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What happens when chefs put aside the pressure of the professional kitchen and come together to cook for their communities? In this episode of the Edible Valley Podcast, Chef Jonathan Frazier and William Stringer talk about volunteering, the joy of sharing food, and the people who make our communities stronger. Jonathan shares stories from two memorable food events: Cook’s Camp in Pemberton, where chefs and culinary students worked side by side, and the Food Day Canada Harvest Table at Keating Farm in the Cowichan Valley. From preparing turkey soup and serving a five-course dinner to working alongside Culinary Team Canada and Vancouver Island culinary students, these experiences show how food brings people together. The conversation also explores the rewards of volunteering, from helping local organizations raise money to discovering new friendships, learning new skills, and finding a renewed sense of purpose. Jonathan talks about volunteering with the North Vancouver Island Culinary Association and helping the Comox Valley Hospice Society with its community pancake breakfast. You don’t have to be a chef to make a difference. Sometimes, all it takes is a willingness to show up, lend a hand, and share what you know. Join Jonathan and William for a conversation about food, community, and why giving your time can be just as rewarding as the work you do every day. In this episode: How chefs and culinary students come together through volunteering Cook’s Camp and the value of learning and working alongside others Food Day Canada and the Harvest Table at Keating Farm Supporting local organizations through community food events The North Vancouver Island Culinary Association and the next generation of culinary professionals Why volunteering can recharge your batteries and strengthen your community Have you volunteered in your community? We’d love to hear about the organizations, events, and causes that matter to you. Listen, like, share, and subscribe to the Edible Valley Podcast for more conversations about local food, chefs, farmers, food producers, and the people building stronger food communities across Vancouver Island. Explore more at ediblevalley.com.

This week, Jonathan and Erin turn their attention to the Pittsburgh Steelers, breaking down the latest fantasy football storylines, some surprising results around the NFL, the Steelers’ 2-2 start and the food traditions of Pittsburgh. Pittsburgh enters the episode at 2-2 after a wild loss to Cleveland, with Aaron Rodgers, former Green Bay head coach Mike McCarthy and receiver DK Metcalf at the centre of the conversation as the duo asks whether Pittsburgh can turn its collection of big names into a deep playoff run. And, of course, no discussion of Pittsburgh would be complete without talking about its food. Jonathan explores the city’s strong Eastern European influence, with pierogies, kielbasa, haluski and chipped ham among the regional favourites, before naming the F3 Food Pick of the Week: the Primanti sandwich – grilled meat, melted provolone cheese, French fries and vinegar-based coleslaw, all piled between two slices of bread. In This Episode: Erin’s Week 4 fantasy football outlook Fantasy football injuries and the importance of bench depth Bryce Young and Matthew Stafford Lamar Jackson’s injury Surprising results around the NFL The NFL’s undefeated teams Aaron Rodgers and his future in Pittsburgh Mike McCarthy reunites with Rodgers DK Metcalf and the Steelers’ offensive potential Pittsburgh’s Eastern European food traditions Why Pittsburgh puts French fries on everything The Primanti sandwich The New York Giants are next #F3Podcast, #PulseCommunity, #VancouverIslandPodcast, #NFLFootballPodcast, #FantasyFootball, #PittsburghSteelers, #PrimantiSandwich

Have you ever made a soup or sauce and thought, “Something’s missing”? Sometimes that something is stock. In this episode of That Cooking Thing, Chef Jonathan Frazier talks about one of the basic building blocks of cooking: making a good stock. Stock isn’t complicated, and you don’t need a fancy kitchen or a long list of ingredients to make it. Jonathan walks through the basics, from bones and vegetables to aromatics and seasoning, and explains what each one is actually doing. We’ll also talk about the difference between stock and broth, why you want to simmer instead of boil, why you skim your stock, and how to know when it’s ready. And one of the biggest things with stock is learning not to waste food. Those chicken bones, vegetable trimmings and bits and pieces left over from cooking can have another job to do. You just have to know what to do with them. In this episode: What stock actually is Stock vs. broth Why we use bones The role of vegetables and aromatics Why you simmer instead of boil What skimming does How long to cook your stock When to strain it How to cool and store it safely Using kitchen scraps to make stock How stock is used in soups, sauces and other dishes Chef’s Shortcut: Don’t throw away something just because you’re finished with it. Bones and vegetable trimmings can still have plenty of flavour left in them. 🎧 Listen to this episode of That Cooking Thing and let’s make some good stock.

The NFL season is underway, and F3 is back with another team-focused episode! This week, Jonathan and Erin turn their attention to the Indianapolis Colts, breaking down the team's first win of the season, the fantasy football chaos of Week 3, and the food traditions of Indiana. They start with a look at another rough week of fantasy football, with injuries continuing to create headaches for managers across the league. Erin admits her roster took a beating, with players including Mike Evans and Dallas Goedert sidelined, while her bench didn't give her many strong options to work with. The duo also look around the NFL, including the number of quarterback injuries early in the season, undefeated teams such as the Vikings and Chiefs, winless teams including the Buccaneers, Dolphins, Titans and Texans, and the surprising 0-3 start for the Los Angeles Chargers. Then it's time to talk about the Indianapolis Colts. The Colts picked up their first win of the season, edging the Houston Texans 19-17 and improving to 1-2. Jonathan and Erin look at the team's challenging opening schedule, including games against the Baltimore Ravens and Kansas City Chiefs, and discuss the players to watch as Indianapolis looks to build momentum. A big focus is running back Jonathan Taylor, who has emerged as a key part of the Colts' offence. The episode also takes a look at quarterback Daniel Jones and what his performance could mean for Indianapolis as the season continues. Erin also highlights Colts owner Carlie Irsay-Gordon and her hands-on approach with the team, including her presence on the sidelines during games. Then it's time to head to Indiana's kitchen. Jonathan explores the state's strong agricultural roots, including corn, soybeans and livestock, and the hearty, familiar foods that have become part of Indiana's food culture. From St. Elmo's shrimp cocktail and Hoosier fried chicken to popcorn and sugar cream pie, there are plenty of regional favourites to talk about. And of course, no F3 episode would be complete without the F3 Food Pick of the Week. This week, Jonathan puts together a classic Indianapolis pork tenderloin sandwich — a huge piece of pork tenderloin pounded thin, breaded and fried until crisp and golden, then served on a hamburger bun with toppings such as mayonnaise, mustard, lettuce and tomato. The sandwich is closely associated with Nick's Kitchen in Huntington, Indiana, and its schnitzel-inspired preparation makes it the perfect handheld game-day food. Football. Food. Fantasy. This week, it's all about the Indianapolis Colts and the flavours of Indiana. In This Episode Fantasy football injuries and roster depth Erin's Week 3 fantasy football struggles Quarterback injuries around the NFL The Indianapolis Colts' first win of the season Jonathan Taylor's role in the Colts' offence Daniel Jones and the Colts' quarterback situation Colts owner Carlie Irsay-Gordon Indiana's agricultural food traditions The Indianapolis pork tenderloin sandwich Looking ahead to the Pittsburgh Steelers Fantasy football recovery — and remembering the lucky shirt F3 Podcast — Football • Food • Fantasy Hosted by Jonathan Frazier and Erin Haluschak.

From Farm to Table: The Story Behind the Harvest Table What does it take to bring an entire community together around a table? In this episode 274 of the Edible Valley Podcast, Chef Jonathan Frazier talks with Chef Paul Stewart and Rebecca Papadopoulos about the upcoming Harvest Table at Keating Farm in the Cowichan Valley, taking place September 26 as part of the Food Day Canada celebration. Paul shares the story of Food Day Canada, which began more than 20 years ago as a grassroots effort to support Canadian beef producers and has grown into a national celebration of Canadian farmers, ranchers, fishers, food producers, chefs and the people who support them. Rebecca takes us inside the story of Keating Farm, one of the Cowichan Valley’s historic farms. After purchasing the property in 2014, Rebecca and her husband have spent the past 12 years restoring the farm, its heritage buildings and its agricultural operations, while finding new ways to welcome people onto the property. The conversation then turns to how Paul and Rebecca connected and how an idea that started with a conversation about agritourism and culinary tourism developed into the Harvest Table. The event brings together chefs, farmers, fishers and producers from across Vancouver Island and the Gulf Islands. The menu is designed to showcase local and seasonal ingredients, with everything from Keating Farm turkey and lamb to Island seafood, vegetables, honey, fruit and other locally produced ingredients. Jonathan and the guests also talk about the chefs involved, why getting them on board was one of the easier parts of organizing the event, and how much work goes into bringing hundreds of people together for one meal. But the Harvest Table is about more than food. Paul and Rebecca share their vision for creating an annual fall gathering that connects people with the farms, producers and chefs behind their food, while also supporting local food security initiatives and organizations. They also see the event as an opportunity to showcase Vancouver Island as a destination for agritourism and culinary tourism. At its heart, the Harvest Table is about connection: bringing people together, sharing a meal, telling stories and celebrating the people who help put food on our tables. Join us for a conversation about Food Day Canada, Keating Farm, Vancouver Island food, and the people behind the Harvest Table. Learn more about the Harvest Table: harvesttablevi.ca Learn more about Food Day Canada: Food Day Canada Learn more about Keating Farm: Keating Farm And as always, thanks for listening to the Edible Valley Podcast. Like, share and subscribe, and help us continue telling the stories of the people who grow, produce, cook and celebrate food here on Vancouver Island. #EdibleValley #HarvestTable #FoodDayCanada #KeatingFarm #VancouverIslandFood #CowichanValley #LocalFood #FarmToTable #Agritourism #CulinaryTourism

F3 Podcast: Dallas Cowboys Football • Food • Fantasy Everything is bigger in Texas, and that includes the conversation around the Dallas Cowboys. On this episode of F3 Podcast — Football • Food • Fantasy, we head to Dallas to take a closer look at one of the NFL’s most recognizable franchises. The Cowboys always come with big expectations, big personalities and plenty of storylines, and this season is no different. We break down the Cowboys from all three F3 angles: what is happening on the football field, what should be on the game-day table, and which players fantasy football managers should be watching. FOOTBALL The Cowboys have no shortage of familiar names. Dak Prescott continues to lead the offence, with CeeDee Lamb providing one of the team’s biggest weapons in the passing game. The addition of George Pickens adds another intriguing piece to the receiving corps, while Javonte Williams brings a new dimension to the Dallas running game. And then there’s Brandon Aubrey, whose leg has become a weapon of its own. We look at the Cowboys’ key players, the expectations surrounding the team and some of the questions Dallas will need to answer as the season moves along. FOOD You can’t make an F3 episode about Dallas without talking about Texas food. We’re bringing the flavours of Texas to the table with smoked brisket, Frito pie, queso and classic barbecue. The star of the show is Texas-style brisket, where a simple rub, quality beef, smoke and time come together to create one of the most iconic dishes in American barbecue. It’s football food with a Texas-sized personality. FANTASY For fantasy football managers, the Cowboys offer plenty of interesting options. We’ll talk about the fantasy outlook for Dak Prescott, CeeDee Lamb, George Pickens and Javonte Williams, along with Brandon Aubrey and the value of having a reliable kicker on your roster. Who could be a fantasy difference-maker? Who carries the biggest questions? And which Cowboys players should be on your radar? That’s the conversation on this episode of F3 Podcast. Football. Food. Fantasy. The Dallas Cowboys, Texas barbecue and fantasy football all come together in one episode. Listen, follow, like and share F3 Podcast — Football • Food • Fantasy wherever you get your podcasts. #F3Podcast, #DallasCowboys, #NFL, #Football, #FantasyFootball, #TexasBBQ, #Brisket, #DakPrescott, #CeeDeeLamb, #GeorgePickens, #JavonteWilliams, #BrandonAubrey

Football is back! F3 returns for Season 3 with NFL news, fantasy football tips, game-day food and a whole lot of chicken wings. In the Season 3 opener, Jonathan and Erin get ready for another NFL season with a look at what’s happening around the league, what to watch for as the season gets underway, and how to get your fantasy team ready for game day. They talk about the latest NFL roster moves, the players and teams worth keeping an eye on, and where to find reliable information when setting a fantasy lineup. How much should you trust the stats, the experts, injury reports, podcasts, websites, social media and even AI? With so much information available, they look at how to separate the useful stuff from all the noise. Then it’s time to talk about one of the best parts of football: the food. Jonathan and Erin dig into why food and football go together, from tailgating and sports bars to watching the game at home with friends and family. They also look at how football food is local and how each NFL city has its own food traditions, flavours and favourites. And of course, no F3 episode would be complete without the F3 Food Pick of the Week. This week, it’s all about chicken wings. Jonathan shares his chef tips for getting crispy wings at home, along with some simple sauce ideas including Classic Buffalo, BBQ, Honey Mustard, Honey Garlic, Korean-style, Maple Sriracha and more. Football. Food. Fantasy. Welcome back to F3. -Game Day- Crispy Chicken Wings Chef Jonathan Frazier’s    The goal: Crispy wings with lots of flavour, without needing a deep fryer.   Ingredients — 4 servings   * 2 lb (900 g) chicken wings * 1 tbsp baking powder * 1 tsp kosher salt * ½ tsp black pepper * 1 tsp garlic powder * ½ tsp smoked paprika   Method   1. Pat the wings very dry with paper towel. 2. Toss with baking powder, salt, pepper, garlic powder and smoked paprika. 3. For the best results, place the wings uncovered in the refrigerator for 4–24 hours. This helps dry the skin. 4. Heat oven to 425°F / 220°C. 5. Place wings on a rack over a baking sheet, leaving space between them. 6. Bake for 35–45 minute, turning halfway through. 7. Cook until the wings are browned, crispy and reach a safe internal temperature of 165°F / 74°C. 8. Toss with your choice of sauce just before serving.     Jonathan’s Chef Tips   Dry wings make crispy wings. Let air dry in fridge before hand. * Don’t crowd the pan. * Use a rack whenever possible. * Give them time to brown properly. * Sauce them after cooking, not before. * Make several sauces and let everyone choose their favourite.       Sauce Ideas   Classic Buffalo * Hot sauce and butter * Add more or less butter depending on how spicy you like it.   Honey Garlic * Honey * Garlic * Butter * Soy sauce   BBQ * Your favourite BBQ sauce * Add a little hot sauce for heat.   Honey Mustard * Honey * Dijon mustard * A little mayonnaise or Greek yogurt   Korean-Style * Gochujang(fermented red chili paste) * Honey * Soy sauce * Garlic * Sesame oil   Dry Rub * Skip the sauce completely. * Try smoked paprika, garlic, onion powder, black pepper and a little cayenne.   Sweet Chili * Sweet chili sauce * Garlic * Lime juice * A little soy sauce   Garlic Parmesan * Butter * Roasted garlic * Parmesan * Fresh parsley   Jerk * Jerk seasoning * Honey * Lime juice * Butter

Ever start cooking dinner and realize halfway through that you forgot an ingredient, your pan is already hot, and something is starting to burn? We’ve all been there. In Episode 2 of That Cooking Thing, Chef Jonathan Frazier breaks down one of the most important habits professional cooks use every day: mise en place. Mise en place is French for “putting in place,” but it’s really about being prepared before you start cooking. Jonathan explains how to read a recipe, organize your workspace, prepare your ingredients, think about timing, clean as you go, and avoid the chaos that can happen when you’re trying to cook, read, measure, and search for ingredients all at once. And no, you don’t need fourteen little bowls lined up like a cooking show. It’s about better preparation—not more preparation. Jonathan also puts the idea into practice with a simple vegetable stir-fry, showing how a few minutes of preparation can make cooking easier, more organized, and a lot less stressful. In this episode: What mise en place actually means Why reading the entire recipe matters How to organize your workspace The professional kitchen trick of the garbage bowl Preparing ingredients without overdoing it Using timing to plan a meal Cleaning as you go How preparation helps you adapt when things don’t go according to plan A simple vegetable stir-fry you can try at home Chef’s Shortcut: Don’t start cooking until you’re ready to cook. Five minutes of preparation can change the entire experience. 🎧 Listen to Episode 2 of That Cooking Thing and get your ducks in a row before you cook!

The 2024 NFL season is underway, and The F3 Podcast is ready for kickoff! In Episode 2, Erin and Chef Jon turn their attention to the Miami Dolphins, bringing together football, fantasy football, and food inspired by South Florida. Erin breaks down the Dolphins and shares her fantasy football strategy, while Jon explores the flavours of Miami with game-day food ideas inspired by the city’s diverse culinary culture. Expect NFL talk, fantasy football, Dolphins insights, food, trivia, and plenty of husband-and-wife banter as Erin and Jon settle into a season of F3. Football. Fantasy. Food. This is F3.

Why do professional cooks care so much about their knives? And why might a sharp knife actually be safer than a dull one? In the very first episode of That Cooking Thing, Chef Jonathan Frazier goes back to the basics and explores one of the most important tools in any kitchen: the knife. Jonathan breaks down the fundamentals of knife skills, including: 🔪 Why sharp is generally safer 🔪 How to hold your knife for better control 🔪 The claw grip and keeping your fingers safe 🔪 Why consistent cuts help food cook evenly 🔪 Choosing the right knife without spending a fortune 🔪 How to care for and maintain your knife 🔪 Why speed isn’t the goal when you’re learning And because no episode of That Cooking Thing would be complete without a few bad food puns, Jonathan also introduces Chef’s Shortcut and Would a Chef Do This? Then it’s time to put those knife skills into practice with a simple Fresh Vegetable Salsa. Because good cooking isn’t about having the most expensive equipment or cooking like a professional chef. It’s about understanding what the professionals know. 🎧 Listen, learn, and grab your knife. That Cooking Thing Good food. Good cooking. No degree required.     Fresh Tomato Salsa Makes: Approximately 2½–3 cups Prep Time: 15 minutes Ingredients 500 g ripe tomatoes, about 4 medium 100 g red onion, about ½ medium 1 small bell pepper, about 100 g 1 jalapeño, seeded for less heat 15 g fresh cilantro, finely chopped 30 mL fresh lime juice, about 1 lime ½ tsp kosher salt, plus more to taste ¼ tsp freshly ground black pepper Optional: ½ tsp ground cumin Method Prepare your cutting board. Make sure it is stable and gives you enough room to work. Prepare the tomatoes. Remove the core and dice the tomatoes into approximately ½ cm pieces. If the tomatoes are particularly watery, you can remove some of the seeds and excess liquid. Dice the vegetables. Dice the red onion and bell pepper into pieces roughly the same size as the tomato. Prepare the jalapeño. Remove the seeds and membrane for a milder salsa, or leave some in if you want more heat. Finely dice. Chop the cilantro. Roughly chop the leaves and tender stems. Combine. Place the tomatoes, onion, bell pepper, jalapeño and cilantro in a bowl. Season. Add the lime juice, salt and black pepper. Add cumin if using. Mix gently. Stir everything together without crushing the tomatoes. Taste and adjust. This is the important part. Taste the salsa and adjust the seasoning. It may need more salt, lime juice or jalapeño. Rest. Let the salsa sit for 10–15 minutes before serving. This allows the flavours to come together. Chef’s Note Consistency matters. The goal isn’t to make every piece perfectly identical. But keeping your tomato, onion and pepper cuts reasonably consistent gives you a better texture and a more balanced bite. And remember  Slow is smooth. Speed comes later. Serving Suggestions Serve with: Tortilla chips Grilled chicken Grilled fish Tacos Eggs Burgers Grilled vegetables Best enjoyed fresh and refrigerated promptly.

The F3 Podcast Welcome to The F3 Podcast, where food, football, and fantasy football collide! As we prepare to begin recording our third season in the next few weeks, we’re taking a look back at where it all began. Join husband-and-wife duo Erin and Jon as they explore their two passions. Erin, a football fanatic and journalist, brings her football knowledge and insights, while Jon, a trained chef, brings the food to the table with delicious game-day recipes and ideas. In this look back, we dive into all the teams of the NFL, revisit some of our early conversations, and get ready for another season of football, fantasy, food, trivia, and plenty of husband-and-wife banter. The F3 Podcast — where football meets food!

How did tacos and burritos become two of the world’s most beloved foods? On Episode 273 of The Edible Valley Podcast, Chef Jonathan Frazier talks with longtime food writer, publisher, and author Mauricio Velázquez de León about the history, culture, and evolution of Mexican food. Mauricio is the author of An Illustrated Guide to Tacos and Burritos, a unique book that combines recipes, culinary history, and comic-style illustrations. Born in Mexico City and a longtime food writer and publisher, Mauricio brings both professional experience and a deeply personal connection to Mexican cuisine. He’s also the great-nephew of Josefina Velázquez de León, a pioneering Mexican cookbook author and educator often called the “Julia Child of Mexico.” Jonathan and Mauricio explore the origins of tacos and burritos, regional Mexican food traditions, how Mexican cuisine has evolved as it crossed borders, and what food can teach us about migration, culture, and identity. It’s a conversation about food, family, history—and why tacos and burritos have become such enduring global favourites. Listen to Episode 273 of The Edible Valley Podcast with Mauricio Velázquez de León. We’re also expanding the Edible Valley Podcast with two new shows: F3 Podcast – Food, Football & Fun 🏈🍴 Hosted by Chef Jonathan Frazier and Erin Haluschak, F3 brings together football, fantasy football, food, and plenty of fun. Each episode connects the world of the NFL with great food, team culture, and the stories behind the game. That Cooking Thing 🍳 Hosted by Chef Jonathan Frazier, That Cooking Thing is a practical cooking show designed to help home cooks become more confident in the kitchen. From knife skills and mise en place to stocks, sauces, and beyond, each episode breaks down the techniques chefs use every day and shows how you can use them at home. Both shows are now part of the Edible Valley Podcast family, giving us new ways to share food, cooking, sports, and the people and stories that make our food community special.

Fire up the grill and join hosts Chef Jonathan Frazier and William Stringer for a celebration of everything that makes summer BBQ season so special. In this episode of The Edible Valley Podcast, they explore the joy of cooking outdoors, sharing meals with family and friends, and making the most of the incredible local ingredients available across Vancouver Island. Whether you’re a seasoned grill master or just getting started, Jonathan and William share practical tips to help elevate your barbecue game. From choosing the right grill and mastering cooking temperatures to avoiding common BBQ mistakes and grilling vegetables to perfection, this episode is packed with useful advice for every backyard cook. They also discuss essential food safety practices to help ensure your summer gatherings are both delicious and safe. The conversation celebrates the people behind our food by highlighting the importance of supporting local farmers, ranchers, fishers, and food producers.  So light the grill, gather your favourite people, and tune in for an episode full of great stories, practical cooking tips, and a shared passion for local food. Summer is short, so make every barbecue one to remember.

This podcast explores the relationship between sleep and learning and how it applies to culinary education. It is based on the article Sleep, Memory, and Plasticity by Walker and Stickgold (2006), which explains that sleep is an active part of the learning process. During sleep, the brain strengthens memories and reinforces newly learned knowledge and skills. As a culinary instructor, I connected this research to my own classroom experience. Students spend time practicing skills such as knife work, chicken fabrication, mise en place, and kitchen organization. I have noticed that students who return to class well-rested often perform with greater confidence, accuracy, and safety.  References Rasch, B., & Born, J. (2013). About sleep’s role in memory. Physiological Reviews, 93(2), 681–766. Walker, M. P., & Stickgold, R. (2006). Sleep, memory, and plasticity. Annual Review of Psychology, 57, 139–166.

Episode 270 of The Edible Valley Podcast takes listeners to the Alberni Valley to explore the energy surrounding Roger Street Bistro and the culinary program led by Chef Jonathan Frazier and NIC. This episode highlights how students are gaining valuable hands-on experience by preparing and serving meals to the public while learning the pace and expectations of a working restaurant. From kitchen preparation to customer service, the conversation focuses on student growth, teamwork, and the opportunities being created for future chefs in Port Alberni. The episode also catches up with co-host William Stringer, who shares exciting personal and real estate news while reflecting on the growth and lifestyle found across Vancouver Island communities. Whether discussing the Alberni Valley, Comox Valley, Cowichan Valley, or beyond, William shares what continues to draw people to these regions and why so many are choosing to live, work, and build a future on the Island. Episode 270 brings together food, education, community, and opportunity while highlighting the people and stories helping shape Vancouver Island one meal and one conversation at a time.   Vancouver Island Culinary Education Vancouver Island offers a variety of culinary education opportunities for students interested in skilled trades and hospitality careers. From high school culinary programs and Dual Credit opportunities to apprenticeship training and post-secondary education, students can gain hands-on experience while working toward Professional Cook certification and Red Seal designation. Other Culinary Programs on Vancouver Island North Island College — Campbell River and Port Alberni Phone: 250-334-5000 Website: North Island College Culinary Programs Dual Credit Information: NIC Dual Credit Programs Vancouver Island University — Nanaimo and Cowichan Valley Main Phone: 250-753-3245 Culinary Program Information: 250-740-6227 Website: VIU Culinary Arts Programs Dual Credit Information: VIU Dual Credit Programs Camosun College — Victoria, including the E-pprentice Cook Program Phone: 250-370-3000 Website: Camosun Culinary Arts Foundation Dual Credit partnerships are available through participating Vancouver Island school districts. High School & Dual Credit Opportunities Many Vancouver Island school districts partner with colleges and universities to offer Dual Credit culinary and trades programs. These programs allow high school students to earn both high school graduation credits and post-secondary credits at the same time, often with tuition support from the school district. Opportunities may include culinary arts, Professional Cook training, baking, and other skilled trades pathways. Students interested in culinary careers are encouraged to speak with their high school Career Centre, careers teacher, or counsellor to explore apprenticeship pathways, ACE IT / Dual Credit opportunities, and community-based culinary education programs available in their region.