No rest for the wicked here at WhitePepper HQ!
We advanced straight from our Level 2 Bronze 3 week course onto another 4 week course!
Our Level 3 Silver Certificate was another complete success, we had a full course again, with some of our Bronze students returning to elevate their skills.
Our bespoke kitchen setting slowly transformed over the duration of the course into one of contemplation, creation and concentration, as the level of pressure that our students placed upon themselves began to rise throughout their time with us.
Skill levels, presentation and time management are all elevated on this professional course, with students creating truly exciting dishes of a high technical level.
Aside from all the hard work, students were also offered time away from the classroom in order to experience some provenance tours.
We visited Brace of Butchers in Poundbury for a tour of their amazing butchery facilities and shop.
John Rensten, one of the finest foragers in the land arrived at HQ with a huge assortment of books, guides and references as well as laden with an eclectic range of Kilner Jars brimming with weird and wonderful foraged collections from his very own kitchen.
Jake Hobson from Niwaki came to open our professional course with a presentation of his awesome Japanese Knife range, which students are able to order through the school.
This was truly a great course to experience and all comprehensively written to fit perfectly within a 4 week structure.
Well Done Graduates! You should all be super proud of yourselves!
We love to stay in touch, so please keep us in the loop as to what you’re all up to.
We have one more Level 3 course this year running on 24th September until 19th October.
We would love to see some of our Bronze students return to complete their Level 3, please call the office if you’re interested!
We will also be launching our 16 week Gold Professional Diploma in the Autumn. Please get in touch for more information.
Exciting times ahead all round, come and get involved!