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The Leiths Diaries: What I’ve learnt so far

Knife skills at Leiths

This is a post in The Leiths Diaries series. Read more here. In January I started the Two Term Diploma at Leiths School of Food and Wine. It seems that after 12 years at school, three years at university and six months training to be a journalist, I was back to where I started: at school….

The Leiths Diaries: Cooking for 50

Empty plate with knife and fork

This is a post in The Leiths Diaries series. Read more here. Cooking for 50 is not something you want to think about let alone do in the first three weeks of a cheffing course. But there’s nothing quite like being thrown in at the deep end to acclimatise. Within a week of starting at Leiths, we…

The Leiths Diaries: The last night before

Kitchen through hot pass, 25th Anniversary Celebration Menu at Alain Ducasse's Le Louis XV in Monte Carlo, Monaco

This is a post in The Leiths Diaries series. Read more here. The night before a big event, one wouldn’t expect anything less than butterflies. For some reason, I feel like I’m about to walk the plank. Even the title to this post for example, the only words that went round in my head were…

The Leiths Diaries: The preparation

Preparing shoulder of lamb at Parson's Nose

This is a post in The Leiths Diaries series. Read more here. With just over three weeks to go until I start at Leiths, I’m feeling prepared and ready. Or at least that’s the way I should be feeling. The knives and chef’s whites are ordered and paid for, my Leiths Cookery Bible and Leiths Techniques…

The Leiths Diaries: The prelude

Leiths School of Food and Wine

This is a post in The Leiths Diaries series. Read more here. How do you begin talking about something that will change your life? And this will change mine. Not completely alter its direction but at least refract it to some unknown destination. That something is this: on the 3rd of January 2012, I start…

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