WHAT IS YOUR FAVORITE BREAKFAST?
This changes a lot, but the most consistent one is a french omelette with some fresh salted tomatoes and a dollop of creme fraiche. Has to be very very blonde!
IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?
My grandmother always used to make a baked dish of layered potatoes cooked with onions, milk, cheese, and salt. It’s the simplest thing in the world but takes hours in the oven and I am never patient enough to make it for myself, I always dig in too soon! I remember walking to her house for dinner after school and being able to smell the cheesy crust from 4 houses away. The burnt bits around the edges were the best and it was a dish that probably should be a side dish, but it took centre stage.
WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?
I’d love to hone my skills in butchery. My grandfather was a butcher and very well known in the village where my mum grew up. I never got to meet him, and would have loved to learn from him. I think family tradition is so important so it’s something I’d really like to find the time to pick up.
WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?
Nothing, I always just wanted to cook. I thought about getting a degree in something else, like psychology or French, but I’m so happy with the path I took because I’ve always known that I wanted to make a career of cooking.
OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?
Apple Tarte Tatin. If I’m really going for it, I’ll make full blown puff pastry but usually I’d opt for a rough puff. I think the flavour of caramelised apples is to die for, and really it’s the perfect vehicle for creme anglaise. I love any excuse to make creme anglaise.
IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?
Parmesan! My fridge is never without it. You just never know.
IS THERE A FOOD THAT YOU DISLIKE?
Olives. I’m really trying to love them, but it’s a texture thing. I’ll keep trying though.
IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?
Kate Reid’s croissant recipe from Lune Croissants in Melbourne! I hate to say it, but they make better croissants than the French. I would kill for that recipe.
WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?
Quite possibly Misi in New York, the last time I was in the states. I’d been walking all over the city, miles and miles each day for about a week and had the worst cold I can remember having. I couldn’t even bring myself to order wine with dinner, so the server brought really delicious herbal tea instead. But we still ate multiple plates of pasta and I remember every mouthful. Even the leeks vinaigrette with pistachios as a starter was unforgettable- a total flavour sensation. We also ordered a serving of truffle to go with our tagliatelle thinking it would be a small supplement, and it was about $80. Worth every penny.
WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?
I had a couple of lecturers at university who pushed me to get some work experience in a 2 Michelin starred restaurant London. I ended up working there for a year and it was the most challenging time of my life, but also the most rewarding. I worked with two incredible female chefs, Shauna Froydenlund and Kendall Zaluski. They worked to such a high standard and offered constant support, for which I will be forever grateful.
THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?
Kitchens run by women tend to be more organised, in my experience. I think the best kitchens have a good balance of both, but where there are more males there is definitely a lot more testosterone which sometimes means that the most important thing is showing off and not getting the job done. I think it’s crazy to suggest that men and women bring the same thing to the table, we are wired completely differently and have skills that complement each other. In an ideal world, kitchens would have even representation from both sexes, but unfortunately, the industry as a whole is not attractive to women as it brings a lot of conflicts when it comes to work/life balance, especially when it comes to having a family.
IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?
Don’t use this as an excuse not to go after something you want! You don’t have to reinvent the wheel (learn a whole new language or write a business plan for a new restaurant) but remember which direction you’re heading in and do things that will slowly help you get there.
WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?
Positive- it has made me be far more creative with what is in my kitchen already and far better at using what I have rather than always going to the shops. Negative-I miss cooking for friends. I would always have a dinner party in the diary, I love hosting people at home and coming up with menus I think they will love. I can’t wait to cook a feast someday soon.
HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?
I’ve been mostly spending my time trying recipes from my favourite cookbooks that I never got round to cooking. It’s quite nice to pick a new book each weekend and cook a few recipes from it, to really get a feel for the style of the person who wrote it. I haven’t written any recipes for a while, but I’m enjoying being creative with my regular meals and not necessarily having a plan to stick to.
RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA London, United Kingdom Waitrose Cookery School website: https://www.helenchef.co.uk/ and https://www.waitrose.com/home/inspiration/waitrose_cookeryschool.html Instagram: https://www.instagram.com/helenchef/ and https://www.instagram.com/Waitrose/