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Rebecca Wellmam
pictured: Jed and Regan Grieve at Cook Culture
CLASS CONSCIOUS
A brand-new cooking school and cookware store in Victoria is planning to stir things up. Cook Culture, Vancouver Island’s largest cookware shop, opened in November in a 2,400square-foot space in the elegant new Atrium building. The store carries an artfully arranged array of high quality, affordably priced cookware, a superb selection of kitchen gadgetry and tools as well as wineglasses, cookbooks, table linens, cutlery and more However, the heart of Cook Culture is its cooking school according to Jed Grieve, who co-owns the business with his wife, Regan, and a silent partner. The kitchen is set in a spacious section of the shop that looks out onto the spectacular undulating wooden walls of the Atrium’s inner courtyard. “The school was the catalyst for the entire enterprise,” says Grieve. “We want to educate people about where their food comes from, spread the word and support the local food movement and local farmers.” Locally grown food will be used in the classes and some will feature Island farmers introducing their products before chef instructors start the class. “Fun is at the top of the list,” says the energetic Grieve. “We have many ideas, but we’re also listening to what people tell us they want on Twitter and our website.” Three types of classes are on offer for twelve to fourteen people: three-hour hands-on classes followed by a multi-course meal in the Atrium, hour-long demonstrations with some hands-on participation, and demonstration classes. Instructors will include local independent chefs and caterers, local restaurant chefs and well-known chefs who are on North American book tours. Grieve, the son of Muffet Billyard-Leake of Muffet and Louisa, grew up in the retail kitchenware business and began cooking from scratch when he was a boy. “My mom was into whole food and sustainable food before it became trendy, and I grew up in a European food culture. The food revolution is now returning to its European roots,” Grieve explains. “Regan and I wanted to become more involved with the local food movement. We’re not chefs or farmers, but what we can contribute is a space where people can gain knowledge of tools and techniques —Sylvia Weinstock Cook Culture is open Monday to Friday 10 a.m. to 5:30 p.m., Saturday 10:30 a.m. to 5:30 p.m., and Sunday noon to 5 p.m. 1317 Blanshard St. in the Atrium Building, 250-590-8161, www.cookculture.com.
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EAT MAGAZINE JANUARY | FEBRUARY 2011
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