Our unique focus on rigorous classic cookery teaching rather than “cooking by numbers” means that we are highly respected by our quality clients in the industry and job offers tend to follow every course we run.

We fill 7 highly intensive days with the content that other schools take 2-3 weeks to cover due equally 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 high octane course to give you the confidence and know-how to ensure top quality food, 6 days a week, throughout an entire season and to satisfy the demands from our partners in the industry.

We work in small groups, with a complete hands-on approach. You will start every single 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. During the second half of the week you will cook and serve breakfast and lunch for invited guests to give you a taste of the real thing.

Our overall goal is to give you the skills needed to do a professional job while ensuring that you get as much time as possible on the slopes.

We design menus for our partners in the chalet world which means that our recipes  could not be more 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. At the end of the week, representatives from our partners in the industry will either attend or conduct Skype interviews for the coming season. Instant job offers are the norm.

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
• level II Food & Hygiene certificate (included in the course price)
• table-setting, napkin folding and table service
• Intensive wine course run by Grand Master of Wine
• interview session with ski companies

Tuition will run from 08.30 – 5.30 each day with some evening sessions. Accommodation for during the stay must be arranged independently. We recommend the following:

• Homerton College (ensuite/shared facility rooms)
• Cityroomz (buget hotel located by railway station with single/double or triple rooms)
• Travelodge (located just a 5-minute walk away from the school)

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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