Visit Ed’s Monday Pasta Club website and Instagram
Graduated from:
Six Month Practical Cookery Diploma
Bio:
Ed Barrow graduated from our Practical Cookery Diploma in March 2021. After the course he went on to work at the very well-respected Gleneagles Townhouse as a Pastry Chef, then joined the team in a lovely Bristol cake shop before taking the leap to go out on his own with The Monday Pasta Club. Ed has gone on to hold beautiful events and publish a Monday Pasta Club book full of delicious recipes – using a lot of the skills he learned here with us.
What sparked your passion for food?
My passion for cooking and being in the kitchen has always been there, I can’t remember a time where I didn’t enjoy being around food and cooking for people. Whilst growing up, my love of food has definitely grown alongside me.
What encouraged you to follow your passion and undertake professional training?
Before enrolling at ENTCS I was planning to go to university to study Law. I decided to defer very last minute as something about it didn’t quite feel right, we then got plunged into lockdown. Having everything turned upside down and finding myself in the first lockdown stuck at home with nothing to do made me realise I need to what I enjoy, rather than being swept along with everyone else after leaving school and feeling that university is the only option. I had this innate passion and interest in cooking so why not use it!
Why did you choose Edinburgh New Town Cookery School?
After a lot of research into culinary schools I felt that Edinburgh New Town Cookery School looked wonderful, ran by Fiona who was so clearly very skilled at what she does with so much experience in the culinary world. I’d also heard such great things about Edinburgh as a city and was keen to experience a completely new place.
How has your training at Edinburgh New Town Cookery School influenced your career progression?
I think that ENTCS has hugely influenced my career progression. From learning the fundamentals and classics of culinary training to fine tuning my taste buds for seasoning. Studying at Edinburgh New Town Cookery School gave me confidence in my own cooking ability. Without this training I don’t think I would have stepped straight into such a professional kitchen (Gleneagles Townhouse) after graduating.
What skill or knowledge taught during your course has been most valuable throughout your career?
It’s got to be recipe writing and development! Being taught how to correctly put together a recipe and the rules to follow has been such valuable skills that I now use day to day. With such a huge part of my job being recipe development and writing, I use these skills nearly every single day.
How has your career progressed since graduating?
During one of the lockdowns just after moving to Edinburgh, I started up an Instagram page. On this page I would simply post what I was asking for dinner alongside the recipe in the caption. This slowly grew over time, and after a few months I streamlined this to pasta, one of my favourite ingredients to make and cook. I created The Monday Pasta Club, where I would post a new pasta recipe at 5PM every Monday. I have been posting for nearly 5 years now, and it has grown to more than I ever could have imagined. I host supper clubs here in Bristol, as well as private dining events in people’s homes. This has all led to the recent publication of The Monday Pasta Club Book.
What’s been a memorable culinary experience or opportunity since your graduation?
Most definitely getting to publish The Monday Pasta Club book with Hachette. To be able to see the inner workings of a publishing house and how an idea can come to life was something I will never forget. From sending off the proposal, writing the sixty recipes in the book and the two-week photo shoot that took place in London. The whole process took just about 2 years so it was a true labour of love, to finally now see it in people’s homes and it being put to good use is incredible.
What goals do you hope to achieve in the future?
I’m currently looking to get more into hosting supper clubs and starting a permanent supper club in Bristol later this winter and into next year, The Bristol Pasta Club. Being able to cook for people in person rather than through a screen or book is an unbeatable feeling. I do miss the rush and buzz of service so next year is all about stepping away from my laptop and back into the kitchen a bit more.
What advice would you offer to our current professional students?
I would say being confident enough to leave a job if you are not happy in it or feel you are not being treated as you should be. I have always left somewhere once I am not satisfied with a job. Each place I worked taught me something different and led me to where I am now. The idea of handing in your notice and starting somewhere new should not be discouraged, but in-fact can be a positive step for your career. I think this outlook has helped paved the way to where I am now in my career, doing what I dreamt of.