a little about me
In 2008 I completed a Leith’s Diploma in food & wine but it wasn’t until 2014 that I became a chef. I was just out of university with an Economics degree, ready to do something officey or financey, when I discovered that I was not remotely suited to a job like that. I had been bartending at The Royal Court Theatre and by chance a spot opened in the kitchen. They were desperate and took me on. From the moment I put on those extra large chef clothes and took my place in the salad section I knew I wasn’t going back.
Since then I have worked in kitchens, started a market stall (The Little Yolk) and a pop-up in Dalston. I have put on supper clubs, private catering and baked commissions. I have also started a large cafe/bar in Broadgate Circle for an arts charity, Now my focus is on freelance recipe development.
how did I get into sous vide?
I moved into a new place that had the tiniest kitchen and an oven from the 1970s. It was a beautiful piece of kit but it only had two settings: Raw or Burn. There was no in-between. We decided early on that we were going to redo the kitchen but it was going to take a while. So, with a kitchen under construction and a 50 year old oven I decided to give a sous vide a try. It was the perfect bit of equipment as it was small, neat & fit in with my busy chef life.