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Do you want to work as a chef? In London they wait for you

Find a job in London

Surely, many times you have planned to leave your country, learn to speak English and live a new experience in your life. The truth is that we have very good news if this is your case. Stop shame and fear. Life is an adventure that you have to put forward to live it. You only live once.

The reality is that the United Kingdom is a country of opportunities and finding a job is easier than in other European countries. For example, in London there is a boom in the creation of new restaurants that need staff to work, especially chefs.

What do you need to work in London as a chef?

A medium English level

"You'll have to put yourself into the English if you want a good job." Let's see, let's not fool ourselves, when we are not in London, we think to have a good english level, when arriving in UK and we see that we do not understand even half of what they say, you realize that it is rather low, very low.

Nor are we going to scare you, since to get a job of anything with understanding English fairly is enough. But if you want a good job, you will have to put your effort into the English learning, because today there is a lot of competition and it is not easy to get a job in good condition.

If you really want to take the step of working in London, we advise you to start giving English a taste like you have never done before: consume movies in original version - you will discover that the actors are much more than an image and a gesture -, read your Favorite books in English, whatever you can think of to practice, will be good. You can also sign up for classes but, if you want to save, you can prepare yourself, buy support books or watch a course online and spend at least a couple of hours a day, buy support books or watch a course online and spend at least a couple of hours a day.

Updated documentation

To work in London it is very important to have the documentation in order. Check and make sure that you have all the documents in order and that there are none about to expire so that no problem arises when you go flying. To go to London with the DNI is enough, but we recommend that you also get your  passport because there they use it a lot for different formalities. On the other hand, we also advise you to apply for the European Health Card (TSE)  as it is a free procedure, in which you will only waste a little time, and make sure you are covered until you start working in London and get your number of Social Security in the United Kingdom (NiN).

Once you are established in London, look for your nearest GP center and register to be assigned a GP (General Practitioner). To do this, you will need proof of residency - for example, a letter from the bank that has reached your name at your London address - and proof of identity.

English mobile number

«There are a lot of companies to get an English mobile number». Having an English mobile number is very important because it is necessary to perform any management, from looking for a flat or job to getting your NiN. So it is advisable to be one of the first steps you take when you arrive to work in London.

In any store like The Phone House or similar, you can get a SIM card with “pay as you go” , instead of a contract, which is much more comfortable since you only have to recharge when you need it. And if there is a month that you are going on a trip there is no problem, you do not pay it and go!

Accommodation in London

"Finding a flat in London is not easy and there are many scams." To live in London, it is best to share a flat, since it is the most economical and is what the vast majority can afford. If your budget is still very limited, you can also share a room, even if this means sacrificing your privacy. In any case, do not even think about renting anything from outside UK since there is a lot of Internet scam.

This is a job you should do when you are already in London. So it is better to  look for a cheap hostel for the first days, while moving and looking for a flat.

Searching for a flat will be one of your first priorities, since it is quite stressful and until you have no address you cannot do many of the necessary procedures.

In zone 1 it is quite difficult to find some “bargain”, so people usually live in zone 2 - which can cost you between £ 350 and £ 900, depending on the neighborhood and the house -, or in zone 3, where prices are cheaper but you pay more for the transportation.

Normally, prices are usually given per week "pw" (per week) or per month "pm" (per month). When they come per week, to calculate how much it costs you per month what you have to do is multiply the amount by 52 and then divide it by 12 . And remember that, when you find an apartment, it is normal to be asked for a month in advance as a deposit plus the month in which you are, although this price will sometimes be more expensive than others, depending on who rents it or the landlord.

The more you move away from the center, the cheaper the rent will be, but do not go over because what is later expensive is the transport. The subway is quite expensive depending on the area, but buses are cheaper and do not discriminate by zones. So look at everything well, because you can live further, but if you have a good bus combination, transport may not be expensive.

Finally, we recommend that you do not keep the first house or apartment you see, compare at least five before deciding. Anyway, do not worry too much because it is likely that you will later change your home for work or other causes.

National Insurance Number (NiN)

The NiN is very important if you live and work in London. If you want to work in London, you will need a NiN (National Insurance Number) that is like the English Social Security number. Getting it is very easy, since you just have to call the phone number that appears on theirwebsite and make an appointment. You can only make an appointment by phone and you need to be in the UK.

From your call they will give you an appointment in 2 or 3 weeks - the information about the appointment will arrive by letter to your address. You will have a very simple interview, for which you will need to provide all the documents you have that can identify you - such as passport, driving license, ID - and proof of residence - such as a letter that has reached you at the address of London where you live, or the floor contract.

As it is a long process, we advise you to call as soon as you get to work in London. And while they give you an appointment, you can fix the rest of the things.

Bank account

"One of the first steps to work in London will be to open a bank account." If you still do not have a job, you may have enough hits when opening a bank account, although there is everything. If you go without a job, make sure you tell them that you want to live in London indefinitely and that you have enough savings to live in London until you find a job.

The most flexible banks are Barclays and Lloyds TSB , so we recommend that you try these first, as well as always be very well dressed, because the image is taken into account in this country. The best thing about opening a bank account is that they immediately send you letters to your London address, which serves as proof of address.

And if you need to transfer money from your Italian account to your English account, don't let both banks rob you, use Transferwise.


"Unlike some countries, public transport in London is crucial." The first thing you have to do is buy an Oyster Card, which is a wallet card that allows you to pay for any public transport in London. In addition, with the Osyter Card you will get better rates for your trips . In the subway stations there are machines to recharge your Oyster Card. If you use the subway more than 10 times a week, a weekly or monthly bonus may be convenient for you, if you travel less than that, simply reload "pay as you go" (or topups) as many pounds as you want.

As we have said before, the bus is much cheaper than the subway and does not discriminate by areas like this, so if you can organize to travel by bus, you can save a lot of money. Another option that has been becoming fashionable in recent years is traveling by bike, which minimizes the cost of transport considerably despite the fact that, when it rains, it feels like little.

London culture

Enjoy your stay in London as much as you can. One of the first things you will appreciate when living in London is that there is a great diversity of people, of all cultures and colors, with stories of the most varied, which will enrich your personal experience. There are even times when, even if it seems a lie, it is  hard to find English!

In general, people are quite open and willing to talk, but keep in mind that the English are not as direct as we are in Spain, the "British" often sweeten the phrases to soften them. At first it will seem silly, but in the end you realize that, using this method, you receive better service and attention.

Also keep in mind that the English usually shake hands when you first meet them, so don't throw yourself in both kisses if you don't want to "get paid" while they look at you with a dumbfounded face.

The English also take into account the issue of punctuality, so as you arrive 5 minutes late from nothing, be prepared to be angry or, at least, faces of disapproval.

«Going out in London is more expensive than in Italy or other european countries, so you have to manage it». To party in East London is the best and most authentic - the area where native English people usually go out of bars -, in the center you can also find party places but they are usually more expensive and full of tourists. Beware of the cubatas, which here you put a bottle of alcohol that tastes like nothing and they charge you a gold price.

You can always ask for doubles, but if you come from Italy or other european countries it will seem to you that they are robbing you of an armed hand. So we advise you to go to beer or cider. And whenever you go out, be cautious and look first for the night buses that will take you back home, since the subway usually runs until midnight, more or less, and then there are only night buses.

Another thing you will have to get used to is the carpet. Yes! How do you hear it! Here they put carpet on all sides and, although it seems to you the most unhygienic thing in the world, it is a thing that you cannot run away from when you rent a flat. Anyway, nobody has died for that (so far), so I guess nothing will happen to you.

After you have solved all these matters you can find your job and work as a chef in London.

Come Join Us

For further information, click our webpage: https://www.chefacademyoflondon.com/en/

Also, please don’t forget to visit us on Facebook https://www.facebook.com/ChefAcademyLondon/

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Study in an Italian Chef Academy

Gastronomy is one of the areas with the greatest sustainable growth in recent years, bringing with it immense potential for the country's economic development.

Today the generation of jobs and income of the gastronomic sector come not only from restaurants, but also from the increase in the demand for native products and inputs of high nutritional value. Here we will tell you why this career gives you great job opportunities.

Lots of work possibilities

The Culinary Art career has a very diverse work field, and that is that gastronomy gives you the possibility to make a career line and grow professionally. 

Studying this profession gives you the opportunity to develop in several areas, you can be Chef or Manager of Restaurants, Hotels, Bars, Cruises, Clubs and catering services. What's more, if you like to teach, you can also dabble by being a professor of gastronomic schools and even working as a menu designer chef for magazines or newspapers.

It's amazing what you can achieve with gastronomy, can you imagine if you  studied a foreign cuisine, such as French? Your success would be superior.

2.     You will work faster

One of the benefits of studying gastronomy is that this technical career lasts less than the others. While most students finish their profession in 5 years or more, it will only take you less than one year.

Moreover, if you want to have a greater specialization, you can complement your studies with other course later. The important thing here is that you choose a good gastronomic school that will provide you with good agreements, internships, work practices and, above all, quality education.  

3.     The investment is quickly recovered

Gastronomy has an advantage over other careers that it is impossible not to mention, and it allows you to quickly recover the investment you have made, since the average salaries that would be achieved with it are high.

To this add that your professional practices can be exercised from the first cycles of learning, and gain experience. 

  1. More jobs

The gastronomic category is one of the sectors with the highest dynamic growth in the world. If you want to enrol at Chef Academy London, you will be able to choose between different courses, we in fact propose the cooking courses:

  • Hospitality Management and Advanced Food Science (600 hours);
  • Advanced Professional Chef Course (550 hours);
  • Michelin Starred Chef Course (300 Hours);
  • Professional Chef Course (325 Hours);
  • Kosher Professional Chef Course (400 Hours);
  • Halal Advanced Professional Chef Course (550 Hours);
  • Professional Chef Course - Italian cuisine (325 hours);
  • Professional Patisserie and Confectionery Course (840 Hours);
  • Introduction to the Professional Chef Course (80 hours);
  • Advanced Cooking Techniques (80 hours);
  • Intensive Professional Pastry Programme (80 Hours).
  1. Greater opportunity to become independent

The Culinary Art, unlike the other professional careers, gives you the possibility to become independent more quickly, since you can open your own restaurant or catering company and form a successful future. 

Do you want to enrol in our Italian Chef Academy in London?

Come Join Us

For further information, click our webpage: https://www.chefacademyoflondon.com/en/

Also, please don’t forget to visit us on Facebook https://www.facebook.com/ChefAcademyLondon/

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Reasons to take a pastry course

The pastry and confectionery industry is associated with the world of sweet gastronomic preparations. This art allows to let the imagination fly, be creative and offer new sensations for the palate.

This item can be taken in a professional or amateur way. If you dedicate yourself to the art of cooking or have studied the professional career of gastronomy it is important that you constantly update yourself with the latest trends, especially in pastry, if instead you want to learn how to prepare sweet delicacies there is a wide variety of Pastry, Bakery and Confectionery Courses.

Constant training in Gastronomy

To get involved in this activity, either professionally or amateurly, it is necessary to study a gastronomy career or take specific courses in pastry. There is a wide variety of courses and workshops but what we recommend is that you first study the gastronomy career and then specialize in pastry.

In case you only want to learn as an amateur there are also daily courses that you can follow a tour Chef Academy in London. These mini courses do not require you to have any previous knowledge. Whenever you go to train you it is important that you analyze the educational offer and compare the different options to choose the most complete one and that you include in your program everything you want to learn.  

Why take a pastry course?

These are the reasons why if you are interested in gastronomy you should specialize in Pastry:

Profitability: dedicating yourself to this profession can open many doors and offer you a lot of business opportunities, whether you do it as a personal venture or you hold a position in a company. In these times there are many people who are looking for trusted professionals for their catering or celebration companies.

Prestige: This profession is undoubtedly an area that has become over time a possibility of placing you as a qualified and renowned professional due to the fame that was given to this activity in recent years.

Employability: this specialty will allow you to have a constant job due to the high demand of specialists to fill positions of this type. In turn as an entrepreneur you will surely find many opportunities to grow your personal business if you wish.

Satisfaction: this activity will give you great satisfaction because if you do it correctly, there will be no way to go wrong. Remember to constantly acquire new skills that help you to continue growing in the business, with this I not only refer to skills in gastronomy but also to skills for the administration of your own project.

Creativity: If you excel at being creative and devising new recipes that impact and that generates praise, without a doubt this is the area to which you should devote yourself. In pastry, pastry and bakery there are a variety of recipes, but there are always new things to discover and this may be your opportunity to make yourself known, author cuisine is a trend that can serve to differentiate you from the rest.

If you want to take a Pastry course, do not forget to visit our site to find out about our entire educational offer.

Come Join Us

For further information, click our webpage: https://www.chefacademyoflondon.com/en/

Also, please don’t forget to visit us on Facebook https://www.facebook.com/ChefAcademyLondon/

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Kosher or Halal course in London?

Are you thinking of enrolling on a Kosher or Halal course?

When reviewing the quality seals of the products that are regularly consumed in the market, on several occasions we have been able to notice the existence of the Kosher or Halal seal. But do you know the nature of these stamps and the process involved in their certification? In this article we will explain it.


Kosher, Casher's Yiddish pronunciation, כָּשֵׁר, is that which meets the requirements of the Hebrew kashrut כַּשְׁרוּת, which designates that "correct" or "appropriate" to be consumed; hence the foods that are suitable for the consumption of the Jewish community are defined. It does not refer to a specific type of food, but to a food review system according to the Jewish ritual and whose meaning is determined by a set of religious criteria prewritten in the Torah (Pentateuch). These laws seek to establish a regime that benefits the body and soul, to achieve both physical and mental balance. It is based on the biblical precepts of Leviticus 11 and Deuteronomy 14.

There are several local and international agencies that issue the Kosher certificate, it can also be granted by any rabbi authorized to issue it. The degree of acceptance and recognition of it will depend on the recognition and prestige with which the rabbi enjoys or the authority that issues it. It is worth mentioning the importance of investigating this, since there are few who enjoy unanimous recognition and acceptance.

To obtain this certificate it is necessary to follow a process, dictated by the Rabbinate. In which, the request for the certificate, initial inspection and evaluation by the Rabbinate, the “Kosher” contract, re-inspection and issuance of the Certification is made.

Classification of Kosher Products

Dairy products: Milk and its derived products (cheese, butter cream etc). These products cannot be mixed with meat.

Meat: All animals suitable for consumption according to kosher standards must be ruminant and have split hooves. Kosher is beef, sheep, goat, and certain birds such as chicken, turkey, duck and goose.

Parva or Neutral: Named this way because they contain neither meat nor dairy ingredients. Fruits, grains and vegetables are in their natural state, eggs and fish that do not have scales or fins.

There is also a specific category called Passover (the eighth day that commemorates the exodus of the Jewish population since slavery in Egypt), which respects unique laws on food. Some grains and their derivatives cannot be consumed in Passover even if they are kosher the rest of the year.


The term halal (in Arabic حلال, also transliterated ḥalāl or halaal) refers to the set of practices allowed by the Muslim religion. The term itself encompasses all kinds of practices but is commonly associated with acceptable foods according to Sharia, or Islamic law. The opposite term, which expresses prohibited practices, is haram.

For a food to be considered Halal, it must conform to the regulations contained in the Qur'an, in the traditions of the Prophet, and in the teachings of Islamic jurists. Religion governs many of the daily activities of Muslims.

The Quran orders Muslims a strict diet and lists the foods that Muslims can bring to their table. Halal products not only consider the ingredients that were used to make the product, they also have certain requirements in the manufacturing process.

To obtain the certificate it is necessary to approach a Halal Institution. The following operate in Mexico: Viva Halal AC and the Islamic Cultural Centre of Mexico, who support companies in obtaining this seal.

The steps to obtain the certificate are application, prior evaluation, preliminary visit, inspection program, inspection evaluation, issuance of the license and certificate of conformity, notification, revision of the notification, monitoring and renewal of records.

Taking into account what we mean in general with each of these certifications, defining which of them to handle depends on purely commercial factors, since the market is very specific, with very particular requirements, it is also increasing and with globalization the request for this type of stamps is common.

However, it is necessary to have a thorough and comprehensive knowledge of the market in which the product will be handled, as it is what will determine the type of certification to be obtained or the decision to be taken in this matter, since both are and go to sectors completely different whose values ​​and norms are derived from idiosyncrasy, govern their daily behaviour, so knowledge, respect and compliance with them will provide commercial advantages and / or added value to the product that is sought to be marketed.

These are the main differences between kosher and halal.

Do you want to enrol in a Kosher or Halal course in London?

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For further information, click our webpage: https://www.chefacademyoflondon.com/en/

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Michelin stars cooking with canned food

Chef Jesus Sanchez Sainz is in love with the products of the sea. It could not be otherwise for this Navarre of Cradle and Cantabrian heart.  For 25 years, his cuisine has been sincere, simple, direct and respectful of the product. With two Michelin stars and three Repsol Suns that he has under his belt, he is one of the best Chefs in Cantabria.

Chef Jesus Sanchez Sainz travelled to Madrid for a few hours to share some of his best kept secrets with a group of gastronomic journalists. Jesus teaches us how to cook as a two Michelin star Chef with canned food, salted anchovy, northern bonito and tuna belly, three very heavy products in his kitchen.

Canning is a culinary resource that we have on hand, from the housewife to the professional, through the amateur kitchens, foodie and much more. We use canning to preserve food, but giving it a “little twist” we can create surprising new flavours and textures and in a very simple way, Jesús Sánchez tells us.

With these words Jesus begins his presentation and he has already won us. He anticipates that he will cook, just as he would do at home, three dishes that he prepares and serves in his restaurant. Sharpen all the senses and make sure we learn the lesson well so that we can transfer it to our kitchens.

Anchovy with Panna Cotta and Chicory

The show starts with the anchovy, this fish is one of the most underappreciated delicacies of our kitchen. You can find the anchovy’s along the Cantabrian coast and has two seasons of capture. The coastal anchovy from March to May. Plus, the return anchovy from June to the end of September.

The coastal anchovy is the highest quality and the one most sort after for the production of salted anchovies.

It is the first, salted anchovy, which Jesus uses to make Anchovy with Panna Cotta and Chicory. A combination that could sound strange to us and that hides an endearing story. Sanchez tells us that the idea came as a tribute to the workers, working with anchovies in the factory that each morning took a snack based on chicory with milk, bread and anchovy.

To prepare this version, it is necessary to wash the anchovy in water three times to remove the salt. Between washing, gently scrape with a lace to remove the silver (or skin), the edges are trimmed, finally after drying well with absorbent paper, it is opened to remove the central spine. Each spine is scraped off to remove the bones.

The anchovy is placed on a slice of toasted brioche and is completed with two dots of pepper cream and two more dots of cream cheese with nori seaweed. It is accompanied by a chicory with panna cotta (which simulates a coffee with milk) adorned with a touch of chicory reduction. A dish that is enjoyed in two bites and evokes the flavours of their breakfast.

Tips from the Chef to not waste anything

  1. Anchovy clippings can be dried and used to make a flavoured butter.
  2. The spine is very tender so it can be fried and eaten.
  3. If the loins are not going to be consumed, they can be preserved in a mild oil (which does not spoil their flavour) and at the time of serving they are drained and sprinkled with a splash of good extra virgin olive oil.

Northern Fritter

After this demonstration of power and to show us that cooking with preserves at home has a long way to go, Jesus changes the product and passes to the northern bonito in oil to prepare a beautiful sea fritter. Appropriate for the Lenten season. An exquisite snack whose dough is halfway between croquettes and donut dough.

After draining the northern bonito well and crumbling it, Sánchez and his team prepare a thick bechamel that starts with onion finely chopped. Cooked over a low heat, so that it releases the sugars and becomes transparent with no colour. To the onions, add flour and let it cook for a few minutes before incorporating flaked potatoes and the bonito of the crumbled north. Let it cook until it thickens.

Jesus uses anchovy essence to add a Pure umami flavour. He then drops it in bite portions in abundant oil, forming perfectly round fritters that crown with a pepper aioli and a touch of chives. The result is so delicious that we would have to hold back from eating half a dozen between us.  But we hold back because something tells us that the best is yet to come.

Crispy Veggies with Ventresca

The third and last course, the raw material changes again and we are delighted with what we are learning. This time the attention is to capture the tuna belly, a preserve that does not need much because it is a delight as it is, but when it is presented in the form of crispy vegetables with ventresque it’s stunning with the textures and flavour.

The preparation starts at the end, with Sanchez showing us some pieces of dried northern bonito, that’s hard and with an unusual appearance that, grated, uses as a termination of various dishes. After draining it well and removing all the oil, you have had them in the dehydrator overnight at 70 °C, but you can do it in a home oven.

The base of this salad is made with borage leaf and glutinous rice flour. when frying in very hot oil (at 170ºC), the leaf suffers and becomes a kind of little boat on which to mount the rest of the elements. Almond Aioli, Romesco Sauce, roasted eggplant, pickled vegetables, artichoke, mini scallion, mini leek, macadamia nut and two ventresca flakes. Finally, chopped chives and textured vinaigrette.

And to think that most humans use canned foods in salads, such as toast or pizza topping, to fill empanadas or dumplings and little else. This thought has accompanied us throughout the show cooking and we have not been able to avoid feeling a bit of grief when thinking about how much we have been missing and a huge joy to see the possibilities offered by canned food and two Michelin star dishes that we can Prepare with them. Something will change from now on. Definitely.

Are you passionate about Michelin stars cooking?

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How to choose a good cooking course?

How to choose a cooking course?

If you dedicate yourself to the hotel and gastronomy sector and want to maintain a safe position, it is important that you train, one of the options to achieve this is by taking a cooking course.  Hotel and gastronomic establishments demand more and more qualified personnel, not only for the preparation of dishes, but also offering the latest trends in their gastronomy sector to the customer.

What should I rely on to choose the right cooking course ?

To find a good cooking course you need to inform yourself and look where you can acquire knowledge according to your level that you with to start at. There are different courses and a great opportunity for different levels, for example: cooking introduction course, professional cooking course, bakery and pastry courses in basic and advanced level. Cocktail course and a wide range of specific short-term cooking courses as well.

To Know and understand what the institute's methodology is and if it is right for you?

Once you define your level and the type of course you want to take, you must consider what is the methodology and learning mode appropriate for you. For example, if you work, how many hours will you spend on learning, studying and putting into practice what you have learned. If you live in a place far from this type of training centres, you should consider whether it would be appropriate to travel to a different area or country for face-to-face courses or if you can take an online course. But as we said before, everything will depend on your level of experience in the kitchen and the commitment you have with this new challenge.

If you take an online cooking course remember that you must have extra time, materials and the equipment necessary to carry out the practices, because we already know that in this type of profession not only the knowledge of the theory is enough. If you decide to take a one on one course, which is recommended for this area, it will be much simpler since you will have the supervision and advice of a professional who will be by your side for the duration of the cooking classes.

The practices in the kitchen?

It is very important that you do the exercises and practices, either in the cooking class or at your work, if you are already dedicating yourself to this item. This will give you more knowledge about the development in the kitchen and teamwork with the rest of your classmates. It is also a good option to start doing a few hours internships to know how the pace is within the workspace and gain experience that will help you on your way to working in a professional kitchen.

The training centres

It is essential that you investigate if they offer you a degree, if they have professional agreements and practices for future job opportunities and in turn enquire about what the students who have already taken classes in the place think. At Chef Academy London we have the endorsement of the ASIC (ACCREDITATION SERVICE for INTERNATIONAL SCHOOLS), so we extend official certificates in National and International Cooking Courses. We also have Specialized Short Cooking Courses with a duration of one day, where you learn about a specific area of ​​the kitchen.

Do you want to choose a good cooking course?

Come Join Us

For further information, click our webpage: https://www.chefacademyoflondon.com/en/

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Do not miss this opportunity to become an Executive Chef in London

For several years now, more and more people are understanding and appreciating the importance of good food. We are enjoying more refined dishes and are no longer afraid of trying new things.

Cooking shows and television programs are more popular than ever before and it has become extremely fashionable to not only know the where to find the best places to eat but more people are wanting to fulfil their passion for food and train to make their dreams a reality.

Today studying to become an Executive Chief is one of the professions with the greatest of rewards.

If you would like to be a professional in the kitchen, we at London Chef Academy can provide you with all you need to know to succeed in a profession that does not strop growing Nationally or Internationally.

Responsibilities of an Executive Chef

Firstly, you should not confuse this profession with that of a Kitchen Assistant, although sometimes they can do similiar jobs, an Executive Chef will always have many more responsibilities.

Here are some of the responsibilities of an Executive Chef. They will;

  • Train and motivate employees to meet the expectations of the owner and customers
  • Know the most popular recipes according to the type of restaurant in which they work and look to add value and creativity to existing or new menus
  • Show dedication to the profession and be a role model for the rest of the team
  • Make sure hygiene meets the highest standards and that attention to detail is achieved at all times (this will include personal hygiene, Health & Safety, kitchen cleanliness and above all complete customer satisfaction)
  • Be able to manage all operations within the kitchen from purchasing & ordering to delivering perfectly cooked and presented food to the customer
  • Be able to make decisions and always look to improve the profitability of the business model
  • When necessary, adjust the menu to the tastes, trends and needs of the customer
  • Check that all procedures follow current legislation and that all employees are satisfactorily trained to carry out their work effectively and efficiently
  • Never neglect the treatment given to food; especially during its conservation phases
  • Be able to make weekly and monthly budgets depending on the season (high, low, weekend, working day, etc.)

What do you have to study to be an Executive Chef?

The first thing you should understand is that becoming an Executive Chef is not something that is achieved overnight. It is a profession that requires commitment, determination and extensive training. Although the training can take a long time, the experience that will be gained will be one of the most valuable assets.

Employers looking to recruit an Executive Chef tend to look for professionals with long term service experience and/or a Bachelor’s Degree in Culinary arts or similar. They will also be looking for the successful candidate to demonstrate their ability to:

  • Source quality products that meet budget in local, national and international markets
  • Procure the best food products (meat, fish, fruit, vegetables, etc.) whilst ensure good sanitary conditions
  • Manage the kitchen of a restaurant: suppliers, set a budget, hire employees, prepare a daily and weekend menu, offer different dishes on special occasions, variety of starters and desserts, and have a knowledge of wine pairing
  • Be able to understand the different specialties of the kitchen, such as pastries
  • Train kitchen staff to ensure that they follow all safety standards and avoid workplace accidents
  • Use interpersonal skills and put them into practice with clients and employees alike
  • To follow procedures and protocols
  • Value the importance of working in teams for the good management of the establishment
  • Plan menus according to the style of the restaurant
  • Follow health legislation to meet all the hygiene requirements that are expected to be followed in the kitchen
  • Implement and deliver recipes of National and International cuisine

What are the Benefits of becoming an Executive Chef?

Wherever you are in the world, one thing is certain, people will always be hungry for good food. The Industry is screaming out for professionals with hands-on experience or culinary training. Although being a Chef requires a lot of responsibility and a great deal of dedication and commitment, it can be an extremely rewarding and fulfilling Career.

Where can Chefs work?

  • Hotels/Restuarants
  • Cruise Ships/Private Yachets
  • Chalets
  • Resorts/Bars/Clubs
  • Schools/Colleges
  • Private businesses
  • Prisons
  • Private Homes

Every restaurant in the world needs Executive Chefs who can serve their customers. Although at the beginning this career may seen a long way off, especially if you still do not have experience, with time and perseverance you will see the rewards of your training pay-off.

If you would like to learn more about training to become an Executive Chef in London, contact us now!

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Essential Baking Tools used in our International Pastry Academy

  1. MIXER

A Mixer is an absolute essential for any kitchen. These are available in a number of brands but costs do vary. Mixers generally come with paddle, dough hook and whisk attachments and are a key tool for the kitchen. The mixer is used to help with tasks such as stirring, whisking or beating.


One of the most essential baking tools of any kitchen are scales. Ideally the scales should be digital, since it will give you greater accuracy when weighing the ingredients and it is preferable that it has the function “TARE, this includes a button that resets the display to zero on your scales when we put a container on top, ensuring that we only weigh the ingredients that we are going to add. If you do not have this function, we will have to weigh the bowl and then deduct its weight from the total. Another way to measure the ingredients is with cups and spoons.

  1. BOWLS

We can find them of infinite sizes and types, but fundamentally we will need two. One with a diameter of about 25 cm and high walls to prevent splashing, ideal for mixing large amounts of dough or for whipping with electric rods. Another one of a smaller size, about 12 cm, for smaller mixtures and with enough depth. This way, the dough, instead of spreading across the bottom of our mould, will accumulate in height and it will be much easier to beat it.


Another essential in the kitchen and for baking are “moulds”, without them we can't bake! Round, square, rectangular, there are plenty of them, so it’s important you select ones you will make the most use of.  Start by having some “basic” moulds with which you can work comfortably and later you can add more specialist ones to your collection. To start, the ideal would be to have a pair of basic rounds moulds (15cm and 25 cm) and a mould with cavities for cupcakes, this will already solve most of the recipes you want to make. But above all, my advice is to buy some moulds of very good quality, take care of them correctly, so they will be an investment for a lifetime.

  1. SIEVE

In baking it is essential to sieve the flour in almost all recipes, so we must have a sieve or strainer through which to pass the flour to eliminate possible lumps and impurities. Ideally, the mesh type of medium size, so that the flour is well aerated, separated and without lumps.


If you want to go further into the world of cupcakes, cakes and decorated cookies, these will be another essential baking tool that you will need. The pastry sleeves will help us to fill, cover or glaze the items we want to decorate.

For your convenience, we recommend disposable pastry sleeves for when we have creams of different flavours or colours. These sleeves are plastic triangles to which we only have to cut the tip, add the required nozzle and fill them with cream to decorate, without having to worry about cleaning them after use.

Cake piping nozzles are cake decorating tools used in adding designs and decoration to cakes/biscuits. Some of the most common nozzles are the # 1M and the # 2D of the Wilton brand but we recommend that you also select some smaller nozzles so you are able to create the required effect/design you want.


There are different shapes and sizes available. The “rack” allows air to circulate all around the dough, avoiding moisture concentrations at the base of biscuits or cakes (with its consequent "softening"). Stackable racks are very useful, especially for cookies, cupcakes or small pastas, which help you save space in the kitchen.


Spatulas help to remove or scrape all the pastry mix from the side of the bowl to minimize waste. Since when fully coupled to the walls of the bowl they make it very easy for us to move the dough into the same container or even incorporate them into a new one, or when mixing ingredients more homogeneously.

There are many types available which have different levels of hardness. For example, the harder ones are better for lowering dense doughs (biscuit type) from the walls of the bowls and, the softer ones, are better for flocking the bowls as they better conform to the rounded shape of the container. The latter will also be especially good for smoothing creams on the surface of our cakes when we want to give a more casual finish.


For those people who want to get into the world of cookies or fondant decoration, the rolling pin will be one of their best friends since it is essential to smooth the doughs with a uniform thickness.

 For best results, many rollers incorporate levelling rings this will enable you to keep an even level of thickness throughout.


Baking paper is a necessity for baking, lining moulds and even to make homemade capsules for cupcakes and muffins. Luckily, this product is readily available on-line and supermarkets.


Do you want to enrol in our International Pastry Academy?

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Best Halal Course

Want to learn more about Halal Food?

What is Halal Food?

Like Kosher foods, Halal food is guided by religious criteria that affect the entire food chain, from how animals intended to be consumed are fed and raised, to the way in which they are slaughtered and prepared for consumption.

Is Halal food healthier than conventional food?

According to Muslim criteria in Dietetics and Nutrition, a group of members of the Academy of Nutrition and Dietetics confirms that Halal food can never contain pork or products such as jellies and butter and no alcohol. Rasheed Ahmed, founder and president of the Muslim Consumption Group (MCG), which certifies both Halal foods and educates Muslims about the status of different Halal foods, says that to be truly Halal, one must take into account how the animals are raised, they must be fed vegetarian diets, which means that many chickens and cows raised on US farms, for example, would not work. Halal animals can also not be treated with antibiotics or growth hormones, since hormones can contain pork-based ingredients.

Ahmed admits that his certification criteria are much stricter than others worldwide. For example, MCG does not certify those fish that are farmed in fish farms, since it is not clear if the fish are fed with animal by-products. Only fish caught in the wild are Halal, certified by MCG standards.

While some people believe that these criteria make Halal food healthier, Carol O'Neil, professor of nutrition and food sciences at the Louisiana State University Agricultural Centre, says “there are simply no studies proving that Be a universal truth”. "It's hard to know if there are any kind of nutritional differences," says O'Neil. "Certainly, there are no studies comparing people who consume Halal meat to see if their cholesterol levels, or other indicators, are different. We just don't know."

O'Neil points out, however, that Halal practices are much more “human” for the animal, than non-Halal practices, so this can be a differential factor for some people. "Our religion does not allow us to put any pressure on animals," says Ahmed. "So, we treat them as humanly possible."

Some examples of Non-Halal foods

  • Alcoholic drinks
  • Intoxicants
  • Non-Halal Animal Fat
  • Enzymes* (Microbial Enzymes are permissible)
  • Gelatine* – from non-Halal source (fish gelatine is Halal)
  • L-cysteine
  • Lard
  • Lipase* (only animal lipase need be avoided)
  • Non-Halal Animal Shortening
  • Pork, Bacon / Ham and anything from pigs
  • Unspecified Meat Broth
  • Rennet* (All forms should be avoided except for plant / microbial /synthetic – rennet obtained from halal slaughtered animal is permissible).
  • Stock* (a blend of mix species broth or meat stock)
  • Tallow* (non-Halal species)
  • Foods contaminated with any of the above products

(*May be consumed if derived from Halal animals)

Do you want to learn more about Halal Foods and Preparation?

If you are searching for the best halal course

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What to study to become a Chef?

Chefs are responsible for creating the menu and directing the food service in restaurants and in most culinary establishments. Chefs are responsible for the activity in their kitchen and usually hire Sous Chefs, Cooks and other kitchen employees. In addition to sourcing the ingredients for their menus, a Chef typically specialises in one or more types of cooking and must master many cooking techniques and tools. Many Chefs also keep an eye on the current culinary trends and use their creativity to constantly evolve and create new ideas and dishes in the kitchen.

Being a Chef can be physically demanding and sometimes dangerous. Cook’s work with heat and sharp tools and spend most of their time on their feet working in a fast-paced and high-pressured environment, usually working long hours at night, weekends and holidays.

What kind of training is required to become a Chef?

Many trainees receive their training, education and experience at work under the supervision of senior kitchen staff where they will usually start as kitchen helpers, moving onto Line Chefs and Sous Chefs. Whilst working in kitchens, future Chefs learn how to prepare different types of food, learn how to keep their tools and work area clean and disinfected. From the beginning you should learn the basic knife skills and different types of cooking techniques. Chefs also learn to recognize the flavours in food and successfully combine those flavours in their dishes. Savouring and adjusting the seasoning of the dishes is an important skill for chefs.

Although not strictly necessary, many Chefs undergo training in a Culinary Cooking School. Culinary School programs can lead to a Certificate, Associate Degree, or Bachelor's Degree in culinary arts. Students in these programs learn many of the skills they need to become successful Chefs. Through practical learning and with the mentoring of experienced Chefs, students develop their palate, knife skills, and work skills with different kitchens and cooking techniques. Culinary programs can last for several months to four years to complete and usually include one or more internship or external experience in restaurants, hotels and catering services.

Even those who graduate from culinary arts or science programs often have experience working as Chefs before they start to move up the ladder.

Are there any certification or license requirements?

It is not necessary to have a certificate or degree to work as a Chef but having a Diploma issued from Chef Academy of London demonstrates that you have trained to an internationally recognised standard.

How long does it take to become a Chef?

It can take several years of training and experience before Chefs can start working as Sous Chefs in fine restaurants. Typically, Sous Chefs gain years of experience in their positions before becoming Executive Chefs or Chefs, but following one of our courses, you will become a good Chef very early on.

How much does a Chef earn?

The average annual payment for Chefs and Sous Chefs in the United States is up to $60,000. In the UK the average is up to £40,000.

What are the prospects of getting a job?

The Bureau of Labour Statistics projects that the employment of Chefs and Cooks will grow only 5 percent between 2012 and 2020, slower than the average growth of all occupations. Because few new jobs are expected to be created over the next few years, competition for work in high-level establishments must be strong, favouring candidates with more experience and training.

What are the long-term career prospects for Chefs?

With experience, most trainees can become Chefs or Executive Chefs. Some Chefs open their own restaurants or other types of food service establishments. Having a successful business requires another skill set, however Chefs who want to open their own restaurants must have knowledge in management, marketing and accounting.

How can I find a job as a Chef?

Many Chefs start in lower level jobs in kitchens and work their way up. Even if your goal is to become a Chef, taking a less prestigious position in a high-quality and well-established restaurant can be beneficial for your career due to the ability to learn from talented and experienced co-workers. As you gain experience, you should also create a network of contacts in the culinary community in your area, and this network should be a valuable resource when you are looking for your next job.

Not all Chefs work in restaurants, so you can try to expand your job search to hotel positions and other catering services. Becoming a Personal Chef can be an option too.

Do you want to become a Chef?

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Why choose a Kosher Professional Chef course

What is Kosher or Kashrut?

Before you enrol to the best Kosher Professional Chef Course in the world, you need to know something about it.

Let's start with the basics, the kashrut ( kosher noun ) are all laws regarding what is allowed to eat and not eat within Jewish law. It is very simple, in the Pentateuch many passages appear where you are told “of such food you will not eat” or “you will not cook such with such”. All those foods that the Torah prohibits we do not eat and call them taref (forbidden). In addition, there is another group of food and culinary practices that are not explicitly prohibited in the Torah, but are prohibited in the Talmud, or whose prohibition is deduced from certain passages, we do not eat those foods either and also fall into the category of taref .

As for everything we can eat, it is called kosher, which in Hebrew is an adjective that means "appropriate," that is, that it complies with all the thoracic and Talmudic laws.
The separate kashrut includes all the philosophy that has been developed around Jewish cooking practices. It is a way of connecting with God through the sanctification of food, dedicating to Him the joy of eating. For many Jews it is one of the most important practices they carry out in their daily lives, it helps them feel protected and surrounded by Gd and Judaism.
The rules that comprise kashrut are extensive and quite specific about; They are found in different Talmudic treaties. Understanding and fulfilling them fully requires several years of work and study, there are several rabbis who specialize in that subject and advise who has not been able to do so. However, the most basic and necessary laws to maintain a house with kosher food are simple and popular knowledge among Jews. Below we show you rules within four fundamental areas of kashrut that you can try to follow whenever you want. They are the following:

1. Pets allowed and animals prohibited
As for mammals and land animals, you can only eat ruminant animals (with more than one stomach) and have a split hoof, so that the animal is kosher it must have both characteristics, if one is missing it is taref. For example, the cow is kosher (it can be eaten) because it has a broken hoof and more than one stomach. While the pig is taref because although he has a broken hoof, he only has one stomach. In the case of the rabbit and the horse for example, although they are ruminants they do not have the broken hoof, so they cannot be eaten.
As for birds, almost all of them can be eaten with the exception of 21 species listed in the Talmud, which are very rare, wild and difficult to obtain as scavengers.
As for marine animals, you can only eat animals that have fins and scales , that is, almost all fish. However, you cannot eat shellfish, manta rays, or sharks, among other animals.

You can't eat amphibians, reptiles, worms, or insects (with the exception of four specific types of lobster).
Nor can you eat a product that derives from these animals. That is, you can not eat the milk of non-kosher animals , or their egg, or their fat, or anything that comes from them for more processes to the product. The only exception is the bee, of which if we can eat the honey it produces since it is assumed that the pollen with which it takes the flowers.

2. Kosher Meat
So that your food is kosher, not only does the animal that you choose to eat matter, but also the process that takes place in cooking, the preparation of it and obviously the death that the animal receives
. A cow for example, the animal itself is suitable for eating, but if the meat that is sold did not carry out a certain process, it is not kosher and cannot be eaten. The most common rules to know if the final product is kosher are the following:
a) You cannot eat all parts of animals, for example, the sciatic nerve, the fats that surround vital organs such as the liver and blood cannot be eaten.
b) You cannot eat the part of a live animal.
In some countries of the East, such as China, Taiwan and Japan it is very common to eat live animals. In other countries it is customary to take a leg off the animal and leave it alive so that it can produce other products, which the animal produces in its daily life, such as milk for example. That is completely prohibited for Torah. Before eating any meat you have to make sure that the animal from which you are eating its meat has been killed before that meat was taken.
c) The animal from which you take the meat cannot be sick. Before killing the animal you should check 18 vital points that are indicative of its health.
d) You must kill him with justice and mercy causing him as little pain as possible. This is the most famous premise of kosher meat in almost the entire world.
For the meat to be kosher the cow must be made shejita at the time of killing her. This is a cut in the throat that prevents your suffering. It should be done by a person who has studied and prepared for it, which we call shojet. The knives that are used are properly sharpened so that the cut is fast and clean and does not unnecessarily hurt the animal. It is forbidden to cause suffering at the time of his death and before starting, the shojet must make the blessings due, so that the act is sacred and really the life of the cow is elevated through its sacrifice. It is also he who checks the vital signs of the cow and who separates the parts that cannot be eaten.

3. You cannot mix milk and meat
If you enter a house or a restaurant attended by Orthodox Jews you probably notice that there are two sponges, two dishes of different colors, cabinets with colored marks or signs that say “milk”, “meat” or “parvé” what does this mean ? That we don't mix milk and meat in the food.
This is a very strong ban on Torah, so it is carried out in the strictest way. So that your food is kosher, no milk derivative can touch the meat you eat and vice versa. That is, you cannot eat a cheeseburger, a yogurt sauce with chicken, or an onion soup with consommé and a piece of parmesan. It does not matter that the final product has a very small amount of either, however tiny it may be, you cannot eat it with the other.
This applies equally to kitchen utensils and food. The dishes, the pots, the cutlery we use absorb the ingredients and the taste of the food we handle with them. Therefore, if a dish was used to eat meat or chicken you cannot use it again to eat dairy products if it has not carried out a kasherization process. That is the reason why observant families have two to three dishes and various sets of utensils, separated with colors and cabinets.

4. What is Parve?
Parve are all ingredients that are not derived from either milk or meat
. That is vegetables, fruits, fish, cereals, eggs, among others. The wonder of these foods is that they can be combined with meat or milk as the person prefers, so they are extremely useful.
Surely if you enter a store of kosher products you will find signs that say “chicken consommé parve” or “milk parve”, what is not a contradiction? Completely, it is a way to call products that have that flavor, but do not have a pinch of meat or milk in total, such as soy meat, for example. "Parvé milk" is usually made with almond or oatmeal and the "chicken parve consommé" of vegetables and salts that produce a similar flavor.

5. The kosher should not be contaminated from the Taref
Just as meat should not be mixed with milk so that it is appropriate to eat it, kosher food should not be mixed with food that is not kosher , because that makes it taref (not kosher), just like utensils.

6. Enjoy it
The most important of all the rules is that you learn to know yourself through them and that they help you find God. What kosher is a tremendous opportunity to learn from the strength, self - control and challenge. Finally, you know how far you want to take it and how to relate to this concept. There are many more things that can be said about him and have been said, that you can explore. We really hope this information works for you.



Characteristics of the best cooking academy in the world

Are you passionate about gastronomy?
Do you want to study haute cuisine?

Great, then you will love becoming a professional chef because all chef’s love what they do and love food too. However, you need to make sure you choose the right place to study the course.

Here we will emphases, how to choose the best cooking academy in the world.

1. The Academy - It is true that the academy does not make the student but there are factors that may influence your study, and how you perform.

2. The Teaching Experience - This element of the training is of utmost importance as ‘you become what you learn’. A prestigious and experienced chef will be able to convey his skills and culinary secrets. At the same time, teach you how to lead so that you can manage a kitchen but also the entire team.

‘A good mentor will leave you with lifelong lessons”.

3. Culinary Techniques - The best cooking academy will teach you both local and international culinary techniques so that you have a solid background and, in the future, create or influence different cuisines.

4. Broaden Your Mind - The best cooking academy will care about your training and will aim to develop your culinary skills by teaching you dishes from other parts of the world so that you can create and experiment the fusion of various dishes.

5. Open Doors - The best cooking academy teachers will give you the right tools to navigate around the kitchen and explore by yourself. If your course is in the English language which is widely communicated around the world you will find it will open doors to the rest of the world. A good academy will have the option of the course taken in the English language since gastronomy is an international career par excellence.

6. Curriculum Mesh – The best cooking academy will not only teach you about gastronomy but techniques used in the academy and also current techniques used around. A good academy will also teach you courses that will complement you and result in you becoming a full trained professional chef. Having said that other skills that you may benefit from are administration, personal marketing, event organisation, technology and development of interpersonal skills.

7. Correctly Implemented - The best cooking academy classrooms must be properly implemented with the necessary learning materials so that their students can benefit from the teachings. These materials can be tools to collaborate in learning such as ovens and blast chillers. The latest technology and the best quality even better.

8. Great Opportunities - The best cooking academy teachers will give you wings to explore and encourage development. A good academy will offer you the best opportunities from the very beginning. They will give you the opportunity to study the international ways and may organise internship trips. Furthermore, they will have partnerships with the best restaurants and hotels in order to give you the best training and give you the opportunity to learn from the best.

9. Prestige & Experience – The best cooking academy must have several years of experience because you want to learn from experienced teachers. At the beginning you may not notice this but when you are looking for employment you will notice that the best cooking academy students are taken up quickly and you will get recommendations.

In other words, you need to learn from the best cooking academy in the world with the best cooking academy teachers. The academy and teachers will give you the tools to develop but also the prestige and experience.

Do you want to become a chef?
Are you looking for the best cooking academy in the world?
Then contact us.

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How to become the best chef in the world with Chef Academy?

Do you enjoy cooking? Do you love spending time in the kitchen and cooking for others? Then, look no further because our courses will give you the skills and the training to kick start your career. Furthermore, our diploma issued by ASIC (Accreditation Service for International Colleges) will open doors to restaurants you would normally not have access to for training and job vacancies.

One point we need to clarify that a chef’s job is not as glamourized, as portraited on the television. In fact, a chef works very hard, long works and in simple words ‘his work, is his home’ but it is a rewarding job.

You also, need to bear that knowing how to cook is not enough, you need to be passionate and dedicated in order pursue this as a career. In order to pursue a career, technical skills must be acquired, in dept knowledge of raw materials, able to deal with and handle stress, love and respect raw materials and kitchen tools, happy to roll up your sleeves, reliable, determined to succeed, happy to listen to senior colleagues with the aim to learn and eager to discover.

The other thing that will help, the wiliness to purchase cook books or watch various media platform related to chefs in order to experiment in your own time and space at home. These programmes may increase your awareness of raw materials and also, the different techniques used by various chefs.

One of the best ways to gain experience is to work in a professional kitchen, in order to understand the importance of your role in the kitchen. You will understand, how much you are required to sacrifice and why you need to work as a team member. In order to achieve in this role, you will need to set goals and aim to achieve them, never be satisfied with the skills acquired but willing to learn and be prepared to receive criticism, especially at the beginning as this period will either make or break you and for sure decide whether this is really for you.

The roles in a kitchen setting

A professional kitchen may have an Executive Chef, Head Chef, Sous Chef, Chef de Partie, Commis Chef, Kitchen Porter and Dishwasher. They each have a role to play in a professional kitchen but they work together in order to achieve their daily task of preparation, plating, serving, cooking or cleaning. Having said that the Executive Chef or Head Chef is in charge of the kitchen.

A chef must have full knowledge of the menu within the professional kitchen and able to create all the dishes unless you are allocated within one section during the shift or the employment but majority of kitchens will expect you to be able to run each section.

How much does a chef earn?

To begin with the salary may be lower than expected but a chef position is one of the most sought-after roles, hence the salary will increase with experience, location and restaurant employed by. The media may have played a part in the increase of this industry as new restaurants keep opening up and in turn new chefs cropping up. These days a restaurant or its food, if it’s worth taking about on the media platform, then the chef working within that restaurant is already considered an icon.

The demand of increase maybe also contributed by the constant turnover due to growth and the search for the next Gordon Ramsay.

To begin with a chef’s salary may vary in the region of £2,000-£4,000 a month depending on experience and training. The figures are different for chefs who are considered in the icon category, they are earning astronomical amount.

The best academy recommends the following courses:

Chef Academy London makes it possible for you to acquire a job within a professional kitchen after completing a 3- or 6-month courses. Depending on the course you choose to do, the diploma issued will be either for a Professional Chef Course or Advanced Chef Course. You will obtain this diploma once you have completed your classroom training, restaurant training and passed your test.

Having said that you will need to bear that the first role within the kitchen may be a junior position, however with time, knowledge and skills you may be able to obtain your dream role but it is a long journey.

Chef Academy London can schedule your restaurant training according to your day to day life. We understand some people may have time restrictions, financial obligations, family commitments or due to age unable to commit full time so we give you the ‘right to choose’.

Chef Academy London runs various courses, browse the link below. The Professional Chef Course, you are fully trained in a professional kitchen. The Advanced Chef Course, you are fully trained in a professional and Michelin kitchen.

Our course programmes are available online and you can also request a copy via email.

We are happy to recommend courses according to your needs, your desire and career prospects.

If you want to become the best chef in UK, contact us, we will be ready to answer all your questions

Hospitality courses in London

The hospitality turns out to be a basic factor in the satisfaction of the tourist customer, in short, it is to do business serving the best possible to your guest.

The term hospitality comes from the Romans deriving from the Latin "hopitium" and defining itself as the virtue that is exercised by giving due assistance to the needs or the good reception and reception that is made to foreigners or visitors.

The hospitality process begins from the decision to make a trip until the tourist returns to their habitual residence, in this process a series of entities are involved that will provide the visitor with all the necessary services to make their stay an experience unforgettable.

People have always traveled for different reasons; for commerce, religion, family issues, immigration, education ... so he has needed to stay in other parts of the world. The first hotels were private houses open to the public, in fact some were sold with a bad reputation without any hint of hospitality, today it is not known with certainty what was the first place to offer hospitality as a form of service.

Nowadays, the tendency to provide experiences to consumers is growing , mainly in the services sector, and therefore in the hotel sector. The fact that customers seek new experiences has prompted hotels to create new concepts of services and new products, highlighting the stimuli that these products can produce in their consumption.

Features that show hospitality within a Hotel Project

Making a client feel good is not only the responsibility of a person, but of a whole team. Therefore, aspects related to good treatment, courtesy and respect must be taken into account since the messages are addressed to human beings, so this will raise our reputation and increase the flow of customers. There are words that reflect hospitality at any stage of the tourism process, some of them are:

Kindness: Look into the eyes of our client, welcome words and have details in a timely manner.

Friendship: We must consider the client as a friend whom we value, respect and give the best of ourselves.

Personalized and individualized attention: Each client requires different needs, so we must always be there to offer help, and provide it with professionalism and kindness.

Efficiency and efficiency: Availability and speed to solve problems.

Loyalty and familiarity: Being faithful to customers as they place trust in us, making them feel at home.

Patience: Solve customer doubts without overwhelming and maintaining patience.

Professionalism: Training, attitude and know-how before clients.

Gratitude: Thank you for choosing us, and be grateful before, during and after your stay.

Security: Inspire security from the first moment to our clients, tranquility and trust.

Receptivity: Always a good disposition for customer requests or suggestions.

Sympathy: Express words that reflect an affectionate and respectful attitude, along with cordiality using a jovial tone that makes communication easier.

Therefore, in order to be able to talk about a good hotel project, it is necessary to talk about hospitality in a broad sense, with the intention of guaranteeing and ensuring that guests experience a satisfactory feeling during their stay, thus increasing the accommodation offer of people of various origins, regardless of their social status. Not only is it enough to offer the basic needs, but it is also good to customize the service in a way that marks them forever and serves as an incentive to return on another occasion.

We start from the basis that hospitality applies to both customers and employees, thus creating a motivation to remain faithful to the work and the hotel's own reputation. The prosperity and success of a hotel project depends on individual goodwill, positive influence within the team, its ethics, and tolerance for all people.

In short, hospitality speaks more than the structure and popularity of a hotel, so it is important to consider hospitality in an integral way and beyond pure accommodation, where you can offer maximum attention to customers in duty as host s.

If you want to become a director of a hotel, you can choose our Hospitality Management and Advanced Food Science course, that is a course of 600 hours aiming to give to the students all the skills and knowledge required to successfully and efficiently manage a kitchen.

Would you like to book an hospitality course? Contact us, we will be ready to answer all your questions

Hospitality Management and Advanced Food Science Course

What is the Hospitality Management and Advanced Food Science Course course about?

We feel sometimes it’s the simple words that explain things better so here goes our informal approach of breaking down the title and explaining each aspect.


The term hospitality means “the friendly and generous reception and entertainment of guest, visitors or strangers”.

The hospitality process in a restaurant begins from the moment you walk through the door as this is a cooking course, we will elaborate on that aspect. The hospitality provided by the chefs may not be visible but what they produce is.

The aim of hospitality in this instance is to provide food that is exceptional, food that you never forget the experience and, as a result, you return.


The term management means “the process of dealing with or controlling things or people”.

A restaurant is managed from all aspects whether its front of house (restaurant floor) or back of house (kitchen).

In this course, we will cover the back of house (kitchen) because chefs have a responsibility of managing costs within the kitchen. We will only cover the food costs.

Advanced Food Science

The term advanced food science, also known as molecular gastronomy means “an approach to cooking in which a chef’s knowledge of physics, chemistry and biology allows him or her to experiment with unusual flavour combinations and cooking techniques”. In other words, you learn to use scientific equipment or techniques to create extraordinary dishes.
We are different to other schools in the sense that we don’t offer classroom style teaching, we believe and it has been proven that live training in a kitchen is the best way to learn, thus this course is spilt in three aspects:

School training

You will receive 2 weeks fine dining training and also, 2 weeks Michelin training.

We are the best cooking academy in London so the training you will receive in the school will prepare you to enter a restaurant kitchen.

Live training

The first training will be conducted in a fine dining restaurant which will be allocated according to your location/preference of cuisine but subject to availability of restaurant. In a fine dining restaurant, you will need to complete 200 hours which can be spread over 6-8 weeks depending on your commitments.

The second training will be conducted in a Michelin restaurant which will be allocated according to your location/preference of cuisine but subject to availability of restaurant. In a Michelin restaurant, you will need to complete 200 hours which can be spread over 6-8 weeks depending on your commitments.

Whilst training in the restaurant you will get the opportunity to work in some of the best restaurants London city has to offer.

Most importantly you get the opportunity work along with some of the best chefs.

“As I’ve always said, cooking is a philosophy it’s not a recipe – unless it’s a pastry and then it’s chemistry – so therefore it’s not just teaching them how to cook, it’s sharing philosophy and your vision with them. It’s as simple as that. A good chef is a pied piper, they follow him”. Quote by Marco Pierre White

Management training

This training is carried out in the best culinary academy school and covering food costings.

In simple words, the best culinary academy in London aims to teach and give you the skills to create gastronomical food, manage the costs in the kitchen and also, learn how modern cooking apply advanced scientific techniques to food preparation.

What you learn from this course, that the chef is not just responsible for creating beautiful food but also, managing his or her kitchen. This course is for anyone think of running his or her own business, working towards a senior position in the kitchen, or already in a business but it’s not doing so well and want to improve things or you have never done this before and want to learn all aspects.

How to choose the best cooking academy for you?

Do you want to become a chef? But confused how to go about it or what to do.

Well help is here, we will guide you step by step, what to look out for and what to avoid.

Most cooking academies are privately funded so you need to consider affordability, the fees are in the thousands but due to number of academies you can find one to suit your budget.

Then you need to consider location, within UK or outside. If English is not your first language then you many need to consider a gastronomic course in a different language or region.

When choosing the course, consider what cuisine do you want to work with? Will the course, get you into the restaurant you want to work in? If you are planning to work in an Italian restaurant, then you should consider to do a course related to Italian food. Having said that, if you don’t have any skills whatsoever then you may need to consider do a course that will give you skills such as a Professional Chef Course. To do this course you can enquire at Chef Academy London. 

Please check the content of the program because some classes are classroom based, practical or both combined. Classroom based classes have limitations as you could spend long periods listening or writing and, as a result occasionally repeating context. Practical class benefits all as the teacher is interacting with each student, you learn how to cook and one way to explore the raw material.

Please do not sign up on the course without booking an appointment with the academy team. In this meeting you can ask any questions, clarify the content of the course, and book a visit to the cooking academy.

Are you searching for the best cooking academy?

Why is it important to book a visit to the cooking academy?

  • To make sure you have chosen the right academy.
  • To make sure the cooking academy looks like what it has been described in the brochure or the website.
  • See the kitchen layout.
  • The content described in the course booklet is setup and available in the classroom.
  • Some academies have a single cooking area which is reserved for the teacher and this in turn means you are a spectator student and the knowledge you receive is only demonstrative, is this the case? These kinds of classes are similar to those that are setup on a television program.
  • The area allocated for each student; do you have sufficient space? If you are sharing, do you have space to move around without bumping into each other?
  • Health and Safety.

Whilst researching, you may also consider to look up the academy online. The internet is inundated with all kinds of information about academies whether reviews, pictures, new offers etc on Facebook, Instagram and Pinterest. The information available is useful as these days the ‘good’ and the ‘bad’ are available for all to read and then decide. But we would say, read but don’t make any judgements until you have seen it for yourselves as bad news travels fast.

We feel you should be ready to book that course but if you are still ensure, then why not get in touch with our team at Chef Academy London via email Email住址會使用灌水程式保護機制。你需要啟動Javascript才能觀看它 or why not visit us

Facebook https://www.facebook.com/ChefAcademyLondon/

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Beginners guide to best cooking courses

These days anything related to gastronomy has become omnipresent because there isn’t a television network without its own version of a cookery programme. These programmes range from amateurs up to professional level and the aim of these programmes is to promote gastronomy and at the same time to produce the next Gordon Ramsay.

The advantage of these programmes that the industry that was once a hidden secret is open to all. However, now everybody thinks they can cook and perhaps that’s why they say ‘too many cooks in the kitchen’.

This in turn has meant that they are many cooking schools opening up and the internet inundated with cookery programmes, courses, famous chefs and food pictures along with recipes.

Each cooking school offers various lengths of courses whether its couple of hours up to yearly courses depending on the demand. Depending on the school your training might be carried out in classroom, restaurant or shop. Furthermore, if you have purchased a course overseas then you get to explore the culture and food of that region.

With so much choice sometimes, it can be overwhelming but we feel that you should choose our school for the following reasons:

Why choose Chef Academy London?

Chef Academy London was founded in Italy, we are a prestigious school and internationally recognised. Also, our school is internationally recognised by ASIC (Accreditation Service for International Colleges).

When it comes to choosing a course if you are looking for a Michelin star level training, we are the only school offering. Our courses range from professional up to Michelin level.

You have the option from day courses up to six months depending on what you aim to get out of it whether it’s a career or desire to whisk gourmet meals at home.

We run courses throughout the year which means you can join us when it suits you. Furthermore, we schedule your live training according to your day to day life because ‘we believe you don’t need to change your lifestyle just because you are learning’.

Chef Academy London is a great place for learning because our students tell us they enjoy the warmth and friendly atmosphere. Furthermore, our students return and also, recommend us.

Chef Academy London students learn the art of cooking at a professional level in order to gain experience in this field. We offer bespoke and practical courses; these courses teach you the cooking techniques and also at the same time you get to experience the life of a chef in a restaurant.

Chef Academy students in their live training are given the opportunity to train alongside some of the best chefs London city has to offer whether it’s fine dining or Michelin level.

As these courses are classroom and restaurant based, once you complete your training you will have the practical and theoretical skills to kick start a career in this industry.

We believe we are one of the best cooking school around, whether it comes to training, flexibility and our competitive rates.

Chef Academy offers the best cooking courses, see the list below:

Also, please don’t forget to visit us on

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Website  https://www.chefacademyoflondon.com/en/

Chef Academy London

Chef Academy London成立於2007年,從此一直為主廚,糕點廚師和餐廳經理提供專業培訓。與我們的專家顧問預約了解更多信息。


The Chef Academy LTD

註冊辦事處: 17 Hanover Square, Mayfair - London - W1S 1BN

電話 +44 -0- 208 087 2501

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