On Friday the 13th November I woke up early as I had to be at the Dakota by 8 o'clock to make sure I had everything for the competition. My dad and I headed through to the competition but Mark had to stay behind as the venison hadn't arrived. When we arrived I was first one there so I got to choose my bench first. After the lst competitor arrived it was decided that we would start at 10:10. My dish was going well until I put the venison under the grill as the oil kept spitting up and catching fire. I had to put the venison in the oven but unfortunately it didn't cook in time so I had to serve it very rare. My potatoes were also under done and because of these mistakes I didn't win the competition. I will try again next year and see if I can get further.

I would also like to say thank you to everybody who supported me throughout the competition, the H.E department and all the staff at the Dakota who helped me.

On Thursday 12th November I was cooking for the last time at the Dakota so Miss Auchterlonie decided to come and see how much I had progressed. I got everything out that I would need to cook for the general manager but I had to get everything I would need for Fridya's competition. I got my timings nearly perfect and had time to spare after I plated up my dessert. The manager enjoyed my meals which gave me good hopes for the competition. Miss Auchterlonie thought my dishes looked fantastic. Marc, Miss Auchterlonie and me packed my boxes full of equipment and ingredients ready for the competition.

On Wednesday 11th November I went back down to the Dakota to practise my dishes again. Like yesterday I got all the ingredients and utensils that I would need and I got ready to start cooking. This time I would have no help from any of the chefs at all. My main course was slightly late being served but I plated my dessert with plenty of time to spare.

On Tuesday 10th November I went back down to the Dakota but this time I went with Mr White the technician who would be taking photos of me working in the Kitchen. Like on Sunday, I got everything that I would need out of cupboards and fridges and I got ready to start cooking. This time I would have no help from any of the chefs. My main course was late being served but I managed to regain my confidence and I served my dessert nearly on time.

On Sunday I went down to the Dakota at three o'clock feeling very tired after the first five hours in the kitchen the previous day. I got all the ingredients and the utensils out that I would need for the dishes. At half past three the timer was set for one hour and a half and I started getting as little help as possible from the chefs. My main course was to be served after an hour and I served it three minutes late. My dessert had to be served half an hour after that and I served it thirteen minutes early. I have a day off tomorrow, Tuesday's target is to get it on time.

On Saturday I went up to Dakota at 10 O'clock, feeling I had never been away. Rae got me started by taking the heads off about a hundred prawns then shelling them. He then got me to do my main course from start to finish like it would be on the day. He showed me how to do my pudding and then we tasted the two dishes. We then went away into the restaurant and discussed my time plan. I wrote the plan once, had to write the plan out again to change some of the recipe and then he gave it to me to take home to change again.

On Friday 6th November I went to Dakota straight after school. Miss Auchterlonie gave me an apple as I had no idea when or where I would get lunch. It turned out that somebody had ordered a half portion of fish so I got the rest. Mark sent me over to Matthew, the pastry chef, who started me off by weighing the flour and grating the cheese for his breadsticks. I was then passed over to Rae who showed me how to do my potato dish. Once I had finished that I then went to work with the meat chef where I was told how to cook my meat. Custard was on the menu that night and guess seperated the thirty six eggs for it!

On Thursday 5th November I went back to Dakota to cook for the second time. This time Mark wasn't there so I was paired up with Matt, the pastry chef. I first started on the poached pears and then I moved on to the ice-cream. This took a shorter time than he expected and I was allowed to stay till 6 o'clock so he got me to help him do some of his jobs. I was chopping up cake for the chefs and the customers then I had to cut out the shortbread into tiny circles. I'm really excited about helping out at the hotel. All the staff are very nice to me and offered me a cup of tea today as soon as I arrived.

Today I went up to the Dakota after school with the food costings Miss Auchterlonie and I had priced earlier (it was mostly Miss Auchterlonie). when I got to the Dakota with my costings I was nervous about going in the kitchen. Mark got me a pair of trousers and an apron as I had been given chef whites from H.E. and I got changed into them. He quickly looked over the prices, checked the rules, and told me all the rules they had in the kitchen. He got me started cutting the stalks off the winter chanterelle mushrooms and washing them. Then he got me cutting up cabbage very finely and then cooking it. It was all very exciting!

On Monday 2nd November Miss Auchterlonie and I went back to the Dakota after school to meet Mark again. We sat down at a table and discussed our ideas for both courses and eventually came to a decision after ruling various thigns out as they were out of season. When we decided on our dishes Mark brought up the fact that he could get his ingredients much cheaper at trade prices. Sorry, I can't tell you what they are just yet, as this is top secret information.

A long road to the Edinburgh heats of the competition. The work has really begun. The next round will be held in the West Lothian College on Friday 13th November. I am being mentored by Mark Robertson the head chef at the Dakota Forth Bridge. We will be given a budget of £6 and have to cook a main meal and a dessert. On Friday afternoon 28th of October we had lunch at the Dakota which tasted amazing. I nave never seen a portion of cod that big. We then met Mark, the head chef, who led us into the kitchen. We saw right round the kitchen and into the walk-in fridge where we saw lots of boxes full of fresh produce. He told us to come back on Monday with three main course ideas and three dessert ideas. Phew!

On Wednesday the 28th of October the first round of the cooking competition took place in the H.E department after school. We had one hour to prepare and serve two portions of a main course which had to come under £4. I deided to cook curried cod on a bed of coriander and lime rice and after a lot of judging time I won!