10+ Vancouver Restaurants Serving Thanksgiving Dinner in 2023
BREAKING: Team Behind Savio Volpe Opening New Restaurant in Cambie Village This Winter
Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
Recipe: This Blackberry Bourbon Sour From Nightshade Is Made With Chickpea Water
The Author of the Greatest Wine Book of the Last Decade Is Coming to Town
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
PHOTOS: Canuck Place Children’s Hospice Gift of Time Gala and Vancouver Chinatown Foundation’s Light Up Chinatown Dim Sum
10 Black or African Films to Catch at the 2023 Vancouver International Film Festival
8 Indigenous-Owned Businesses to Support in Vancouver
Protected: Kamloops Unmasked: The Most Intriguing Fall Destination of 2023
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Attention Designers: 5 Reasons to Enter the WL Design 25
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
An interview with up-and-coming chef Leah Patitucci in honour of VCC's 50th Anniversary.
How did you end up at culinary school? I took cooking classes throughout high school, but I knew I wanted to do more than just bake cookies or make spaghetti. When I found out about ACE IT (Accelerated Credit Enrolment in Industry Training), I completed my registration form right away. It’s a program that allows you to take VCC’s culinary arts program while still in high school.
Who was your most inspiring (or enviable) classmate? Morgan Franz. She is always pushing and encouraging me to do my best. I know that if something goes wrong, she will be there for me and vice versa.