The Abinger Cookey School 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.
Fish&Pips are forerunners in chalet food excellence and pride themselves on staff retention, the quality of food and the service delivered to their guests. As the company has expanded , however, they’ve noticed it’s becoming harder to find the skilled chefs they demand.
The five-day chalet course syllabus takes hosts-to-be through everything they need to know to achieve great chalet or yacht cook status; incorporating knife skills, menu planning; how to plot the week from breakfast, through afternoon tea to dinner, and how to impress with remarkable canapés.
Chalet Course students will also receive a copy of A portion of Fish&Pips in the Abinger welcome pack to inspire them for the ski season.
The UK-based Abinger Cookery School courses aren’t just for aspiring chalet hosts, they’re open to anyone looking to learn how to cook and impress.
Alongside the five-day chalet course, a range of one-day courses are also available, which teach the skills to handle seafood, meat and pastry with flair, how to deliver dinner parties to impress and a masterclass in chocolate.
Five-day chalet courses start from £695. For further information and to book, click here, call 01306 730 470 or email info@abingercookeryschool.com
Image credit: Fish & Pips chalets and The Abinger Cookery School and Thinkstock
