I live in Southfields, south-west London, and get up at 7.09am. I know it's this time exactly, because I always try to get up at 6.45am each day and fail, dozing until the radio clicks back into life from snooze mode.
Breakfast for me is a strong coffee before I have to face the District line Tube train, which is diabolical. The service is so unreliable - when they continually shut down much of it this winter, I just felt like standing on the platform and shouting.
But, on the odd occasion it all works, I can be door-to-door in 35 minutes, which is significantly better than most of the other teachers here.
My sister is a rabid cyclist and she's tried to get me to do the trip on two wheels - even offering to cycle with me - but the prospect of tackling the Wandsworth one-way system is terrifying. We also don't have any showers at the school.
I'll normally have a coffee on my way to work and another when I arrive. By 9am, my nine teaching staff and I are in an informal meeting, discussing the recipes that will be used in the day's lessons and how we will assess the students' work.
The students arrive at 9.30am for morning class.
I teach one day a week to liberate a member of staff so they can catch up on any paperwork they have, and to introduce myself to the students. Taking them for a class shows that I know what I'm talking about.
I interview all students applying for our nine-month diploma course to make sure they measure up. I'll take an hour with each one, seeing three or more throughout the working day.
The modular nature of the diploma course means students can avoid some of the foundation term (but not the examinations) if they already work in the industry. This means it's up to me to gauge if they'll cope.
Mid-morning, I'll sit down and tackle paperwork. Today, I'm proofreading the theory for tomorrow's exam and will check that the correct ingredients have been ordered from our supplier. After this, I spend time working on the curriculum for our advanced term, which starts in April.
As I operate an open-door policy for staff and students, I can expect a number of visits during the day.
By 12.30, I'm starving, probably because I don't have any breakfast, and sit down with the other teachers to eat. We often have leftovers, which, although not glamorous, are delicious and a real favourite of mine. We also write a column for the
Daily Mail and often use the half-hour break to test recipes we have created for it.
We have demonstrations for the students at 2pm, although we mix demonstrations with practical sessions at the school, talking the students through how it's done before turning the floor over to them so they can have a go.
Work placements are part of our diploma course, so I try and get out in the week to meet and foster links within the industry. I've recently seen Simon Young, head chef at the Great Eastern hotel, London. It's a really impressive operation because it's so big, yet all the chefs working there are very proud to be involved, and extremely professional - the sort of example that can only do the catering industry good.
I leave at 5.30pm if it's an early finish but, on days when we have evening classes, such as hygiene, I'll stay and help prepare. If it's one of our wine-tasting evenings, I'm at the school until 7pm to introduce it.
I usually head home for a certain amount of slouching but do go through distinct phases. I've just finished a going-to-the-gym period but will now probably slip into cooking every night for a week.
Interview by Chris DruceJust a minute...
What's your favourite restaurant?
Chez Bruce in Wandsworth. It's my local and does some of the best-tasting yet unpretentious food I've had. I got engaged there a couple of Christmases ago.
Tell us a secret
Ten years ago, I completed a diploma at the school. I returned after my first industry job to use the school's job agency and landed a role as a chef for the Prince of Wales, based at his Highgrove estate. I even spent time on the Royal yacht, although sadly did not get to go abroad to any exotic climes.
What's the best part of your job?
It's the feeling you have after you've done a successful demonstration. Three hours of talking and cooking leaves you exhausted but exhilarated, if it's gone well.
FactfileLeiths School of Food and Wine
21 St Albans Grove, London W8 5BP
Tel: 020 7229 0177
Website: www.leiths.com
The school offers a range of professional courses, from a nine-month diploma in food and wine costing £12,000, to a £4,150 beginners' certificate.
Amateurs can enjoy 10 evening cookery lessons from £475, or one-day chocolate workshops at £100.