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Chalet Cookery Courses

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Chalet Cookery Courses

Cooking up a storm on the slopes - Chalet Catering Courses

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With any good ski holiday there’s a lot of prep that goes on in the background which starts months in advance. We’re not just talking about the planning that goes into booking that all-important holiday but the time and effort that goes into training the staff that look after you. From ski instructors to chalet hosts, they’re the people that have the ability to make or break your trip by making that hot chocolate you’ll always remember or getting your little ones traversing with confidence. We go behind the scenes at one cookery school in Gloucestershire who specialise in chalet cookery courses – delicious!

Foodworks is a state-of-art purpose built Cookery School on the beautiful Colesbourne Park Estate just 10 minutes from Cheltenham and Cirencester, the team there specialist in running intensive residential courses to put those looking to get into catering ahead of the rest.

They run an intensive ski chalet cookery courses which is ideal for those wanting to work a ski season in their gap year, to those who want to pursue a career as a chalet host, chalet cook or chalet assistant. Their hands-on courses are also the ideal basis for anyone who wants to work as a galley chef on a yacht or anyone who is thinking of a career in catering.

About the course

Small size classes ensure that all participants get plenty of individual attention and they cater for any level of cooking ability. More experienced cooks will have the opportunity to put their individual flair and knowledge to the test.

A two week course is recommended for those starting from scratch, or for those who want to be recruited for a superior Chalet. This two week course equips attendees with more confidence and a more extensive menu. A one week course is great for those with a good basic knowledge of cooking who want to adapt their skills to a chalet kitchen.

At the end of Foodworks Chalet Cookery Course participants have a good range of culinary skills and the confidence to deal with the specific challenges of running a chalet.

At the end of each course a valuable reference is provided from the Head Chef who leads the course, as well as a Foodworks Cookery School certificate, certifying completion of the course.

If you’ve been inspired to learn Alpine cookery or are interested in working a chalet season then here’s a few sample menus to whet your appetite further:

Sample Menus

Alpine menu
Nuessli salat mit Ei und gebratenen Speckstreifen
(Lambs lettuce with egg and crispy pancetta)

Pea, cucumber and parmesan risotto topped with sage foam

Fillet of salmon topped with a wild mushroom mousse and a white truffle cream

Bitter chocolate tart with a whiskey and orange ice cream

Seasonal menu
Pressed terrine of spiced old spot pig’s cheek with caper mayonnaise

Roast hand dived scallops with cauliflower cream, sherry caramel and black pepper oil

Braised Colesbourne Lamb shoulder with thyme mashed potato and confit of root vegetables

Spiced apple flan with Hereford cider butter

New Year menu
Broth of Colesbourne estate Pheasant with wild mushrooms, leeks and artichokes

Roast Troncon of Cornish turbot with hollandaise sauce

Sirloin of Cotswold beef with deep fried sweetbreads, horseradish potatoes and a Cheltenham spa ale sauce

Glazed rice pudding with caramel ice cream and butterscotch sauce

The Foodworks Cookery Courses cover the following topics: Afternoon Tea, Baking, Breakfast, Budgeting, Canapes, Children's Meals, Cocktails, CV tips, Desserts, Dietary Requirements, Evening Meals, Housekeeping, Interview Techniques, Kitchen Safety, Knife Skills, Main Meals, Menu Planning, Shopping, Side Dishes, Soup, Starters, Table Laying, Table Service, Vegetarian Menus.

For more information visit Foodworks

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