vICOTRIA wATKIN-jONES [victoriamade]
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?
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?
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?
Do you sometimes find yourself eating junk-food?
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?
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