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Experience Leiths from Anywhere in the World

/ Category: Student stories / Author:

Experience Leiths from Anywhere in the World

Jady lives in a small town in the Strathbogie Ranges in Victoria, Australia. Last year she enrolled on the Leiths online Essential Cooking Certificate and even travelled all the way across the world to attend the accreditation weekend in London. Read about Jady's experience here.

I live in a small town in the Strathbogie Ranges, Victoria Australia. From our 1000 acre property, we run accommodation, a winery and a farm where we rear Dorper sheep and Angus cattle. In order to cater for events I completed a professional Catering Course at Tafe University.

I am from a Polish background and have always had a passion for cooking. I particularly love the Vietnamese cuisine; I have travelled extensively around Vietnam from the North to the South attending many cookery classes learning about herbs, spices, vegetables and Vietnamese culture.

Living in a remote area I am limited to further my passion for cooking because attending regular classes would be difficult. I did some research online and subsequently came across an app called Workshop and became very interested in the online courses they were offering. I purchased the dumpling course, which I highly recommend, and I believe on this basis I received an email from Workshop in regard to the Leiths online essential course. After reading the course content, I had no hesitation in enrolling as I could learn essential cooking skills, with step by step instructions, in my kitchen at home.

With 10 cohorts in my class it really did feel like a class situation as you have the ability to chat online and also see each other's progress. The instructions were relayed in a step-by-step manner; they were communicated professionally and concisely. After six months of tuition and passing the online assessment, I was invited to attend the two day Assessment course at Leiths School of Food and Wine in London.

Travelling to London for two days seemed unrealistic. However, I then realised that my husband and I had coincidently planned a trip to travel around Scotland prior to the course commencing. Therefore, we decided to combine the two trips. Upon arriving at the School I met some of my cohorts and mentors. Saturday was a day filled with fun and laughter. We all worked so well together in the very large professional kitchen, and together as 15 students we created an amazing afternoon tea which we shared together with some bubbles in the afternoon. It was a lovely way to relax and get to know one another. The assessment was conducted on Sunday, which was preceded by a demonstration. Working in an unfamiliar kitchen and timing being the key challenges, it was at times tense as we knew we were being assessed throughout.

After completing the six month digital online course and attending the two day Assessment course at Leiths School of Food and Wine, I have become more confident in my ability to create dishes that are appealing to the eye as well taste delicious. Through this course I have also made new like-minded friends. We have created a group on WhatsApp and we communicate weekly. We are currently all making sourdough bread, (I posted my two year old dried culture to London), sharing photos and recipes.

I am currently updating my website and hoping to commence hands on cooking classes. My dilemma is whether I focus on one or more items. Sourdough bread-making, Vietnamese cookery, Polish cookery or other cuisines. Watch this space!

If you're interested in enrolling on the online Essential Cooking Certificate, you can find out more here. We have also recently launched our Nutrition in Culinary Practice course online too, read more here.


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