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Learn to cook meats like a pro with L’Abattoir Restaurant’s Chef / Owner - Lee Cooper! And of course, you get to eat what you make :)
Only Canadian Breast Cancer Foundation volunteers can bid on this auction
Lee Cooper brings valuable industry experience from stints in leading Vancouver restaurants and abroad to the helm of L’Abattoir. The Chef / Owner has spent time in the kitchens of several Michelin-starred restaurants in the U.S. and UK, most notably Heston Blumenthal’s The Fat Duck.
Upon returning to Vancouver, he accepted the position of sous chef at The Pear Tree Restaurant and was soon headhunted to be part of the opening management team at the Market by Jean-Georges Vongerichten in Vancouver’s Shangri-La Hotel. He is excited to lead a talented young kitchen brigade at L’Abattoir, crafting menus that reflect his favourite dishes and ingredients.
Lee makes baked halibut with peas and lemon.
Western Living magazine has named Lee as one of its top 40 Foodies Under 40, and the Vancouver Sun ranked him among their top 10 up-and-coming chefs, adding that his cuisine is “casual and refined with an ease in orchestrating flavours, textures, presentation and technique.” EnRoute magazine says L’Abattoir is “the nucleus of modern Vancouver cuisine, the place to take the post-Olympic pulse of the city.”
L’Abattoir is located in the center of Gastown between historic Gaoler’s Mews and Blood Alley. The restaurant was built in the 19th century and is the site of Vancouver’s first jail. Originally buttressed to the city’s main butchery and meat packing district, the name L’Abattoir pays homage to the neighbourhood’s colourful past.
Bidders on this auction must be able to get to the L'Abattoir restaurant at 217 Carrall St., in Gastown, Vancouver.
Cook with Lee
You and a friend get to learn what it takes to cook at one of the top restaurants in the city. Lee Cooper will teach you first hand how to cook a few different types of meat in his award-winning kitchen.