Chef of the Week: Miranda Reci, Freelance Pastry Chef in London
How long have you worked at your current restaurant?
I am a freelance pastry chef and been so for the last 2 years.
Where did your passion for cooking come from and where did you learn your skills?
A nurturing personality and a lifelong love for cooking have always been central to who I am. From a young age, the kitchen became a place of joy, especially during family birthdays. Each celebration provided an opportunity to create unique dishes tailored to the flavour preferences of each family member.
The happiness and sense of purpose derived from seeing loved ones enjoy these creations sparked a desire to pursue cooking professionally. Formal training began in Italy, a country renowned for its culinary heritage, and continued in London, where skills were further honed and refined.
What do you enjoy most about being a chef?
The joys of being a chef are multifaceted and deeply rewarding. One of the greatest pleasures is contributing to special moments for customers, creating memorable dining experiences that become part of their life stories. The culinary world offers the privilege of experimenting with a vast variety of ingredients, constantly pushing the boundaries of creativity and flavour. This exploration is not only exciting but also educational, as it broadens one’s understanding of global cuisines and culinary techniques.
Another delightful aspect is the opportunity to connect with passionate individuals in the industry. Chefs, suppliers, and food enthusiasts all share a common love for gastronomy, leading to inspiring conversations and collaborations. Of course, one cannot overlook the pleasure of tasting a wide array of dishes. This not only satisfies personal curiosity but also helps in refining palates and staying current with culinary trends. In essence, being a chef is about creating joy, fostering connections, and embarking on a never-ending journey of culinary discovery.
Name three ingredients you couldn’t cook without.
Three ingredients that are indispensable in my kitchen are chocolate, citrus, and nuts. While they may seem a bit generic, their versatility and the depth of flavours they offer are truly remarkable.
Chocolate, with its rich and complex profile, can transform both sweet and savoury dishes, adding a touch of indulgence. Citrus fruits bring a refreshing brightness and acidity that can elevate any recipe, balancing flavours beautifully. Nuts, with their varied textures and flavours, provide a delightful crunch and richness, enhancing everything from salads to desserts.
The combination of these three ingredients opens up a world of culinary possibilities, allowing for endless creativity and delicious results.
Which piece of kitchen equipment couldn’t you live without?
A professional mixer is an indispensable piece of kitchen equipment. It makes life so much easier when it comes to pastry, ensuring consistency and efficiency in every batch. Whether it’s whipping up a delicate meringue, kneading dough, or mixing batters, a reliable mixer is a true game-changer in the kitchen.
What food trends are you spotting at the moment?
A significant trend currently shaping the culinary landscape is the growing demand for natural, less refined, and more organic food options. This movement towards wholesome ingredients and mindful eating is one that resonates deeply with many chefs and food enthusiasts. There’s an increasing recognition that food is not just sustenance, but a source of energy that profoundly impacts our well-being. This awareness is fostering a more thoughtful approach to what we consume, whether for nourishment or indulgence.
As culinary professionals, it’s exciting to see this trend unfold, as it encourages creativity in crafting dishes that are both delicious and aligned with health-conscious values. It’s a wonderful opportunity to educate and inspire people about the importance of making wise food choices that benefit both individual health and the environment.
What do you think is a common mistake that lets chefs down?
A common pitfall that often undermines chefs’ success is the neglect of their own well-being – mental, physical, and emotional. The culinary world is known for its demanding nature, with long hours, high-pressure environments, and constant pursuit of excellence. However, it’s crucial to recognize that a chef’s greatest asset is their own health and vitality.
Mental well-being allows for creativity and clear decision-making. Physical health ensures the stamina needed for long shifts and the ability to perform at peak levels. Emotional balance contributes to a positive kitchen atmosphere and helps in managing the stresses of the job. By prioritizing self-care and maintaining a healthy work-life balance, chefs can sustain their passion, enhance their creativity, and enjoy long, fulfilling careers in this dynamic industry.
What is your favourite time of year for food, and why?
Summer is undoubtedly the most inspiring season for culinary creativity. The abundance of fresh produce brings a vibrant palette of colours, flavours, and aromas that truly showcase the bounty of nature. This season offers an exciting opportunity to craft summer menus that highlight the natural beauty of seasonal ingredients. There’s a unique joy in creating dishes that require minimal manipulation, allowing the pure essence of summer’s harvest to shine through.
Which of your dishes are you most proud of?
One dish that stands out with pride is the Rhubarb and Saffron Pot. This creation showcases an unusual yet intriguing combination of flavours that never fails to spark curiosity among diners. Picture a transparent glass vessel, inviting you to explore its layers with your spoon:
At the base, a refreshing rhubarb and vanilla compote provides a bright foundation. Above this, a lemony madeleine adds a delightful textural contrast. The star of the dish is a luxurious saffron ice cream, its exotic flavour bursting with each spoonful. A light rhubarb espuma accompanies the silky ice cream, offering a delicate balance of flavours and textures. Crowning the dessert is a crisp, aerated rhubarb sugar, adding a final touch of sweetness and crunch.
This dessert is a journey through textures and flavours, combining traditional elements with modern techniques. It’s a testament to the endless possibilities of pairing unexpected ingredients to create a harmonious and memorable culinary experience.
How do you come up with new dishes?
Inspiration for new dishes often strikes unexpectedly in daily life. When creativity sparks, a brief pause for brainstorming allows for capturing these fleeting ideas in quick notes. The real magic unfolds in the kitchen, where these initial concepts are transformed into tangible creations through experimentation.
Who was your greatest influence?
Throughout my career, I’ve had the privilege of working with numerous exceptional chefs. Each has contributed uniquely to shaping my professional character and culinary approach. This collective influence has been invaluable, inspiring growth and creativity at every stage of my journey in the culinary world.
Tell us three chefs you admire.
- Jessica Préalpato, for her concept of naturality, emphasizing the importance of staying true to nature and presenting dishes with such elegance and grace.
- Vincent Zanardi, for his impeccable ability to deliver excellence in classic dishes, always adding the perfect twist of innovation and creativity.
- Luca Bernardini, for his incredible talent in the world of gelato and frozen desserts, consistently pushing the boundaries of flavour and technique.
What is your favourite cookbook?
A cherished cookbook that holds a special place in my culinary library is ‘The Flavour Bible’ by Andrew Dornenburg and Karen A. Page. This remarkable work was a thoughtful gift from a dear colleague in the culinary world, making it even more meaningful. ‘The Flavour Bible’ serves as an invaluable creative guideline for exploring the vast landscape of flavours. It provides chefs with the tools to develop a more intuitive approach to flavour combinations, encouraging culinary innovation and experimentation.
Who do you think are the chefs to watch over the next few months?
Leyre Pedrazuela Otero with the opening of a new pastry shop, Petite Patisserie, which promises her unique and exquisite pastry creations to a wider audience. Charlotte O’Kelly is making waves with her boutique bakery, Astrid Bakery, known for its delightful viennoiserie and much more.
What’s been your favourite new restaurant opening of the last year?
Roe in Canary Wharf – Roe has indeed been a standout new restaurant opening in the past year. This venue offers a compelling blend of local and seasonal ingredients, a sustainable ethos, and innovative dishes. The restaurant, from the team behind Fallow, showcases British ingredients in creative ways. Highlights include a caramelised banana parfait dessert that utilizes the entire fruit. Roe’s commitment to sustainability extends beyond the menu to its design, featuring 3D-printed elements made from plant-based materials.
