Pearson School of Culinary Arts

Bring your own wine- for any service, with any company, for any occasion.

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Connecting with local chefs & vendors at the Atwater Market.

This group is back from their first stage!

They've worked hard through Mother's day brunches, habs playoff games and F1 weekend and they've returned to tell their stories.

Well done everyone! Now on to the next phase of your training.

A huge thank you to all our supportive stage partners🙏🏼



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Preparing tuna for International dishes.

Note-taking can look very different in culinary school!
Inspiring documentation, physical and digital sketches by and

Practicing building flavour in our sauces, finishing techniques and vocabulary.

Cooking school is where we learn to get it right so we're ready for industry.

Weird weather makes us think of the sugar shack!

Souuflées, crèpes, pea soups and baked beans... which Cabane à sucre will you be visiting this season?

What in the mystery box?

Tien and Bella are taking part of a few training sessions for an upcoming "boîte noire" culinary competition representing PSCA.

They will compete in tournament format- going from 8 competitors to 1 winner- using obligatory ingredients, constraints and appropriate themes.

They'll have 45 minutes to prep, cook, and plate. So our chefs are supporting them by keeping time, simulating a high-pressure environment, giving them feedback and cheering them on.

Bring on the creativity- rooted in skill development.