How long have you been cooking and what made you decide to be a chef?
I trained in patisserie 5 years ago, after not really knowing where to go in my career. I have always been artistic and loved food, so only made sense to me! After my training, people started to order birthday cakes from me and so I decided to specialise in cake decorating and have been running my company for just over 3 years.
Can you talk us through your style of cooking?
My cakes aren’t exactly ordinary…I never use fondant, instead I use buttercream and play around with textures and colours. I also decorate my cakes in chocolate ganache or caramel drips, macarons, meringue, even popcorn so they have a very unique look to them.
Which chef has influenced you most during your career?
Nigella – the simplicity of her cooking and passion for ingredients is exactly how I feel towards food. I’m all about simple recipes, whereas my execution is the more intricate and detailed part.
What are your favourite garnishes to use when plating up?
Edible flowers! As soon as you put them on a cake, it really brings the cake to life. There’s really nothing more beautiful!
What is your favourite product to work with?
Swiss meringue buttercream. It takes a while to get used to working with this buttercream but when you understand how it works, the possibilities are endless. You can achieve such beautiful textures and effects with it. It’s amazing to work with, flavour differently and most importantly, delicious to eat!
What does the future hold for you as a chef, what is your ambition?
I love teaching people how to bake and decorate cake so would love to push my career in that direction, but who knows what the future holds!