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How to get a Michelin star

The Michelin Guide was created in the early 20th century and is one of the oldest and most famous gastronomic guides in the world. Each year, it awards "Michelin stars" that reward the best establishments, any style of cuisine combined.

Be spotted
The first step in getting a Michelin star is to be spotted by the guide. How could the guide's team think of including you in the book if you are unknown to them?

For that, it is necessary that a maximum of people speak of your restaurant. The best solutions at your disposal are: the word of mouth of the customers, the articles in blogs, the comments of critics ...

Inspector visits
Once the Michelin guide is aware of your existence, inspectors are sent to your restaurant. These professionals working for Michelin carry out anonymous visits to restaurant owners in order to evaluate the quality of their cuisine and their service, in all objectivity.

Most of these Michelin inspectors come from the hotel and restaurant industry. Their greatest qualities: they have a very good palate and are incorruptible.

How to get a Michelin star

Criteria
During these anonymous visits, they will judge your dishes according to the following five criteria:

- The quality of the products. This criterion takes into account the respect of hygiene and the authenticity of the dish served.

- Creativity. The personality and originality of the kitchen are tested to judge the particularity of the establishment.

- The mastery of cooking and flavors, to prove the chef's culinary skills.

- The quality / price ratio, for the more commercial side of the evaluation.

- The regularity of the dishes, to ensure the constant quality of the restaurant's cuisine.

Assigning a star
Decisions are made during the "star sessions", which bring together the director of the Michelin guide and all the inspectors. It is very important to remember that the decision to award stars in the Michelin guide is a collegiate decision. This is only done once all the inspectors who have visited an establishment have given their opinion and they are in agreement. They decide whether or not the restaurant deserves a star.

The repercussions
Knowing the reputation and strong sales of the book worldwide, it is wise to think that the Michelin Guide is very influential. That's why getting a Michelin star means a significant increase in the customer base of your restaurant. But, it can also mean more pressure because the customer will expect a service at the height of this star.

Now you know How to get a Michelin star, do your best if you want to have one.

How to get a star in the Michelin Guide

A true Saint Graal for the chefs, the first star in the Michelin Guide rewards years of service behind the stove, know-how in the art of the table but also in the art of entertaining. Thus, every year since 1900, anonymous inspectors travel more than 20,000 kilometers across UK, staying in 160 hotels and tasting nearly 250 meals in search of the restaurants of tomorrow. This year, 42 restaurants received their first star, up from 37 last year.

How to get a star in the Michelin Guide

The attribution of the stars

To attract the attention of these mysterious inspectors, the restaurant must meet five criteria of appreciation, identical in the 24 countries where the Michelin Guide is present. Each restaurant is noted on the quality of products, the mastery of cooking and flavors, the personality of the chef in his dishes and cuisine, the value for money and finally, the consistency of the service over time. If the inspector judges that his dining experience meets all of these criteria, he will then defend the restaurant in question during so-called " star sessions", a meeting that brings together the director of the guide and forty inspectors who crisscross UK and Europe throughout the year. In this exchange, members discuss the returns of inspectors and decide together the star ratings: a star is a very good cuisine, two stars with excellent cuisine worth a detour and three stars with outstanding cuisine that is worth the trip. These macaroons, awarded since 1926, literally change give greater visibility and a seal of quality, few are those privileged since the starred restaurants represent only 10% of the selection of the famous Red Guide.

The 2016 winners

The Michelin Guide 2016 has a total of 600 starred restaurants (compared to 609 in 2015) out of the 4,347 establishments that were scrutinized this year by Red Guide inspectors. Among them, 42 tables have won their very first star, among which are young chefs, like Angelo Ferrigno from La Maison des Cariatides in Dijon, the youngest of the selection at 23, or Jean-Baptiste Lavergne -Morazzani, 24-year-old chef at La Table du 11, Versailles.

In Île-de-France, six new restaurants received their first macaroon: Saturn (Paris 2nd), Nakatani (Paris 7th), Lucas Carton (Paris 8th), Snow of summer (Paris 15th), Hexagone (Paris 16th) and Pages (Paris 16th). On the side of the old Parisian addresses, Hélène Darroze (Paris 6th), The Violin of Ingres (Paris 7th), The Fifteenth of Cyril Lignac (Paris 15th), The Jules Verne on the 2nd floor of the Eiffel Tower (Paris 7th) or The Fables de la Fontaine (Paris 7th) - headed by Julia Sedefdjian, who, at 21, becomes the youngest starred chef in France - keep their first star. Finally, note that on the Island of Beauty, the table I Salti in Belgodère is the only starred restaurant in Corsica this year.

Michelin Guide: a new distinction in 2016

This year, the Bible of high gastronomy has a new look. Indeed, a new distinction has appeared in the famous guide: it is " The plate ", which rewards all the restaurants present in the 2016 version of the Guide. This distinction meets the following criteria: " Quality of products and chef's hand: a good meal simply"and does not take into account the stars and the Bib Gourmand (awarded to restaurants offering a full menu for up to 32 euros in the province and 36 euros in Paris). The great revolution this year remains nevertheless the appearance of photos of These establishments will be listed for the first time in the red Bible, and the restaurants will also be sorted, according to their number of stars, starting with the three stars. their youthfulness, with an inverted presentation: the type of cuisine tables will go before the addresses of establishments to value the meal more than the night.What to find more in this guide well provided.

Now you know How to get a star in the Michelin Guide, do your best if you want to have one.

How to win a Michelin star?

The Michelin guide makes and breaks the reputations of restaurants. But on what criterion and with what method?

Since 1904, the ritual is immutable: the Michelin guide awards its famous stars every winter to the greatest chefs. The "red guide" is a reference in France, but also in New York, England, Germany or Japan. When the verdict falls in February, it is always accompanied by lot of joys, disappointments and small (or big) polemics. For chefs, obtaining a michelin star is a very important thing. The 503 "one star" restaurants in France and the Principality of Monaco drain a local clientele that until now has not crossed the threshold of their door. When an establishment picks up a second macaroon (there are 80 in France), it becomes the goal of a trip, the subject of a weekend, the opportunity to afford an exceptional moment. The 26 three-star restaurants have immediate international renown and are guaranteed to fill their rooms almost at any price ...

How to win a Michelin star?

Who are the Michelin inspectors?
In the opinion of professionals, it is almost impossible to spot them. However, they are the ones who judge the restaurants and select the rare pearls that will have their head in the stars ... The inspectors of the Michelin guide go anonymously in the establishments to gauge the places and the proposed cuisine. Mostly from the hotel and restaurant sector, there are many to visit the institutions so that their judgment is as objective as possible.

What are their criteria?
First, Michelin inspectors are very attentive to the quality, freshness and authenticity of the products. Of course, the respect of hygiene is also taken into account. Then, they focus on distinguishing dishes with originality. The way vegetables, meats and fish are cooked is scrutinized. They seek above all the audacity and creativity of a dish or the personality of a kitchen. The decoration of the room, the comfort, the service and the clarity of the menu (are the advertised dishes understandable?) Are also taken into account. The price-quality ratio is also studied, as is the coherence of the menus and the complementarity between the dishes.

How do they render their verdicts?
Regularly, inspectors and directors of the Michelin guide find themselves in "star sessions". There, they confront their notes and their opinions in order to agree on a common verdict. In case of doubt or conflicting opinions, a third party will visit the restaurant for the last time to refine the final score and report. The lucky ones receive a few days before the publication of the "red guide" a telephone call announcing good (or bad) news. What to switch many careers!

How to book with ease?
This is not a scoop: to book a starred restaurant, you must be patient. Yet, a little tip can save you a lot of time! American Express offers holders of the Platinum Card to reserve a table for the evening. This service, Fine Dining, works equally well for renowned restaurants in Paris as well as for the most prestigious establishments in the provinces and abroad. To get a table the same evening, just call before 10 am the concierge of AmEx and the biggest tables will have no secret for you!

Now you know How to win a Michelin star, do your best if you want to have one.

How Michelin stars are awarded

How do you get the Michelin stars? What are the requirements? Who decides? A guide like the red one, with so much importance and repercussion, scrupulously takes care of the concession of its symbol, the stars, and to obtain one is not easy.

If there are some gastronomic awards especially appreciated by the critics, the public and the winners themselves, those are undoubtedly the stars of the most popular gastronomic guide, the stars of the Michelin guide. Since they were used in the publication as synonymous with the quality of the kitchen of a restaurant back in 1926, five years later the current classification system of one, two and three stars has adopted, the emblem of the red guide has not ceased to be an object of desire.

Because this universal gastronomic symbol is part responsible for the success or failure of many gastronomic projects. Obtain one, two, and we no longer speak of three stars, it means becoming a pole of attraction, assuring the clientele that a kitchen of proven quality is offered, ensuring that the media will speak of one. In the end, the Michelin stars are the closest thing that exists to an international classification of restaurants.

And once briefly reviewed the background and the importance of these badges, it is natural that a doubt arises ... how are Michelin stars awarded?

This is how it works
The red guide awards its Michelin stars according to the evaluations made by independent professional inspectors who visit restaurants around the world without ever revealing their identity.

The inspectors
The different teams available to the company are mainly constituted by personnel trained in catering schools or with experience in the sector for at least five years who, before reaching the status of inspector, must pass a training period lasting six months.

This instruction, in which you will learn everything that a plate must have so that the restaurant that serves it deserves one, two or three stars, will end if everything goes well with the allocation of a country. In the European case, a new inspector will be waiting around 30,000 kilometers to travel and about 250 visits to restaurants to perform.

In these visits, anonymous as we said at the beginning, the inspector, like any other client, will make the appropriate reservation, eat as one more and pay his invoice in full. That complete anonymity is what ensures that Michelin professionals do not receive any kind of pressure or better service and access the dishes as they are served on a regular basis.

The criteria for obtaining stars
And is that the stars only judge the quality of the kitchen of the restaurants, as they say the people responsible for the guide, "the stars are on the plate and only on the plate . " Neither decoration, nor service, nor level of comfort, nor environment of the premises are taken into account when granting them.

And what is taken into account to value a dish? Basically, as explained by Michelin, five fundamental criteria: the selection of products, creativity, mastery of the cooking point and flavors, the quality-price ratio and regularity.

With all these rules taken into account, the inspectors, the editor of the publication and the director of the Michelin guide meet twice a year to decide, collegially, the coveted stars. In these meetings the reports of each one of the inspectors are evaluated, they are submitted to debate and, finally, an agreement is reached by consensus on the new stars that must be granted, those that must be maintained and those that must be withdrawn.

Now that you know how Michelin stars are awarded, be careful, your restaurant could be one of the next to have a visit from an inspector.

How to get the Michelin star?

Since 1926 the prestigious Michelin Guide gives this awards to the best restaurants with its famous "Michelin Stars", the most important prize for all the world's chefs. The stars are a symbol of gastronomic world recognition and they can depend on the success or failure of a restaurant, as they attract a lot of customers, give prestige and raise prices.

Each restaurant can obtain from one to three stars, and the guide itself designate them as follows:

1 star * = very good kitchen

2 stars ** = excellent cuisine, it's worth deviating

3 stars *** = exceptional cuisine, table that justifies the trip

In this article we explain how to get the Michelin star.

To grant them, the guide has 85 inspectors around the world. The inspectors are professionals who have trained in catering schools and have a minimum professional experience in the sector, having worked in this field for a time that goes from 5 to 10 years. Later they are trained by the organization itself, being accompanied by another experienced inspector during the 6 months that the training lasts. In this period they will learn the different criteria to attribute the stars, the comfort categories and to evaluate other services and qualities.

Each year, an inspector travels more than 30,000 kilometers to visit an average of 800 establishments, including 250 meals in restaurants and around 150 nights in hotels. They remain anonymous and pay all bills to ensure that owners of restaurants and hotels can not influence their judgments and the more than 1100 reports they produce annually after visiting each establishment. They are inflexible and incorruptible.

Basically what the inspector values ​​when granting a star is the quality of the product, the mastery of the cooking point, the flavors, the regularity, the quality / price ratio and the creativity of the chef. If there is harmony in all that, they grant the star. According to the guide: "The stars correspond to what is on the plate and are not given in terms of comfort and decoration". For comfort, the guide designates and classifies restaurants with cutlery and hotels with pavilions.

Before a restaurant receives its first star it is visited four times by the inspectors. If they choose or have 2 stars they receive ten visits. If the restaurant chooses or has 3 stars the thing gets more difficult, since apart from the visits of the English inspectors are also visited by French inspectors, and if they are not all agree to grant the third star, it is not granted.

It must be pointed out that the stars are always received by the restaurant and not by the chef. If a restaurant changes its chef, it receives more visits and more exhaustive controls to verify that it maintains the same quality. If you do not keep it you can lose one, two or even the three stars.

At the end of everything. How to get the Michelin star? It is not easy.

This is happening


Sustainability, green market, fairtrade, hyper-local, what are we talking about? It seems like we are working so hard to merely go back to the basics.
“Food Security can be defined as a condition where all people, at all times have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life” according to the World Food Security during the World Food Summit Plan of Action in Rome in 1996. Nowadays, its definition has not been changed yet and we see more and more self-sufficiency initiatives from professionals and individuals.


Auto-production is the new motto! Some professional chefs and restaurants have been getting into the new trend in order to get independence from the big food industry to ensure fresh and quality products are available on a daily basis.
Hyper-local trend have existed for many years and restaurant owners have learnt how to appreciate by stocking up from neighbouring kitchen gardens. But it has been a fact that just big restaurants can benefit from those advantages. Smaller business are being discriminated... That was true until now!
Nowadays we see several restaurants which chose to face this issue and grow their own vegetables garden at the very heart of the restaurant. This is visible worldwide like in France with Bloempot, Florent Layden's restaurant, at De Kas restaurant, in Amsterdam and close to London, in Richmond with the Petersham Nurseries restaurant.
This new green trend, plus urban vertical agriculture democratisation is a solution different from over-production and ensure truth to professional chefs about traceability, nature and quality of the products used in recipes.


There is no good recipe without good products. Here at Chef Academy we teach our students in professional cooking programmes, how important it is to pick up the right ingredients to realize a recipe with success.
Don't hesitate to contact us for any enquiry about our professional cooking classes.

Tiramisu please

This is a call for all coffee lovers! Until Sunday the 8th November, you can discover the London coffee festival. Created for and by coffee lovers, this is a new immersive coffee experience that takes its visitors in a multi-sensory journey through five themed galleries: Coffee origins, Roasting and cupping, Brewing, Coffee and finally food pairing and Understanding taste.

Today at Chef Academy of London, we want to talk about the most famous coffee dessert around the world: Tiramisu!

It is not necessary to say that the history of tiramisu is disputed. Regions are merely fighting to get the acknowledgement of having created this succulent dessert. Never the less, there are two predominant legends, between Tuscany and Veneto.

The first part of the story talks about the city Siena in Tuscany, back to the 17th century. For the pleasure of the famous Duke Cosimo III de Medici, an important vain and gourmet figure of the time, pastry chefs had created what they originally called “The Soup of the Duke”, with sugar, eggs, sponge fingers, coffee and cocoa. The mascarpone and the liquor have been added to the recipe later on.

The Duke loved the recipe and carried it with him to Firenze where intellectuals and artists of his court were fond of the soup! The recipe has been spread all over Italy and was known as an aphrodisiac. Tiramisu literally means “Pull me on” and was eaten before any romantic encounter.

The first time we heard the term “tiramisu” was in the late 60's of the previous century. A pastry chef known as “Loly”, Roberto Linguanotto, he is supposed to be the creator of the tiramisu from Veneto. This man had worked in Germany where they used to give children some egg yolk with sugar (called sbatudin). Loly aimed to respect this tradition and tried to create a dessert to match this old flavour.

The gastronomic expert Giuseppe Maffioli wrote in 1981 in the magazine “Vin Veneto: rivista trimestrale di vino, grappa, gastronomia e varia umanità del Veneto (Veneto wine: three-month magazine about wine, grappa, gastronomy and mankind in Veneto) that the Tiramisu has been invented in the restaurant “Alle Bicchiere” in Trevise. That was the first time we saw the appearance of tiramisu in a public and official publication.

Italian common heritage, every family has their own tiramisu recipe. The secret is passed down from generation to generation and changed with suggestions from beloved friends or according to personal taste.

Pastry is an art... If you have a passion for pastry take a look at our professional pastry programs here at Chef Academy of London and you too may take our professional pastry courses to become maybe the next best pastry chef and create your own desserts.

Keep your head on your shoulders

Is molecular science the future cuisine of choice? We have noticed lately this new trend called “molecular gastronomy”. We can see unusual and surprising food shapes, which play with and confuse our brains. A new invention recently appeared fooling our intellect and putting in question our perception of what we are drinking.

We first saw the expression “molecular gastronomy” in 1988 with the physician Nicholas Kurtis and the French chemist Hervé This. The expression itself was strongly refused when it first appeared by some chefs who associated themselves with it preferred to call it “modern cuisine”, “culinary physics”, or “experimental cuisine”.

The molecular gastronomy is a food science sub discipline implicating physic and chemical reactions food in the cooking process. Food science has been developed with food production industrialization and has led to artistic and social consequences through technical methods. “The discipline of molecular gastronomy could change the way we eat” according to the chemist Hervé This. Indeed, it could be possible in the way that we take advantage of chemical reactions during the cooking process and play with the interpretation on our brain has on what we use to see in our plates! In fact, because of our alimentary habits, our digestive mechanism is disrupted by these innovations. This is what plays with this new invention “The Right Cup”. Thanks to the aromas incorporated in the material used for the cup fabrication, we feel like we are having a sweet drink while we are just drinking water. Our brain is fooled and our habits turned upside down. However, this is a good alternative for people who need lots of sweet and don't drink enough water.

Always in search of progress, this is also what we are developing at our culinary school here at Chef Academy of London. Synonym for future and progress, we offer an Advanced Food Science programme for anyone who aim to improve food production methods. Please have a look to our culinary courses and don't hesitate to contact us for any information.

Some food beneficial for your eyes !

A doctor from Loyola university in Chicago in United States has studied food benefits on our eyes health. Here in London at our culinary school Chef Academy, we are always curious about world food research. Indeed, as our other organs do, our eyes have their favourite food, and not only from a visual point of view, but also for their nutritional benefits.


Eating a wide variety of fresh fruits and vegetables makes a colourful plate, especially with greens and blues , according to James McDonnell, pediatric ophthalmologist from Health System in Loyola university. Here is the list he's made for a good eyes health.
Wild seaweed and salmon are rich in astaxathin, a super-nutrient which protects eyes from developing cataracts, macular degeneration, and blindness.
Other fish such as tuna, sardines or herring prevent against eye dryness thanks to their high omega 3 rate. Eating fish once a week reduce macular degeneration. They also carry vitamin D3 which improves eyesight and reduces retina inflammation.

Now let us take a look at the green vegetables such as broccoli, spinach or cabbage. They contain Zeaxantine, a nutriment that decreases the risk of age-related macular degeneration. Our grandmothers were right to tell us to eat all this under-valued vegetables when we were children!
Beta-carotene contained in carrots, sweet potatoes or butternut squash brings vitamin A to the eye and prevents against eye dryness.
The nutriment called luteine from bio eggs for example improve eye acuity.
Finally, the last healthy category food for our eyes are red berries! Blueberries, bilberries and especially black currants contain high amounts of anthocyanins and help to maintain the health of the cornea and blood vessels in every part of the eye. We can also find them in citrus juice, wine or teas.

You should watch your eye diet now! This might help you to avoid a repairing laser session and will also help to stabilise your nutritional balance. Another good news that we will teach to our future professional chefs in order for them to assimilate food effects with tastes and health benefits.
Don't hesitate to contact a member of staff for any information required on our professional cooking courses.

Our dear Jack

It is getting close to Halloween time; we can see strange pumpkin faces popping up around us. This is not a new thing that we done, people have always been using what nature gave us, and often excessively, in order to help our everyday life. However, where does the expression “Jack- o'lantern” come from and since when are we cutting those scary faces out of pumpkins?

The Stingy Jack myth was said to be born in the Irish countryside a few centuries ago. The story goes like this; once upon a time, the Devil had decided to visit Stingy Jack, they both wanted to have a drink but, as usually, Jack didn't want to pay. He suggested to the Devil to use his powers to transform himself into a coin that Jack would be able to use to pay for their drinks. The Devil accepted and Jack decided to not leave the Devil free by putting the coin into his pocket close to a silver coin. He gave him freedom in exchange of tranquillity for a year. Next year, Jack tricked the Devil and ensure himself 10 years non-claiming for his soul.

A few years later, Jack died. Nevertheless, God didn't allow him to Heaven and neither did the Devil to Hell. He sent Jack on Earth with nothing except a mere burning coal that Jack placed in a carved-out turnip to light his way with ever since. This is a sad story for Jack but this carved-out idea is even older as we find in Maori civilization, the use of turnips for lanterns have been used for over 700 years. On Irish islands and in Ireland, people were using this method since the 19th century according to the historian Ronald Hulton. We found an account from a local Irish pub holding a carved gourd competition and presenting a prize to “The Best Nowadays, we can see the Orient cutting trend for watermelon, orange or even carrots.

At Chef Academy, we teach several cutting techniques required to enter into a professional kitchen. Have a look at our professional culinary courses and you might discover your own dream. Do not hesitate to contact a member of staff here at Chef Academy of London for any further information. Anyone would be delighted to answer to your questions.

 

“Please Sir, can I have some more?”

Chocolate, is a dear friend of the gourmands.

Its sweet taste has always been coveted by palates, and not only the sweetest ones. Chocolate Is often the centre of our attention, for example, this week in London we celebrate the week of chocolate until Sunday 18th of October. Travelling back in time, we assimilate the first use of chocolate which dates back to 1900 BC.

Indeed, back in this time in Meso-America, Aztecs grew this fruit and were using it in order to give strength to the one who was drinking it during rituals, according to their believers it was also used as a currency and aphrodisiac. It was served as a frothy liquid, with a bitter taste, usually mixed with Shall we explain this desire that chocolate has always been aroused by his intricate life conditions? Yes we should. The cocoa plant doesn’t just grow in any region but only on each side of the equator. It comes out at an altitude of 400 up to 700 meters in semi-obscurity. Trees begin to flower after around 2 and 5 years. They reach their maturity at 12 years old and keep blooming for up to 30 years. Out of 50 000/100 000 flowers trees, just 1% of these will be fertilised and become a cocoa pod. The pod can reach 25 centimetres and we find beneath a tough skin, the cocoa grain.

From now on, we can understand why a cocoa tree produces 1 kilograms or 1 and half kilograms of To honour this long effort, London has decided to dedicate a whole week to chocolate. Several chocolatiers and restaurants are collaborating for the Chocolate week, happening in Olympia National Hall until Sunday. You can enjoy different tastings in several restaurants and chocolatiers of At Chef Academy, we teach to our student’s food history. We think it has to be part of theirprofessional cooking trainings to talk about this topic in order to make them realize how important

the origins of the products they choose, and use are, their story and also the different techniques to Would you like to know how to do a chocolate icing or to temper the chocolate? Have a look to our pastry trainings  and get ready for becoming a pastry chef. 

The bell has rang!

Two weeks have passed since we have cheerfully opened our professional laboratory kitchen to our new eager to learn cooking students.

Our Chefs Raffaello and Maurizio, have intensively mentored them, helping them to achieve many great things in the kitchen: bread making, pasty, cutting techniques, fresh and traditional pasta making, and food selection. Many topics have been covered to allow are students to progress to the next stage.

The two Chefs trainers made sure our budding Chefs would get all the skills and knowledge required to make the transition into one of our Michelin starred or fine-dining restaurant partners.

The advantage of that second step of our professional Chef training program is that entering a professional fully functioning kitchen, our students train and develop themselves in the kitchen, that will eventually be relevant as to what to expect in the working life of a chef – no hidden surprises!. Therefore, they are going to experience several situations that one would experience working in the kitchen on a daily basis.

We are the only culinary school here in London to offer trainings directly in a professional environment from a beginner level all the way up to Michelin star level. That means that we accept any level of background, whether you are just crazy about cooking, whether you want to become a professional Chef, or whether you are dreaming about opening your own establishment in a close future.

We believe in learning by practice. That is the reason why we have developed that immersion concept with our restaurants partners, in order to ensure our students, a unique experience.

How to become a Chef? Don't hesitate to contact us here at Chef Academy and one of our student coordinators will be delighted to put you on the path of gastronomy.

 

Taste of London, winter 2015

As the nights draw in, Taste of London is soon opening its door at Tobacco Dock from the 19 to the 22nd of November.

As we did in previous years, some of our culinary school Chef Academy students are joining the professionals, volunteering to present during those days, focused on gastronomy. For each session, Taste of London brings together a range of professionals from the catering and hospitality industry to share together this passion for food, for beverage, in other terms, for gastronomy. You would be able to discover the wonderful venue of Tobacco Dock. One of London's most historical venue, initially built for the important tobacco industry in 1811. Taste of London is the occasion to see incredible dishes from some of the best world's chefs, but also the opportunity to discover over 200 food and drinks brands through interactive workshops, demonstrations, or tastings you can get involved in during the days of the festival. 

Since 2001, Taste of London has been closely working with the international humanitarian association ACTION AGAINST HUNGER. This is also where we get involved. Between their courses for chefs, some of our students are volunteers to join the ACTION AGAINST HUNGER team. For over more than 30 years, this charity is fighting against malnutrition and the non-access to safe and drinking water in more than 45 countries and beneficial for 7 million of people each year. By joining that event, we hope we would help to raise funds to fight against malnutrition. Note that only £1 is enough to feed a child per day and £10 to provide safe clean and drinking water to 500 people.

What a programme: masterclasses, degustation’s, tastings or mere curiosity, don't hesitate! Go to the world's greatest restaurant festival and you would maybe have the chance to meet one of our current chefs school student, Chef Academy. If you would like further information on Chef Academy please email This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Chef Academy student wins at Wimbledon!

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

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Taste of London 2015

Taste of London returned to Regent Park last weekend 17th-21st 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.

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Development Training

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.

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Massimo Bottura’s three Michelin star restaurant coming to Mayfair!

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 3rd Best Restaurant in 2013, this year at the 2015 awards, Osteria Francescana won 2nd 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 2nd 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 27th to the 29th 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.

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Learn the Italian way with Chef Academy London

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.

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Become the best pastry chef with Chef Academy London!

The art of bakingDo 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 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.

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Be the next chef of 'Taste of London'

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.

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Molecular Gastronomy

Molecular Gastronomy

The term  “Molecular Gastronomy” was devised in 1988 by physicist Nicholas Kurti and French chemist Hervé This. It was originally intended to refer to the investigation of cooking, though it has been adopted and applied to describe a type a cuisine.

Molecular gastronomy is a form of food science that investigates the physical and chemical transformation of ingredients in cooking. Cooking was recognised to have three components, which are social, artistic and technical. Molecular gastronomy is a modern style of cooking, it uses various styles of technical innovations from the scientific methods.

There are many aspects of food science that study different forms of food, such as preservation, chemistry, microbiology, engineering and physics. Until the creation of molecular gastronomy, there was no formal discipline dedicated to studying the chemical processes of cooking in restaurants or from home. Food science  has always been more concerned with the industrial production of food.

Here are some techniques, tools and ingredients of Molecular Gastronomy:

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St. Moritz Gourmet Festival 2015

St Moritz Gourmet festival

On the 26th – 30th January 2015, The St. Moritz Gourmet Festival took place in the Upper Engadin in the Swiss canton of Graubünden. It was launched by top chef Reto Mathis in 1994 and established as the first festival of its kind. It is one of the leading gourmet festivals in Europe welcoming around 3,500 guests each year to take part in various events.

Since establishment, the festival has been a creative collaboration of outstanding international master chefs. Each year the master chef from each of the partner hotels invites a guest chef.

This year marked the Great British edition. This comes as Switzerland celebrate 150 years of winter tourism. The country owes this anniversary to the British who were the first to discover St. Moritz as a winter destination. The event held exciting and enjoyable encounters with highly creative master chefs from Great Britain’s top league.

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Culinary Courses

Culinary coursesAlthough it is possible to become a chef by training on the job and not attending any formal culinary courses, it is a very long drawn out process. You have to join the trade at the bottom of the ladder as a kitchen assistant, possibly washing dishes and work your way up. It is therefore always advisable to get formal training, attend reputed culinary courses and learn the basic theory and tricks of the trade.

There are various types of culinary courses available all over the world, both short term and more comprehensive long duration. Professional chefs can work in many different places, including hotels, restaurants, resorts, casinos, hospitals, schools and colleges, corporate office canteens, yachts, food trucks and street stalls and even private homes.There are many culinary courses to prepare you for each path.

There are various areas of operations in the hospitality trade. If you wish to become a chef, depending on your area of interest, you should opt for a certificate, diploma or degree that gears you up for your vision.

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Specialised Professional Culinary Courses

Specialized professional culinary coursesThere are many professional culinary courses that impart training to aspiring chefs. Some of them hone the student’s skills in the stream he or she wishes to specialise.

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.

Our professional culinary courses teach the skills necessary for a range of food service careers 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.

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MasterChef: The Professionals

MasterChef: The professionalsMasterChef: The Professionals is back on our television screens again! The competitive cooking show is a more recent version of MasterChef but with professional working chefs instead of amateurs.

It televises the hunt for a professional chef who wants to make it to the top of the culinary world.

Each show sees a new group of Professional Chef enter the MasterChef kitchen and compete with each other in a series of challenges and tasks. From advanced cooking techniques to their chosen signature dishes, the professional chefs are really put through their paces.

This series marks the arrival of a new member on the judging team, the famous chef and restaurateur, Marcus Wareing. Marcus earned his first Michelin star at the young age of 25 as head chef at L'Oranger. At present day he is Chef Patron of the two Michelin starred Marcus located at the five star Berkeley Hotel in Knightsbridge. He then opened The Gilbert Scott at the St Pancras Renaissance Hotel and most recently his new restaurant Tredwell's that offers customers a more casual dining experience.

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Types of Chefs

Types of chefsThe legendary French chef George Auguste Escoffier in his book Le Guide Culinaire defined certain theories of kitchen management that have been adopted by professional kitchens all over the world. Among them is the kitchen hierarchy system known as the Brigade de Cuisine which specifies the types of chefs that are a part of a normal kitchen.

According to this Brigade system the types of chefs are as follows:

  • Chef de Cuisine or Executive chef: He or she is the boss in the kitchen. Normally a restaurant or chain has one executive chef. It takes years of training at a culinary academy and decades of experience to reach this topmost level. An executive chef rarely has to cook and their duties are basically administrative wherein they supervise operations, plan out menus and ensure that the kitchen is running smoothly.
  • Sous Chef or Assistant chef: The sous chef is immediately below the executive chef and is the person who is directly responsible for food production. Depending on the size of the kitchen there may be one or more sous chefs who are responsible for all the junior chefs and other kitchen workers.
  • Chef de Partie or Senior chef: This individual is responsible for a particular type of menu that he or she specializes or excels in. It is his or her duty to direct the preparation necessary for his specific menu.
  • Line Chefs or Station chefs: Working directly under the sous chef there are various types of line chefs each responsible for a specific part of a meal.

    • Saucier: It is their duty to prepare the master sauces required in food production. It is a very important role and the sauce chef has to be highly skilled since the sauce is a very vital ingredient especially in French cuisine. Read more ...

Duties of a Chef

Duties of a ChefTo 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 or she has to rotate in the kitchen from station to station and pick up the skills of each station.

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

Qualities of a chef

There are some essential qualities of a chef, without these one cannot become a successful professional chef.

The fast-paced world of the culinary industry welcomes professionals who are skilled, passionate about the trade and innovative in their creations.

Below are some of the very essential qualities of a chef that will help them achieve success in the trade.

  • Passion: A great chef has to be passionate about food and cooking. They have to genuinely enjoy the whole process of procuring, preparing, cooking and serving food and have to be able to design menus too.
  • Stamina: An essential quality of a true chef is stamina. The commercial kitchen is a hard place to work; long hours on foot exposed to heat, grease, high pressure and odd working hours; a chef needs stamina to remain focused and consistently produce top quality food.
  • Leadership skills: It is the chef who is responsible for the kitchen. They have to be able to give direction to their team and maintain an amicable atmosphere in their kitchen. They need to guide, coach and monitor their juniors so that the operations run smoothly. Read more ...

Becoming a chef

What is a chef? Wikipedia describes a chef as “a person who is a highly skilled professional cook who is proficient in all aspects of food production.” They head a professional kitchen and their duties include kitchen management, menu planning, raw material procurement and of course the production of food along with his team.

The burgeoning hospitality industry the world over has created the need for talented, trained and professional chefs. There are a number of trade schools and culinary institutes across the globe that impart training to aspiring chefs. The duration of the courses vary as do the fees and the certification awarded.

Becoming a chef is not easy

It is a highly stressful career where one has to work while everybody else is on holiday or enjoying themselves be it weekends or Christmas. But then again for the creative person it can be a truly rewarding career option.

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What it means to be a chef

A highly skilled person who is in charge of food production in a commercial kitchen of a restaurant, hotel, resort, hospital or cruise ship is normally referred to as a chef. Their duties are very diverse. Apart from managing the kitchen and overseeing its staff, they have to plan menus, work out the costing of each dish, and manage inventories and raw material procurement.

What is the difference between a professional chef and a cook?

Although very often the two terms chef and cook are used interchangeably to denote an individual producing food in a kitchen, to those in the culinary trade, there is a huge difference between the two. The difference basically lies in the education and experience. In today’s world a person with a degree from a culinary institute who joins a commercial kitchen will be recognized as a sous chef as soon as they complete their training.

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Celebrity Chefs in London

The food business is not only big business today it is also a high profile industry. With burgeoning food shows on television, cookery books, food magazines, culinary classes etc, there is a lot of recognition being accorded to chefs. In recent times chefs have started becoming almost as popular as film stars. Every country has its share of celebrity chefs particularly London, the melting pot of all cultures.

Today we will talk about some of the best known celebrity chefs in London, their food and their restaurants.

  1. Jamie Oliver: Also known as ‘The Naked Chef’ due to his food shows of the same name on BBC, Jamie Oliver was born in 1975. He is a renowned chef, restaurateur, cook book author. He was awarded the MBE  (Member of the Order of the British Empire) for his contribution towards promoting healthy eating among Britain’s children in 2003. He believes in using only fresh and organic ingredients in his cuisine. Basically he cooks Italian and British food but with a global influence. His restaurant ‘Jamie’s Italian’ is extremely popular as are his TV shows ‘Jamie Oliver’s Food Revolution’ and ‘Jamie’s 15 Minute Meals’. Today he is not just a celebrity chef but also brand with myriad endorsements.
  1. Gordon Ramsay: Recognized the world over for his many TV shows, Gordon Ramsay comes across as one of the most foul mouthed celebrity chefs in London. But he is also London’s most successful restaurateur. At the age of 34 his restaurant earned three Michelin stars which it still holds today. Some of the most high profile restaurants of the city belong to his stable. Since 1996 he has written 21 cookery books and still writes the food column for The Times’ Saturday magazine. ‘Hell’s Kitchen’ and ‘Kitchen Nightmares’ are two of his most popular TV series that are broadcast across the world. He has also been a part of Masterchef the reality food show.
  1. Heston Blumenthal: A pioneer in what is today called molecular gastronomy, Heston Blumenthal is often referred to as the ‘mad scientist of haute cuisine’. He loves to experiment with tastes and textures of food and is the creator of unusual dishes like the snail porridge, bacon and egg ice cream etc. To him food is a multi sensory experience and diners at his restaurant can listen to the sound of the sea over headphones while savouring the taste of his delectable seafood. He has appeared on a number of TV shows and written many cook books. In 2013 his restaurant Dinner was voted the 7th best restaurant in the world.
  1. Angela Hartnett: London’s foremost female celebrity chef, Angela Hartnett emerged from Gordon Ramsay’s stable to make a place for herself in London’s culinary scene. Her restaurant ‘Murano’ serves modern cuisine with an Italian accent. She won her 1st Michelin star just five months after starting operations. She has appeared in many food shows on TV including Hell’s Kitchen and written two books on Italian family cooking.
  1. Atul Kochar: The first Indian chef to be awarded the coveted Michelin star, Atul Kochar’s contribution to the London culinary scene is enormous. He has brought South Asian cuisine to the forefront of British dining experience. Author of numerous books on Indian food he has also appeared in several food shows on television including Masterchef Goes Large, Saturday Kitchen and Food Poker.

The list of celebrity chefs in London is almost endless. The common feature amongst them all is their passion for food and cooking and their fearless innovation.

History of the Michelin guide

At the turn of the twentieth century, the Michelin brothers, Andre and Edouard, owners of the tyre company decided to publish a guide for the car owners of France. It listed the names and locations of petrol stations, garages and tyre mechanics, hotels and restaurants. The first edition of the guide, 35000 copies was distributed free.

The first international copy of the Michelin guide was published in 1904 in Belgium. The first British edition was published in 1911. As the tyre company grew so did its guide and it went commercial in 1920. The story goes that Andre Michelin found a work bench in a garage being supported by several copies of his guide. He realized that “Man only truly respects what he pays for” and decided to charge 7 francs for the guide.

By 1920 the dining section of the Michelin guide became so popular that the company started to appoint anonymous inspectors to visit hotels and restaurants and grade them. The Michelin star system was introduced in 1926. In 1931 the blue cover of the Michelin guide was changed to a distinctive red and remains the same till date. Its star system was expanded to include three star categories:

  • 1 star meant “a very good restaurant in its own category”.
  • 2 stars meant “excellent cooking; worth a detour”.
  • 3 stars meant “exceptional cuisine; worth a special trip”.

In 1944, during the Second World War, the Michelin guide was published in Washington DC with updated detailed city maps and distributed among the Allied forces that landed in Normandy. Most of these guides were either lost or destroyed in bombings, a few were taken back to America. There are very few originals of these war time guides in Europe today.

Today country specific Michelin guides are published across Europe and city specific ones in the US and Japan. Michelin stars are highly coveted by chefs from across the globe and have become benchmarks for cuisine of the highest quality. The anonymous inspectors of Michelin are duty bound to maintain the secrecy of their identity. They are passionate about food and have extremely discerning palates. They visit restaurants as ordinary diners, sometimes several times, before they decide on the number of stars that should be accorded to it. They concentrate on the quality and consistency of the food served and the mastery of techniques of the chef. The décor, table setting and ambiance is not a part of their consideration. Michelin starred restaurants are considered in a class of their own.

Since 1955 the Michelin guides have included another category called the “Bib Gourmand”. This list includes restaurants offering “good food at moderate prices.” The guide has other ratings also like forks and spoons, coins, red and black symbols denoting ‘interesting view’ or ‘magnificent view’, grapes, sake set or cocktail glass indicating establishments serving alcoholic beverages of a certain standard.

There are many establishments across the world, in every continent, that produce food guides and rate restaurants and give awards; but even today the Michelin guide remains the hallmark of fine dining and quality cuisine and the Michelin stars, the most desired recognition.

How to become a Michelin star chef

 

A Michelin star is the most coveted award that any chef aspires for.

Although the Michelin star is awarded to a restaurant the credit for it goes to the chef in charge of the kitchen.

Michelin, the tyre company started their Michelin guide in the year 1904 as a road map to help motorists in France locate repair shops in case of car break downs and places to eat and stay on their journey. Gradually it evolved into a restaurant review benchmark for restaurants across Europe. Today it also rates restaurants in certain cities of America, Japan and of course Great Britain.

Michelin awards a maximum of three stars to the best establishments. A single star means the food served at the restaurant is of excellent quality in its category. Two stars means the food is good enough to take a detour for and three stars means the restaurant serves such excellent food that it deserves a special visit.

So how does someone become a Michelin star chef?

  • Of course the first step is to become a chef. You can either take a course at a reputed culinary school, learn the basics, join the industry and work your way up the ladder; become a Commi 3, Commi 2, Commi 1, working at the different kitchen stations, then moving on to first junior then senior chef de partie. Next step up the ladder is the position of the sous chef and finally you will reach the position of the chef. An amateur has to start their career even lower in the brigade as an assistant in the kitchen, washing dishes and working their way up till they can head the kitchen.
  • Once you become a chef it is your passion and creativity that will speak for you. How you blend flavours, how you present each dish, how clean your kitchen are all important factors that matter to the Michelin inspector.
  • The most important factor that every Michelin inspectors places immense value on is consistency. The inspectors are anonymous and visit the restaurants a number of times before reaching their decision. Each and every time they have to have a flawless experience.
  • The freshness and quality of the ingredients is of prime importance to the Michelin inspectors. That along with the cooking, the presentation of the dish and the harmony of the flavours in the dish decides the worthiness of an establishment.

To qualify for a Michelin star firstly your restaurant has to be located in an area covered by Michelin. If it is, then your journey to the stars begins by your food speaking for itself among the locals, the food bloggers, the food writers and critics. Once a buzz is created the Michelin inspectors will come visiting and you will be completely unaware of it. So your entire concentration should be on producing top class food, using the best and freshest ingredients, consistently. Then if you are lucky you may receive a phone call that says “Bonjour, this is (name) with Le Guide Michelin. We are calling to inform you that you will be included as One Star in the next Michelin guide for (city)”.

Why choose Chef Academy?

Food is a passion for millions across the world. Many of them aspire to become chefs. But a chef’s life is not easy. It requires long hours on your feet slaving behind a stove. It also requires years of rigorous training and dedication.

If you wish to become a chef you can either start as a kitchen assistant at the bottom of the ladder washing dishes, peeling potatoes and onions or you could enrol into a comprehensive course and spend a few years learning everything about the trade or you could take a short intensive course that is tailored to train professionals in the culinary art in a highly practical manner in a professional environment.

Chef Academy of London offers some of the best intensive courses for short durations.

Our effective basic training course enables students to start work immediately on completion and continue training on the job. The certifications and knowledge gained by the student prepare them for the tough reality of an actual work environment.

Chef Academy of London was founded in 2007. Since then we have been dedicated to the training of those interested in the culinary profession; head chefs, pastry chefs, restaurant managers and quality suppliers. The courses offered by Chef Academy of London are normally of 300 plus hours or more. Students have to be above the age of 18 years and have to be able to define their own skills and choose a suitable course. On completion they are awarded a certificate at the discretion of the chef trainer.

After the initial training at the institute’s development kitchen the students are deputed to the kitchens of our partner restaurants. They spend 200/250 hours in the professional kitchen and their role is that of a demi chef de partie. They have to work as a part of the kitchen team and work in any station that may be required be it mise en place, food preparation or service assistance. Their tasks will be determined by the chef tutor depending on their skills and they may be moved from section to section as per the training required by them.  The exposure to a live, professional kitchen is an integral part of the training imparted by Chef Academy of London.

This hands-on professional training requires the students to follow all the rules of the kitchen where they are deputed. They have to maintain time and regular attendance and inform both their chef tutor and the Chef Academy of London in case they need leave for a specific reason. Regular attendance is compulsory to qualify for a certificate from the academy. Although the training is practical, at the end of the course each student has to sit for a written assessment test. The assessment will be based on the skills and techniques learnt during training.

Our tried and tested courses have helped hundreds of people make a career in the culinary industry. There are many institutes that offer training to aspiring chefs, but

Chef Academy of London is one of the leaders in the field.

 

Is this course right for you?

 

The food business today is big business. Millions across the world are looking at the culinary trade as a lucrative career option. But this trade requires dedicated training. So if you wish to become a chef or start your own restaurant, where do you begin? There are many academies and institutes that offer courses for those aspiring to join this trade, so how do you decide if this is the right course for you?

There are many different courses available that are of varying durations and specialize in the various aspects of the culinary trade. The courses can be of a few years that award successful candidates degrees and diplomas and then there are the certificate courses awarded by institutes like Chef Academy of London that are short term and very intensive.

The courses at Chef Academy of London are designed for those interested in starting a career in the restaurant business. If you wish to become a chef or specialize in the pastry department; if you want to learn restaurant management or aspire to win a Michelin star, Chef Academy of London has a course that is just right for you.

Before you select a course you must decide what exactly you wish to achieve in life, where exactly your passion lies and whether you have the tenacity to complete an intensive training. Although the restaurant business apparently seems very glamorous, it is actually very hard work. No matter whether you are a chef slaving behind a stove or a front office manager greeting guests, you have to spend long hours on your feet. There are no short cuts in this trade. Customer satisfaction is of prime importance and it is only thorough knowledge and dedicated service that will get you accolades and success.

Once you have figured out what your aim in life is and you are confident that the restaurant trade is the right one for you, start evaluating all the courses available within your budget. Jot down all the questions that come to mind and never hesitate to clarify all your doubts before you sign up. Evaluate your own skills; most institutes expect that; and then select your course.

While studying the course details ask yourself… ‘Is this the right course for me? Does it fulfill all my needs?’ Apply for the course only when you are sure. It would be a pity if you join a course and realize it is just not right for you.

Chef Academy of London has some excellent courses where you are not only trained at their development kitchen but also get an opportunity to work in a live kitchen in one of their partner restaurants, often one that has a Michelin star. On completion not only will you have learnt the basics about the trade or cooking in general, your exposure to the professional kitchen will have built up your confidence so that you can start your own establishment or land yourself a lucrative job.

What being a chef means

If food is your passion, if you love cooking and aspire to become a chef, stop, take a deep breath and think hard ‘what being a chef means!’ The life of a chef is certainly not a bed of roses. Let us make a list of pros and cons of what being a chef is all about.

First let us enlist the qualities you need to become a chef

  • Passion for food and cooking: This is of primary importance. If you have that then half your battle is won. The long hours on your feet will be of little consequence when you are behind the stove at your creative best.
  • Dedication and tenacity: The culinary trade requires years of training and experience. You will have to begin at the bottom of the ladder and work your way up. There are no short cuts so do not opt for this as a career if you don’t have the tenacity to work long hours on your feet.
  • Interpersonal and leadership skills: A chef’s job is not just cooking but also managing a kitchen. He or she has to be a team player and have the skills to manage the staff and inspire them so that together they can produce food of the highest quality, consistently.
  • Cool balanced temperament: Some famous chefs are well known for their bad temper and the foul language they use. But today such behavior is not acceptable. A successful chef must be able to keep his cool in the high stress environment of a professional kitchen.
  • Multitasking skills: A chef has to be able to do more than one job at a time; handling more than one stove simultaneously is part of the job for any chef.
  • Split second decision making: A very important skill any competent chef must have is the ability to make split second decisions. In the high paced professional kitchen there is no time to wait. And the decisions have to be the right ones; so clarity of thought and judgement is an important quality of a chef.

Now the cons of becoming a chef

  • Be prepared to endure aches, pains, burns and bruises. A chef’s life is a hard life. Long hours on one’s feet, sharp knives that cut, splattering hot oil that blisters; it’s all a part of the job. ‘Grin and bear’ must be the chef’s motto!
  • Be prepared to work the hardest when everyone else is partying. There are no weekends or holidays for a chef.
  • So naturally a chef’s social life is minimal. As a chef you will find yourself interacting with only your colleagues.
  • Obviously it will be difficult for you to have a sustained relationship; your job will always come first.
  • Sleep deprivation will become a constant in your life. Work will fill every waking moment of your life which will be from early morning till the dead of night. And then when you do go to bed, you will be so exhausted that sleep will evade you.
  • After cooking all day your own meals will probably be junk food. You will be fed up of cooking gourmet meals!

But in spite of it all if you are the right kind of person, you will thank your lucky stars that you have become a chef and the pleasure you will get from cooking and feeding others will be immeasurable!

Marcus Wareing

Chef Academy of London is very proud to count the cooking legend Marcus Wareing amongst our partners.

Marcus Wareing Restaurant group consists of Marcus, a two michelin star restaurant in Knightsbridge. The Gilbert Scott located at the St Pancras Renaissance Hotel, and the recently opened Tredwells in Seven Dials that offers a more casusal fine dining experience. We are thrilled to have all three restaurants as our partners and give our students the opportunity to learn in these famous establishments.

Marcus has just replaced Michel Roux Jr as a judge on the BBC cooking show Masterchef: The Professionals. He joins Gregg Wallace and Monica Galetti on the judging panel for the seventh edition of the programme. He has had many previous appearences on popular television shows such as Great British Menu. He has won chef o fthe year on a number of occasions and has also won restauranteur of the year.

 

Taste of London

 

Yet again we are proud to say that Chef Academy Of London’s students have participated in "Taste of London", a fantastic culinary event that is held in London from 18th June-22nd June 2014. In collaboration with "Action Against Hunger", our students have actively taken part in raising funds for this charity organization. They've been involved in "Taste of London" through the culinary proposals, preparation of excellent dishes and street food, all in the name of multiculturalism and solidarity.

"Taste of London" started 10 years ago with a little show and grew rapidly over the years to become an essential event in London for food lovers, catering business workers, chefs and restaurateurs who want to take part in this fun and unique experience!

This unique festival gives people the opportunity to taste all the specialities from around the world: from the UK, Europe, Asia, The Middle East and Australia "Taste of London" is a culinary paradise, amazing food prepared by world renowned chefs from the greatest restaurants in the city. Food tasting, master classes, interactive cooking lessons and exceptional entertainment, all set in the picturesque scenery of Regent's Park in London.

Visitors can also buy directly from the manufacturers and take part in the master classes or watch London's top chefs in action.

NEW Pastry Course!

At Chef Academy of London we believe that there is no better method of learning than the practical one.
We have been training chefs on a professional level since we opened our school in London. We are proud to say we have 100% employment success rate and all of our students are working in some of London’s finest Restaurants and Hotels.

Due to popular demand, we are now running a Professional Pastry course. If it’s your dream to become a pastry chef, this is the best course for you. This pastry course is held in our laboratory where our chef trainer will train you to the highest standard that will prepare you to work as a pastry chef and give you all the skills and knowledge needed to pursue your career in this fantastic trade.

Live Training Michelin Star

 

If you are already a working professional, you know how your working experience might change dramatically your salary and increase your working possibilities. But you might also know how difficult it can be to enter the kitchens of the top Michelin starred restaurants in a city like London.

At Chef Academy of London we offer you the chance to work under the best chefs inside the best kitchens, like Jason Atherton at Pollen Street Social, or Alyn Williams at the Westbury. Our students will be followed by the chefs, and get a certification after course completion, that will open them to the doors of professional fine cooking.

How to Boost your Chef Career

HOW TO BOOST YOUR CHEF CAREER

Food is booming business across the globe. There is a tremendous need for trained skilled chefs. Once you have gone through the years of grind, worked your way up the ladder and become a chef, how do you boost your chef career?

Experience is what hones a chef’s skill and boosts his or her career. So the effort should start right at the beginning. Whether you are a trained culinary professional or one who has joined the trade as a dish washer, the kitchens you work in show you the path in your career. Choose your place of work carefully. Opt for a kitchen that is well known for its professionalism and the quality of food it produces. It does not necessarily have to be a celebrity kitchen. A large number of aspiring chefs and recent graduates think that the way to a successful career begins in a celebrity kitchen. But high visibility does not always translate into good training ground. There are lots of restaurants that are not in the news or promoted by food critics or the media that are captained by professional chefs who run tight ships and consistently produce excellent food. It is in such locations that you can hone your culinary skills and thus take your steps up the ladder.

During your formative years as a chef here are a few things that you should look out for which will hold you in good stead in your career.

  • Professionalism: In a kitchen this is a term that encompasses various things including the art of cooking, inventory management, safety and cleanliness, staff management, food portioning and storage, accounting and food costing.
  • Demanding and competitive environment: This will not only compel you to use your knowledge to its fullest but also help you challenge yourself to perform better.
  • An exacting boss who will not only criticize but also not hesitate to teach you the right way to do things.
  • A kitchen with a demanding customer base so that again you are compelled to rise to the occasion and get inspired to better yourself.
  • A committed owner and/or chef who work to run a well oiled establishment both inside the kitchen and at the front of the house. There is a wealth of knowledge and experience that you can get from a well managed restaurant.
  • While terms like ‘fusion cuisine’ and ‘molecular gastronomy’ might sound very attractive it is best to look for establishments that will strengthen your basic culinary skills first before looking for training in trending ideas.
  • Look for kitchens that are non static. Kitchens where menus evolve and get periodically upgraded are great places to widen your repertoire.
  • Look for kitchens where the environment is inclusive and without any racial, religious or sexual bias. This will open your mind to the possibilities not only in terms of the food cooked but also the various cultures that work cohesively.
  • Finally there are intensive courses of approximately 300 hours offered by institutes like Chef Academy of London that are designed to hone a working chef’s skills. If you opt for them not only will you gain experience and get a certificate; it is a sure fire way to boost your chef career.

Chef Academy - London

Chef Academy London was founded in 2007 and since then has lead the way for professional training for head chefs, pastry chefs and restaurant managers. Book an appointment with one of our expert advisors for more information.

Contact Us

Chef Academy London

Registered Office: 17 Hanover Square, Mayfair - London - W1S 1BN

Phone: +44 (0) 203 857 4790

Email: info@chefacademyoflondon.com