Chef of the Week: Sonia Celtia Salerani, Head Pastry Chef at Number One at The Balmoral, Edinburgh
How long have you worked at your current restaurant?
I started working at Number One in May 2021.
Where did your passion for cooking come from and where did you learn your skills?
I first experienced being in the kitchen when I was 8/10 years old with my grandmother, who let me play with the ingredients she used. After that, at 14 years old I started culinary school.
What do you enjoy most about being a chef?
Working with food and creating desserts, starting from simple basic ingredients.
Name three ingredients you couldn’t cook without.
- Obviously… chocolate.
- Fruit – because besides being good, it is also beautiful.
- Mascarpone, because I am Italian.
Which piece of kitchen equipment couldn’t you live without?
KitchenAid!
What food trends are you spotting at the moment?
I’m noticing that fine dining is increasingly moving towards simple cuisine, where the product is at the centre of the dish in its naturalness with cleaner plating.
What do you think is a common mistake that lets chefs down?
I think my answer will be controversial. Our work is very demanding and time consuming, so I think it is a common mistake for many chefs to have nothing outside of their profession. It’s important to me to have hobbies, friends and family outside of work.
What is your favourite time of year for food, and why?
Probably spring/summer, because it’s sunny.
Which of your dishes are you most proud of?
Soufflé.
How do you come up with new dishes?
My decisions are based on seasonality and definitely consulting with my chef, Mathew Sherry.
Who was your greatest influence?
Of course, the fact that I come from another country influences me a lot. Having almost always worked with chefs who have a basis in French cuisine, this has greatly influenced my entire career.
Tell us three chefs you admire.
– Chef Marco Pinna, my first pastry chef, with whom I have a wonderful relationship. Now, he is the head pastry chef of the Mandarin Oriental Milano, where I worked with him for three years.
– Chef Ross Sneddon. Thanks to whom I am having the opportunity to do experiences such as the Scotland Lunch with The Chefs’ Forum. He has a very open mind with years of experience.
– And finally, one with whom I would like to work – Jordi Roca.
What is your favourite cookbook?
All the ones my chef Mathew gave me! Many!
Who do you think are the chefs to watch over the next few months?
I really don’t know!
What’s been your favourite new restaurant opening of the last year?
I don’t go out to eat much in my free time, my boyfriend is a chef and I have to say he cooks really well at home. Simple food made with love.
