Chef of the Week: Sandor Bagameri, Bakery Consultant in Bradford

How long have you worked at your current restaurant/in your current role?
Over 25 years.

Where did your passion for baking come from and where did you learn your skills?
I started to bake when I was 6 with my grandma, the smell of the freshly baked bread straight from the wood fired oven led to my profession. I qualified as a baker and pastry chef in Hungary and I’ve got Master degree in Food Science.

What do you enjoy most about being a baker?
It gives endless possibilities to create breads, cakes and desserts.

Name three ingredients you couldn’t bake without.
Flour, water and salt.

Which piece of kitchen equipment couldn’t you live without?

What food trends are you spotting at the moment?
Vegan/wholegrain baked goods.

What do you think is a common mistake that lets chefs down?
Not having enough patience, mistakes are not a failure, it’s opportunity to learn.

What is your favourite time of year for food, and why?
Every season offers it’s main flavours, so no particular favourite one.

Which of your bake are you most proud of?
White farmhouse loaf and brioche bun, both of them are national winner.

How do you come up with new dishes?
Following new trends and blending with old traditions.

Who was your greatest influence?
Guy Frenkel.

Tell us three baker you admire.
Guy Frenkel, Chad Robertson and Richard Bertinet.

What is your favourite cookbook?
Anything from Tartinet.

Who do you think are the chefs to watch over the next few months?
Hopefully it’s me.

What’s been your favourite new bakery opening of the last year?
Stir Bakey in Cambridge.