We’ve always been a fan of having girls in our kitchens, and I know only too well what that entails, having started my Peach career 15 years ago as a CDP at our very first pub, The Rose & Crown in Warwick. I was really interested in finding out how Rose, our Sous Chef, was finding things there now, and find out what it’s like to be a girl in the kitchen so many years on. I went to catch up with her last week.
How long have you been working at The Rose now, and what lead you back to pub life, having been at Yo! Sushi previously?
I’ve been with Peach almost 8 months now. My background is mostly gastropubs and fine dining, and having spent 2 years with Yo! I missed seasonal food and the creativity that comes with it. I needed the challenge and buzz of a gastropub service back in my life!
So what attracted you to cheffing in the first place, and were you ever nervous about coming into such a male dominated industry?
I’m fortunate enough that I knew from the age of 4 that all I wanted to be was a chef. Plus, I’ve always been one the lads anyway so was a good fit for me. I’ve always been lucky with the teams I’ve worked with and my gender was only ever an issue once. But I quickly left, and in almost a decade as a chef, that was a very short experience which hasn’t effected my love of the industry.
What advantages do you have being a woman in the kitchen, and what are the benefits to others?
I think it’s always beneficial to have different perspectives in a good team. Having a gender, skill and age mix, as well as being local or well travelled, all helps for the day to day atmosphere, as well as menu writing. A work place is often like a close family, you need someone to keep you in line, someone to encourage you, someone to have fun with. Like a good meal, it should be balanced.
How do you think the industry’s attitude has changed towards female chefs compared, to say, 20 years ago?
I know its changed a lot, even in the last 10 years of being a chef. The first 4 years of my career, I didn’t work with any other female chefs. Now its not uncommon to have kitchens dominated with women (at one point at The Rose it was a 50/50 split). There’s definitely a different dynamic now. Females are really encouraged to push themselves in this competitive industry and in Peach, we love having a girl in each kitchen to create a good balance, and keep the boys in check!
Who are your female role models in the industry and why?
As a child I watched a lot of Delia. I grew up in a household where her cookbook was one of the most used. Now, I guess my old Head Chef in the Channel Islands, Stacey, was a massive role model for me as she was such a fantastic trainer and I learnt so much from her. I think highly of all the Head Chefs I’ve worked with, and I hope that my teams feel the same about me in the restaurants I’ve worked in as a Head Chef previously. In terms of celebrities, chefs like Monica Galetti, Elizabeth David, Anna Hansen, Justine Pattison to name a few.
What do you see in your future? What are your goals?
I will be in a kitchen for as long as I can. I’ve toyed with the idea of opening my own pub before, but I’m not too sure I think it’d be the right investment for me right now. I always thought I’d live by the sea again one day, although for now, Warwickshire is about as far away as you can get! I’ve always loved training, and I think its a strength of mine, so perhaps getting involved with developing junior chefs is something I can get involved with on a bigger scale.
What would you say to any young female chefs looking to join the industry?
Make sure you have a good sense of humour, chefs are slightly twisted! Travel a bit within your career. I’ve lived in some amazing places and that’s broadened my repertoire and knowledge. By experiencing different cultures and cuisines, you’ll be a much better, more inventive and creative chef.
If you were cooking 3 courses for Monica, what would they be?
This time of year, I’d probably go for a nice light starter of Feta Sambousek with a Pomegranate Salad followed by Pan Roasted Hake, Jersey Royals, Tenderstem Broccoli, Asparagus and a Tomato and Black Garlic Sauce. For dessert, it would have to be Blueberry Clafoutis with a Cinnamon Ice Cream.
Pop in and see Rose at The Rose & Crown soon. And if you are keen to join our team, or know someone who might be, drop Nat a line at natalie.cash@peachpubs.com