Vancouver's Favourite Culinary Playground

Interested in starting your own entrepreneurial journey in culinary education but unsure what to expect? Then read up on our interview with David Robertson, chef, and owner of The Dirty Apron, located in Vancouver, BC, Canada.

What's your business, and who are your customers?

The Dirty Apron Cooking School teaches over 10,000 students each year how to cook in our incredibly fun and educational cooking classes. A favourite amongst locals and visitors alike, students range from as young as seven years old in the Kids Summer Camp to 77+, and everyone in between. Instruction focuses on popular regional cuisines and basic skills for ingredient-focused cooking.

Our experienced and engaging chef instructors walk students through each step required in crafting a complete meal of appetizer, entrée, and dessert during the hands-on classes. After the preparation and plating of each dish are finished, students gather in the stylish dining room to enjoy their creations alongside a glass of wine while the staff takes care of the dirty dishes.

The Dirty Apron’s Delicatessen offers downtown dwellers dine-in and take-out hot lunches, gourmet sandwiches, salads and soups, specialty coffee, and countless artisan snacks and treats. Whether you are looking to fuel up on the go or choose to take advantage of eating in our beautiful historic space— with exposed brick walls, large heritage windows, vintage chandeliers, and the live-edge communal table— our menu satisfies every culinary need.

Tell us about yourself

I absolutely love my job as I get to share my passion for the culinary arts and demystify cooking to those that want to elevate their home cooking. I love to witness how our hands-on cooking classes not only are a great night out but also truly inspire foodies of all cooking levels and see their sense of pride when they carry their plated dishes to their table. Our deli and catering are a great outlet for creative and fun food ideas that keep our downtown customers fed and nourished. I also love that I get to support other local businesses by recommending customers to them, as our local fishmongers, butchers, and farmers.

What's your biggest accomplishment as a business owner?

Up until two years ago, my answer would have been that I'm most proud (and thankful to our customers and supporters) of the fact that we were able to establish ourselves as the go-to culinary place - not only within the city of Vancouver but truly beyond our province and even Canada. However, considering the challenges of the last two years, I think our biggest accomplishment has been the way we managed to not only "pivot and survive" but even thrive - in the sense that we were able to partner with a great local not-for-profit organization (Whole Way House), and help provide meals for those in need in our city for 18 months, which also resulted in a line of freezer meals that are now available in select local supermarkets across BC. We also built a whole new online cooking class concept that was very well received by the public and continues to be a product in high demand.

What's one of the hardest things that come with being a business owner?

The inability to predict the future! As a business owner, I try to lead my staff as best as I can in-midst whatever circumstances I might wake up to each day. Not only do I want my business to thrive, but I also feel the responsibility to ensure continued employment opportunities for my team. I have learned to be grateful for things that I used to take for granted, such as that we are open and able to operate. While one tries their hardest to navigate unforeseen challenges in the best way possible, I am also just "learning by doing" and am bound to make mistakes or bad calls along the way.

What are the top tips you'd give to anyone looking to start, run and grow a business today?

Starting a business -especially in the culinary industry- is a labour of love. While there will be times where one gets to enjoy the fruits of their labour, there will also be seasons where you'll be working around the clock, hoping that what you have to offer is enough. If you start a business, be sure that you are truly passionate, as passion will be your only fuel.
Be prepared to take a step away from your original craft. As a business owner, you will have a lot of responsibilities (and paperwork!) that only you can tend to. This might mean that you will have less time to do the craft that initially made you want to start a business. Be sure to create pockets where you still get to be actively involved in the day-to-day and remind yourself of your love of the craft that you are have dedicated yourself to. But also make room for talented people to step into your footsteps as you dedicate time to lead the company.
Protect your work culture. When leading a team, you will encounter many different personalities, cultural differences, and opinions. You'll set the tone for the work culture at your place of business. Be protective of it, but also willing to personally grow with the team and its needs.

Where can people find you and your business?

Website: https://www.dirtyapron.com/
Facebook: https://www.facebook.com/thedirtyapron/
Instagram: https://www.instagram.com/dirty_apron/

If you like what you've read here and have your own story as a solopreneur that you'd like to share, then email community@subkit.com; we'd love to feature your journey on these pages.

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