On The Diploma… November

The students have had the opportunity to repeat skills they’re less confident on, whether that be making meringues, filleting fish or cooking the perfect steak. They’re also learning what impressive results can achieved with humble ingredients. Whether thats a Leek and Gruyere Tart – shortcrust pastry from scratch, of course – with a simple Bitter Leaf Salad or a pillowy little loaf of White Bread, learning how to work with these ingredients will set them up well for the more luxurious shopping basket coming their way as they progress through the Diploma.

An all day cooking session really tested their stamina and organisation skills. In the space of just a few hours, they made Carbonnade of Beef, made that White Bread mentioned earlier and made a Risotto Milanese – a test of seasoning, timing and judging that balance of saffron and parmesan just right.

From scratch, they’re making pasta with Basil Pesto or Cacio e Pepe, choux buns for chantilly-filled Chocolate Profiteroles with Almond Praline and Brown Sugar Pavlovas with Whisky Poached Pears. While so much of the learning on the Diploma comes from our expert team of chef tutors, the students have also had the pleasure of learning from the fabulous Jenny Chandler – queen of grains and pulses – and the chefs at London’s El Pastor and the iconic Barrafina.

Come December, our students will be truly astonished just how far they’ve come by focusing on those classic culinary skills and they’ll be ready for a rest!