I spent two years training to be a chef in some of London’s best restaurants, including a chef apprenticeship at the Michelin-starred Galvin La Chapelle and Westminster Kingsway College. I learnt that kitchens were high-pressured, often fun, but always time-poor places to work. Since every second counts, free up some time by letting me take care of your writing needs.
Having worked in kitchens, I speak your language. I know all about mise-en-place, getting set, smashing service and cleaning down. I also understand how hard it is to work in hospitality, and I would love to do your work justice with good writing, whether that’s perfect menus or clear recipes for your team to follow.
After graduating with a 2:1 in French and Management from King’s College London, I decided to pursue a career as a chef. During my two years of training, I fell in and out of love with professional cooking, and I eventually decided I wanted a career change.
After applying for all kinds of jobs, from admin to marketing to sales, I finally landed a PR role. It was here that I realised I had a real talent for writing. I wrote press releases and corrected copy for our clients’ websites, and I loved it!
Whilst writing dish descriptions for our private chef client, I thought about how I could create a career that combined my love of food with my writing skills. I reflected on my time in kitchens, and recalled that there were lots of writing tasks that chefs had to do, whether that was creating menus or writing up recipes for the kitchen team.
I realised that there was a gap in the market and so The Chef’s Writer was born!