Getting my sauce on…

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I think I would quite like to move into and live a happy life at Le Cordon Bleu. Honestly, I love it. Everyone is so friendly, the chefs are so welcoming and generous with their knowledge, the classes push you without scaring you away, the food you take home is unfailingly gorgeous and you leave feeling like you have the beginnings of a real skill for life. So it was with a little bit of sadness that I attended my last class today. Well, last for now because I have no doubt that I will be back. Yep, just call me the Culinary Terminator.

So Modern and Classic Sauces. A class I booked because my own sauce making skill-set consists of cheese sauce and gravy. And not even ‘proper’ gravy. Gravy made with granules. I know, I know. This seemed liked the perfect way to learn things that really would be brand new to me so I was already excited for it but then to walk in and see it was Chef Anthony from my 4 week Tuesday night class who was running it? Even better! My last class with the chef from my first class. ‘Twas like my own little circle of life…

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An Introduction to Baking at Leiths, week 2…

Week 2 of this introduction to baking and I had high hopes that it would be a bit more testing than the first. It brought us a new teacher, a practical demonstration of a lighter-than-air orange and walnut swiss roll and and actual making of passion fruit and lime syrup sponge and scones.

Week 2 was definitely better for a few reasons – the teacher, with us for 1 week only sadly, was jovial and interested in us, asking questions and encouraging the same back. The sponge was not something I had made before and the swiss roll was utterly splendid, soft and crumbly and almost falling apart with the orange scented cream holding it together until it melted on your tongue leaving traces of warm walnuttiness behind… Read More