Cook’s Certificate
Read on for the latest on Cook’s Certificate in Food and Wine, our professional, six-week, fast-track cooking course! Hear from previous students, look behind the scenes, learn more about becoming a chef and much more.
The Christmas Gift That Keeps on Giving
Cookery for Christmas – the most delicious of gifts
Cookery classes make the most creative Christmas gifts, that keep on giving. Why not try one gifting of the following classes…
Flavours of the Middle East have infiltrated our palates, cupboards and Saturday morning rituals over the last ten years, Our Modern Middle Eastern class inspires cooks to make food from the Levant at home.
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Classes Cook's Certificate
Top 16 Classic Cookery Books
Reading recommendations
Whether you are dabbling with the idea of upping your cookery game at home, or planning a career as a chef by taking our Cook’s Certificate, Rosalind, Cookery School’s founder, has pulled together a list of essential Cookery School reading. In fact, her Top 16 Classic Cookery Books for you to peruse and enjoy.
Rosalind writes:
I have thought long and hard about this.
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Cook's Certificate Recipes We Love
Cook’s Certificate: Q&A with Kate at Honey & Co.
Our Cook’s Certificate in Food and Wine has now been running for more than 10 years. We love to keep in touch with our alumni to find out where they are and what they are cooking.
Kate joined us for our six week course in 2022 and can now be found with her chef whites in the kitchen at Honey & Co,
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Cook's Certificate
Last Week in the Kitchen
WE HOSTED several corporate events who all chose Spanish and Italian menus.
WE COOKED delicious dim sum and pastry chef Maddy made sponge biscuits for tiramisu, aided by Louisa, our work experience student who has joined us as part of her school programme.
WE LEARNT that snake beans and long beans are the same thing. We bought them from two different shops and found that they were same ingredient in both cases!
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Classes Cook's Certificate Corporate Courses
Supplier Spotlight: Q&A with Vintage Roots
At Cookery School we buy our wines from Vintage Roots, a certified organic wine supplier who have supported and promoted organic viticulture since starting the business in 1986. We opened our account with Vintage Roots in 2004 and have enjoyed almost 20 years of working together and seeing organic wines really take to the stage.
With organic wine consumption steadily increasing year-on-year we spoke to Vintage Roots founder and director,
What you can learn on our Cook’s Certificate Course
A CULINARY ARTS CAREER
Cook. Sous Chef. Commis Chef. Baker. Pastry Chef. Restaurateur. Caterer. Private Cook/Chef. We think the opportunities for a trained cook are considerable! We’ve recently enjoyed reading about these people who changed their careers with evening classes, several of whom went into the food industry and were chosen for Code’s Hospitality’s Women Of The Year in 2023.
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Cook's Certificate Newsletters
Gap Year students: Now is a great time to take your cooking to the next level
This May 2021 we start the next session of our Cook’s Certificate in Food & Wine and we’re very excited to be welcoming gap year students into the programme. We’ve been talking to lots of students about what makes a gap year such a great opportunity for learning more advanced cookery. Here’s what we found and how it works…
Why should young people consider cookery programmes on a gap-year?
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Cook's Certificate
Class Diary: Cook’s Certificate
Jamie McGurk recently participated in our professional Cook’s Certificate course. Here, he explains his experience over the six-week course.
It’s fair to say elaborate and expansive cooking at university is a rare and laborious feat. During my studies, my dinners were usually simple chicken and rice, followed by a couple of Deliveroo meals and some oven chips in between. Whether it’s down to the laziness of a second-year student,
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Classes Cook's Certificate
Solving the chef shortage with Cook’s Certificate
One of the biggest ongoing challenges faced by restaurants in the UK is the shortage of chefs and the quality of new recruits into kitchens. The latest Office of National Statistics data demonstrates that hotels and restaurants are experiencing a consistently higher vacancy rate than other sectors – there are 4.1 vacancies per 100 jobs, in comparison to the average of 2.8 across the wider economy.
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Cook's Certificate
Is the Cook’s Certificate for you?
Three times a year, 12 individuals unite over a love of cooking, transforming from enthusiastic culinary fans to talented and passionate cooks through our six-week intensive Cook’s Certificate. With a sustainable and principle-led teaching approach, students are armed with all the tools they need to be both competent and confident in the kitchen, whatever the end goal. So, should you be enrolling in our next intake?
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Cook's Certificate
Cook’s Certificate Graduate Profile – Anna Barbieri
Considering a change in career or wanting to improve your home cooking? We speak with Anna Barbieri (@apinchofbarbs), one of our Cook’s Certificate 2018 graduates, to ask about the benefits of enrolling in the Cook’s Certificate course at Cookery School at Little Portland Street. Read on!
What were you doing before the Cook’s Certificate?
I was working as a PA in a media company for two years.
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Cook's Certificate
How to become a chef in London
From the students we train to the professionals we employ, we love seeing those with a passion for food choosing to pursue it as a career, whether that be as a chef in a restaurant or another area of the industry, such as in a catering company.
One question we frequently receive is ‘how do I become a chef?’ and we can see why! With the chance to do something you love in a fast-paced environment,
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Cook's Certificate
COOK’S CERTIFICATE – WEEK SIX
Reflections on the final week of Cook’s Certificate by Will P.
We’ve now all completed our 6 week cook’s certificate course and I’m totally blown away by just how much I’ve learnt.
In the final week we had an amazing day on chocolate making with Jon from Mast Brothers teaching us the art of tempering and ganache making – two fundamental skills required to make chocolate. This was by far the messiest day,
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Cook's Certificate
COOK’S CERTIFICATE – WEEK FIVE
Reflections on week five of Cook’s Certificate by Will P.
The past week was very different to any other week on the Cook’s Certificate as we all spent 3 full days on a WSET wine tasting course.
This was after a great day on Monday learning Middle Eastern cooking. We all really enjoyed making (and eating!) baklava as well as some other really tasty dishes like beetroot dip, the lamb tagine,
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Cook's Certificate
COOK’S CERTIFICATE – WEEK FOUR
Reflections on week four of Cook’s Certificate by Will P.
Another amazing week on the Cook’s Certificate course passes and it hits me just how fast its gone and how much fun we’ve all been having. Only two weeks left until it finishes and I know I’m going to miss all the cooking, the other students and all the great teachers. One thing I’ve loved about the course is the variety of experts that come in and teach us –
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Cook's Certificate
COOK’S CERTIFICATE – WEEK THREE
Reflections on week three of Cook’s Certificate by Will P.
Now the course is well under way, I am getting more used to its intensity, which at first was a bit overwhelming. The sheer amount of what we are learning was initially a bit of a shock, but now we have all settled into it it’s getting clearer just how much I am getting from the course – it’s great to know I’ll have these new skills for life so I can share them with friends,
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Cook's Certificate
COOK’S CERTIFICATE – WEEK TWO
Reflections on week two of Cook’s Certificate by Will P.
After the course got off to an amazing start in week one, where we learnt soups and stews, cake making, how to make the perfect roast and how to make amazing salads, I was really excited to be starting week two. I have to say I was very tired after week one and thoroughly needed to catch my breath over the weekend, but now I knew what level of work was expected and I was more used to the pace of learning,
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Cook's Certificate
COOK’S CERTIFICATE – WEEK ONE
Reflections on Week One of Cook’s Certificate by Will P.
Following the excitement of Day One (written about in the previous post) I knew there was much to look forward to in the ensuing days. We were told Tuesday would be soups and stews, Wednesday we would learn a variety of roasts and Thursday would be “cake day”. Friday was to be a theory day dedicated to a food hygiene course where we learnt essential and mandatory food hygiene practices.
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Cook's Certificate
COOK’S CERTIFICATE – DAY ONE
Day One on the Cook’s Certificate Course by Will P.
I was extremely excited and a little bit nervous about starting this 6 week intensive cooking course; having looked at the syllabus of what will be covered I was amazed at how much I would learn in the coming weeks. I don’t have plans on becoming a professional chef, I just thought doing the course would be time very well spent as it would equip me with cooking skills I would have for the rest of my life.
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Cook's Certificate
Cook’s Certificate: Cooking on a Budget
Our Cook’s Certificate is currently in session and yesterday was devoted to cooking on a budget. Congratulations to all of our students who kept within their £10 budget! Not an easy thing to do when planning and cooking a three course menu.
The food was tasty, well-presented and everyone had their own ideas, from Alex’s lamb and prune tagine with mushroom rice to Deborah’s American popovers with spring onions.
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Cook's Certificate
Our Cook’s Certificate in Food & Wine
Our new, aptly named ‘Cook’s Certificate’ will launch in April this year.
The Cook’s Certificate is a very intensive six-week course based on the teaching practices we’ve honed over the past ten years. The course provides training in the necessary technical skills as well as knowledge and understanding of ingredients and how to combine them to produce food that tastes delicious.
Thousands of people have passed through Cookery School and we have observed the difficulties that people have in understanding food,
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Cook's Certificate
