Enthusiasts
5 Wines To Zero In On at This Weekend’s Bordeaux Release
If you get a 5-year fixed mortgage rate now, can you break early when rates fall?
5 Things to Do in Vancouver This Week (September 18-24)
10 Vancouver International Film Festival Movies We’ll Be Lining Up For
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Glamping Utah: Adventure Has Never Felt So Good
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
At Home With Interior Designer Aleem Kassam
OBSESSED WITH FOOD from a young age, Julian Bond entered culinary school in Yorkshire at 16, then cheffed about at Michelin-starred places in England and France, honing his skills and turning heads. Recruited to Canada by CP Hotels, Bond found himself in Kananaskis, Alberta, before arriving in Vancouver in 1994, first at Star Anise (in its glory days), then to open Oritalia. Along the way, Bond, now 41, met and married Angelina Froste and together they chase after four energetic kids.
In 2000 Bond found his true vocation. He joined the acclaimed Dubrulle Institute (which morphed into the Art Institute during his tenure), then, after five years as culinary director, moved to the Pacific Institute of Culinary Arts. Heading up the PICA training kitchens, he does more than just teach—Bond is a performer whose engaging, theatrical style remains memorable to the 1,700 students he’s taught to date. Protégée Alana Peckham (Cru) still sees Bond regularly. “I value his insight and what he has to say. In my mind he’s still my teacher.” Says Chris Irving (West, Pourhouse, La Petite Maison London/Dubai): “Julian was a guiding light for me as a junior cook, always there when I needed professional or personal advice, keeping me reassured and confident. He pushed me to excel.”
Chef Bond teaches by example. Fond of the ambush, he’ll burst into the kitchen, slap down his clipboard, and bellow a call to arms. Cajoling, cheerfully browbeating, he preps his students as one might a prize ingredient, then stays intimately connected as they set out and prosper.
RETURN TO ALL RESTAURANT AWARDS 2012 RESULTS