It seems chefs and cooks in the UK are reluctant to leave higher-paid permanent positions for seasonal work, despite the attraction to ski.
There are not enough good cooks; So Fish&Pips have teamed up with The Abinger Cookery School to train more.
The brand new Abinger Cookey School in the heart of the Surrey Hills will teach aspiring cooks about excellent food and diverse recipes. Run by Head Chef and Fish&Pips veteran Vincent Clist, courses are hands-on, practical, inspired and most importantly fun.
Vinny was in the kitchen when Fish&Pips won the Times Chalet Chef Award 2010 and contributed to their successful chalet cookery book ‘A portion of Fish&Pips’. The Abinger team love food and believe in utilising the best locally-sourced produce Britain has to offer.
One-day courses begin on 25 February with ‘The Best of British’ and ‘Dinner Parties to Impress’ to inspire and challenge home cooks.
The first five-day chalet course commenced on 17 February. The syllabus takes hosts-to-be through everything they need to know to achieve great chalet or yacht cook status, incorporating knife skills, menu planning, working to a budget, hosting and service, how to plot the week from breakfast through afternoon tea to dinner, and how to impress with remarkable canapés.
Chalet Course students will receive The Abinger Chalet Bible comprising the Chalet Cook fundamentals based on 10 years’ experience of F&P running chalets. Students will also receive a copy of ‘A portion of Fish&Pips’ in The Abinger welcome pack to inspire them for the season.
All one-day courses between 17 February and 31 March are currently available for just £100. Five-day chalet courses start from £695. Students can also live-in for £25 per night.
For further information visit: www.abingercookeryschool.com