Six Months, 133 Uploads and One Leiths Certificate
Last week my Leiths Essential Cooking Course certificate arrived.
After six months of cooking almost every week, it felt surprisingly strange not having a new lesson waiting for me. The course became such a big part of my routine that it almost feels as though something is missing.
When I looked back through my profile, I realised I’d uploaded 133 dishes over the duration of the course. Looking through them all reminded me just how much I’d learnt.
Some of my favourites are pictured here.
Without question, my favourite week was pastry. Before starting the course I’d never made pastry from scratch. It always seemed like something best left to experienced cooks, but learning the techniques properly completely changed that. There’s something incredibly satisfying about making a crisp, buttery tart from ingredients you’ve mixed and rolled yourself. Since then I’ve made countless savoury tarts at home, so it’s probably the skill I’ve used most often.
Each week focused on a different subject. Topics included eggs, bread, meat, fish, shellfish, pasta, pastry, whisked cakes, melted cakes, timings and planning, and even food photography.
Every topic contained between three and seven recipes, accompanied by detailed video demonstrations where the tutor explained not only what to do, but why each technique mattered. Once completed, we uploaded photographs of every dish along with notes about how it had gone. Within a couple of days our tutor would provide personalised feedback, suggestions or encouragement.
There were ten of us completing the course together online. Everyone could see one another’s uploads and leave comments, which created a lovely sense of community despite us never actually meeting.
Fish week was tricky! As a vegetarian, preparing both a flat fish and a round fish pushed me well outside my comfort zone. Filleting, scaling and deboning fish certainly wasn’t something I ever imagined enjoying, but I’m genuinely pleased to have learnt those skills. Even if I don’t use them regularly, understanding the techniques has given me a much greater appreciation for cooking as a whole.
Receiving my certificate doesn’t quite feel like the end.
I’ve already been invited to complete the Level 2 Food Hygiene qualification before attending Leiths in London for a two-day practical accreditation. After that, I’m hoping to continue with the Advanced Chef Skills programme, another six months of learning that feels like the natural next step.
If I had one small criticism of the online course, it would simply be that I missed the human interaction. The videos, tutor support and community feed were excellent, but I’m really looking forward to meeting some of the people I’ve spent the last six months cooking alongside when we finally come together for the accreditation days.
Looking back over 133 uploads, it’s obvious this course has taught me far more than individual recipes. It’s given me confidence, techniques I’ll use for years, and a much deeper understanding of food.
And perhaps most importantly, it’s reminded me that there is always something new to learn.
