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6th to 15th April 2025 - Chef needed to work in a beautiful place on the Cornish coast, cooking for a community of international classical musicians. 

The musicians come from all over the world to attend Masterclasses given by world renowned artists and play Chamber Music together. The course runs twice a year, in the spring over Easter and in September. It takes place on a private estate, right on the Cornish coast path with a private beach below the main house. There are 90-100 people in residence all staying in cottages with views of the sea on the private estate. All classes and rehearsal sessions are open to anyone working for the seminars to listen to, and there are fantastic public concerts each week in local churches which can be enjoyed by all as well.

The kitchen is run by 2 professional cooks who are responsible for providing food for the whole community each day. All meals are taken together in one large refectory in the main house. The cooks are helped by a team of volunteers, many of whom come regularly every year to enjoy the unique atmosphere of the seminar– a combination of some of the world's best classical music in one of the UK's most beautiful places and a chance to meet people from all over the world and from all walks of life. The cooks need to bear in mind that their sous chefs are all volunteers - some with more kitchen experience than others - so it is the cooks' responsibility to assess the strengths of the team on any shift quickly and delegate accordingly. The breakfast and afternoon tea shifts are organised by the volunteers so that the cooks can concentrate on the main meals, but it is the cooks' responsibility to see that the volunteers know what needs doing, and that food is ordered - and that fresh cakes/scones are made every morning for afternoon tea! There is a strict budget and which the cooks must work within.

The food should be wholesome and homey but with whatever twist the cooks feels they can bring to the table. Lunch is always vegetarian (usually soup plus salad/quiche etc), and supper is a main course plus dessert. Dietary requirements need to be considered (eg gluten free, vegan, allergies). The atmosphere is relaxed, usually dishes placed on each table for people to help themselves (eg a lasagne plus salad placed on the table to serve 8-10).

Many suppliers deliver (fresh local veg, bakery, dairy, fish, butcher) and food can be picked up by the seminar drivers from the local suppliers in Penzance (10 miles away) or from our bulk supplier, Bookers, in Hayle. There is not a lot of room in the kitchen to store more fresh produce than is needed over a 2-3 day period. If the cooks need supplies from Penzance, they need to prepare the shopping list in the evening for the next morning, and the cooks need to make sure orders are placed with suppliers in good time for deliveries.