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Where are they now? Felicity Day

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Where are they now? Felicity Day

Felicity Day

Felicity graduated in 2011 and is now keeping busy with her pop up food company...

Name: Felicity Kate Day

Year graduated: 2011

Current job title: Pop up food company owner

How would you describe your year on the diploma at Leiths in 3 words?

Exhilarating, enlightening, laughter.

What were you doing/Where were you working before the diploma?

I was at university studying English Literature and working as a baker in my spare time.

What made you decide to start the diploma?

I had always wanted to be a chef since I was a child but after seeing the diploma course description I realised that being a chef could be a viable career and it offered the widest range of subjects.

What were the highlights of your year at Leiths?

The camaraderie with the rest of the class in such a well structured albeit stressful learning environment. Essentially the friends are for life. The demonstrations on patisserie were a particular highlight for me. And of course the after school trips to the pub.

What was your first job or work experience following the diploma?

I worked in a fine dining restaurant for a few months on the pastry section before escaping to Switzerland to work as a private chef in a luxury chalet.

Where are you working now?

I started my own pop up food company with a couple of friends and we do events around the city of Glasgow, popping up in different bars, coffee shops, warehouses, social clubs and car parks doing a different menu each time. I use it as a platform for baking cakes and patisserie wholesale for other cafes too.

How has the diploma helped you in your current role?

It taught me how to work on my own and rely on my own time keeping and skills which is invaluable if you are not part of a big team. From the creative tasks and practical lessons I learnt how to take ingredients and work with them to create imaginative dishes.

How often do you use the skills you learnt at Leiths?

The basic timekeeping skills learnt from endlessly creating time plans I use everyday when planning my M.E.P. (mise en place). I find myself constantly referring back to the essential recipes that were instilled in us from my very battered Leiths bible.

What are your long term career goals?

I try not to think too far ahead otherwise I get carried away with things. I’m looking into buying a vintage food van in the next year. And I would love to own a french bakery, but who wouldn’t?

What are you cooking or eating for dinner tonight?

The last of the leftover beef ragu from a Sicillian event we did last weekend. Homemade pasta may have to be made too.

What key piece of advice would you offer to anyone thinking of studying at Leiths?

Make sure you take everything in as it will pass you by quicker than you think, every piece of information is invaluable and it will be thrown at you left right and centre.

What is your favourite restaurant to eat at?

In London, Duck and Waffle was a particular highlight for me, but for more informal dining the Street Feast Food Market in Lewisham and Moro in Finsbury.

Author: Lizzy Jones


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