Maria Lima

Graduated from:

Six Month Practical Cookery Diploma

 

Bio:

Maria Lima graduated from the Six Month Practical Cookery Diploma at Edinburgh New Town Cookery School in April 2015. Originally from Sever do Vouga, Portugal, Maria left her office job in accounting and procurement to follow her true passion – cooking. Since then, she’s led a culinary career in both Scotland and Portugal, working in renowned restaurants, leading food tours, and volunteering. Now the Food & Beverage Manager at Bomfim 1896 in the Douro Valley, Maria continues to share her love for food with others through cooking classes and volunteering.

 

Where did your passion for cooking begin, and what were you doing before enrolling in the course?

It all started with my grandmother. She was an incredible cook, and from a young age, I was inspired by her skills in the kitchen, especially her baking. Before Edinburgh New Town Cookery School, I worked in procurement and accounting at a marketing company, but office working didn’t feel right for me. I decided to take a short cookery course in Porto, and that was where I first discovered my true passion for food and cooking.

 

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

A turning point for me was walking the Camino de Santiago, where I had time to reflect and decided to go to Edinburgh to study cooking.

 

Why did you choose Edinburgh New Town Cookery School?

I went to Edinburgh looking for a cookery school to study at and found Edinburgh New Town Cookery School. After researching the school online and looking around the local area I decided it was the right fit for me.

 

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

The variety of classes, recipes, and techniques we studied gave me the confidence to work with almost any ingredient or cuisine. This has made me feel very comfortable in my ability and helped me massively while growing into my career.

 

What specific skills or lessons from your time with us have been most valuable in your career?

The emphasis on correct methods, cleanliness, and organisation have made the biggest difference to me. These skills are needed in any professional kitchen and are something I still carry with me in my work today.

 

Can you provide an overview of your career journey since graduating, including any significant roles or milestones?

After finishing my course, I stayed in Edinburgh and worked at Redwood Bistro with the inspiring chef Annette Sprague, as well as in other kitchens throughout Edinburgh and Glasgow. I returned to Portugal in 2017 to work in the Douro Valley, where I started leading food tours and cooking classes. When COVID hit, I adapted by teaching pastel de nata classes online and cooking for local charities providing food for homeless people. Today, I’m the Food & Beverage Manager at Bomfim 1896, and I still lead food and wine tours, teach cooking classes, and now volunteer at a cancer hospital.

 

What has been your most memorable experience since graduating?

One memory that stands out is catering a wedding in the Scottish Highlands. Cooking for about 500 guests was a real challenge, but also a highlight I’ll never forget.

 

What advice would you give to prospective or current professional students?

Follow your dreams and don’t give up! Cooking is a great way to connect with people and nature. It’s hard work, but there’s nothing like the feeling of creating food that brings people together.