It doesn’t feel that long ago that I started a chef’s course at Westminster Kingsway college. In fact, and somewhat depressingly, it’s been six months and is now all over. A real shame … mostly because I now need to stop pretending I’m retired and start earning money again.
The course exceeded my expectations. There were just four students on it. Which meant we got as good as one-to-one teaching and guidance, and that what we covered and how much time we spent on different things was flexible and geared towards our interests.
Our chef-tutor was excellent. Her style was very much to encourage us to push ourselves and to cook and present in ways that interested us, rather than just dictate that things can only be done one way. The techniques and recipes were grounded in classic French cuisine, but the onus was on us to take inspiration from more modern cooking to make the dishes contemporary. I’ve definitely been developing my style of cooking in a way that I wouldn’t have been able to under more regimented teaching.
Ninety percent of the learning was practical; it wasn’t theory or demonstration led and we spent around 30 hours a week in the kitchen. This meant we got lots done. We learned to butcher whole lamb, pig, deer and goat carcasses, and all smaller furred and feathers critters too. My hands still kind of smell from spending 3 weeks gutting and preparing fish. Time spent practicing these skills felt particularly useful. I also found the six days or so spent just making bread, croissants and sweet dough things like doughnuts very satisfying.
Chef tried to make the learning experience as wide as possible. She ensured we had access to interesting seasonal produce and often brought in her own foraged goods.
We were also taken on various trips, including to farms, butchers, the London markets and a deer park. Most of these were really useful, not to mention enjoyable. A couple were pretty inspirational.
I even discovered the world of Culinary Arts competitions: my classmate June and I are the British Culinary Federation’s 2012 ‘Student Cook and Serve’ champions. Which is nice.
All in all, I’m very pleased I decided to do a chef’s course and that I chose the one I did. The fact that it was flexible and not over structured suited me. It has given me the opportunity to do things that I wouldn’t have done on my own and I’ve definitely become a better cook. That I only put on half a stone is fairly remarkable given the amount of butter and cream consumed.
It’s fair to say I’ve become a bit of a food photo addict over the last few months. I blame being encouraged to make a record of everything cooked on the course. Indeed, the reason for this post is partly so I’ve got a relatively small selection of them in one place. The gallery below gives some sort of idea of the things I’ve cooked, places we went to and people we met. If you’ve the inclination, click on any of them to view the photos in full. Alternatively, click on the Instagram button at the bottom right of the website for an even larger selection of pictures taken during the course (and beyond).
Good Lord, this has made me hungry!
I really am very impressed with your course. It looks like you made a very good choice – as, I think, you already knew a few months ago. I’ll definitely keep it in mind if anyone asks me about courses with cuisine in. Is there a more pastry centric option at Westminster Kingsway?
Anyway – great to hear your thoughts at the end. The food looks wonderful! Looking forward to seeing what you do next.
Emma – it was a great 6 months. Being a small part of a catering college might not be for everyone – I’m sure the traditional private schools suit many. But it was right for me. They are also about to start an equivalent pastry course. Obviously can’t vouch for it, having not done it, but it is being run by a guy called Javier Mercado who’s something like the official world’s greatest sugar and chocolate sculptor and a fountain of knowledge on the more practical pastry skills. Worth bearing in mind.
When you say that the course was flexible and not over structured, just how flexible is it? I am asking because I am now very intrigued and wondering if I could ever fit in a course like this.
Great work and photos too.
Congratulations. It is amazing how six months just passes by so quickly. What is next on the horizon for you?
Food Urchin – hi Danny. Flexible in that though there was direction, the course could be amended to suit our interests and abilities, and move at a speed appropriate for a small group. Afraid you’d need to set aside four days a week for 6 months. They’re looking at ways of breaking it down for shorter courses to run in holiday periods though.
Kay – Hi! Trying to do a few things and would love for that to include some paid writing … But also check out http://www.SupperclubSummit.com – I’m co-organising and running this through August. Includes 2 of my own nights in collaboration with a Supperclub from Berlin called Rollin Restaurant. 10 and 11 August. 10th is nearly sold out. More spaces on the 11th but they’re going quickly.
Hi Ed, this blog is a great reflection on the International Culinary Diploma programme at Westminster Kingsway College and a credit to your determination and commitment to the culinary arts. Our philosophy for this six-month course was to make the learning curve steep, with a fairly intense schedule but with a flexibility to meet our student’s needs. We have begun our patisserie version of this course today and we have a team of top pastry chefs teaching this vast subject over the next few months. Good luck with the http://www.SupperclubSummit.com in August. I am sure it will be spectacular!
Wow, what an inspiration. Looking forward to your next steps.
Ed, it reads great! Bravo et congratulations! The scotch broth looks like a Ukrainian soup : )) and those doughnuts mmmmm they look very seductive. You know that Cafe Lusso does not exist anymore…
Beautiful pictures…..clearly an amazing 6 months for you! The passion and love for cooking is reflected in the pictures….wishing you good luck for the days ahead!
Gary – thanks, it was a very enjoyable 6 months. Credit to @internationaldiploma’s teaching style.
Vintage Macaroon – thank you – I’m looking forward too!
Natalyia – Cafe Lusso closed? Disaster. Where now for the best steak frites et fondant chocolat in Toulouse?
Asma – thank you
With the course over, can I have the egg-timer back please?
Wow everything looks gorgeous. I really love food and cooking, but I’m still hesitating about taking that step towards chef-ing, though must say, am quite enjoying what I’m doing right now, cooking and photographing my food for my blog, and mixing my own little illustrations (I do graphic design), and doing that odd bit of chef-ing for supperclubs (I’m going to be cooking at the summit too (: ). Anyway, just wanted to say that this post and your blog in general has been very inspiring, and looking forward to hearing more from you x
Hi!
Thank you very much for writing about your experience at Westminster- the photos are glorious, absolutely glorious.
I’m in my last year of University studying something completely unrelated to food (sadly), but once I graduate, I’m hoping to pursue a career in pastisserie and pastry. I’m seriously considering the International patisserie diploma offered there at Westminster, however I can’t help but wonder if it would be more beneficial to find a willing chef and try to gain an apprenticeship, learning on the job instead.
Because the course is a lot of money, could you tell me if you really found it worthwhile, and would do it again?
{Although, just by looking at your photographs, I think I already know the answer!}
Thank you 🙂 any advice would be appreciated!
Véronique
Veronique – Hi. It’s a good question. There’s a lot to be said for going straight in at the deep end in a kitchen, not least that all it costs is your hours in bed. But for something like pastry, it’s also true that a good grounding would be very useful too before you take the plunge.
I didn’t do the pastry course at Westminster, so can’t give you totally educated advice about how it works there. The real value to you will depend on whether the teaching style suits you – I believe it’s run by a chap called Javier Mercado who is literally a world class pastry chef. So I’m sure you’d learn a great deal. But would be good to meet him and any other staff first so that you to make an informed decision.
Also see if you can get work in a kitchen or bakery first so you know you’re making the right move before splashing the cash.
Sorry, a bit of a ramble. Good luck with whatever you do.