@Shelovescake
Founder of Rosey's Village Table, Leith's Diploma Student, small-event catering, cakes, desserts and nibbles for every occasion, recipes and dinner party ideas
recent posts
Author: Roseann Jeffery
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This week was a tale of two halves: two days of assessment to start the week and two days of canapé prepping and partying to end. The assessment involved several new skills most of which we were attempting for the first time. Day one was a prep session but still required exam conditions of no…
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The week of the Opera Gateau! As the name implies, this cake is one dramatic, decadent diva. No lowly cake status here, but a gateau, or more specifically an entremet. A complex, multi-layered dessert, the name of which literally refers to ‘between servings’. Wikipedia describes an entremet as an edible scenic display, always spectacular, often…
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The end of half term and a huge highlight to finish on: an all day chocolate extravaganza with the entire year group (see pic for how delighted we are to be reunited). Pastry expert, Caz, and side-kick, Ryan, together chaired a chocolate World Cup in addition to attempting to temper chocolate and build an opera…
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Some high highs this week: making croissants (successfully) for the first time and a shift at The River Cafe which threatens to break my resolve of not working in restaurants. The croissants were a 3 day labour of love. Day 1: make the detrempe and the butter block; day 2: laminate with four rolls and…
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I end week three with brain and belly full. So much to learn and eat and so little time. Our sessions in the kitchen this term are intense with multiple techniques to master and deliver within ever shortening service windows. In the classroom, new techniques and ideas abound. We end the day at capacity only…
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Necessity, arising from the tube strike, combined with a burst of beautiful spring sunshine has led me to change my commute to and from Leith’s. So long slow chug on the District line, hello bright and breezy walk along the Northcote Road, quick stint on the Mildmay line, and a final characterful trot through Shepherd’s…
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Two words to describe advanced term at the end of week one: complexity, refinement. The tone was set by the head of school on our first day back: the final term will require all our energy, commitment and focus if we are to achieve our potential. In the kitchens, the complexity of the recipes has…
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Henceforth, I shall be finishing all of my dishes with a healthy dribble of extra virgin olive oil. My main take-away from three days at Toklas: extra virgin makes everything shiny and delicious. A case in point: the ricotta and orange cake with is drizzled with both an orange syrup and extra virgin before serving.…
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I don’t think I’ll ever get used to the smell of a walk-in fridge. It’s dead air infused with stored food. A paradoxically stale odour. Working on larder section today, I was in and out of the fridge on repeat, mostly holding my breath. Perhaps I’m not cut out to be a pro kitchen chef.…
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