@Shelovescake

Our last formal week of teaching and cooking from the curriculum. Starting the foundation term back in September feels like a lifetime ago and yet the course has gone by in a flash. I woke early on Saturday morning feeling reflective. What had I hoped to achieve from my nine months at Leith’s? My Leith’s journey actually started in February 2025. In the midst of grieving for my parents, I had lost confidence in myself and my ability to succeed at work. Whilst on a two week break, I took a solo trip to Penzance and began to form the idea of a new career starting with a selfish year doing something just for me. Where there would be no demands from unreasonable stakeholders and no requirement to be responsible for the motivation and morale of others. But instead, an opportunity to learn and grow; to delve deeper into my passion for food; and attempt to connect with my parents despite their now unending absence. On each of those terms it’s been a success. And so much more. I’ve made some wonderful friends. I’ve felt creative, inspired and energised for which I’ve experienced a deep sense of gratitude. I’ve set a path for a new life and career; and I’m excited (if slightly apprehensive) about what the future holds. And yet, as my mum herself once wrote ‘in the midst of joy, there is always sorrow’. Or more accurately, a bitter sweetness for me. There has barely been a day when emotion hasn’t caught the back of my throat following a poignant, or entirely mundane, association with one or both of them. But despite the sadness, I feel grateful that this has been a cathartic part of my grief journey; helping me to heal and come to terms with my loss.

Enough of the soliloquy, I’m sure you’re keen to know what we cooked in our final week. Sadly I missed our last ever (for us and Leith’s) all day dem because my daughter was concussed following an incident at a football tournament. The focus of the dem was on curing, smoking and brining and I’m grateful that my friends ensured I didn’t miss out by sending me photo updates and descriptions.

Thankfully, I was back in on Tuesday for our last all day cook. An absolutely brilliantly and thoroughly eclectic day. We killed and cooked a lobster, and served it with a delicious salad of pickled fennel, avocado puree, tarragon creme fraiche and prosciutto crumb. Amongst these tasks, we began making sourdough, completing our folds every half an hour to develop and strengthen the gluten before shaping and proving. And finally, an MEP session for toasted almond and cardamom mille-feuille which we would finish and assemble the following day. Dispatching a lobster is considerably more unnerving than a crab. Following death, which happens instantly when a sharp knife is inserted into the carapace, the nervous system continues to be active for some time. Most unsettling is the continued contraction of the tail despite its detachment from the head. Even as I lowered it into the boiling water, it was still jerking with considerable force.

Being taught how to make sourdough step by step with an expert was a fantastic experience. At the end off the day we had placed our loaves in brotforms ensuring they had plenty of surface tension and covered them in the requisite showcap for cold overnight prove. Baking would come the next day during a kitchen session which was much less hectic (and dramatic). We experienced the triumph of revealing a beautifully risen and baked sourdough with trademark ‘ear’ from the oven not once but twice; had fun with sugar work; and felt the thrill of plating a fine dining dessert of our own making and patisserie skill. All entirely fitting as a culmination of our culinary journey.

Thursday was a study day for revision but I had also booked to have my home kitchen inspected for food hygiene and safety rating by the council. It was a valuable session and I’m delighted to share my business was rated a 5 🙂

Friday began with our final dem and what a finish! Mikey demonstrated BBQ and open fire cooking with two outstanding dishes: burnt leeks with mustard vinaigrette and hazelnuts; and a Berenjak-inspired Adana kebab, with pickled red cabbage, tahini and khobez. Unfortunately, our final afternoon cooking a curriculum recipe was slightly disappointing. The trout that we were due to cure and smoke had been stored in a fridge that broke down overnight. Therefore although we could cook and plate the elegant dish, we couldn’t eat it. Once assessed for presentation, it all ended up in the bin 😦 Nevertheless, I still ended the week smiling. Back in my own kitchen, I spent Friday evening in my happy place preparing a luxury hamper for a client to take to the opera the following evening.