Tag: events

A Culinary school has launched an inspiring series looking at a wide range of careers available in the food industry.

Leiths School of Food and Wine, based in West London and founded by GBBO’s Prue Leith, are using the month of May to explore food industry careers – including a few you may never have thought of.

From super-yacht chef, to food stylist for those M&S adverts, to recipe developer for the latest trendy ingredient delivery service, Leiths will show that the opportunities in food go far beyond restaurant kitchens.

The #MadeAtLeiths series includes an Instagram takeover throughout May, Alumni blogs and a London Underground poster campaign, all highlighting the true ambassadors of the school; the Leiths graduates.

Leiths Managing Director Camilla Schneideman said: “There is an abundance of fulfilling, creative roles to be found in food, and a respected qualification from Leiths will set your CV apart.

“While the prospect of changing career can be daunting, there is a nationwide shortage of chefs, and with a qualification in food, you can work all over the world.

“We are proud to have graduates go onto roles in top restaurants such as Fat Duck, Petersham Nurseries and Spring, but it’s not just about landing a role in a Michelin starred restaurant.

“Leiths students go onto high profile positions in food writing, recipe development and food photography. They are entrepreneurial; starting their own catering companies and pop-ups, authoring cookbooks and launch food businesses. Many work on food series for television and others act as thought leaders in the future of food and technology in governance and policy. The opportunities are endless and highly motivating.

“Working in food can really future-proof your career.”

QUOTES
“Juggling family life, a food column and the Leiths diploma was tough. I pushed through and got exactly what I came for – a solid depth of knowledge, experience of working in Michelin star kitchens and, best of all, a wealth of foodie friends.”

Melanie Johnson, food stylist, photographer and columnist for Country Life Magazine

“This momentum was so important. For anyone thinking of changing careers, my advice is just go for it, hard and fast. But look after yourself too.”
Tomek Mossakowki, professional baker and co-founder of The Dusty Knuckle Bakery School run out of a shipping container in East London,

ABOUT THE SCHOOL

Leiths’ reputation as a first-class training school for chefs attracts students of all ages from all over the world. With its dedicated teaching and friendly atmosphere, Leiths’ guiding principle is to impart enthusiasm for the trade and instil a lasting love of good food and wine. This is not restricted to career cooks – many enthusiastic amateurs attend the varied programme of courses and diverse range of special events, from food and wine matching evenings to chocolate workshops and carving demonstrations.

For those with professional ambitions, the Leiths Diploma in Food and Wine is highly respected in the culinary world and can be achieved in three terms, starting in September of each year, or in two terms, starting in January. Students learn menu planning, budgeting and wine appreciation and attend daily demonstrations and practical classes, as well as lectures by leading gastronomic celebrities, famous retailers and head chefs from leading hotels and restaurants. Throughout the year, visits are organised to a variety of establishments involved in the business, including Billingsgate fish market and Smithfield meat market. Students get the chance to undertake work experience in leading London restaurants, while visiting chefs specialising in Italian, Japanese and Indian cuisine come to teach at the school and cookery writers and chefs demonstrate their specialities, such as chocolate work.

For those keen to learn the basic skills needed to become a confident, capable, efficient cook in just four weeks, the Essential Cooking Certificate takes place late summer every year, making it especially suitable as a summer course for amateur cooks at the start of a gap year.

Leiths excels on both the theoretical and the practical sides, benefiting from over 30 years’ experience, whilst remaining fully abreast of contemporary techniques, styles and methods. Leiths is run by Managing Director Camilla Schneideman.

For more information and for the full list of courses available, visit http://www.leiths.com or call Leiths on 020 8749 6400.

GLOSSARY OF COOKING TERMS

AL DENTE

‘Firm to the tooth’ the degree to which pasta and vegetables are cooked.

AU GRATIN

A dish topped with cheese or cheese with breadcrumbs which is then browned by grilling (or sometimes baking).

BAIN MARIE

A roasting tin half-filled with hot water in which to cook delicate food in the oven.

BASTE

To spoon over a liquid during cooking to prevent drying out.

BAVEUSE

Soft texture, used to describe the inside of a perfectly cooked omelette.

BLANCH (VEGETABLES)

Parboiling prior to freezing, or so vegetables only have to be reheated before serving. (See refresh)

BOIL

To heat a liquid to 100˚C – at which point the liquid boils at a rapid, bubbling pace.

CARAMEL SAUCE

Sugar cooked to a toffee colour.

CLARIFIED BUTTER

Butter that has been separated from milk particles to allow it to reach a higher temperature without burning.

CONCASSER

To chop roughly, or to cut tomato flesh into even squares or diamonds.

CREAM

To beat ingredients together, such as butter and fat when making a sponge cake.

CROUTONS

Small evenly sized cubes of fried bread used as a garnish in soup or salad.

DEGLAZE

To loosen and liquefy fat, sediment and browned juices stuck at the bottom of a frying pan by adding liquid and stirring while boiling.

DEGORGE

To extract the juices from vegetables, fruit meat or fish. (i.e. salting aubergines to extract bitter juice.)

DEPOILLER

To skim off the scum from a sauce or stock: a splash of cold liquid is added to help to bring it back to the surface.

DETREMPE

The base of a layered pastry.

DROPPING CONSISTENCY

The consistency where a mixture will drop reluctantly from a spoon.

FLAMBER

To set alcohol alight to burn off alcohol and excess fat.

FOLD

To mix with a gentle lifting motion. Often in a figure of 8 movement.

GLACE DE VIANDE

Reduced brown stock.

GRATINER

To brown under a grill after the surface has been sprinkled with breadcrumbs, butter or cheese

INFUSE

To steep or heat gently to extract flavour. e.g. milk with onion slices

JULIENNE

Vegetables or citrus rind cut into thin matchstick lengths or very fine shreds.

KNOCK BACK (BREAD)

To knead out the air in a risen dough.

LOOSEN 

When using egg whites, adding a spoonful of egg white to the thicker mixture first, to avoid losing air.

MARINATE

To soak meat, fish or veg before cooking in acidulated liquid containing flavourings and herbs to flavour and tenderise the meat.

NAPPER

To coat, mask or cover, e.g. hardboiled eggs for egg mayonnaise.

NEEDLESHREDS

See julienne

PANADE

The base of a soufflé.

PANER

To flour, egg and crumb ingredients before frying.

PAPILLOTTE

A paper wrapping in which fish, meat or vegetables are cooked to contain the aroma and flavour.

POACH

To cook very gently in a barely moving liquid just below boiling point.

PROVE (A PAN)

To make a frying pan non-stick by heating with oil and salt, then wiping.

PROVE (BREAD)

To put dough to rise before baking.

PUREE

Liquidized, sieved or finely mashed fruit or vegetables.

RECHAUFFER

A reheated dish made with previously cooked food.

REDUCE

To reduce the amount of liquid by boiling rapidly.

REFRESH

To cool cooked or blanched vegetables quickly in cold water, to stop the cooking and set the colour.

RENDER

To melt solid fat.

ROUX

Melted butter to which flour is added. Used for thickening sauces.

SCALD (MILK)

To heat until on the point of boiling.

SEAR

To brown meat rapidly, usually in fat, for flavour and colour.

SEASON

To flavour, generally with salt, pepper or sugar. (Can mean to prove a pan)

SLAKE

To mix flour, arrowroot or cornflour to a thin paste with a small quantity of cold water.

SWEAT

To cook gently, usually in butter or oil, but sometimes the food’s own juices, without frying or browning.

ZEST

The skin or a citrus fruit, very thinly pared without any of the bitter white pith.

(Source: Leiths School)