ICSA Cookery Schools are selected and ‘Accredited’ for their consistent quality teaching standards and cookery facilities.
Providing reassurance to cooks and students of all levels, gaining transferrable life skills, culinary knowledge and a memorable cookery experience.
The Rick Stein Cookery School, in Padstow Cornwall, are one of our prestigious ICSA ‘Centres of Excellence’ for their speciality knowledge in seafood and fish. The award was presented to Nick (Pictured), for their exceptional teaching standards, and providing a wide range of professional and leisure courses, to 1000’s of students of all levels each year.
MEET CHEF LECTURER: Nick Evans, The Rick Stein Cookery School
WIN A STEIN’S COOKERY EXPERIENCE FOR TWO. Sign up to our Cook’s Club Below.
What made you want to become a chef?
Like many chefs I started in the sink washing up as my first paid job at 14. Progressed on to cooking starters at weekends and never looked back. My parents loved to grow their own vegetables and always cooked everything from scratch and were keen amateur cooks which started off my interest in food from a very young age.
Tell us a little bit about your career journey to becoming a chef tutor.
Part time in my local restaurant from 14. I then went to university at Oxford Brookes to study Hotel and Restaurant management which offered me a years work placement down in Padstow working for Rick Stein at The Seafood Restaurant. I enjoyed my time here so much that when I finished my degree I headed straight back to the business to resume my career.
I then worked 2 years working/managing in the production kitchen, then 8 years at the Seafood Restaurant working my way up to Senior Sous Chef, 3 years as Head Chef of St. Petroc’s bistro and then the last 7.5 years as Head Chef Lecturer at Rick Stein’s cookery school.
Tell us a little about The Rick Stein Cookery School
We obviously specialise in fish, but much more than this we follow Rick’s recipes from his 20+ cookery books which include fish, meat, desserts and vegetarian food. Our fish courses are the most popular with our premium course, Classic Seafood being our best seller where you get to cook Turbot, Dover sole, Lobster and a Fruits de Mer. It is a beautiful open space with a fantastic view over the Camel Estuary that changes throughout the day as the tide comes in and out.
What can students expect from your style of teaching/their overall cookery experience?
My teaching style is relaxed, informative and fun. I like to give a lot on information about the ingredients and link the dishes in with experiences working in the restaurants and stories about the Stein family. Also how to respect and manage the wonderful shellfish and seafood we have access to and share with our students. We really are very lucky to be located in such a beautiful part of the world with some of the most amazing produce. You will learn some serious skills but also have a laugh along the way.
What kind of cookery courses, cuisine or techniques inspire you the most?
We cover so many cuisines and techniques at the cookery school, and it is hard to choose a favourite. I am most at home cooking classic French seafood dishes and fish curries from through India and southeast Asia, again all inspired by Rick’s books and world travels.
What is your top tip to any budding domestic cook?
Meal plan before you go shopping – this will allow you to buy smarter and reduce wastage at the end of the week – this will also save you money on your weekly spend. If you have a little bit of stuff left over freeze it down in small amounts until you have enough to make something from it (i.e. fish trimmings until you can make a fish soup or Bouillabaisse)
Sustainability is one of the five ICSA core values member must adhere to. How do you operate a sustainable kitchen?
Waste less!! Explaining to the students the importance of menu planning so that off-cuts from dishes will feed into other dishes on the menu – this is a priority when designing a menu and often dishes will go on in twos and threes because they work well together to minimise wastage
How do you bring your own unique teaching style to your course teaching?
I bring my own unique style to the school by harnessing my experiences working in the Seafood Restaurant kitchens for the last 20 years and giving the students an insight to what it really is like working in a professional kitchen oppose to what you see on the TV.
3 ingredients we always have in…
Ginger, chilli and garlic (the holy trinity of southeast Asian cooking) – And butter!
Which kitchen utensil/gadget could you not do without?
Your chefs knife is the most important and well used tool in the kitchen – but apart from that I do love a microplane grater!
What one essential kitchen tip/subject would you share as a ‘need to know’ for any level of aspiring kitchen gourmand?
Don’t be scared to experiment and try something different – if it really doesn’t work just don’t try it again! Some of the best dishes are borne out of mistakes (Tarte Tatin for one).
What does being an Accredited Member of ICSA mean to you and your cookery school, which was recently recognised as a ‘Centre of Excellence’?
It is great to be recognised and included with other top cookery schools around the country – we all offer such diverse experiences it is a great place to exchange ideas and experiences.
Finally describe a Rick Stein’s Cookery School experience to a keen student…
Arrive at the beautiful harbour town of Padstow and enjoy a coffee looking out over the estuary. Then get ready for a day packed full of cooking. You will watch our experienced tutors demonstrate each dish before you recreate each dish and eat it whilst enjoying the stunning view out across the Camel estuary. From lunch time onwards there will be the offer of some beautiful, paired wines and then the last dish of the day is a bit more complicated and will be demonstrated to you by our tutors for you to sample with a final glass of wine and if you are still hungry a pot of Cornish ice cream to cure that sweet tooth. You will leave with a copy of all the recipes you have cooked, more confidence in preparing and cooking the ingredients and a big smile on your face.
Cheers Nick…now back to work!
Read more about The Rick Stein Cookery School here
WIN A Rick Stein’s Cookery School Experience for TWO.
Sign up to our ICSA Cook’s Club Below. We will draw 2 x half day experiences after November 30th and inform winners via email.
Welcome to Rick Stein’s Cookery School from Rick Stein Restaurants on Vimeo.
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