We are certainly not the biggest but possibly the best! Our focus on rigorous classic cookery technique. rather than “cooking by numbers” means that we are highly respected by our quality partners in the industry.

We fill 7 highly intensive days with the content that other schools take 2 weeks to cover due to long days with a high tempo and to the small class size with a minimum of 1 teacher per 6 students.

We have designed this course to give you confidence and know-how to ensure top quality food throughout an entire season and to satisfy the demands from our partners.

We work in small groups, with a complete hands-on approach. You will start every morning with cooking breakfast – no case of one group cooking for another. You will learn to bake bread, cakes, biscuits and pastry, how to cook a roast, how to cook fish to perfection, how to make your food look amazing when plated, how to lay a table and fold a napkin (in case you don’t share duties with a Chalet host) even how to open a bottle of wine in a professional manner. Less glamorous but equally important is ou

We design menus for our partners in the chalet world which means that our recipes are highly relevant for the food you will be cooking in the resort.

Whilst no previous cookery experience is necessary, job offers require total focus and commitment. If you are a college leaver, you must have some relevant work experience and demonstrate independence, focus and maturity to be successful in competing for jobs. Most companies prioritise candidates with a degree, extensive travelling or work experience. Our link to our partners in the industry gives all our students a fast track HR teams and when possible our partners offer Skype or personal interviews while students train with us.

The Intensive Chalet course includes;

• time management and menu planning to ensure more time on the slopes
• key cheffing and cookery skills that you can rely on
• relevant 7-day menus including starters, main courses and desserts for adults and children, cakes and canapés
• nutritional and special diets options
• food presentation
• budgeting/food purchashing/house keeping
• table-setting, napkin folding and table service
• introduction to wine
• kitchen management and hygiene
• fast-track to HR teams

Tuition runs from 9 – 5 each day.

Accommodation during the stay must be arranged independently. We recommend the following:

• Homerton College (ensuite/shared facility rooms – to be booked via us out of University term times)
• Travelodge (located just a 5-minute walk away from the school)
• Cambridge YHA (private or shared rooms – newly refurbished)

For further information contact us on 01223 247620 or email [email protected]

Testimonials from people who took this course

It far exceeded our expectations regarding both the quality of teaching and the amount of fun we had. We are now in talks about jobs in Colarado. Simon and Elizabeth Stringer who attended the April 2013 course

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