As part of the Advanced Students’ syllabus, artisanal food skills form an essential part of their training, encouraging our future chefs to understand the craft, care,and tradition behind exceptional ingredients.
Recently,our students had the opportunity to step out of the classroom and into the world of industry with two inspiring visits that brought their lessons to life.
Our first stop was the iconic Glenwood Bakery, where the legendary Adam Robinson welcomed our students for a hands-on masterclass in bread-making. Adam shared not only his expertise but also his deep passion for sourdoughs, fermentation, and the art of perfecting simple ingredients through time and technique. It was invaluable for our students to see how a real artisan bakery runs, the rhythm of the ovens, the importance of timing, and the respect for the craft that defines Glenwood Bakery. And of course, the visit ended on a delicious note as students tasted a variety of freshly baked breads straight from the oven.
The next visit took us to Coltempo Deli, where Paul introduced our students to the fascinating world of charcuterie. From the intricate process of salami-making to understanding curing, fermentation, and cold meats production, the group gained a real appreciation for the science and precision behind each product. A tour through the facility rounded off the experience — and students were treated to a tasting of Coltempo’s expertly crafted cold meats, showcasing the depth of flavour and quality achieved through traditional methods.
Days like these remind our students that being a chef is about more than recipes — it’s about understanding where food comes from, how it’s made, and the passion of the artisans who make it possible.
