Rebecca Rauter

Rebecca Rauter attended the 2023/24 Advanced Diploma, finishing in March 2024 and is now embarking on a new adventure in Greece.

What inspired you to choose the Advanced Diploma at The School of Artisan Food?

I reached a moment in my life when I was able to take some time out to rethink my future. I have worked in the food industry most of my life, in catering and food styling but I am self-taught and never had any formal qualifications; I really liked the idea of a full-on, immersive learning experience and hopefully gaining a qualification at the end of it. I had been a keen home baker for many years and had come across the course several years before. I came to an open day at the School and found the whole environment so inspiring and nurturing, I knew instantly that I wanted to come to the School

What was the highlight of your course experience? 

I loved all the practical classes, the satisfaction of being able to produce delicious loaves of bread, becoming adept at shaping baguettes, and mastering the laminator to make perfect croissants. Being totally immersed in a world where we were actively engaged every day in the process of learning and studying baking techniques and science. It being a shared experience and being able to discuss the minutiae of the baking process with fellow baking nerds. As our skills became more advanced, I particularly enjoyed the creative process of developing my own recipes.

I was surprised too at how much I enjoyed the academic side of the course, having not studied for years it was a real struggle at first but there was a deep satisfaction in seeing my marks improve and the added benefit of learning other new skills I hadn't expected. 

How would you describe the facilities and resources available at The School of Artisan Food?

Part of the attraction of the School was the great facilities, having professional equipment to work with and endless stocks of flour and ingredients. The quality of the teaching was excellent and my only wish would have been to have worked in smaller groups in the bakery. The lunches provided were delicious and plentiful - we were never hungry! 

If you lived on the Welbeck estate during your studies, how was that experience for you?

I loved living on the Welbeck Estate during my time at the School. It enabled me to totally focus on my studies without the distraction of home life and other commitments. The food available at the farm shop is great quality and the choice is good, it was great having a cafe on the doorstep too. The monthly brewery nights, and getting to see the other artisan businesses on the estate were an added bonus. There are some lovely local walks and so many places of interest to visit within a short distance of the estate. I would recommend having a car if at all possible, though those of us living on the estate with cars were happy to join forces with those who didn't.    

What is your top piece of advice for someone considering the Advanced Diploma?

The course is a lot of fun but it's a lot more work than you can imagine, the sense of achievement is all the greater for it though. 

Were you involved in any placements, work experience, or volunteering opportunities during your course?

I regularly did work experience in the Welbeck Bakery which was great for getting bread shaping practice. I was lucky to do my work placement at Ty Melin bakery with Lance and Annie who taught our patisserie module and were great mentors. 

Why would you recommend the Advanced Diploma to someone thinking about enrolling?

If you dream of opening a bakery or want a totally immersive baking experience despite not knowing what your final goal is, the Advanced Diploma provides a fantastic opportunity to bake your heart out, learn proper baking skills and really consider career opportunities. The course is so well respected within the industry that a qualification from the School of Artisan Food will open doors.

How has the Advanced Diploma contributed to your career goals? What are you currently doing or planning next?

I joined the course without any specific plan or goal in mind but more as an opportunity to reflect on my career to date and what I wanted to do next. I knew that i didn't want the commitment of running a bakery and that was never my goal. Shortly after finishing the course, I moved to Greece with plans of possibly running bakery retreats. At the moment I am still finding my way and settling into Island life. In the meantime, I am experimenting with Greek flour and ingredients and my ideas are evolving.

Find out more about our Advanced Diploma in Baking.