Join us in our beautiful, well equipped cooking studio to hone your cooking skills, learn new techniques and experiment with new recipes in a fun environment. With nearly a century of culinary experience between them, certified culinary instructors Daniel Riviere, Paul Massincaud and Ben Kiely share their expertise in every aspect of the culinary arts from the fundamentals to the preparation of sophisticated recipes that will impress your family and dinner guests. These classes are suitable for anyone regardless of their cooking experience. We also accomodate private and corporate groups looking for a fun team building experience.
MEET OUR CHEFS . . .
CHEF BEN KIELY:
With a passion for teaching, Chef Kiely now passes on his culinary knowledge to students at the International Culinary School in Vancouver and Kitchen Riddles. He also shares his insightful culinary knowledge through is contributions to several publications including the Vancouver Observer, Union Jack, Georgia Straight and The Celtic Connection.
CHEF DANIEL A. RIVIERE:
Chef Riviere immigrated to Canada in 1979 where he secured the position of Executive Chef with Grouse Mountain Resorts in North Vancouver. Since then he has worked in various positions within the hospitality industry including hospitality consultant, restauranteur and manager of hotel operations. In 2001 Chef Riviere attained his British Columbia Provincial Instructors Diploma Certification and since then has been teaching hospitality management courses at the college level, sharing his skills and extensive knowledge with an ever increasing number of students aspiring to become hospitality industry managers.
Chef Riviere peppers his classes with a large measure of his personal flair and humor making him a much sought-after instructor.
CHEF PAUL MASSINCAUD:
Chef Massincaud built on his French apprenticeship to add testimonials in chocolate, desserts and sugar art from L’Institute de Tourisme d’Hôtel du Québec and Vancouver Community College. He continued his rise up the pastry and baking ranks at various Montreal fine-dining establishments, becoming Chef de Parti at the Four Seasons Hotel, head baker and pastry chef at the Acapulco Princess Hotel and the Beaver Club at the Queen Elizabeth Hotel, pastry sous-chef at the Château Champlain Hotel, pastry chef at Restaurant Alexandre and Head Baker/Chef de Parti at the Inter-Continental Hotel. Chef Massincaud excels in blending his classical French techniques in pastry and baking with creativity and wit.
Sugar art became his passion and this specialty led him to teaching on the West Coast at the Pacific Institute of Culinary Art and the Dubrulle Culinary College/The International Culinary School at the Art Institute. With a list of Gold medals and prizes spanning patisserie and “pain fantasy”, chocolate and sugar arts, Chef Massincaud shares his knowledge and skill with anyone who aspires to raising the level of their pastry skills.