Chef of the Week: Angelika Purtak, Catering Supervisor at Southampton General Hospital
How long have you worked at your current restaurant?
I’ve been working as Catering Supervisor in Southampton General Hospital for the past five years.
Where did your passion for cooking come from and where did you learn your skills?
From my family home. I grew up in a home where my mum and grandmother always prepared fresh meals. We had a garden with vegetables, chickens running around, fresh eggs. That’s where my love for cooking started. Later, I went to culinary school and trained as a chef, but I don’t work as much in the kitchen now. I cook mostly at home, which is still something I really enjoy.
What do you enjoy most about being a chef?
Even though my role isn’t so much kitchen-based now, I still love cooking. What I enjoy most is being creative – trying new recipes or cooking without it, mixing different flavours, and making food that makes people happy. Cooking helps me relax, and it’s a way to show care for others.
Name three ingredients you couldn’t cook without.
Garlic, onion and lemon.
Which piece of kitchen equipment couldn’t you live without?
A good, sharp chef’s knife.
What food trends are you spotting at the moment?
I’m seeing more people interested in plant-based food and using local, seasonal ingredients. Also, there’s a lot of focus on reducing food waste and making dishes healthier but still tasty.
What do you think is a common mistake that lets chefs down?
A common mistake is trying too hard to make a perfect dish that everyone will like. You can’t please everyone, and this can make the food too complicated. It’s better to keep things simple and focus on good taste.
What is your favourite time of year for food, and why?
My favourite time of year is summer because there are many fresh fruits and vegetables like tomatoes, berries, and cucumbers.
Which of your dishes are you most proud of?
I’m proud of the traditional dishes I make from different countries. Sometimes people from that country try my food and say, “This tastes like my grandma’s cooking.” That makes me happy. But honestly, I think you should also be proud when you make a good sandwich.
How do you come up with new dishes?
When I’m too lazy to go shopping, I use what I have at home and get creative. Sometimes I share ideas with friends who are chefs, and that helps me try new things.
Who was your greatest influence?
My biggest influence is my family. Many people in my family love cooking, like my grandmother, my mother, and others. I learned from them. They showed me that cooking is not just about food, but also about love and being together.
Tell us three chefs you admire.
Magda Gessler because she has a lot of passion and loves Polish food. I also like Michał Korkosz for his creative recipes and beautiful photos. Mark Birchall because he cooks modern food and uses local, fresh ingredients.
What is your favourite cookbook?
One of my favourite cookbooks is “Rozkoszne” by Michał Korkosz. I like it because the recipes are creative, full of flavour, and the photos make you want to start cooking right away.
Who do you think are the chefs to watch over the next few months?
I think young chefs are the ones to watch. They have new ideas and bring fresh energy to cooking. Many of them make fusion food, mixing different styles and flavours. They also use fun effects like smoke or foam to make food look exciting.
What’s been your favourite new restaurant opening of the last year?
I haven’t been to any new restaurants, but I went to a special event on a farm recently. It wasn’t a new place, but they made a great menu using only fresh, local products. We ate at a table outside in a field, and in the evening, they lit torches. It was a lovely experience.
