Blog
Dominique Woolf’s Kimchi Beef Peanut Butter Ramen
The rich, nutty broth is thick and almost curry-like, and works so well with the soy-marinated beef, creamy soft-boiled eggs, and kimchi – which gives pops of tanginess and crunch.
The rich, nutty broth is thick and almost curry-like, and works so well with the soy-marinated beef, creamy soft-boiled eggs, and kimchi – which gives pops of tanginess and crunch.
We spoke to Duncan about retraining in his fifties, making the transition from the corporate sector to the kitchen, and why he no longer dreads Mondays.
This is a proper show-stopping dessert – expect oohs and aahs as you wheel it out of the kitchen.
Alice tells us about her decision to change careers in her late twenties, about her experience of Leiths, and about the pressures of running a Michelin star kitchen.
Florence is Menu Development Chef for UK and Ireland with Hilton Hotels. Here she shares with us the focused thinking that has gone into her career choices.
Leiths Diploma graduate Lara Lee is an Australian chef and food writer of Chinese-Indonesian heritage. Her first book Coconut & Sambal: Recipes from my Indonesian Kitchen was selected by the New York Times as one of the best cookbooks of 2020. The recipe below is from her latest, A Splash of Soy: Everyday Food from Asia.
After winning Best Pitch on our How to Start Up a Successful Business course, Tom Geoffrey went on to become the chef and founder of Barang Street Kitchen, a Cambodian street food concept and pop-up. Tom tells us about his love for Cambodian food, his plans for Barang, and how attending Leiths’ food business course helped him achieve his dreams.
