With most foods in Italian cuisine being made up of only a few ingredients, it is no wonder that many are delighted and fascinated by these foods. For them nothing matters more than quality of ingredients. After all everyone knows how Italy is famous all over the word for the very best ingredients: wine, extravirgin olive extravirgin olive oil, Modena’s balsamic vinegar, cheese (Parmigiano Regiano DOP, buffalo mozzarella DOP,…), Parma Ham, etc. It is with emphasis on the importance of each ingredient and the need to prepare quality meals that all students who enrol in the school are taught the basics as well as the expertise skills of handling a real Italian kitchen. Whether it is preparing more articulate dishes as well as the simplest, at our Italian culinary school, you will learn it all. We are among the most sought-after chef institutions in London. But why is this so and why should you consider enrolling in our Italian culinary academy?

Cooking is not all about satisfying the needs of the stomach, is much, much more! Those of other aspects of life need to be addressed too. What better way to achieve this than to become a professional in an area you enjoy so much? We will equip you with knowledge to transform you from an amateur to not only an expert cook but also an expert in running a business.

Do you love the smell of a freshly baked loaf of bread coming out the oven? Or the feeling of a croissant melting in your mouth?

Pastry is a colourful world of smells and tastes, it has many sweet and savoury recipes with its own rules!

If you are one of a kind, looking for where to learn all the rules, techniques and secrets about this unique world, Chef Academy is the place to be!

Creams and chocolate sauces, caramels and nougat, macaroons and truffles, eclairs and madeleines, are just some of the many delicious ingredients in the Professional Pastry and Confectionary course training program studied at Chef Academy of London.

The course is intensive and focuses on all aspects of pastry, baking and confectionery. The training is held in one of the best equipped laboratory in London and you will be learning next to one of the most knowledgeable and experienced chefs in the pastry business. Not only will you learn what ingredients are vital to succeed in this business but what are essential techniques and equipment.

There are many professional culinary courses that impart training to aspiring chefs. Some of them hone the student’s skills in the stream he wishes to specialize.

The professional culinary courses cover topics like:

• Food preparation
• Food science and microbiology
• Restaurant business and management 
• Nutrition
• Food preservation and storage
• Cultural impact of food

These professional culinary courses teach skills necessary for a range of food service careers, including food preparation and restaurant management. Apart from chefs, graduates of these professional culinary courses can also work as food researchers, food wholesalers and food industry or catering managers. They have the option of starting their own business too.

To become a chef you do not have to have academic qualifications, but you definitely do have to have a passion for food and cooking, the stamina to take long hours on your feet and the ability to multitask. And of course you have to have creativity and imagination in food presentation. In a large kitchen chefs work as a part of a team each looking after a different part of the preparation or food area like the frying or grilling station or the bread and pastry section, the meat or fish station or the vegetable station. In a smaller kitchen there may be fewer separate stations depending on the menu.

If you join the trade without any culinary qualification your first job in the kitchen will probably be that of an apprentice and you may have to spend hours peeling onions and potatoes. But a graduate with a culinary certificate or diploma joins the trade as a commis chef, the first rung of the ladder.

The job description or duties of a commis chef are:

Primarily learning the various cooking methods. He has to rotate in the kitchen from station to station and pick up the skills of each station.

• Practice the skills he has learnt so that he can master them and move on to the next level.
• On the job he has to do all the preparation of ingredients for the senior chef at his station
• He has to carefully and accurately measure dish portions
  

Los estudiantes de  Chef Academy Of London participaron en la edición de este año del Taste of London, un evento culinario fantástico que se celebró en Londres del 18 al 22 de junio de 2014.

Como en pasadas ediciones, nuestros estudiantes tomaron parte activamente en la recaudación de fondos en apoyo a la organización humanitaria Action Against Hunger. Han participado en el Taste of London a través de propuestas culinarias y preparación de excelentes platos para respaldar los proyectos humanitarios de Action Against Hunger.

Taste of London  inició hace 10 años con un pequeño show pero creció rápidamente y se ha convertido en una cita imprescindible para amantes de la comida en Londres, chefs y restauradores que quieran participar una experiencia única.