The Cookery School Blog

 

Our Cook’s Certificate in Food & Wine

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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

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Olympic Cook-Off: Italian vs Middle Eastern

Olympic Cook Off

Last week’s Olympic corporate cook-off saw two teams going for gold! With few confident cooks in the kitchen the challenge was set: two teams cooking Italian vs. Middle Eastern and they certainly had their work cut out in producing a three course meal with petits fours. The team leader got straight into rolling and making pitta breads, setting the bar high for his colleagues.

Pita Breads, Olympic Cook Off

The teams started with a mezze of dips and homemade pitta bread vs.

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Corporate

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Kitchen Culture: Meet Marcela Moukacher

MarcelaM

We have such a wonderful mix of people working with us at Cookery School, people from all different backgrounds, cultures and walks of life. We thought we’d showcase a bit of our diversity here on the blog in a series of interviews. Today we’d like you to meet Marcela Moukacher, Cookery School’s kitchen manager. 

Where are you from originally?

I’m from Campo Grande MS in Brazil.

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We Love

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Why cookery schools need to ‘green up’

(via Looking to Cook)

Looking to Cook has featured us in its apt article about why cookery schools need to think and act sustainably. The Sustainable Restaurant Association (SRA) has been instrumental in helping us forward, and we are proud to be the first cookery school to obtain an SRA Sustainability Rating, achieving a Three Star rating in March this year.

The SRA has helped Cookery School in all three of the SRA’s key areas – Sourcing,

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Sustainability

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Cooking Classes During the Olympics

Above image is courtesy of with Relish who’ve designed some fantastic (unofficial) posters for London 2012 using everyday objects to form the Olympic rings. Naturally we’re big fans of the poster involving food!

With the Olympics less than a month a way, we’ve decided to put on a series of courses taking place during the Olympics for those of you looking for alternative ways to enjoy London 2012.

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Classes

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We’ve Adopted a Plot!

We've adopted a plot in Regent's Park

How happy is this little green space? And how happy are we to be involved with it? We’ve joined the "Adopt a Plot" scheme, a joint partnership between Capital Growth and the Ethical Eats network. As part of the scheme, we’ve adopted a wonderful allotment garden plot in Regent’s Park.

The “Adopt a Plot” idea is this: local restaurants and food businesses like us make a financial contribution to the community garden space in return for a share of the produce.

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Sustainability

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5 Sustainable Eating Tips

Sustainability is a central part of our cooking approach at Cookery School, and we’re thrilled to be sharing our 5 sustainable eating tips on Start UK’s blog. 

Tip #4: Use every part of your ingredient

Our chicken salad recipe uses meat left over from roast chicken, our asparagus ends are saved for soup. We all should do our part to minimise food waste, and make the most of the ingredients available to us.

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Sustainability

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