A new breed of chef is emerging


It is no longer enough to know how to make the most amazing souffle you now need to know the nutritional breakdown. Enter… The Pure Package & Leiths School of Food & Wine.

The Pure Package and Leiths School of Food and Wine are delighted to announce their partnership and the launch of their professional cookery course Nutrition in Practice:  The Professional Chefs’ Accreditation.

This ten week course has been designed with professional chefs in mind and so requires just one full day of attendance each week with ongoing weekly tutor support online. This unique and exclusive collaboration will enable professional chefs to be educated in the complexities of nutrition and dietary theory and practice.

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. It is no longer sufficient for chefs to be technically trained and skilled or to have endless creative flair – they must also be able to meet clients’ expectations of a high level of nutritional knowledge and proficiency, and be able to cater for it innovatively and imaginatively.

“I get requests from clients on a daily basis for personal chefs who are able to create menus incorporate their specific dietary requirements. 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.”
-Jennifer Irvine, Founder of The Pure Package


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; 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.

Camilla Schneideman, Managing Director of Leiths says, “We have noticed a shift in people’s attitudes to food and cooking in recent years. Finally we understand that eating a nutritionally balanced diet does not mean compromising on flavour. However, many trained chefs lack the in-depth knowledge that would allow them to devise specific menus to fit the needs of their clients. It is possible to take a course in nutrition, but what a chef really needs to know is how to put that knowledge into practice every day. This course will deliver exactly that.”

Leiths School are now taking bookings.
Course dates: 6th October to 8th December
Please contact Leiths School of Food and Wine for further details: 020 8749 6400