Queen’s Academy of the Arts is a local small business that offers musical theatre programs for children between the ages of 4 to 12 online and in person in Burnaby and Coquitlam. There are after school classes, summer camps and music lessons (voice, guitar and piano) all available on a sliding scale.
I first met Queen at a Capilano Students’ Union (CSU) event at Capilano University. She is a Musical Theatre Diploma graduate, currently pursuing her Bachelor of Arts Degree from the university and the founder and instructor of Queen’s Academy of The Arts.
M: When did you open your business?
Q: I began offering free musical theatre classes in 2013 and registered as a business; Queen’s Academy of The Arts in 2020.
M: Did you always want to own your own business?
Q: I started teaching classes to kids as a passion project and I discovered that teaching and running a business could be a future career. It combines what I love; teaching and working with kids, and the performing arts.
Queen’s Academy Fall 2019 Musical Theatre Class
Queen’s Academy was born
M: What was your inspiration for your business?
Q: Since I was little, I’ve loved to perform. My mom put me in classes, but I knew they were too expensive for us, so I withdrew. Only, that didn’t stop me, instead it gave me the inspiration and drive to run my own business.
M: When did you start teaching children?
Q: At age 12, I began offering free musical theatre classes to feed my passion for the arts. And eight years later launched my business. I believe all kids deserve the opportunity to enrich their lives through the arts. But I know some families face difficulties or financial barriers. This is why I have made my program more affordable than competitors and I have also created an inclusive sponsorship program to make classes more accessible.
Queen’s Academy Spring 2019 Musical Theatre Show
Accessible Musical Theatre Programs
M: Did you grow up in Vancouver?
Q: I have lived in the Lower Mainland and Burnaby since I was a kid! It is my passion to bring families together through Queen’s Academy and make performing arts accessible to create connection and community.
M: Would you advise others to pursue a degree before opening their own business?
Q: I began running my business teaching my children’s programs while pursuing a Musical Theatre Diploma and Bachelors of Arts Degree at Capilano University. Pursuing an education in the field that my company specializes in has helped me obtain the skills to feel confident in the field. I would advise you to do what will lead you to the most success.
M: What would your advice to future owners with dreams of owning their own business be?
Q: As long as you are passionate and determined anything is possible!
If youwould like to know more about Queen’s Academy of the Arts and their musical theatre programs, voice and music lessons, please visit their website and follow their Instagram.
I recently had the pleasure of interviewing Bobzaa manager, Vash Vashist and learning more about this wonderful addition to Central Lonsdale in North Vancouver.
M: Bobzaa is a family owned business. What was the inspiration for the restaurant?
V: We have all worked in the restaurant industry in the last few years. One of my family members has been a chef for the past seven years, I have been a restaurant manager at different restaurants and have the front of house experience and my other family member has more of the fast food experience so we combined our skills and made it our goal to open Bobzaa.
Bobzaa Butter Chicken and Grilled Chicken Bowl Lunch Special
M: How did you decide on the name for Bobzaa? What does it mean?
V: Initially, we just wanted to open a small bubble tea and pizza place. The name was decided before the location. Then we found this location, but it is pretty big for just bubble tea and pizza so we came up with other menu items as well.
Bobzaa’s Mango Slushy Bubbletea
The name Bobzaa is a combination of bubble tea and pizza.
M: Who in your family came up with the concept of a dessert cafe with bubble tea, Indian cuisine and brunch favourites? It’s so original.
V: It was a collaboration.
M: When did you open the doors to Bobzaa Dessert Cafe and Bistro?
V: We opened the doors to our restaurant in December 2022.
M: How did you decide on North Vancouver as the location? And why?
V: We live in North Van so we wanted our restaurant close by. Because it is a family business, we did not want to travel far. It’s just a 10 – 15 minute walk from here.
“We combined our skills and made it our goal to open Bobzaa”
M: Has the city and the community been receptive to Bobzaa?
V: It was hard because our goal was to open in three or four months and do the whole budget, but it took us seven months to get our restaurant license. It took forever because of COVID and we had several inspections. Every day we would wake up and go to City Hall to check the status on our license. They told us they did not know how long it was going to take because of COVID.
We invested everything and wanted to open now! We were working 24-7, day and night. It was hard to get the license.
Bobzaa and Nicole Hibert’s Mother’s Day Event
M: Bobzaa collaborated with Nicole Hiebert, local promoter and artist and I for a Mother’s Day event. When will the next event be?
V: Well, we are planning. Nicole had the idea of a clothing swap. We want to do something different once a month so that’s our goal.
Photo by Bobzaa The Dessert Cafe and Bistro
M: You also do private events. What do you provide and how long in advance do you need for customers to book the event?
V: We do all the decorations and everything if they choose to have it here at our location, we do full service. So they come here and just enjoy. If they book for their home, we do not decorate but we provide the catering service.
We need at least two weeks notice for customers booking an event.
M: What is your favourite item on the menu? For brunch, lunch and dessert?
V: For brunch I really like the waffles and for drinks my favourite is the Mango Frango. That is what I recommend to everyone. In food, I am a vegetarian, so I like the Potato Pizza. Also really good is the pesto and shrimp pizza. And for dessert, my favourite is the brownie. It’s vegan and gluten-free and you can’t even tell the difference when you taste it.
We only have one type of brownie and everyone has it. But no one can tell that’s it’s vegan.
It has been a long and difficult journey for Vash and her family to open the doors to their beloved Bobzaa. But they persevered and they did it! In the process of opening their North Vancouver restaurant, they have become experts in different industries; designed their own website, built their own tables and have done their own plumbing.
To order delicious dishes from their fusion infused menu, please visit their website and to stay up to date on their upcoming events, follow them on their Instagram page.
The first time I was a guest North Vancouver’s 16 WEST Restaurant was in August 2022, two months after they opened and I loved it! I had a four course meal with wonderful wine pairings.
I recently had the opportunity to interview 16 WEST’s owner and gracious host, Brooke Naito-Campbell.
M: You opened the doors to 16 WEST in the summer of 2022. What has the first year been like (almost the first year)?
B: 16 WEST opened on June 24, 2022 and the first year has been great. A gradual organic growth through word of mouth. Not as busy as we had hoped, but guests from Hachiro would come in so happy and excited saying, “I’m so glad you’re still here!” They weren’t sure what happened to us and they were worried we were gone.
Hachiro Ramen Transformed into 16 WEST
M: I did not get a chance to visit your previous restaurant, Hachiro Ramen. Besides the cuisine, what has been the main difference in running the two different restaurants?
B: Definitely more experienced servers with wine knowledge. We have a wine director and sommelier, Brendan Jones on Thursdays, Fridays and Saturdays who has curated a wine list for us, mainly local BC wines, but we are looking into curating international wines because our guests have been asking.
16 WEST Restaurant Wines
M: Was Hachiro the first North Vancouver restaurant you and your brother, Stephen opened?
B: Yes, Stephen went to Japan and studied how to make ramen before opening Hachiro. We opened 6 months before COVID hit. It was really hard. But I wanted to fight for our restaurant!
Hachiro had become a take-out restaurant. I wanted to change the menu into more of an izakaya and serve appies and cocktails, but a lot of the guests that came in just wanted a bowl of ramen.
“I am passionate about 16 WEST!”
M: How did 16 WEST come to be? Was it your idea or was it someone else’s?
B: I had a beautiful restaurant and it made me sad to leave it. So my friends, some employees that were there and I thought, what do we need in North Vancouver? What are we passionate about? What would feed the community?
We first thought of a Spanish tapas but then we thought a menu that’s not tied to one kind of food. We could serve French, Italian and Spanish. I love a wine bar and I am passionate about 16 WEST and so is my team.
M: What was your inspiration for the menu? Did you work together with your head chef or did you leave it to them?
B: Our menu is a collaboration between me and Jorge Camacho. He is from Dublin’s La Maison. French Bistro. We work really well together. Our coffee cake, biscuits and all our desserts are made by his best friend, Andrea Lopez.
16 WEST Head Chef Jorge Camacho and Owner Brooke Naito-Campbell
M: What is your favourite dish? (lunch, brunch, dinner)?
B: My favourite for lunch is the meatball sub. It is really good. One of my favourites for brunch is the steak hash, and for dinner the mushroom risotto with seared Hokkaido scallops (they will be on the menu shortly) and the mussels.
M: 16 WEST is now open for brunch on the weekends and lunch on weekdays. What is the busiest time? Are there certain times/days we should make a reservation?
B: Thursdays, Fridays and Saturday nights and brunch on the weekends are the busiest times. We always have the bar open for walk-ins and we will be opening the patio soon for the warmer weather and walk-ins. Our patio is also dog-friendly.
Central Lonsdale Community
M: What is the best part of being located in Central Lonsdale?
B: Central Lonsdale needed a cool, hip restaurant. A hidden gem. It needed love. Lower Lonsdale has all the restaurants. Central Lonsdale is getting developed. 16 WEST is one of the few restaurants with a watering hole.
16 WEST FEATURE WINES
M: Being located in the heart of North Vancouver, in Central Lonsdale, do you feel a sense of community?
B: Yes, I feel the sense of community with our guests. We have some who have stayed with us since Hachiro and have become friends. One such guest, Susan brought a friend who asked me if I have ever thought of hosting a drag show. And I had! Thus our drag show brunches was born!
North Vancouver Roots
M: I read that you grew up in North Vancouver. What area? Where did you go to school?
B: I grew up in Pemberton Heights. I went to Capilano Elementary from Kindergarten to grade 7 and then high school in Arizona where my mom is from.
M: Did you always know that you would own a business? What did you want to be when you grew up?
B: No, I had no idea. Hahaha…what did I want to be when I grew up? As a kid I wanted to do the usual singing, dancing and as a teen I wanted to be a cosmetologist. I was a hair stylist for a long time before opening the restaurants.
After my daughter was born, I turned to food and hospitality because it was something I was around all my life and am passionate about. My dad was the Executive VP of Okabe Company that used to own Coast Hotels.
And now, my daughter, Mika loves to help me set up on the weekends: lighting candles, setting the tables and even expediting the food orders. She loves it!
16 WEST Gnocchi
M: What would your advice to future entrepreneurs with dreams of owning their own business be?
B: Owning a restaurant is tough. Surround yourself with great people. People that you trust and more experienced than you. I have learned so much and I am so grateful that we got through COVID.
M: Do you have a philosophy in life or a famous quote you would like to share?
B: This too shall pass. It’s something I always tell myself and it is true.
16 WEST Hosts Events
M: Is there anything else you would like to share?
B: Right now we are focusing on meaningful events. We host a realtors luncheon and we have an upcoming women’s networking lunch.
In August we will have a PRIDE event with my husband coming out of retirement to be our DJ and drag queens. I am also in the beginning stages of organizing a fundraiser for ALS because my dad passed away from the disease.
If you have an idea for an event, please contact Brooke at kitchen@naitohospitality.com. To book a reservation call: 604.988.7561 or book online. If you would like to learn more about Central Lonsdale’s one of a kind wine restaurant and bar, please visit their website and follow them on Instagram.
If you are looking for something to do this BC Family Day long weekend, you don’t have to look far. My longtime bff and I just went for an amazing Sunday brunch at Catch 122 in the Shipyards District. Although they were crazy busy when I called, the hostess set us up on their waitlist using the Open Table app.
While I waited for Mona to pick me up, I received a text letting me know that our table was ready. I was able to select an option that said we’re on our way so that the restaurant would save it for us. I’m so grateful for this system because when we arrived the wait was over an hour.
I ordered their Huevos Rancheros and my gf had their Seasonal French Toast. It looked like a huge piece of cake and was so filling that she took half of it home. Both were delicious and our server, Anna provided us with great customer service.
Delicious French Toast at Catch 122
2. Go to MONOVA (Museum of North Vancouver) at 115 West Esplanade, just steps from Lonsdale Quay and the Seabus station. They have a wonderful Indigenous exhibit, a beautiful gift shop and are hosting a Family Day Event tomorrow from 10:00 am to 5:00 pm. Amission is free all day long!
When you are a member you will receive a 10% discount on the merchandise in their gift shop as well as your guests admission to the museum. I purchased Northwest Coast artist, Kelly Robinson‘s Raven Transforming small porcelain dish (shown in the photo below) and the matching platter.
Northwest Coast artist, Kelly Robinson’s Raven Transforming fine porcelain dish
3. MONOVA is also hosting a free virtual Coast Salish Wool Weaving Event tomorrow from 6:30 to 7:30 pm. The free tickets are available on EventBrite. The museum made it very easy to register for the tickets and pick up the bracelet making supplies. Tsawasiya Spukwas (Alice Guss), MONOVA’s Indigenous Cultural Programmer will be teaching the participants about Coast Salish wool weaving and showing us how to make a wool bracelet. I can’t wait! I registered my Mama and I for the workshop.
Coast Salish Wool Weaving Supplies from MONOVA
4. If you love thrift shopping as much as Mona and I, there are 3 shops in Lower Lonsdale that you should check out. First time for both us was Wild Honey Vintage, a curated collection from sisters, Joanie and Sarah. Their boutique is in a cozy space that makes you feel like you’re walking into your friend’s living room.
A block up on Lonsdale, is Hunter and Hare, consignment shop with an assortment of goodies: jewelry, hair accessories, shoes, purses, clothing, candles, essential oils and journals. I didn’t buy anything today, but previously picked up some great barrettes that I wear all the time. If you are following me on Instagram, you’ve seen them. Lol.
Another block up is the Good Stuff Connection thrift shop and clothing program at 154 West 3rd Street. It is operated by North Shore Crisis Services Society, a registered North Vancouver charity that helps women and children escape from domestic violence and abuse.
Mona and I found a lot of great thrifty finds! I bought two pairs of Wild Abandon earrings, terry cloth slippers for Mama, an Ikea bathmat and an R&W scarf. And she got an Alisha Keys CD, black mules and pink jeans.
Wild Abandon Jewelry from the Good Stuff Connection thrift store
5. And last but not least, a great IG worthy photo background–Fun Alley! It is located right beside Buddha-Full, Lower Lonsdale vegan restaurant.
I recently collaborated with Vancouver Waxlings founder, Margot J. Leviton and five other female-owned local small businesses for a Valentine’s Giveaway on Instagram. Margot’s prizes were the Bae and Babe candles featured in the photo above.
I originally met her through social media–She was offering a sample of her Key Lime Pie Candle. And coincidentally we also have a mutual friend. It is a small world and the pandemic has shown us just how connected we are as one.
M:When did you open your business?
VW: Waxlings was created in April 2020 when I dislocated my shoulder and could no longer see my Vancouver Healer clientele.
M: Did you always want to own your own business?
VW: I didn’t really think about it. It was hobby that turned into a business. I’ve had my own massage/healing practice since 2006.
M: Where are you from? If you moved to Vancouver, why did you move here?
VW: I grew up in North Vancouver.
M: What was your inspiration for your business?
VW: During the COVID-19 shutdown I saw my clients getting very depressed. I thought if I could create scents that would connect them to happy memories–I could help them.
Vancouver Waxlings Founder Margot J. Leviton
M: Did you go to university and if you did what did you study/major in? Which university did you attend? Would you advise others to pursue a degree before opening their own business?
VW: I went to WCCMT (West Coast College of Massage Therapy).
No, not these days. You really don’t need one if you have entrepreneurial savvy and can navigate social media.
M: What would your advice to future owners with dreams of owning their own business be?
VW: Go for it. If you have the drive and a great business concept–Just do it!
M: Do you have a philosophy in life or famous quote you would like to share with everyone?
VW: Just. Be. Kind. It. Costs. Nothing.
MILESTONES
Are there any milestones for your business that you would like me to mention in the Feature?
When I landed my first stores Dip Co. Delights and Larry’s Market.
If you would like to learn more about Margot’s yummy Vancouver Waxlings candles, please visit their website, and follow them on Instagram and Facebook.
Welcome to Fashion INVESTIGATOR INC.’s new Small Business Feature Series. Vancouver based, Oenomel Chocolates, is the first business to be featured and just in time to celebrate their first year anniversary.
Oenomel is a Greek word that means sweetness and strength. It’s what Melody hopes her chocolates bring to people.
I met Melody Hu, founder of Oenomel Chocolates on Instagram. I was intrigued by this lovely, ambitious organic chocolatier and started following her profile. She has graciously invited me to her local events but unfortunately, my schedule has not allowed me to attend thus far. My fingers are crossed that I will be able to join her next one!
Melody Hu, Founder of Oenomel Chocolates
M: When did you open your business?
MH: I launched my business on February 24th, 2021. So, in a way, my business is my Valentine. I have so much passion and love for it!
M: Did you always want to own your own business?
MH: I have always dreamt of building a brand that incorporates values, such as craftsmanship, sustainability, and wellness. And using that brand as a tool to create wealth for my loved ones.
M: Where are you from? If you moved to Vancouver, why did you move here?
MH: I was born in China and spent my childhood both in Shenzhen, the Silicon Valley of China, and Auckland, where sheep outnumber humans. I finished high school and got my Bachelor of Science Degree at the University of British Columbia in Vancouver, where I studied Neuroscience and started my first venture, a macaroon startup business. And gradually, I fell in love with this city and decided that I wanted to build my business and home here.
M: What was your inspiration for your business?
MH: I wanted to create a product that incorporates health, wellness, and craftsmanship. I chose chocolates because there are too many sweets that are unhealthy. They tend to be filled with saturated fats and harmful amounts of sugar. I only use natural ingredients and organic, fair-trade chocolates that are sweet and delicious.
Blood Orange & Almond Blood Oenomel Chocolate
M: What did you do before opening your business?
MH: After graduating from UBC, I worked as an intern in a stem cell research company in Vancouver and then in business development for an international law firm in Shenzhen, China. I gained invaluable experience from both jobs.
M: If you were in a different industry, did you enjoy your former career?
Looking back, I did enjoy my former careers. When I worked in the law firm, I had guidance, and learned to work with others in a team. These are lessons that I have brought to start and develop my own company as an entrepreneur.
M: Would you advise others to pursue a degree before opening their own business?
MH: I was glad that I got a degree before opening my own business. University was an experience beyond what I chose for my major. I learned to learn, I gained mentorship from professors who have expertise in their field, and I joined clubs where I made lifelong friends.
University life has a lot to offer if you embrace it. There are many famous successful entrepreneurs who don’t have a post-secondary degree, so it is possible to succeed in business without a degree.
But you should know yourself and know what environment and path are best suited for your career development. And no matter which path you choose, you have to believe in yourself, have confidence, and never give up.
Oenomel Valentine’s gourmet truffles and bonbons
M: What would your advice to future owners with dreams of owning their own business be?
MH: See the value in yourself and your business and bring these values to people you wish to serve.
Work hard, understand and love yourself–Do these things well, and extend it to your employees.
Don’t stop learning, don’t be afraid to try new things and fail.
Never give up. There’s always a way to succeed.
M: Do you have a philosophy in life or a famous quote you would like to share with everyone?
MH: “Dream big, start small, begin now.” — Robin Sharma, The 5 AM Club
MILESTONES
Oenomel Chocolates is celebrating its first year anniversary on February 24 and although it is a a startup business, it gives back to the Metro Vancouver community.
In December 2021. Oenomel Chocolate organized a fundraising event and raised 200 CAD for a non-profit organization to distribute food to insecure communities.
Over 20 local musicians, artists, and businesses participated, and over 100 guests joined us for a beautiful Warm Company and Wine Evening. It was an event worth remembering.
In 2022, Oenomel Chocolate continues to support charities with good causes. We will be organizing fundraising events and making donations to charity through the sales of some of our products.
If you would like to learn more about Oenomel products please visit their website and support them by following their on IG and FB.
Now more than ever, it is important to stay connected with our neighbours, local small business owners and strengthen our community. The pandemic has caused many businesses to suffer and some to close.
Services
Fashion INVESTIGATOR INC.’s mission is to empower small businesses to shine by offering digitally marketing, social media management, search engine optimization and public relations services.
We have increased local small businesses’ search engine optimization and raised them within the top 5 of Google searches, written over 30 business and restaurant features to highlight their talent, specialty and expertise.
The Bluefin Tuna Deluxe Sewafood Bowl — Raisu Japanese Restaurant Feature, August 2021
Some of the Businesses We Featured
Blvd Bistro & Swich Café (Double Feature — same owner)
Cahill CPA
Coache Collision
Creative Inspo
Eclipse Awards
Fawn Gill Fitness
Daisy’s Sandwiches & Such
Fit Life Coaching
Goodlad Clothing
Green Coast Rubbish
Henna by Arneet
Little Pink Door Boutique
QRZones
Queen of the Closet
Raisu Authentic Japanese Cuisine
Tequila Cocina Restaurant
Connecting with Business Owners
The best part of our work is the connections we make with the people behind the businesses and restaurants we feature all across Metro Vancouver. We carefully select businesses that we truly enjoy whether it is because of the food, product and people or all the above.
We feel privileged to know the inspiring, creative and entrepreneurial individuals that took a chance to follow their dreams, worked hard and succeeded in starting their own businesses.
Kristin Ames of Fit Life Coaching — Interview & Feature, August 2020
There is a spark, a light within these men and women. We are uplifted when we interview them and dig into their stories:
Did they always want to own their own business?
What was their inspiration?
What is their advice to others who want to start their own business?
If you would like to read our upcoming local small business features make sure to subscribe to Fashion INVESTIGATOR INC. and also follow our Lifestyle Ezine on our Instagram and Twitter. To inquire about our services, please email: mayumi@mayumiizumi.com.
I first met Toby Barazzuol, Owner and Founder of Eclipse Awards at Tillicum Elementary school in East Vancouver. He was in grade 2 and I was in grade 1. We had a few mutual friends and played on the jungle gyms in our neighbourhood. He moved away and then I didn’t see him again until we were in high school in North Vancouver — We were reacquainted by mutual friends that attended Windsor Secondary with him.
And now he’s running a successful company that is celebrating its 23rd year in business!
M: When did you open Eclipse Awards?
T: We opened the doors for the very first time at Eclipse Awards on April 1, 1998.
M: Did you always want to own your own business?
T: Since I was a kid, I always dreamed of starting some kind of business that would help people. My parents were both teachers with no real interest in business, so I think they sometimes wondered where I came from.
M: Where are you from? If you moved to Vancouver, why did you move here?
T: I was born and raised in Vancouver! In fact, we used to live upstairs of the Stanley Park Teahouse when my parents first started their family (my grandparents ran the restaurant there for many years). At age 5, we moved to the rainforests of North Vancouver, which is where I grew up and currently live. I love it here!
Toby Barazzuol & his children in North Vancouver, BC
M: What was your inspiration for Eclipse?
T: I used to work at a small company and my boss had a side business making crystal awards and trophies. So I learned how to design awards, and sandblast them to bring them to life, and found that I really enjoyed using my hands to make things.
But after attending dozens of award ceremonies to watch our awards being presented, I began to notice that most award recipients were overcome with happiness, often crying tears of joy upon being recognized and appreciated. It was always such a positive, powerful and uplifting experience that I decided I wanted to help bring more of that into the world.
Eclipse Awards International create beautiful customized awards
M: What did you do prior to opening your business?
T: The small company I used to work for would build log homes and ship them to Japan. They were almost like puzzles, with each log numbered and reassembled on site overseas.
M: If you were in a different industry, did you enjoy your former career?
T: I enjoyed that earlier role because it taught me the skills to run my own business, but I wasn’t passionate about exporting log homes.
M: What did you study in university? Which university did you attend? Would you advise others to pursue a degree before opening their own business?
T: I went to Sauder Business School at UBC and majored in marketing and sociology. If you’re interested in starting your own business, a college or university degree is certainly helpful, though I wouldn’t say it’s required.
In terms of running a business, I don’t think school prepares you with practical knowledge or skills. However, it does teach you how to solve problems, communicate, and work with others, which are all important skills for running a business. You might be successful in starting a business without a degree, but I think your chances improve a lot with some education.
You Are Awesome Award by Eclipse Awards
M; What would your advice to future owners with dreams of starting their own business be?
T: Start a business if it’s something you love and believe in, not because you think it will make you rich. You will need to draw on your passion to get you through the challenging times of the first 3-5 years. If you are passionate about your work, do the things you promise to do, and treat people well, then the money will start to flow.
But spoiler alert.. if you think that owning your own business is the path to more free time, it’s actually the opposite.
M: Do you have a philosophy in life or famous quote, you would like to share with everyone?
T: “Energy flows where your attention goes.”
“Recognize. Empower. Repeat.”
“We Rise By Lifting Others” a quote by Robert Ingersoll that’s very fitting for Eclipse Awards, a business that “Recognizes. Empowers. [and] Repeats”.
MILESTONES
2012: Eclipse Awards is the 8th company in BC to become a Living Wage Employer.
2012/13: Eclipse Awards is recognized as BC’s Best Employer by Small Business BC
2014: Eclipse Awards is recognized as BC’s Best Green Business by Small Business BC
Cahill CPA is a family owned and operated business with over 35 years public practice experience. They offer personal and corporate accounting services, bookkeeping and estate planning.
I first met Crystal Cahill in my Digital Content Marketing Strategy course at Capilano University in 2018. She is in charge of the Social Media for the well respected, North Vancouver accounting firm and married to Jordan Cahill, the eldest brother and partner at Cahill.
I recently had the pleasure to interview both Crystal and Jordan.
M: When was Cahill CPA opened?
C & J: January 1st, 2013.
M: Where is the Cahill family from? How many members are there in the/your family?
C & J: Originally, Wayne Cahill’s family is from Ireland. Our family consists of four brothers! Jordan, Taylor, Braden and Quinn.
Cahill Family Coat of Arms, In Domino Confido — In God We Trust
M: What was the inspiration for their/your business? How did they/you ALL become accountants … lol.
C & J: Wayne Cahill became a CGA (Certified General Accountant) in 1992, and worked in public practice for many years. Our oldest brother, Jordan Cahill, got his CPA (Chartered Public Accountant) designation in 2012. Wayne, Jordan and Taylor created Cahill CPA in 2013.
Our youngest brother Quinn recently completed university, and also works here at our family firm. They all have an interest in finance and business, and realized their skills in accounting, pursuing their post secondary education.
M: Did Mr. Cahill Sr. always want to open his own firm?
C & J: Wayne feels very proud to have started a family run accounting firm that now has six partners and 15 staff members. We strive to uphold the family values that we feel are important- with our staff and our clients.
Wayne Cahill – Partner Cahill CPA (Isaac Wray Photography)
M: Where did the Cahills study accounting? Did they all attend the same university?
C & J: Wayne, Jordan and Quinn all attended Simon Fraser University. Wayne completed his CGA designation through the CGA association, and Jordan completed his CA (Chartered Accountant) designation through the CA Western School of Business.
M: What would the Cahills’ advice to future accountants with dreams of owning their own firm be?
C: Working in public practice, especially with a bigger firm, really gives you the experience of what it takes. Gaining the knowledge and experience in a variety of areas is important.
General business, financial expertise and understanding of tax is a huge asset to one day owning your own firm or practice.
Gaining experience in a wide variety of sectors is beneficial. Essentially, knowledge- combined with experience, practical application, and management skills- will all go a long way in being successful in your own practice.
M: Do the Cahills have a philosophy in life or favourite quote(s) that they would like to share with everyone?
I think in business, it’s important to strive for balance. We love what we do, and we love serving our clients here on the North Shore.
We also love being part of this North Shore community and experiencing all that it has to offer. Our partners and staff love spending time with family, mountain biking, skiing, hiking, exploring our local beaches, etc etc!
Having balance in our business and personal lives is so important in an industry that can be so busy and so high pressure.
So- our advice for those starting out in any business, is look for ways to seek balance in your life.
Jordan, Taylor & Crystal at Lonsdale Ave Launch Party (photo taken by Mayumi)
MILESTONES
North Shore News Readers Choice- Favourite Accountant- for three years in a row.
We are proud to have grown to the team we are today. From 3 family members in the beginning- to now a firm of 21.
We now have a partnership of 6. Janice Tai became a partner in 2015, and we also recently added two new partners to our firm- Matthew (who has worked with us since the beginning, in 2013) and Tony (who has been with us since 2018).
North Shore News Readers Choice Winner 2021 – 3rd Year in a Row!
If you would like to learn more about the Cahill CPA family practice or need to contact them for your tax returns, estate planning, or bookkeeping, please visit their website and follow them on their Instagram.
I discovered BLVD Bistro one morning last summer when my BFF and Big Sis, Mona had spent the night and we were craving brunch. I did a Google search and they were one of the first to pop up for North Vancouver.
They provided great customer service and yummy noms. And I found out the Chef and Owner of BLVD also is the man behind the business next door, S’wich Cafe.
I went to work straight away taking photos of our brunch, the decor and featured them on my Instagram page along with local hot sauce, Jumpin’ Johnny’s. And more recently I was able to visit S’Wich Cafe with my Foodie Cohort, Mama Izumi and ordered an El Cubano, Up Your Alley and their Vegan Chilli.
Winner of North Shore News Readers Choice Awards – BLVD Bistro Favourite Weekend Brunch & Favourite Breakfast Restaurant
I had the privilege of interviewing Chef Erik Juarez and thoroughly enjoyed our Q & A session:
M:When did you open S’wich Cafe and Blvd Bistro?
C: S’wich Cafe was opened August 1, 2011 (OMG) and BLVD BISTRO opened April 20, 2016.
M: Did you plan from the beginning to open two businesses side by side?
C: I didn’t plan on it at all! I thought I was going to live simply. Sling coffees, a few sandwiches and not do anything more in the hospitality business ever again.
BLVD Bistro’s Standard Issue Benedict
M: Where are you from? If you moved to Vancouver, why did you move here?
C: I was born and raised in North Vancouver. It is my home and always will be. I’ve moved around a bunch in my youth, Mexico, Spain, Kelowna, and the Salmon Arm.
M:What was your inspiration for your businesses?
C: Truthfully, I never meant to open a business. I was a dedicated Chef that fell into the same trap as so many others before me.
Find a decent job and work your ass off for some owners that would probably replace you tomorrow if you dropped dead. That’s what happened. I was working 16 hour days with no days off in sight for people I feel, couldn’t care less about me.
I was stressed, sick, fat and unhappy. At that time my grandmother passed away and I inherited 33 thousand dollars from a life insurance policy. The shop you know as S’wich Cafe was originally a neighbourhood coffee shop that wasn’t doing so hot.
One day the owner asked me jokingly if I wanted to buy a cafe. I said, “Yes, I DO!” So with that inheritance and some help from my Mom I bought that business (paid too much) but now I have something that is mine. A little tiny piece of a hospitality business and a chance to do it differently.
M: Did you always know that you wanted to be a chef?
C: I did not know but I was about 16 when I found out. I worked at EARLS like a lot of North Vancouver men and women have. I worked my way through the ranks, learned to communicate, learned to flirt.
Most importantly, I learned that I had a deep love for cooking, the push, the lifestyle and the art. However, somewhere in my limited experience I knew there was more art and skill to uncover.
Chef Erik Juarez & his dry cured Spanish Chorizo
M: Did you always know that you wanted to be a restaurant owner?
C: I think every aspiring Chef dreams of opening his or her own place. But Ownership was never really a specific goal I had in mind.
My career has just organically led me to these places. Basically, life presents doors and pathways and I hope that by now — I have the life experience and instinct to walk through the right doors and tread down the correct paths. Trust me when I say, I haven’t always.
M: Where did you study the art of culinary?
C: I had been working for a few years in fine dining kitchens by my early 20’s. I had some amazing mentors and some horrible ones.
I remember the day I told one of my chefs that I was going to go to culinary school. He said, “Erik, you can go to school, spend 10 thousand dollars on a fancy diploma and you can hang it on the bathroom wall. The only thing it will be good for is to wipe your ass when you run out of toilet paper.”
I will never forget that. He was kinda right. I staged and worked in every kitchen I could. Every place in town with the word “Le” before the name I worked there.
I read culinary text books like novels and tried the recipes that interested me. I found my resources and my style and have evolved it over 20 years of learning. I still use my online subscription to “ Cook’s Illustrated” daily and have been collecting those magazines for 20 years.
M: What would your advice to future chefs with dreams of owning their own restaurant be?
C: RUN! RUN away fast!!! Hahaha. Joking…
I have a ton of advice. Firstly, be equal to your concept and your staff. Put in the work and do what it takes to make it mesh. There a lot of very long difficult days ahead but I promise once you’re on the other side of it… It’s worth it.
Be there for your staff, know them and care about them.
S’Wich Cafe’s lovely Tina helped me order from the many yummy sandwich options
Back up your weaknesses, If cooking dope food is your thing but numbers aren’t, make sure you budget and be able to afford someone that has your bottom line in mind at all times.
M: Do you have a philosophy in life or favourite quote(s) that you would like to share with everyone?
C: I also have a bunch of them.
‘How you do one thing is how you do everything’
‘Perfection is the little things done well. Everyone else sees the big things’
My new FAVOURITE:
BE THE BEST. WORK HARD- WORK FAST-WORK CLEANLY. EVERY INGREDIENT WE USE HAS TO BE THE BEST WE CAN AFFORD.
SEASONS HAVE TO RULE THE KITCHEN. ONLY ALLOW MINIMAL MANIPULATION OF INGREDIENTS WHEN NECESSARY. ELEVATE FLAVOURS THRU UNDERSTANDING.
COOK AS IF YOU ARE EATING. WASTE IS POOR WORKMANSHIP. EXTRACTION OF FLAVOUR IS OUR ROLE IN LIFE AS COOKS.
BALANCE OF MENU IS OUR OBLIGATION TO OUR GUESTS. HEALTH IS CRUCIAL IN MENU PLANNING.
SEASONING IS A TRUE SKILL. SO TASTE, TASTE AND TASTE AGAIN. OUR GOAL IS TO BE THE BEST. SO WE MUST ACT THE BEST.
Winner of North Shore News Reader’s Choice Awards – S’Wich Cafe Favourite Caterer
MILESTONES
The meaning of milestones has changed for me. I used to think it was winning awards and competitions. But I couldn’t be more wrong.
Milestones for me are when employees leave you to pursue their own life goals, when great things happen to the team, and when people tell you they love a component or multiple components of your business.
One of my greatest achievements is finding a way to pay a living wage to my staff and provide meaningful benefits to my whole team. Not having to hire and retrain constantly because people feel appreciated and included. It’s built into our company’s culture of genuineness and inclusivity.
Accolades are nice, Reader’s Choice Awards, Entrepreneur of the Year Awards, recognition from our peers. It all feels amazing but I’d have to say, surviving a pandemic, coming out stronger and better has been our greatest achievement to date. I will never forget the strength it took our team to weather the storm.
I am grateful to my staff that stayed with me and came back. We have never been better and that is my greatest achievement to date.
To learn more about BLVD Bistro please visit their website and follow their Instagram as well as S’Wich Cafe’s (right next door) website and IG Page.
