4th September 2015
Celebrity chef Anjula Devi joins prestigious Leiths Cooking School line-up
JHPR client Anjula Devi’ is to join Leiths School of Food and Wine as a guest chef in 2016.
Joining a roster of teachers which includes Judy Joo, Food Network regular and host of Korean Food Made Simple, and Norman Musa, Malaysian chef and Executive Chef of Ning Restaurant, Anjula will be amongst the Crème of the UK’s culinary experts.
A champion of authentic and traditional Indian cooking, Anjula Devi is Brand Ambassador for TRS Foods, winner of a prestigious BBC Good Food Bursary award, and founder of her own brand – ‘Route 207’.
Throughout Anjula’s career cooking has been her therapy as well as her craft. This talent began as a gift shared by her beloved father during a childhood in which he imparted all of his culinary wisdom. The seven essential spices, which form the foundation of much traditional Indian cuisine, remain central to Anjula’s culinary approach. The fifty-year-old Tiffin tin, which her father took with him to work every single day, is always close by, even today.
The ‘TLC’ with which Anjula cooks transcends the kitchen, and it is this warm accessibility which has made Anjula one of social media’s most interactive celebrity chefs.
Celebrating its 40th birthday this year, Leiths School of Food and Wine in London has an international reputation as a first class culinary institute for chefs. Students come from all over the world to enjoy dedicated teaching in a friendly atmosphere. The teaching staff are trained professional chefs, with experience in the real world of restaurants and commercial catering. In addition, renowned chefs, cookery writers and Masters of Wine regularly demonstrate or lecture at the School which also has close links with some of the UK’s top restaurants.
Speaking about Anjula Devi’s addition to the renowned Leiths roster, Managing Director Camilla Schneideman said
“We are delighted to welcome Anjula to Leiths as a guest chef. Her warmth and passion for sharing authentic Indian cooking will be welcomed by our food loving students, who are increasingly curious and well travelled.”
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