1. Where did it all start? How did you fall in love with cooking, pastry and chocolate?

When I was young and living in Scotland, my home was filled with my extended family of aunts, uncles, grandparents and cousins. The kitchen was always full of the women cooking while me and one of my aunts would bake, we used to bake very simple things but that’s where it started. After moving to Leicester, my family grew to 13 (5 brothers, 5 sisters, me, my mum and dad). I would always be helping my mum with the cooking and baking for the kids’ packed lunches.

I started pastry when I was 16, I had never heard of it until applying for college where I wanted to do some sort of baking course. I was hesitant to enroll on the course since I didn’t know anything about pastry. I applied for level 2 Patisserie and confectionary. After a couple of months, I realized pastry and chocolate was like a whole other world out there that I had never come across and there was so much to learn. During my second year at college, I joined a patisserie called Chloe Gourmet for work experience where I gained the majority of my skills and pastry knowledge.

During my time at college, the pandemic hit and due to this I only attended college twice a week, there wasn’t much of a chance to experiment and test my skills so I tried to do as much as I could at home and work.

I entered the Young Pastry Chef of the Year competition in 2021 at 17, my initial thoughts were that I couldn’t enter this, I’m not good enough and I don’t have enough knowledge or experience. My parents and teachers urged me to apply. After passing each stage and getting through to the final, I was extremely excited and practiced whenever I could. I made a tropical-flavoured entremet which consisted of a coconut mouse, mango compote, passionfruit jelly, coconut crunch and a madeleine sponge. After winning the first edition of this competition, I saw potential in myself.

2. What or who is your greater source of inspiration?

My inspiration for my career is my employer who is self-taught and is a brilliant pastry chef. I have worked for her for almost three years now and I have learned so much. Her business has always been successful and has grown remarkably over the years.

Outside of my career, I am inspired by my mother to become a strong selfless woman, my mother is raising 11 children and by doing so, she is taking the role of a teacher, nurse, chef, cleaner, carer and many more. Even though she struggles at times, she pushes through to do her best and bring out the best in us.

3.  What has been your favourite culinary creation so far?

So far my favourite dessert is the tropical entremet from the Young Pastry Chef of the Year competition, it consists of a coconut mousse, passion fruit jelly, mango compote, coconut crunch and a madeleine sponge. I love all the different textures and the freshness of the fruit. The flavour combination is divine and is a great dessert for the summer.