I’ve been thinking about doing this post for a little over a year now. Mostly because life has gotten in the way. But also it seemed a bit more tidy to round the series of Leiths posts off with an after-the-fact summary. Rather than evaluating the usefulness of my Leiths Diploma, because let’s face it,...
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Before I started the Leiths course, I wrote about wanting to learn much more about wines. I wanted to be able to understand and write eloquently about its history, culture, production, economics, politics and more. That was probably a little over-enthusiastic. After all, the course only pitched to the Intermediate Level of the WSET (Wine &...
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The external speaker is one of the key components of the Leiths Diploma. It’s not that any of the contents go towards the Diploma – nothing you learn in these lectures are tested in the exams. Rather, it helps to give a more rounded view of the food industry. I suppose in a public...
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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. But that’s not necessarily a bad thing. I saved up and...
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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 were informed that we had to cook for 50 in groups...
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The first week of the Two Term Diploma is skills week. It’s a chance for the new recruits to get a taste of what went on in the first term, familiarise themselves with the kitchen, navigate working with others in limited space and sort out the inevitable bit of admin. Looking over the schedule...
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