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The University of British Columbia
The University of British Columbia

FOOD AT UBC VANCOUVER

FOOD AT UBC VANCOUVER

Brad Vigue

Brad Vigue

Brad is the Executive Chef for Residence Dining at UBC. Growing up, food and the kitchen were the centre of activity for Brad’s family. After finishing his degree in biology and psychology at UVIC, he found he was more interested in his cousin’s culinary school courses than in what he had studied in university – and the rest is history. A graduate of the Culinary Institute of America and Pacific Institute of Culinary Arts, he believes that great food starts with great ingredients and a passion to share experiences.

How to Easily Cut Mango

  • Brad Vigue·

How to Cut a Cucumber Like a Pro

  • Brad Vigue·
Bunch of carrots on a white, wood surface

3 Easy Ways to Cut a Carrot

  • Brad Vigue·
Garlic head on white wooden background

The Right Way to Chop and Mince Garlic

  • Brad Vigue·
Two burritos stacked on top of each other on a wooden cutting board

How to Fold a Perfect Burrito

  • Brad Vigue·

How to Slice an Avocado

  • Brad Vigue·

The Only 3 Knives You Need

  • Brad Vigue·

How to Dice an Onion

  • Brad Vigue·
Four eggs in a row against a yellow-orange background

How to Check if Your Eggs are Fresh

  • Brad Vigue·

How to Cut Peppers

  • Brad Vigue·
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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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