In a unique culinary project, aspiring chefs from Vancouver's Pacific Institute of Culinary Arts have breathed new life into historical recipes discovered within the archives of The Vancouver Sun. The initiative, which took place in November 2025, saw students and instructors deconstruct and creatively reinterpret a selection of dated dishes for the modern table.
From Practical to Polished: A Culinary Time Travel
The original recipes, including wine plum pudding, chopped chicken livers, tuna tarts, and peas and olives Parisienne, were characterized by their era's focus on convenience and pantry staples. Ben Kiely, the lead chef instructor at PICA who oversaw the project, described the vintage instructions as practical and dated, with dense formatting that prioritized function over a contemporary culinary experience.
Kiely noted that ingredients like canned tuna, commercial mayonnaise, and crushed potato chips were clear indicators of the time. The student chefs' mission was to deconstruct these retro dishes and rebuild them with refined, multi-component preparations, transforming them from simple plates into innovative culinary creations.
The Art of the Modern Makeover
The approach was one of thoughtful elevation. The team broke down each original recipe, focusing on modern techniques and high-quality ingredients to add complexity and depth of flavour. The goal was to create dishes that felt both familiar and entirely new.
One standout transformation was the vegan petit pois à la française, a sophisticated update to the 1960s peas and olives Parisienne. A student involved in the project remarked that the original felt plain and one-dimensional, whereas their modern version boasts multiple layers of flavour.
Recipe Spotlight: Vegan Petit Pois à la Française
The updated recipe showcases a significant shift in ingredient quality and preparation. It calls for 600 grams of fresh shelled peas, shredded butter lettuce, and roasted Kalamata olives. The dish is brought together with vegan butter, fresh lemon juice, and finely chopped tarragon, resulting in a vibrant and complex side dish far removed from its simplistic predecessor.
By moving away from canned goods and cheap additions, the student chefs successfully demonstrated how culinary perspectives and available ingredients have evolved. This project not only served as a valuable learning experience but also highlighted the dynamic nature of food culture, connecting Vancouver's culinary past with its innovative future.
