We are all becoming increasingly aware of the nutritional and dietary responsibility that we, as individuals hold. But chefs also sit under a great deal of pressure to take a lead in serving not only delicious food, but nutritionally balanced food. This ten week course is designed for the professionals who acknowledge that it is not enough to be technically savvy and culinarily creative these days, but awareness and respect for healthy cuisine reaps a plethora of rewards.
Leiths and The Pure Package have developed this course in response to a changing culinary landscape, one where clients are increasingly sophisticated about not only their own dietary requirements, but also about the nutritional value and composition of their food. “I get requests from clients on a daily basis for personal chefs who are able to create menus incorporate their specific dietary requirements," Jennifer Irvine, Founder of The Pure Package said. "I know of only a handful of chefs who can provide this expertise, and as a result they are in constant demand. Through this course we are offering professional chefs the opportunity to gain this invaluable training to get ahead of the game.”
Nutrition in Practice: The Professional Chefs’ Accreditation has been specifically designed to address this deficiency in expertise, providing a comprehensive training qualification. Ten modules – one a week – focusing on a wide range of specific topics, including: managing food allergies and intolerances; catering for popular diets; creative menu-planning for all dietary demands; and the importance of blood sugar regulation in weight management. Our aim is that our students will leave not only with the relevant technical knowledge, but also with a full appreciation of the various nutritional and dietary demands of clients, and with a skill-set enabling them to respond creatively and proactively.
Leiths School are now taking bookings.
Course dates: 6th October to 8th December
Contact Leiths School of Food and Wine for further details: 020 8749 6400