How to make Nanaimo Bars

BEST NANAIMO BARS RECIPE! Learn how to make authentic Nanaimo Bars with this legendary 3rd generation Canadian dessert recipe.

Craving the ultimate no-bake treat? In this video, Chef Dez breaks down the absolute best Nanaimo bars recipe passed down through three generations! This classic Canadian dessert features three perfect layers: a rich cocoa, coconut, and walnut graham base, a creamy Bird's custard powder buttercream icing center, and a smooth, glossy melted semi-sweet chocolate top layer.

Whether you call them Nanaimo squares, chocolate custard bars, or just pure perfection, Chef Dez shares his pro culinary secrets—including how to melt chocolate flawlessly without it going grainy—so yours turn out perfect every single time.

Stop buying store-bought and make the real deal at home!

👉 Get the full measurements at bcegg.com

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#NanaimoBars #CanadianDessert #NoBakeRecipe #ChefDez #BakingTutorial #DessertRecipe

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Early Kitchen Formation
Chef Dez's origin as a chef traces directly to a worn wooden footstool and flour-dusted countertops in his mother's kitchen. While other boys his age gravitated toward team sports, Gordon found his team at home - standing beside his mother, apron tied, dragged stool beneath his feet to reach the counter. This early exposure did more than teach technique. It embedded food preparation as identity, not hobby.

Professional Development and Credentials
Dez pursued formal culinary training and earned Red Seal Chef certification - one of Canada's highest standard of culinary competence. His professional journey moved through restaurant kitchens, private chef work, cooking instruction, television appearances, and live cooking demonstrations. He built expertise across techniques and cuisines and detailed his preference for bold, approachable flavour over fine dining pretension.
The career accumulated impressive markers: author of ten books (eight cookbooks plus one motivational book, and one inspirational memoir), host of a national food column "Chef Dez on Cooking" across Canada and Washington State, Corporate Chef for BC Egg (2000-2024), and Western Canada Rep for Big Green Egg (2014-2023).

The Turning Point - Returning to Roots
Despite accumulating professional success and credentials, Dez eventually recognized a misalignment between his work and his core purpose. The trajectory through television, corporate positions, and public demonstrations was "exciting and rewarding," but something fundamental was missing.
Dez articulates his philosophy clearly: "Great cooking is not about fancy ingredients or complicated recipes - it's about understanding simple techniques and trusting yourself in the kitchen." This directly contradicts much of the culinary industry's direction toward complexity and spectacle. He explicitly rejects "fancy foam towers on square plates" and "influencer glitter tacos" in favour of practical family meals.

The Mission Shift to Education
Dez launched the Chef Dez Academy as the vehicle for this refocused mission - online cooking classes accessible worldwide to home cooks at any skill level.