admin

If you haven’t heard about Chef Academy of London, then this is definitely your great opportunity to learn about one of the best cooking schools in London. It has a collection of culinary programmes, powerful courses and live chef training. Chef Academy of London will help you grow and become the professional chef you wish to be.

Chef Academy of London born in 2007 and has since marked its unique place in the cooking industry, leading the way for professional training for pastry chefs, senior chefs and restaurant managers.

Students at Chef Academy of London learn the art of cooking from a professional platform thus building a solid experience in the field, whilst also networking with potential employers.

The Academy offers tailor-made, valuable and effective courses that place emphasis not only on training the best cooks with excellent cooking techniques but also building an understanding of the nature and the feeling of being a chef in a professional kitchen.

Massimo Bottura is an Italian restaurateur, culinary genius and chef patron of the three Michelin star restaurant, Osteria Francescana, based in Modena, Italy. It has been listed in the top 5 at The Worlds 50 Best Restaurant Awards since 2010. After being ranked at 3^rd Best Restaurant in 2013, this year at the 2015 awards, Osteria Francescana won 2^nd place. Osteria Francescana has also received top ratings from ESPRESSO, the Touring Club Guides and Gambero Rosso.

The exciting news for the culinary sector in London is that, fresh from having been crowned the 2^nd best restaurant in the world at the Worlds 50 Best Restaurants Awards, Massimo’s three Michelin star restaurant is coming to Mayfair. The pop up version of the restaurant will run in the capital for three days only at Southeby’s Auction House from the 27^th to the 29^th of June. It will be serving a seven course tasting menu of Buttura’s classic culinary creations and will set customers back £250 per head with a further charge of £95 for wine pairings.

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.

For the first two weeks of any of our culinary courses here at Chef Academy of London, students undertake the core Development Training. This is held in our development kitchen with our Executive Chef, Raffaello Amadio.

During the first few days of the Development Training, students will start from the very beginning and basics of the culinary industry. Students will be introduced to the professional kitchen and the machinery/equipment that occupy all professional kitchens in the culinary world. Students will be shown the different sections of a professional kitchen and explained what the purpose of each of them is. A very important factor of the training is the introduction to Health and Safety in the professional kitchen, showing risks and hazards, precautions to take and procedures that must be followed. Students learn how to use a knife safely and how to carry out different cutting techniques and styles of cuts. Other things covered our measurements, symbols, conversions, butter clarification, infusions of oil, labelling and many other aspects of the professional kitchen.

Taste of London returned to Regent Park last weekend 17^th-21^st June 2015. Thousands of culinary enthusiasts, tourists and foodies gathered to see what this year’s event had in store for them.

Yet again we are proud to say that Chef Academy Of London’s students have participated in Taste of London. In collaboration with the charity “Action Against Hunger”, our students have actively taken part in raising funds for the organization. They’ve been involved in the preparation of excellent dishes and street food in the pop up restaurant.

Taste Festivals is a company that runs a variety of food festivals across the globe. The events feature mini-kitchens from different restaurants and live demonstrations from chefs. The restaurants featured include Michelin Star establishments. The Best in Taste award is awarded to the restaurant who serves the best dish at the festival.

Here at Chef Academy London we send our congratulations to one of our students, Alessandro Colli, for hitting the headlines and winning an award at Wimbledon!
Alessandro, the 27 year old from Italy, studied the Professional Chef Course at Chef Academy of London last year. Following the course, he started as a private chef for luxury events, specializing in meat and fish. His highlights include cooking at the AC DC concert at the Wembley Stadium and for the football matches of Arsenal, Tottenham and Fulham.

The award was not won on the tennis courts, but behind the stoves in kitchen! Alessandro (pictured with Boris Johnson, the Mayor of London) is working full time in London to cook for the professionals of the famous tournament. He is working around 15 hours each day with another 20 people to satisfy up to 2500 people.

Alessandro spoke of his experience on Radio Gold News. He said “I came to London two years ago and I attended Chef Academy of London. It’s a good experience, although very hard. I wake up at 5.15 am and begin work at 7.00 am and work until 22.30. The menu is buffet, we cannot do things to sought after as we cook for 2500 people a day. Working with 20 other cooks, everyone has their own tasks. To make you understand, it’s like what you see on Hell’s Kitchen, the level of organization is repeated like every restaurant in London. I never regret what I did, London is very difficult and not for everyone, but for me it was worth it, it has offered me the opportunities that Italy could not.” Read the article