Cooking – the Prue Leith School’s Way
Are you already a qualified, accomplished chef seeking a more advanced or post-graduate, specialised qualification or merely a refresher course? Perhaps you are a home cook, responsible for your family’s meals, which have become uninspired, and now you have decided to do something constructive about the status quo. Or, are you an enthusiastic amateur or total novice in the kitchen and you would love to learn how to cook and bake like a professional without necessarily making a career out of it? Alternatively, you may be someone who is passionate about food and you envisage a career and future as a qualified professional chef.
Chefs Academy Required
In all these scenarios, you require a keen interest in or passion for food, its preparation, and diners’ pleasure, a commitment to the culinary craft, and an eye for detail, as well as an opportunity to enrol and be taught and trained at a bona fide, professional culinary school. And not any school will suffice for this purpose. Irrespective of the course or career path (if relevant) that you select, you should choose the best possible and accredited cooking school, ideally one that is regarded in the hospitality industry as being the top South African culinary institute.
One and Only
This can only mean one culinary school – the renowned, one-and-only Prue Leith Chefs Academy, located in Centurion, between Pretoria and Johannesburg. As our name suggests, our patron is Prue Leith CBE and our cooking school, named after her, is regarded as the leading one in South Africa. Here, we offer world-class, internationally recognised, and City & Guilds-accredited training to aspirant professional chefs – the fundamental reason for the establishment of the academy in 1996. The first Prue Leith students began their training in 1997 and the rest is history – a proud history that reflects our reputation as a culinary training centre of excellence. Although our academy was founded to educate and train competent, creative, and qualified professional chefs in South Africa, we have also diversified and extended the courses that we offer to include short programmes for amateur cooks.
Full-Time Professional Courses:
These cooking-school programmes have two annual intakes, in January and July.
Part-Time Professional Courses:
Currently, as of July 2019, our varied range of Prue Leith school’s short cooking courses number 25. New additions include five Masterclass modules:
The list is long and the cooking-course specialities are diverse and extensive, each designed to teach you how to cook, bake, decorate, prepare, plate, and serve a variety of delights professionally and perfectly. Above all, it is done the one and only Prue Leith way, with excellence in all you accomplish and present for the enjoyment and pleasure of a discerning palate.