6.1.2020 – Everything happens for a reason

I felt like doing another though spill style blog tonight as I sit here thinking about the last few months. Sometimes life feels like a huge whirlwind that we get swept up in, with no clear direction, no vision and no control. Then over time, it blows over, and what once seemed like a chaotic…

3.2.2020 – A day in the life of a pastry chef

  It’s 9.13pm and I’m lying in bed writing this in the pitch black, because guess what? I’m tired again! I promise to think of more thought provoking content soon, then telling you how tried I am all the time, but your girl has got to stay real. In a previous post, I explained to…

1.2.2020 – My first customer

  I am delighted to announce that on the the first day of the month I have received my first cake request! Not that I have been doing anything about putting this kind of service out there, so I should count myself lucky. In fact, it’s my mum who puts all the effort in, in…

30.01.2020 – Flu Remedy Dhal with Ottolenghi Spice

Sooo… I jinxed myself yesterday by saying that exhaustion is OK because I woke up in the middle of the night with excruciating tummy pains and have been absent from patisserie school today with the flu. Woops. Therefore I shall re-phrase, that whilst exhaustion is OK sometimes, running yourself into the ground isn’t, and I…

28.01.2020 – Opening

A Classic Day at Ottolenghi, open shift. Before I started at Ottolenghi, I was an account manager for a healthy snacking company, having just graduated from university in Geography. I therefore naturally, had absolutely no idea what a day in a kitchen looked like. Quite the career change if there ever was one. A friend…

27.01.2020 – Financier

As I was baking our signature coffee financier today, and the sweet, nutty smell of beurre noisette took over the kitchen, I thought it would be rude not to dedicate today’s post to it. The traditional French Financier: When I first started at Ottolenghi and was asked to bake the financiers, my heart stopped for…

25.01.2020 – Morale

There’s nothing more important than high morale in the kitchen. Showing up this morning at 8am, I wasn’t sure if I would actually make it through the 10 hour shift looming over me, having only had 3 hours sleep. It absolutely flew by and I can only thank my dear colleagues for being such great…