Interview with:vICOTRIA wATKIN-jONES [victoriamade]
COOKING
 | When did you start cooking? Who got you started in this art? My gran taught me to cook when I was very small |
| Why did you decide to pursue a career in food? I love the creative side of cakes and decoration |
| Is there a website or blog where we can see something about you and your cooking? www.victoriamade.com |
| What culinary training have you received? Where have you learned more, in class or by experimenting? None! All self taught from trial and error, lots of internet tutorials |
| How and where did you get your first job as a professional cook? It was in a pub in Sheffield in 1995 |
| How would you define your style? I make very modern and high end wedding cakes, all bespoke designs |
| Do you select and buy the ingredients yourself? Where? Yes - I try to use organic and local |
| What is your favorite spice to cook with and why? Cinnamon, love it's flavour |
| What is your signature dish or your favorite recipe? Sponge cakes are my fav |
| What is your favorite cooking gadget? My Kenwood mixer |
| Who have been the biggest inspirations in your career? Maggie Austin from America, her designs are inspirational |
| Do you have an funny kitchen incident to share with us? No lid on liquidizer - classic... |
| If you were stranded on a deserted island for one year, what dish would ask to eat after your rescue? Meat - would probably have had a lot of fish by then.... |
| If any chef in the world could prepare a meal for you, who would it be? Scallops |
| Men versus women: do they cook differently? Individuals cook differently, don't think it's a man/woman thing |
| Is there something you hate to see when you go to a restaurant as a customer? Bad service |
| Do you sometimes find yourself eating junk-food? Ocasionally |
| Who cooks in your home? I do most but my husband is a good cook |
| Tell us about your favorite wines and other drinks to accompany food. I love a white Riocha |
| What tendencies do you see coming on strong? In the cake world there are a lot of good designers coming thru with some really different designs |
| What do you think about molecular gastronomy in terms of introducing chemical elements into dish preparation? Anything new and inventive is great, boundaries need to be pushed constantly |
| What new techniques are you interested in learning In terms of baking and sugar craft there is always something to learn. Would like to do more patisserie |
| What are some of your professional goals for the future? I'm already working with some top hotels in London and beyond, I would like to continue and build on these relationships |
| What advice would you give to someone in high school who would like to pursue a culinary career? Be inventive |
| What would you say to a novice in the kitchen to help them get over their fear of cooking? Try and try again - everyone makes mistakes, you have to learn from them |
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195 visits Whohub
vICOTRIA wATKIN-jONES
sheffield
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