Neil Baxter
Senior Instructor: Cookery and Pastry 2, Preparatory Course, Canadian Guest Chef
Senior Instructor: Cookery and Pastry 2, Preparatory Course
Neil began his apprenticeship at the age of 16, in Cheltenham, England, and completed four years of college training in catering, breadmaking, and confectionary. He was the Chef de Cuisine at Rundles Restaurant in Stratford since 1981, and has done stages in France at such renowned Michelin three-star restaurants as Jamin (owned by Joel Robuchon), L’Abroisie, Tour D’Argent, Taillevent, Hotel des Frères Troisgros, and several one- and two- star restaurants. Recently, he has completed stages in two Scandinavian restaurants of note: Noma in Copenhagen, and Frantzén/Lindeberg in Stockholm. In North America, he has completed stages at JoJos and the Quilted Giraffe in New York; Chez Panisse in California; Four Seasons in Philadelphia; and San Francisco’s Compton Place Hotel. Most recently, Neil staged at chef Ben Shewry’s celebrated restaurant, Attica, in Melbourne, Australia.
Photo: Terry Manzo
Courses
Level Two Pastry Practical
This component builds on the knowledge and skills developed in Level 1 Pastry. The student will learn more complex pastry techniques and applications. Recurring techniques in the Restaurant Labs such as puff pastry and bread…
Instructors
Level One Practical Cookery
This class provides students with a basic level of skill in cookery by introducing them to fundamental methods of cooking and to examples of classical and modern dishes that best suit each method. Through assigned…
Instructors
