Georgina Snowden – Edinburgh New Town Cookery School

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Graduated from:

Bio:

Georgina Snowden is an exceptional chef who completed our Six Month Practical Cookery Diploma. After studying with us Georgina went on to many exciting adventures. Georgina has competed in Bake Off: The Professionals, she has taken her skills around the world as a Private Chef, and has worked in a luxury chalet. The skills and culinary foundations Georgina gained at Edinburgh New Town Cookery School (ENTCS) has helped her to achieve everything she set out to in the culinary world.

What sparked your passion for food?

My passion for cooking began at home, my mum is a fantastic cook and I would always be in the kitchen with her chatting and “helping” (more like snacking!). I truly started to take an interest in cooking as a career choice after doing a ski season in the French Alps. That is when I started looking into cookery schools.

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

Cooking kept me sane during Covid-19. When the world was released from the pandemic, I wanted to use my creative side and refine my cookery skills. I hoped that I could use these skills to bring other people joy, whilst enjoying what I did.

Why did you choose Edinburgh New Town Cookery School?

I researched cookery schools around the UK, and I saw that Fiona Burrell, who is a wealth of knowledge, had set up the Cookery School in Edinburgh. I knew then that ENTCS was where I wanted to enrol. That the school is based in Edinburgh was an added bonus, it’s a fantastic city!

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

Throughout my time at ENTCS, I realised I wanted to be a private chef or get into high-end catering paired with travel. The school is brilliant at equipping you with the skills needed. The teachers make sure to guide you in the right direction and help you to get to where you want to go after you finish. Fiona put me in touch with private chef agencies that I still use today.

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

Learning how to ‘time plan’ properly when I have to prepare for a job. This is just one of the many skills ENTCS has taught me that has been invaluable.

How has your career progressed since graduating?

After graduating I immediately took a two week job abroad in Greece at the Peligoni club. I then moved to London for two years where I worked at multiple high end catering companies while building up my private clients. I decided to take the leap and go freelance, and this is when the opportunity to participate in Bake Off: The Professionals came about. I have since travelled with clients around the world, set up a supper club and worked for a luxury chalet company. So far, ENTCS has set me up for everything I wanted to achieve and I will always be grateful.

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

Bake Off: The Professionals, competing with a good friend of mine and seeing all the incredible creations while learning new things was a fantastic experience and something I never imagined I would do.

What goals do you hope to achieve in the future?

To keep learning, to create a regular supper club style dining experience and to keep travelling while cooking.

What advice would you offer to our current professional students?

Make sure you enjoy what you’re doing and make the most of your time at ENTCS, it will go so quickly!