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.
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
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
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
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
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
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
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
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
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
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
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