7. What products have you most enjoyed developing?
I thoroughly enjoy developing products, especially those that fit the season. For example creating Easter buns, creating new items with summer fruits, and incorporating winter spices such as ginger and cinnamon into the products. It is so rewarding to perfect a recipe.
8. What’s your favourite item in the Café?
That is such a difficult question! I love them all and I know how much hard work goes into each one... but if I had to pick one I would say the lemon loaf. It’s nothing fancy, but it’s simple and delicious.
9. What’s been your proudest accomplishment since working at Café Le Cordon Bleu?
Every day I make sure I speak with the Café staff to check they were happy with the day and that all the customers have been satisfied. One day I went to check as normal and they said that a lady from the USA had come in for a coffee and also had a piece of lemon loaf. Once she had tasted it, she couldn’t believe how delicious it was, so instead of having another slice, she bought all three loaves that I had made for the day back to America with her to share with the family. I couldn’t believe it! It was such a lovely compliment that she enjoyed the cake so much. It was quite something that I haven’t even been to America but my cakes have!
10. What do you think is the most important tip for successful baking?
Practise makes perfect! Especially when baking, for every mistake there is a reason. You must understand why things went wrong, learn from it and make it better. But my ultimate top tip is to have accurate scales.