Having got a taste for professional food preparation, I have started teaching myself how to create stylish and tasteful cakes for family and friends. Last Christmas I made a gorgeous fruit cake (that had many weeks being fed brandy) it tasted dense and moist when we cut into it.
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I have been an avid foodie for sometime now, therefore when I was living in Spain and stuck for a job it was an obvious chance to try my hand at being a chef. This was very hard work involving a lot of testosterone but eventually I found my niche in the kitchen creating desserts in a quiet area away from all the shouting men. My colleague, Airi, taught me so much in the few months she was there, but when she decided to leave and head for the big lights of The Savoy, London I naturally took over as Pastry Chef de Partie for The Beach House Restaurant, Elviria nr Marbella, Spain. This gave me an idea of how precise and organised I needed to be in a professional kitchen. I had a chance to try out lots of recipes, I perfected creme brulees, chocolate brownies (pictured) and was able to be adventurous with making fresh ice-cream eg. lemon and meringue, apple crumble, and honeycomb (hokey pokey) flavours.
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