#traineechef

[lavieenreverie]

Mad Macarons. Filled with rosemary buttercream and green apple fluid gel. #cooking #cookery #baking #traineechef #patisserie #pbd #recipe #thefeedfeed #foodblog #ilovefoodblogs #instafood #foodofinstagram #chefsofinstagram #kerstinscookery #foodie #recipe #macarons #moleculargastronomy #fluidgel #flavourcombinations #fruitandherbs #culinaryschool #science #rosemary

[bakelikeapro]

#Repost @sophie_tiphaine (@get_repost) @bakelikeapro ・・・ Chocolate Orange Tart, Chantilly Cream, Chocolate Sauce and Toasted Maple Hazelnuts for Christmas Dessert 🎄 #chocolatetart #chantillycream #chocolateorangetart #chocolatesauce #toastedhazelnuts #commischef #traineechef #dessert #foodcoma #sof #schooloffood http://ift.tt/2s1gBZF

[therustleup]

Mid week up date (week 2)

So we are now half way through week 2, its been a busy week,getting straight into lots of dishes,practicing skills we learnt last week and adding new techniques. some great demos and lots of food to try also.

It is exhausting,but so much fun,i've never been that great with studying,but i've finally found something that i love to do and want to continue to learn about and practice.

I didn't manage to take any pictures of monday's creations,but there are photos on instagram from the other days and i will be more diligent with my photo taking from now on.

check out my instagram - natalia1192 for daily posts.

Thanks for reading! 

Natalia 

[therustleup]

Back to basics.

My first week at Leiths is complete!

It’s been busy, it’s been fun and I’ve already learnt so much.

The week began on Monday 29th September at 2pm, our "year group" has been split in two and I am in the second group. I had met up with one of the girls from my group earlier in the day for lunch, so that I at least knew one person.

We were assigned our lockers and given our equipment and books, we also had an introduction and overview of that diploma and what to expect… it was basically a day of lots of listening and talking and we also got to meet our class teachers and have a tour of the kitchens etc. we then went to the local pub to have a drink to celebrate and get to know each other.

Tuesday 30th Sept - morning- more listening  - including how the course runs, what to expect, assessments etc. and we got given a lot more information on various things. 

Tuesday afternoon was spent in the kitchens going over some safety advice, how the practical sessions would work, the cleaning schedule etc. along with going over our knife and equipment sets. After this was complete we spent the rest of the afternoon learning different knife skills and putting the to practice of different vegetables and herbs. My onions and carrot batoning need a bit of work, but I'm sure with practice I will get there.

This was followed by another drink at the pub, with a few different people so that was nice, a great way to meet everyone and discuss the events of the day.

Wednesday 1st October - morning- This was to be our first demonstration for the year and I was really looking forward to it. This was because my class teacher from my previous time at Leiths was taking it and plus it was all about eggs! We had demos of everything from poaching- mayo and we got to try everything, which was great. My class teacher had also managed to find an egg related horoscope that was hilarious.

Wednesday Afternoon – This afternoon was back in the kitchens. We practiced our knife skills again and also did a seasoning exercise. Its important to get these basics right from the start as they are fundamentals for all of cooking, following this we did an exercise for time plans (something we will be needing for each practical class for the rest of the diploma.

Thursday 2nd Oct – Morning – This morning was another dem based around the basics of pastry and of course another tasting of various recipes related to pastry.

Thursday Afternoon - We had a quite a decent time in the kitchen this afternoon and practiced a few egg related skills and recipes and also had a knife skills and presentation exercise to complete. I enjoyed the presentation exercise as we put everyone’s together at the end of the class, which was a great way to get new ideas.

 Friday 3rd Oct – morning – Another important demo surrounding making stocks and some variations on uses for them.

Friday afternoon – back in the kitchen, making pastry. I had to make mine twice and I hadn’t put quite enough liquid in the first one, which was a shame. But I feel confident with making pastry now as the second time around it worked perfectly, unfortunately we didn’t have time for me to use the second lot to use for our tarts, so my tart didn’t come out quite as I would have liked, but it was an excellent learning experience, the same with my crème Anglaise, which had a few issues, but worked out in the end.

 So. As you can see its been a busy and full one week, but I can safely say that I am in the place I belong, its so nice being around like minded people, that are as obsessed with cooking and eating as I am!

Bring on the rest of the year.

Thanks for reading,

Natalia