Our first Foundation Course wrapped up last weekend. Here are a few shots from our students' efforts over the last couple of weeks.

The 12 day course takes our students from knife skills and the core basics through all of the methods of cookery covered in a longer course. 


Canapes and finger food


From rustic salad starters to a deconstructed pigeon with Foie Gras.

Our menus cover a broad range of ingredients, global cooking styles and techniques so students make the most of their time with us.


Smart plated main courses to our Middle Eastern BBQ.

Understand the difference between slow and fast cooking cuts of meat, seafood and tasty vegetarian cuisine.


Bread and pastries through beautiful plated desserts and hand made ice creams

All in all, a lot of cooking, even more eating and a great kick start to the wide range of cooking careers on offer.

Students are supported long after the last plate has been cleared, our "Après" support offers direct contact with our tutor for help and support with all aspects of cooking and cooking work.

Our 6 and 12 day courses run through July and August when Val d' Isère is open for the summer months. For more details, click here.

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