Wok This Way: 50 Years Of Asian Culinary Excellence @ ÄûÃʵ¼º½
Originally published in
Vancouver’s food scene wouldn’t be what it is today without the ÄûÃʵ¼º½’s Asian Culinary Arts program—now celebrating an incredible 50 years. As the only full-time professional program of its kind in North America, it has shaped the city’s culinary identity, preserved rich traditions, and trained generations of top chefs. In this Q&A, we sit down with Sonny Ho, a proud program graduate and now Department Head, to talk about the legacy of the course, the current skills gap in the industry, and what the next generation of Asian culinary pros needs to succeed. —Noa Nichol
This year marks 50 years of the Asian Culinary Arts program at ÄûÃʵ¼º½—what do you think has been the program’s most lasting contribution to Vancouver’s food scene?
I’m incredibly proud of our living legacy. Since we launched the program 50 years ago, we’ve trained more than a thousand students—many of whom have gone on to become chefs, restaurateurs, and major contributors to Vancouver’s culinary scene. The program has also provided opportunities for mature students to make career changes and pursue their culinary dreams, while helping young students step into the vibrant world of Asian cuisine. That’s something we truly treasure.
You’re both a graduate and now the department head. What inspired you to return and teach the next generation of chefs?
When I was a student at ÄûÃʵ¼º½, I was inspired by the skill, passion, and professionalism of my instructors. They were my idols, and they helped me achieve my goals. Now, I want to follow in their footsteps and pass on that knowledge and experience to the next generation.
How has Vancouver’s appetite for Asian cuisine evolved over the decades, and how does the program stay current with culinary trends?
Decades ago, when people talked about Asian cuisine, they usually meant Chinese food. But Vancouver’s Asian communities have grown significantly since then. Today, Japanese, Thai, Vietnamese, Korean, and many other cuisines are integral to the city’s food culture. Everyone in Vancouver now has their own favourite pho or sushi spot! Our program has evolved alongside this shift—we started out as a wok cooking course, but we’ve expanded over the years to include a broader spectrum of Asian cuisines, keeping pace with the fast-changing market.
What makes this program unique compared to other culinary training programs in North America?
It’s the only full-time Asian culinary training program of its kind in North America. We have a fully equipped commercial-grade Asian kitchen with Turbo woks, tossing woks, stationary woks—you name it. Students rotate through different stations to gain hands-on experience, not just with cooking, but also with the operations of a professional kitchen. Serving lunch to the public in our cafeteria simulates real restaurant pressure and helps bridge the gap between school and the workplace. It’s immersive, real-life training that prepares our students for the industry.
You mentioned that many experienced chefs are nearing retirement. How urgent is the need to train new talent in traditional Asian cooking techniques?
It’s very urgent. We’re seeing some restaurants close—not because they lack business, but because they can’t find skilled staff. A large portion of the Asian kitchen workforce is over 50, and we need to train younger cooks now if we want to preserve these culinary traditions.
What are some of the most sought-after skills or techniques taught in the program that restaurants are looking for right now?
Wok cooking and knife skills are always in demand. But just as important are fundamentals like kitchen safety, hygiene, and teamwork. Restaurants are looking for cooks who are well-rounded and ready to step into a busy kitchen environment.
Fusion cuisine is hugely popular in Vancouver—how do you strike a balance between preserving traditional methods and embracing innovation in the kitchen?
It all starts with a strong foundation in tradition. Once students have mastered the core techniques and understand the cultural context, they’re in a great position to get creative and innovate. Fusion only works when it’s grounded in real culinary knowledge.
Can you share a story of a former student who went on to do something exciting in the culinary world?
We’ve had many grads go on to run their own restaurants or businesses. For example:
- Toby Chen, Executive Chef at Missing Chopsticks, known for his blend of modern French cuisine with Asian flair.
- Stanley Pak, chef and former owner of Oysi Oysi Japanese restaurant.
Although their businesses have since closed, both remain active and respected in the culinary field.
Why do you think it’s important to tie culinary education to cultural heritage, especially in a city as diverse as Vancouver?
Cuisine is part of our cultural story. From early chop suey dishes to today’s sushi, pho, and Korean barbecue, food reflects the history and diversity of the people who live here. Vancouver’s culinary reputation—especially when it comes to Asian cuisine—comes from that openness to new flavours and traditions.
Looking ahead to the next 50 years, what are your hopes for the program and the future of Asian cuisine in Vancouver?
I’d love to see a Red Seal certification developed specifically for Asian culinary arts. Right now, the Red Seal standard is mostly based on French cooking. We’re also exploring the idea of offering certificate programs focused on individual cuisines—Japanese, Thai, Korean, for example. Right now, if someone wants formal sushi training, they usually have to go to Japan or California. In a city like Vancouver, where sushi is everywhere, we should be offering that level of training right here. That’s something I’m passionate about, and I’m hopeful about what’s to come.
Get professional training in Chinese, Japanese, Korean, Malaysian, Thai, Singaporean, Vietnamese, and fusion cuisine. Explore ÄûÃʵ¼º½'s Asian Culinary Arts program today.