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    Paul joined the team at Restaurant Mark Greenaway 11 months ago and has become a valued member of the team, rising to the rank of Chef de Partie. The broad range of skills that Paul brought with him from Edinburgh School of Food & Wine’s Diploma course means that he can work in all sections of the kitchen, which means a great deal to us. Winning our third AA rosette is a massive boost for the whole team here and Paul has played a vital part in making that happen
    By: Mark Greenaway
    Chef, Restaurant Mark Greenaway
    I enrolled at ESFW in 2010 for the 6-Month Diploma course, which signified the end of my career as an engineer in the oil & gas industry and the initial step towards turning my passion for cooking into a profitable business. Integrating cookery and business skills, the Diploma course provided me with the best possible grounding to establish Highland Country Cooking a luxury private chef & specialist catering business, which I run from my home in the Scottish Highlands. During my time at ESFW, I gained invaluable foodie knowledge & technical cookery skills, which developed my unique personal style for flavour combinations and menu design. It is hugely exciting running a small business and incredibly hard work; everyday brings a new challenge and opportunity to get involved with and I certainly have not looked back!
    By: Sarah Thomson
    6-Month Diploma in Food & Wine
    As a recruitment agent for the catering industry, Cindy Webster Cooks has been working with the Edinburgh School of Food and Wine for many years. We very much enjoy meeting the students to discuss their careers in the food industry and we know that we will find some excellent future cooks, as they have received a very good grounding and broad skill base. Students find positions either as assistant cooks or work alone immediately. I always feel confident placing the ESFW students and I regularly receive excellent feedback regarding their catering skills.”

    Cindy Webster, Cindy Webster Cooks
    By: Cindy Webster
    Cindy Webster Cooks
    I was at a bit of a crossroads, having left a job with my dad as an engineer and looking to pursue my passion for cooking. Edinburgh School of Food & Wine was by far the best of the bunch and my time here will stay with me forever. Since finishing the course, I am back home in Yorkshire, working in a 5 star hotel and loving every minute of it!
    By: John Donaghue
    Diploma in Food & Wine

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