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Get stuffed - Hands On
by Andrew MitchellPage 3 of 3
"And it’s a lot more fun than catering," says Piper.
After graduating from Peter Kump’s New York Cooking School, one of the oldest and most prestigious in North America, Piper worked as a caterer around New York and Connecticut for 10 years before getting into team training.
As a skier and mountain person, she landed in Whistler three years ago with an idea that she wanted to get back into food in some way or other.
"I’m very into food and regional cooking," says Piper. "I like to use local and organic ingredients whenever I can. I’m also part of the whole Slow Food movement."
The Slow Food movement is based on the premise that fast food is killing regional cuisine and the demand for exotic ingredients, while robbing families and friends of the social and nutritional benefits of home-style cooking.
With the amount of cooking talent she saw locally and regionally, and the number of high end tourists coming through Whistler, she thought it was an excellent place to set up this kind of school.
"I like to have a variety of different chefs, and to see so many different people doing different things out there. And the resort aspect is perfect – people are here to have fun and be entertained. It’s a very social evening."
So far the customers and chefs have been proving her right.
For more information on the Whistler Cooking School or a schedule of chef appearances, visit the Web site at www.whistlercookingschool.com.
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