What The Press Say

Hotel and Caterer Magazine October 2004

The “Bible” of the catering industry had this to say about Tante Marie’s professional courses.

“Private Education. Why it works for chefs”

There is no doubt that private schools ….like Tante Marie still turn out competent chalet and home  cooks but chat to a few of our  leading chefs and you will discover that, they are increasingly  providing some of the most highly skilled and confident new recruits to the catering industry.

Dan Levy- currently in the enviable position of progressing his career at Michel Roux’s three-Michelin starred Waterside Inn at Bray, Berkshire-credits Tante Marie School in Woking for the self-assurance and skills that got him into one of the country’s most celebrated kitchens.

Levy undertook Tante Marie’s six month Intensive Cordon Bleu Diploma ”I chose Tante Marie because at 20years old I thought I’d missed the boat with the catering colleges” he explains “I’d already started a hotel and catering course at Manchester Metropolitan University, but quickly realised that I was more interested in cooking than management and so left. At Tante Marie I learnt a lot very quickly.”

The college which is celebrating its 50th birthday this year also has graduates carving out careers at Le gavroche, Le Manoir aux Quat’Saison and Rick Steins’ Seafood Restaurant.

It is clear that students like Levy benefited from the fast track culinary training that cookery schools such as Tante Marie specialise in. And it is an unfortunate fact that training at a private catering school offers benefits that state-funded colleges find it hard to compete with. As well as providing comprehensive training in a relatively short time, usually six to nine months, they also offer extensive practical tuition-Tante Marie’s Diploma for example devotes 70% of time to actual cooking -a pupil-to-teacher ratio sometimes as low as one to eight and unlimited use of ingredients..

For Michael Caines, head chef at Gidleigh Park the fact that private schools devote so much time to practical work is ideal.” There is such a short fall of skilled chefs that we want college leavers to hit the ground running when joining the industry” he comments.  

Career Development Loans are available on Tante Marie’s Diploma and Intensive Diploma Courses.

Good Housekeeping  November 2004

Tante Marie Two Day Modular Courses.

Expertise can be yours

What's so good about it?

You get to practise fiddly techniques more than once, which makes it easier to absorb the knowledge. We came away with tips recipes, skills and enough food to fill a freezer.

Worth Doing?

It was invaluable. I have always been impressed and a bit jealous of anyone who can transform a whole chicken into eight neat portions...I am a competent cook but I couldn't joint a chicken, so this was my chance to learn a new skill. We cooked so many fabulous dishes, from duck confit and chicken salad to poussin, which we stuffed and twisted into perfect pyramids. The result? I can now joint a chicken as quickly as the best of them."

Courses are available from January onwards. Two Day Modular Courses.

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