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Summary How to be a Food Presenter

    £900.00

  • Mon 4 Dec - Fri 8 Dec 2017 Show session dates/times
    • Mon 4 Dec 2017
      10.00-17.00
    • Tue 5 Dec 2017
      10.00-17.00
    • Wed 6 Dec 2017
      10.00-17.00
    • Thu 7 Dec 2017
      10.00-17.00
    • Fri 8 Dec 2017
      10.00-17.00
    PLACES AVAILABLE - BOOK NOW
  • Wed 10 Jan - Sun 11 Feb 2018 Show session dates/times
    • Wed 10 Jan 2018
      18.30-21.30
    • Wed 17 Jan 2018
      18.30-21.30
    • Wed 24 Jan 2018
      18.30-21.30
    • Wed 31 Jan 2018
      18.30-21.30
    • Wed 7 Feb 2018
      18.30-21.30
    • Sat 10 Feb 2018
      10.00-16.00
    • Sun 11 Feb 2018
      10.00-16.00
    PLACES AVAILABLE - BOOK NOW
  • Mon 12 Mar - Fri 16 Mar 2018 Show session dates/times
    • Mon 12 Mar 2018
      10.00-17.00
    • Tue 13 Mar 2018
      10.00-17.00
    • Wed 14 Mar 2018
      10.00-17.00
    • Thu 15 Mar 2018
      10.00-17.00
    • Fri 16 Mar 2018
      10.00-17.00
    PLACES AVAILABLE - BOOK NOW
  • Mon 30 Jul - Fri 3 Aug 2018 Show session dates/times
    • Mon 30 Jul 2018
      10.00-17.00
    • Tue 31 Jul 2018
      10.00-17.00
    • Wed 1 Aug 2018
      10.00-17.00
    • Thu 2 Aug 2018
      10.00-17.00
    • Fri 3 Aug 2018
      10.00-17.00
    PLACES AVAILABLE - BOOK NOW
  • Wed 19 Sep - Sun 21 Oct 2018 Show session dates/times
    • Wed 19 Sep 2018
      18.30-21.30
    • Wed 26 Sep 2018
      18.30-21.30
    • Wed 3 Oct 2018
      18.30-21.30
    • Wed 10 Oct 2018
      18.30-21.30
    • Wed 17 Oct 2018
      18.30-21.30
    • Sat 20 Oct 2018
      10.00-16.00
    • Sun 21 Oct 2018
      10.00-16.00
    PLACES AVAILABLE - BOOK NOW

Please note:

The courses running in Jan/Feb 2018 and Sep/Oct 2018 are spread over five evenings and one weekend.

The courses in December 2017, March 2018 and July/August 2018 are week-long, daytime courses. During this intensive version of How to be a Food Presenter, you'll cover all of the same content offered by the evening sessions. 

The week-long course starting on 4th December will feature Atul Kochhar (Michelin-starred chef of Benares) as a guest speaker. This is a brilliant opportunity to hear and learn from one of the biggest names in Indian cookery! 

How to be a Food Presenter

The growth in popularity of food, and its compelling media presence, has given rise to a new breed of cook who can delight with both their food and their ability to engage with a food loving audience.

How to be a Food Presenter is for anyone who wants to cook for and connect with an audience, whether they plan to start an informative YouTube channel, teach cookery, demonstrate at live events, cook on TV or simply improve their presentation skills.
 
This course, which is the first of its kind in the UK, will be taught by trainers from Chef's Training, a television training company with vast experience in media and food, as well as by the Leiths chefs. Working in a small group of no more than ten, you’ll spend five evenings and one Saturday learning at Leiths before heading out for a half day ‘on location’ to film your professional showreel.
 
Finding your voice

We’ll start by teaching you how to cook and talk clearly at the same time (not as easy as it sounds!) before working on your voice projection, voice control, body language and enunciation.

You will be taught the great art of cooking on camera, learning to keep your cool and cook with finesse, providing your audience with essential factual information - ingredients, measures and cooking times – in a warm and engaging style.
 
Then we’ll guide you through more technical skills like using autocue and talkback, and working with multiple cameras.

Watching yourself on screen, you will be given constructive feedback, before practising in front of the camera again. There will be lots of support available, and we will show you how to relax into the experience.
 
Marketing yourself

Throughout the course, we’ll help you work on your individual career strategy, explaining how to market yourself, and how to dress and style yourself for television.

On the final Sunday, you will be out on location filming a showreel which will be fully edited into a polished, professional product for your portfolio.  This can be sent to casting agents or simply used as part of your online marketing strategy. 

We will also shoot and supply a set of professional photographs of you in clothing of your choice (you may choose to bring chef's whites).
 
Our Course Partner Chef's Training

Leiths are delighted to offer this new part time course in partnership with Chef's Training, whose experienced trainers work in many of the world’s best culinary schools in London, Switzerland, Dubai, Singapore, Hong Kong, Mumbai and New York, as well as working with a number of celebrity chefs.
 
They’ve worked with presenters from some of the biggest media channels around the globe, and they regularly cast for prominent television companies.
 
Learning from our experience

The Leiths chefs have been leading cookery demonstrations and cooking on camera for more than forty years. In one session, we'll talk you through the equipment you’ll need, the questions to ask before you demonstrate on location, how to prepare your ingredients, and how to avoid common live cookery mistakes.
 
Evening course format

The evening courses will run from 6.30pm to 9.30pm every Wednesday or Thursday, depending on when you're taking the course.

You will also take part in a weekend filming 'on location'. Please check the dates and times section for each course, above, to find out what the weekend dates will be. During the one week course, this will take place on the Friday rather than on a weekend. 

The meeting point for each course's 'on location' session will be confirmed nearer the time but will be in London, and easily accessible by public transport.

Due to the nature of the course, classes may run later than 9.30pm, but you will always be free to leave at 9.30pm if you need to!

Light refreshments will be provided in the evenings, however we would recommend students have something to eat before each class begins.

Booking and Fees

If you have any questions about whether this course is suitable for you, please call us for a chat on 0208 749 6400. Please note, the focus of the course is to learn presentation skills. There will be some simple hands-on cooking involved but this is not a cooking course. To book a place on this course, please read our terms and conditions, and click below to pay your fees in full.

Using a voucher to pay for this course?
Before purchasing a class or course, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Take a look...


 

evening

weekday

What you'll learn How to be a Food Presenter

  • Appearance and presenting yourself for the camera
  • Voice projection and body language
  • Engaging and interacting with a live audience
  • Conveying the key information your audience needs to know
  • Autocue
  • Talkback
  • Multi-camera work
  • Co-hosting and emceeing
  • Interviewing
  • Script writing
  • The practicalities of live cookery demonstration
  • Location filming
  • Career strategy, profile building and marketing yourself

Practical info How to be a Food Presenter

What to wear/bring:

  • Try to avoid wearing patterned, green or blue clothing, as this can interfere with the filming process 

Other information:

Tea, coffee and elderflower cordial will be served on arrival, along with a light snack to keep you going.

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.


* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

Gift?WOULD YOU LIKE TO BOOK THIS COURSE AS A GIFT FOR SOMEONE? AT CHECK-OUT YOU CAN CHOOSE WHO RECEIVES YOUR GIFT.

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