Woman Behind the Chef: Sarah Barber
In association with
In the build up to The Staff Canteen Live 2017 - supported by Westlands, at the International Food and Drink Event (IFE) 2017, we are taking a closer look at the chefs who will be joining us on stage.
We dig a little deeper to find out what they are hiding under those chef whites - next up is Sarah Barber, executive pastry chef at Hotel Café Royal.
Sarah Barber is a pastry chef with over 18 years of impressive experience within the industry.
Currently executive pastry chef at Hotel Café Royal in London, Sarah’s style is often playful, fanciful and contemporary.
She has held head pastry chef roles at Corinthia, Me London, Yauatcha part of the Hakkasan group, and Dinner by Heston Blummental.
In 2015, she published her first pastry book called Patisserie Perfection which includes recipes such as Entremets, pralines, Contemporary plates and petit Gateaux.
What item of food do you hate cooking?
None, I love everything about my job.
What food, if any, are you allergic to?
None.
What’s your favourite ingredient to work with?
Chocolate, there are endless possibilities to how much you can create with it.
What’s your guilty pleasure food?
Rhubarb apple crumble with vanilla custard.
>>> Read more in The Behind The Chef series here
What three ingredients would you take with you to a desert island and why?
Tanariva Milk chocolate from Valrhona, Macadamia Nuts and Hazelnut praline paste.
If you weren’t a chef what would you be?
A food stylist or food writer. I couldn't imagine not having a job focused around food.
What radio station do you listen to in the kitchen?
We don’t listen to music in my kitchen, my chefs are focused on their job in hand.
What other kitchen would you most like to work in?
My own small patisserie boutique or a development role for a pastry business.
Traditional cooking methods or modern techniques?
Both, classics are fundamental to a chef, you cannot do modern day cooking without knowing the core basics.
Why did you choose to get involved with TSC Live?
I believe it helps promote the younger generation of chefs coming into the industry and this is crucial to help promote our industry and support it’s growth.
{{user.name}}