Cook Up A New Career With The Edinburgh New Town Cookery School



Leading UK cook school, Edinburgh New Town Cookery School, has launched its next professional chef training course starting in April 2014. Offering three and six month options, the cook school, which has seen many of its graduates join kitchens such as the Fat Duck at Bray, Ottolenghi and Chez Roux, offers a straightforward route to change career and become a professional chef.

The Diploma, which recently won Looking to Cook's 2013 Best Cookery Diploma has proved so popular with career changers that the April course represents an expansion of the curriculum. Daniela Gattegno who completed the six month diploma successfully, has recently been made head chef at Ottolenghi in Islington fewer than 18 months after graduating from the Edinburgh New Town Cookery School. With the School's qualification, Daniela, as with many of former pupils, found moving into the food industry straightforward due to the reputation of the school and its passionate teachers.

Fiona Burrell, principal, comments: "Daniela is a terrific example of how much in demand our graduates are.  After a three or six month diploma, students enter the profession, start cooking with the best and see their dreams come true.  In demand from some of the UK's leading kitchens, our trained chefs are not just best in class, they are also ready to take on the new career challenge.

"I put this down to our unique approach. With a high pupil / teacher ratio; a team of highly skilled teachers; high quality ingredients and top of the range equipment within our beautiful building, the Edinburgh New Town Cookery School is top of the list for employers and students alike. "

With a successful track record of graduate employment, the Three Month Beginners' Certificate Course provides comprehensive training that ensures a rounded knowledge of food and cooking practices run by professional chefs who are also excellent teachers.  Designed for those who wish to enter the food industry, this course is the first step to learning classical cookery skills.  Continuing students can progress to the Six Month Cookery Diploma - a sure fire way of securing a dream job in one of the UK's top kitchens.

ENTCS was founded by Fiona Burrell, formerly Principal of Leiths School of Food and Wine. She began her career in Edinburgh and has been teaching professional cookery courses for thirty years.Fiona is 'hands-on' and is ably supported by a highly-motivated team. With enormous experience, she has a very clear vision of what the students need to learn and the best way to teach it.


This eleven-week intensive course offers a thorough knowledge of basic cooking techniques. Students have the opportunity to cook on many different cooker types including Aga, Induction, Ceramic and Gas. As well as practical cookery, there are expert cookery demonstrations and lectures and final assessment includes both a practical and a theory examination. The six-month course is the continuation of the Beginners' course leading to an advanced qualification.  

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