Kitsilano Community Centre has many excellent culinary programs, cooking workshops, catering for special events, meetings, weddings and more. Scroll below to view and register for a program
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| 3 programs under category Adult / Culinary. |
| Age: Adult (18-99) |
Instructor: Catered Art Mark Halyk |
(open/max.): 11/12 |
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| Knead the knots out of your shoulders in this bread-making workshop. Learn basic doughs like whole-wheat and multigrain before graduating to more sophisticated, personalized breads for both savory and sweet treats. |
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About Instructor Catered Art Mark Halyk |
 Mark Haylak started his cooking career early in life working at his father's restaurant, The Carvery, a downtown Toronto restaurant in the late 1970`s. At the tender age of 13, he attended a junior chef program at George Brown College, where he later attended as a young adult and graduated from the Culinary Management program.
Mark went on to start and finish his apprenticeship and move through the ranks of The Four Season Hotels and Resorts. He was fortunate enough to learn many different culinary techniques as well as valuable management skills. He started at the Flagship Hotel and worked, in Nevis, Chicago, New York, and London’s Inn on the Park, as well as stints in Montreal and Houston.
Mark currently owns his own company, Catered Art, which is a boutique catering and hospitality consulting company. He is also giving back by helping at Community Kitchens and volunteering with the lymphoma society.
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| Age: Adult (18-99) |
Instructor: Catered Art Mark Halyk |
(open/max.): 4/12 |
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| Calling all bored veg-heads: get fresh ideas and perspectives in this creative vegetarian class. Learn the fundamentals of a nutritious vegetarian food plan that cuts no corners on taste, including legumes, nuts and seeds. This course covers stocks, soups, and a variety of ethnic foods. You'll find out how to avoid the common trap of a high-fat veggie diet and garner adventures in taste along the way! |
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About Instructor Catered Art Mark Halyk |
Mark Haylak started his cooking career early in life working at his father's restaurant, The Carvery, a downtown Toronto restaurant in the late 1970`s. At the tender age of 13, he attended a junior chef program at George Brown College, where he later attended as a young adult and graduated from the Culinary Management program.
Mark went on to start and finish his apprenticeship and move through the ranks of The Four Season Hotels and Resorts. He was fortunate enough to learn many different culinary techniques as well as valuable management skills. He started at the Flagship Hotel and worked, in Nevis, Chicago, New York, and London’s Inn on the Park, as well as stints in Montreal and Houston.
Mark currently owns his own company, Catered Art, which is a boutique catering and hospitality consulting company. He is also giving back by helping at Community Kitchens and volunteering with the lymphoma society.
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| Age: Adult (15-99) |
Instructor: Catered Art Mark Halyk |
(open/max.): 12/12 |
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| Do you want to cook healthy, easy foods but don't know how? Are you a culinary-challenged chef-wanna-be? Does the idea of simple yet tasty recipes interest you? If so, join Mark, our community chef to Unleash Your Inner Chef! Learn basic cooking techniques and helpful kitchen fundamentals along with recipes that create delicious meals using only a handful of common ingredients. This class will teach you what you need to know about cooking basics! |
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About Instructor Catered Art Mark Halyk |
Mark Haylak started his cooking career early in life working at his father's restaurant, The Carvery, a downtown Toronto restaurant in the late 1970`s. At the tender age of 13, he attended a junior chef program at George Brown College, where he later attended as a young adult and graduated from the Culinary Management program.
Mark went on to start and finish his apprenticeship and move through the ranks of The Four Season Hotels and Resorts. He was fortunate enough to learn many different culinary techniques as well as valuable management skills. He started at the Flagship Hotel and worked, in Nevis, Chicago, New York, and London’s Inn on the Park, as well as stints in Montreal and Houston.
Mark currently owns his own company, Catered Art, which is a boutique catering and hospitality consulting company. He is also giving back by helping at Community Kitchens and volunteering with the lymphoma society.
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