Last week, Year 12 students from LOGS, the only school in Sussex to offer the prestigious Leiths Level 3 Extended Certificate in Professional Cookery, visited the Leiths School of Food and Wine in London for a day packed with culinary inspiration, skill development and professional insight.
The visit began with a guided tour of the impressive three story Leiths building, featuring cutting edge training kitchens, a professional standard demonstration kitchen and a remarkable cookery book library including titles recommended by visiting chefs.
A highlight of the day was a hands-on masterclass in fresh pasta led by Leiths teacher and resident ‘Pasta Queen’, Grace Morissey. Under Grace’s expert guidance, students learned the art of making lemon and ricotta tortellini. After the practical session, Grace prepared the pasta for the group, who enjoyed the delicious results over lunch.
Throughout the visit, students had the chance to meet key figures at Leiths, including Michael Cropp (Director of Higher Education and Principal), Ben Blackburn (Head of Teaching Quality and Standards), and Lou Kissane (Headteacher).
The group also observed Culinary Diploma students at work, watching them prepare delicate patisserie items such as croissants, macarons, and petit fours which was an inspiring glimpse into the high standard of training at Leiths. The day gave students valuable insights into the world of professional cookery and the opportunities that advanced training at Leiths can offer.
If you have any questions about studying the Leiths Level 3 Extended Certificate in Professional Cookery at Lewes Old Grammar School, please do not hesitate to contact us.
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