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Nathan Clark didn’t exactly plan on going to culinary school. But life, like a good recipe, sometimes calls for a surprise ingredient. 

“I’ve always loved cooking,” said Nathan, who lives in Kelowna and can usually be found hiking, camping, or making something tasty over an open flame. “When I left my last career, I decided I wanted to do something different.” 

Different turned out to be delicious. 

After poking around the ������Ƶ website, Nathan enrolled in the Culinary Arts Certificate program. Word on the street — and in the kitchens — was that ������Ƶ’s program was top-notch. Now, Culinary Arts Certificate in hand, he’s already sharpening his skills for the next program: Pastry Arts Certificate. 

The Okanagan: a feast for the senses 
Cooking in the Okanagan is like painting with the richest palette — peaches still warm from the sun, leafy greens that taste like they just woke up in your salad, and a community of chefs who are as generous with their mentorship as they are with their butter. 

“There are so many opportunities for cooks here,” said Nathan. “The locally grown fruits and vegetables, the active chefs’ association… it’s a great place to learn.” 

And then there’s Infusions Restaurant — ������Ƶ’s on-campus dining experience — where Nathan got his first real taste of the industry. “It was an amazing introduction to the restaurant world,” he said. “Creating incredible food for events gave me a glimpse of what it’s really like.” 

Lessons you can’t get from a textbook 
Some of Nathan’s most memorable moments came from his instructors — like the day Chef Reinhard brought in half a pig for students to butcher and turn into sausages. Or when Chef Oudendag led field trips to local businesses… and even into the forest to forage for wild mushrooms.  

“The instructors are all experienced and knowledgeable,” Nathan said. “They’ve given me so much valuable insight and support.” 

Small classes, big impact 
Nathan’s advice for anyone starting their ������Ƶ journey? “Smaller class sizes mean more one-on-one time with instructors. You get valuable learning experiences that I think would be harder to find at a bigger school.” 

That personal connection has already opened doors. Through ������Ƶ, Nathan has met prominent local chefs, joined the , and found his place in a thriving food community. 

What’s next 
With the Pastry Arts program ahead, Nathan’s future is looking as sweet as a perfectly laminated croissant. And whether he ends up in a restaurant kitchen, a bustling bakery, or back in the wilderness making dinner over a campfire, one thing’s for sure: he’s following his recipe for happiness — and it’s working.