Main Menu

New vice principal

Cordon Bleu chef takes up senior role at cook school

Annette SpragueEdinburgh New Town Cookery School has appointed Cordon Bleu cook Annette Sprague as vice principal.

Originally from California, she brings 20 years of experience in professional cooking and running food-related businesses.

She gained her diploma in Grand Cuisine from Le Cordon Bleu, in 1999, and having trained both in Sydney and London, she moved to Edinburgh in 2002, where she set up and ran a small, high-end outside catering company for six years. 

She later  became chef patron at Redwood restaurant in 2008 – followed by Redwood Bistro in 2014 – managing all operations of premises, staff, food preparation and service, while also designing and teaching a wide variety of private cookery courses for customers on a part-time basis.

Ms Sprague joined Edinburgh New Town Cookery School in January last year as a part time teacher and has now taken on her new position.

She said: “With over two decades of professional cookery and business experience, being classically French trained at Le Cordon Bleu and growing up in California, I have a unique perspective on Asian Pacific-Rim as well as Mexican cuisines and their regional ingredients feature prominently in my dishes. 

“I have always enjoyed teaching, so taking up this position is definitely a career highlight.  I am very much looking forward to passing on my business and cooking knowledge to the next generation of professional chefs, as well as the novice home cook.”

Principal Fiona Burrell, said: “Annette is a fantastic part of the team and has already had a hugely positive impact on the school. She brings a wealth of experience, professionalism and drive to this new role and I am very much looking forward to continuing to work with her.”


Leave a Reply

Your email address will not be published. Required fields are marked as *

This site uses Akismet to reduce spam. Learn how your comment data is processed.