Emily Crisp

Graduated from:

Three Month Intermediate Cookery Course

 

Bio:

Since completing her course with us in March of 2024, Emily has gone on to set up her own catering company and works as a private chef. She is based in North Norfolk, but has begun travelling with her work, leading her to cooking jobs in both the Italian and Scottish countryside. Emily had decided a career change was necessary as she was unhappy in her previous career, now having made the switch to cooking she is excited for what will come next and she truly enjoys what she does.

 

What sparked your passion for food?

I have enjoyed food and cooking since childhood, whilst in my teens and at university I worked in various kitchens and later began enrolling in cookery day courses on weekends and testing out different recipes on friends and family. I began to take cooking seriously as a possible career in my late twenties and started catering on a small scale at weekends alongside my full-time job as a Chartered Surveyor. I decided in order to take the leap into the catering world I needed some professional training, so left my job and enrolled at Edinburgh New Town Cookery School.

 

What encouraged you to follow your passion and undertake professional training?

I felt really unhappy in my career and was completely sick of the 9-5 schedule I was living. Cookery was always a passion and hobby of mine, but I knew that with some formal training there was the possibility of me turning it into so much more than that. Edinburgh New Town Cookery School gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved.

 

Why did you choose Edinburgh New Town Cookery School?

I chose Edinburgh New Town Cookery School for both its reputation and location. When doing my research, I felt that other schools had class sizes too large and didn’t seem to offer as good value for money. I also really loved the thought of moving to Edinburgh and having the opportunity to study somewhere new.

 

How has your training at Edinburgh New Town Cookery School influenced your career progression?

Lots of really exciting opportunities have opened up for me since graduating from Edinburgh New Town Cookery School, including setting up my own catering company. I definitely picked up plenty of new and important skills and am much more confident in my ability as a chef. I also know that being an alumna of the school that both the organisation and its teachers will always be there to support me in my career.

 

What skill or knowledge taught during your course has been most valuable throughout your career?

The ability to improvise and fix things when they go wrong has been a valuable skill. Plenty of things can go awry in the kitchen, even when you are a professional, and thanks to my time on the course I feel well equipped to think on my feet and stay cool in situations like these. It was also instilled in me from day one how important time plans are, the time management skills I acquired with the school have served me very well.

 

How has your career progressed since graduating?

After graduation, I moved back home to East Anglia and began working towards setting up my own catering company. I signed up with some agencies, with some help from the school, and have since had the opportunity to cater in Italy and Scotland, on top of the work I do in England. I now cater many events, from hen parties to shoot dinners to wedding day brunches. There are so many exciting opportunities on the horizon for me and, most importantly, I now love my job!

 

What’s been a memorable culinary experience or opportunity since your graduation?

While on a three-week holiday in Italy I was given the opportunity to cook for a family who stayed in a very beautiful, but very remote, part of the country. I had to make the dishes entirely from the local produce available and what the local fishermen caught that morning! It was a wonderful experience that brought me back to the very basics of cooking.

 

What goals do you hope to achieve in the future?

As my catering business grows I would love to have the opportunity to travel more often with my work, doing more lodge work and cooking abroad, as this is an aspect of the job that I really love. I also aspire to build my reputation locally and continue to enhance my business.

 

What advice would you offer to our current professional students?

The staff at Edinburgh New Town Cookery School are amazing, really supportive and knowledgeable, so use them to your advantage. Ask lots of questions and work hard – it’s an amazing experience!