Leiths Launches Professional Nutrition Course With The Pure Package



Top UK cookery school, Leiths School of Food and Wine, and The Pure Package, the first and finest gourmet diet delivery service in the UK, have launched a unique professional cooking course for chefs focusing on nutrition and dietary theory and practice.

In response to a changing culinary landscape where clients are increasingly sophisticated about their dietary requirements, Leiths and The Pure Package have designed Nutrition in Practice: The Professional Chefs’ Accreditation. This one day a week, ten week course is for chefs of all backgrounds seeking to offer their clients innovative and imaginative menus that incorporate their specific dietary needs.

Jennifer Irvine, founder of The Pure Package says, “I get requests from clients on a daily basis for personal chefs who are able to create menus that incorporate their specific dietary requirements. I know of only a handful of chefs who can provide this expertise, and as a result they are in constant demand. Through this course we are offering professional chefs the opportunity to gain this invaluable training to get ahead of the game.”

The course promises to give chefs a comprehensive understanding of the nutritional make up and effect of food, and the expertise to put this theory into dietary practice. Chefs will be able to respond creatively to their clients needs with carefully balanced, delicious meals and be able to demonstrate a high level of nutritional knowledge and expertise. Combining food and nutrition theory with hands-on cooking sessions, chefs will focus on a wide range of topics including managing food allergies and intolerances; catering for popular diets; creative menu-planning for all dietary needs; and the importance of blood sugar regulation in weight management.

Camilla Schneideman, Managing Director of Leiths says, “We have noticed a shift in people’s attitudes to food and cooking in recent years. Finally we understand that eating a nutritionally balanced diet does not mean compromising on flavour. However, many trained chefs lack the in-depth knowledge that would allow them to devise specific menus to fit the needs of their clients. It is possible to take a course in nutrition, but what a chef really needs to know is how to put that knowledge into practice every day. This course will deliver exactly that.”




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