Gavin Cleaver details how cooking as a means of relieving anxiety led him to undertake an online professional qualification with Leiths School of Food and Wine alongside his full-time job.
Chicken supreme with taragon sauce (and green beans and mashed potato) was my exam meal when I did an evening course at Leith’s about 7 years ago and it’s one of the few recipes I still make as well :) glad I did the course but echo that it was more stressful than my a-levels and degree combined. Also my mashed potato is still crap.
So nice to read this Gavin, we were on the same Leith’s intake! I remember the course (mostly) fondly - jelly and pasta weeks were not up there for me - but I now always have sharp knives, prep in advance and am eternally grateful for the stir fry sauce, and for the emotional support of the rest of our intake when things were going pear shaped
The online course was never an option, so I did the full blown one. Happy memories just flooded back reading this. Thanks, Louis
I so enjoyed this article. Made me chuckle right the way through and I feel Gavin and I would get on just fine. Keep going!
Chicken supreme with taragon sauce (and green beans and mashed potato) was my exam meal when I did an evening course at Leith’s about 7 years ago and it’s one of the few recipes I still make as well :) glad I did the course but echo that it was more stressful than my a-levels and degree combined. Also my mashed potato is still crap.
Loved this, thanks for sharing Gavin!
Chicken, tarragon and cream are a marriage made in heaven. I look forward to making this recipe .. thank you ..
So nice to read this Gavin, we were on the same Leith’s intake! I remember the course (mostly) fondly - jelly and pasta weeks were not up there for me - but I now always have sharp knives, prep in advance and am eternally grateful for the stir fry sauce, and for the emotional support of the rest of our intake when things were going pear shaped