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Your journey as a chef starts here, at our award-winning culinary institute.","message":"We extend a warm welcome to all of our new students who are starting their summer training program today! Your journey as a chef starts here, at our award-winning culinary institute.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1841264412608106&id=110781448989753","reactions":"55","comments":"6","shares":"1","interactionRate":"n\/a","type":"Photo"},{"pageName":"Pacific Institute of Culinary Arts","createTime":"<b> Pacific Institute of Culinary Arts - 2018-07-13 11:00:01 <\/b> <br \/> From savoury to sweet, our pastries are lovingly baked fresh every morning. Stop in for a flaky croissant or another mouth-watering pastry on your way to work today - our student-run cafe is open as early as 8AM from Monday to Friday, and 9AM on Saturday!","message":"From savoury to sweet, our pastries are lovingly baked fresh every morning. 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We are here to help you succeed in the culinary world, beyond our classroom doors. PICA offers lifetime employment placement assistance for all graduates. Learn more here http:\/\/ow.ly\/8f0k30kRXTI","message":"Do you need a helping hand? We are here to help you succeed in the culinary world, beyond our classroom doors. PICA offers lifetime employment placement assistance for all graduates. Learn more here http:\/\/ow.ly\/8f0k30kRXTI","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1850419711692576&id=110781448989753","reactions":"16","comments":"0","shares":"1","interactionRate":"n\/a","type":"Photo"},{"pageName":"Pacific Institute of Culinary Arts","createTime":"<b> Pacific Institute of Culinary Arts - 2018-07-14 09:18:46 <\/b> <br \/> Keep your Eyes on the Pies. Learn everything from crusts, fillings and decorative techniques to make a pie that will wow everyone. We have an upcoming intake on August 25th! Register before the spots fill up: \nhttps:\/\/www.picachef.com\/classes\/baking-pastry-classes\/eyes-pies","message":"Keep your Eyes on the Pies. Learn everything from crusts, fillings and decorative techniques to make a pie that will wow everyone. We have an upcoming intake on August 25th! Register before the spots fill up: \nhttps:\/\/www.picachef.com\/classes\/baking-pastry-classes\/eyes-pies","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1857918310942716&id=110781448989753","reactions":"15","comments":"2","shares":"1","interactionRate":"n\/a","type":"Photo"},{"pageName":"Pacific Institute of Culinary Arts","createTime":"<b> Pacific Institute of Culinary Arts - 2018-07-11 11:00:00 <\/b> <br \/> Curious about how to make the perfect pie crust? Here are some tips on how to beautifully lattice a pie: \n1. Use cold dough so that it retains shape \n2. Lay out all of the horizontal strips, then fold them back as you add the vertical strips \n3. Weave the pastry strips to create the lattice effect. Voil\u00e0!","message":"Curious about how to make the perfect pie crust? Here are some tips on how to beautifully lattice a pie: \n1. Use cold dough so that it retains shape \n2. Lay out all of the horizontal strips, then fold them back as you add the vertical strips \n3. Weave the pastry strips to create the lattice effect. Voil\u00e0!","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1853335388067675&id=110781448989753","reactions":"15","comments":"0","shares":"1","interactionRate":"n\/a","type":"Photo"},{"pageName":"Pacific Institute of Culinary Arts","createTime":"<b> Pacific Institute of Culinary Arts - 2018-07-18 09:00:01 <\/b> <br \/> We're pleased to welcome everyone to our Open House tonight. Join us to learn about how PICA can give you a leg-up on your culinary journey. There is still time to RSVP at the link if you would like to attend! http:\/\/ow.ly\/eNfy30l0FQm","message":"We're pleased to welcome everyone to our Open House tonight. Join us to learn about how PICA can give you a leg-up on your culinary journey. There is still time to RSVP at the link if you would like to attend! http:\/\/ow.ly\/eNfy30l0FQm","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1863891540345393&id=110781448989753","reactions":"11","comments":"0","shares":"1","interactionRate":"n\/a","type":"Photo"},{"pageName":"Pacific Institute of Culinary Arts","createTime":"<b> Pacific Institute of Culinary Arts - 2018-07-12 11:00:01 <\/b> <br \/> Thinking about becoming a chef but not sure where to start? Join us for an Open House on Wednesday, July 18 from 6:30 PM to 8:30 PM to explore our professional Culinary Arts and Baking & Pastry Arts programs. 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The unique technique keeps the ingredients cold while cutting in the fat and flour. The pieces of intact fat create pockets when heated, resulting in a perfectly flaky crust. Delicious!","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1847494721985075&id=110781448989753","reactions":"11","comments":"0","shares":"0","interactionRate":"n\/a","type":"Photo"},{"pageName":"Pacific Institute of Culinary Arts","createTime":"<b> Pacific Institute of Culinary Arts - 2018-07-05 10:30:01 <\/b> <br \/> Coffee is essential for mornings in Vancouver. Pair it with a pastry from our student-run Bakery 101 Cafe to kick-start your day. We're open from 8am - 5pm, Monday to Friday and from 9am-5pm on Saturdays!","message":"Coffee is essential for mornings in Vancouver. Pair it with a pastry from our student-run Bakery 101 Cafe to kick-start your day. 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Although the term was coined in 1920, long thin bread existed in France long before its name became as popular as it is today.","message":"Did you know that the word, \"baguette\" is Latin for \"staff\u201d or \u201cstick\"? Although the term was coined in 1920, long thin bread existed in France long before its name became as popular as it is today.","link":"https:\/\/www.instagram.com\/p\/Bl1JqwSFJPm\/","likes":"128","comments":"1","interactionRate":"n\/a","type":"Image"},{"pageName":"picachef","createTime":"<b>picachef - 2018-07-25 09:23:32 <\/b><br \/> Do you know the difference between biga and poolish? They are types of pre-ferments, a technique using flour, leavening and water. Poolish requires more water and is wetter, while biga uses less water, making a firmer dough. 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Join us for our Corporate Team Building classes - we'll help strengthen skills in communications, listening, and innovation.\nClick on the link in our bio to learn more!","message":"We can help you put your team to the test! Join us for our Corporate Team Building classes - we'll help strengthen skills in communications, listening, and innovation.\nClick on the link in our bio to learn more!","link":"https:\/\/www.instagram.com\/p\/Bljajq4FZDR\/","likes":"87","comments":"1","interactionRate":"n\/a","type":"Image"},{"pageName":"picachef","createTime":"<b>picachef - 2018-07-19 14:26:05 <\/b><br \/> Our Executive Pastry Chef Mark @chefmarkburton demos how laminated dough becomes a raspberry croissant!","message":"Our Executive Pastry Chef Mark @chefmarkburton demos how laminated dough becomes a raspberry croissant!","link":"https:\/\/www.instagram.com\/p\/BlbZ3GYgOFR\/","likes":"190","comments":"7","interactionRate":"n\/a","type":"Video"},{"pageName":"picachef","createTime":"<b>picachef - 2018-07-18 09:06:38 <\/b><br \/> We're pleased to welcome everyone to our Open House tonight. Join us to learn about how PICA can give you a leg-up on your culinary journey. 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