Celebrity Chef Rob Rees to be Guest Lecturer at The Gables School of Cookery

From January 2008, The Gables School of Cookery, based in Gloucestershire, UK, will benefit from the contribution of acclaimed celebrity chef, writer and food consultant Rob Rees - The Cotswold Chef - on their renowned four-week cookery courses.

Gloucester, UK (PRWEB) November 30, 2007 -- From January 2008, The Gables School of Cookery, based in Gloucestershire, UK, will benefit from the contribution of acclaimed celebrity chef, writer and food consultant Rob Rees -- The Cotswold Chef -- on their renowned four-week cookery courses.

Rob's involvement demonstrates perfectly how the school, established in 1999 and with graduates who regularly secure top UK and overseas catering positions, matches the demanding standards of a true master chef.

Our students have always developed superb practical cookery skills, which they've applied confidently in a range of environments from Park Lane restaurants to luxury alpine chalets and even transatlantic yachts. Rob's unique skills, experience and personality will add a priceless dimension to our four-week cooking courses in 2008. We're thrilled to have him on board.

A huge draw for attendees of cookery courses at The Gables

Rob, chairman of the £1m Gloucestershire Health 4 Schools project, is one of the UK's leading chefs and food consultants. As a passionate campaigner for a better British food culture, his involvement with cooking courses at The Gables will be a huge draw for attendees at the Falfield-based cookery school during next year's four-week residential courses.

Achieving the standards expected of a good restaurant

The Gables School of Cookery, already acclaimed by food writers in The Independent on Sunday and other leading food publications, specialises in upmarket cookery courses. These range from one-day themed courses to highly praised four-week residential cookery courses that achieve the cooking standards expected of a good restaurant. Beginners' needs through to specialised professional cookery for restaurant, yacht and chalet chefs are all met at The Gables School of Cookery.

Helping amateurs and professionals develop a distinctive style

Courses at The Gables aren't just about 'how to become a chef', but help dedicated amateurs and professionals develop their own distinctive style as well as the specialised cookery skills required by leading restaurants.

Joining classes in the school's relaxed surroundings, Rob will make his mark on the intensive, practical and fun-filled four-week cookery courses headlining the school's 2008 prospectus. "I'm keen to promote discussion on the way attitudes to food are developing in the UK and to instill passion and enthusiasm in the students," says Rob.

Highly respected in UK and international cookery circles

Course certificates from The Gables are already highly respected in UK and international cookery circles. Now, as well as gaining practical experience in local restaurant kitchens, course participants will also be coached and inspired by an acknowledged master of kitchens around the world.

With Rob's support, the cookery school teaching team will deliver the four-week cookery courses in The Gables' fully equipped purpose-built kitchens, using fine local ingredients from across South West England -- including fresh eggs from school's own chickens-in-residence.

"The partnership with Rob is a dream come true"

Speaking about the announcement, The Gables Cookery School's spokesperson Chris Winston says:

"The partnership with Rob is a dream come true for us. The Gables School of Cookery is a small personal school seeking to instil in our students not only care and attention to detail but also enthusiasm for the art of cookery with follow up support once students have left our kitchens.

"Our students have always developed superb practical cookery skills, which they've applied confidently in a range of environments from Park Lane restaurants to luxury alpine chalets and even transatlantic yachts. Rob's unique skills, experience and personality will add a priceless dimension to our four-week cooking courses in 2008. We're thrilled to have him on board."

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