![]() ![]() I also get to work once again with Heston and his team at the Fat Duck. This was where I fell in love with the sweet side of the kitchen, and began to specialise as a pastry chef, learning all manner of techniques, including working with chocolate - my next love affair.įor the past eight years, I have been a consultant pastry chef for Waitrose, where I work with a team of fantastic chefs and product developers to create mouth-watering desserts, chocolates, and other sweet delights. Once I knew that I wanted to become a chef, I enrolled on a culinary-arts management degree course at the University of West London, where I am now a patron. It was here that I realised the kitchen was for me: the challenge to always think outside the box. My first-ever week in a professional kitchen was at the world-renowned restaurant the Fat Duck, in Bray, shadowing the chef Heston Blumenthal. ![]() ![]() I always had a sweet tooth from a very early age, especially as I always made chocolate fudge cakes with my nan in her kitchen, “trying” to help, probably being more of a hindrance - although they always tasted amazing. ![]()
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