April Bloomfield
April Bloomfield
April Bloomfield, is a British chef best known for holding a Michelin star at two restaurants, The Spotted Pig and The Breslin Bar & Dining Room. She had previously worked at a number of restaurants in the United Kingdom, including The River Café and Bibendum...
NationalityBritish
ProfessionChef
chefs ears food heads pictures stuffed
All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.
comforting cooking dinners dishes food good lots meat sunday suppose
Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.
frying gets love releases sweetness
I love the smell of frying liver. It kind of releases a sweetness into the air, and it kind of prickles your nose, and it kind of makes you awake... it gets me excited.
good holiday hotel inn kitchen knew learn teachers work
I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress. I knew I didn't want to work in a hotel forever, but I had some good teachers there.
good
When you make burgers, it's good to let them rest for a bit.
sucker
I'm a sucker for a packet of biscuits. I can eat a whole pack in 10 minutes.
biggest cooks share
I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which is nice. You get to share that with a companion.
gotten happened sisters time
My two sisters were always cooking. I wanted to be in the police force, but I didn't get in because I just so happened to procrastinate a bit, and I hadn't gotten my application in at the right time.
motivating
I can't be everywhere, but I'm always in one of my kitchens, and hopefully I'm motivating and inspiring.
bad food
I think, British food, it's had a bad rap.
fun looks recipes
Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.
chef bigs finesse
Food's delicate. You have to handle it with finesse. You can't just be a big ogre.
jobs mistake errors
I became a manager very young. My first sous chef job I was, maybe, 25. It was a bit too early for me. But it's on-the-job training. You really just get stuck in there and it's trial and error. You learn by your mistakes, and hopefully you don't keep making them. And if you do, you just keep trying to fix it.
jobs passion hard-work
If you work hard and you learn and you absorb and you pay attention, career in food is great. This job can take you all around the world. You can eat the most delicious food. It allows you to be creative.... [And] don't ever quit. It's going to pay off eventually. It might not be in a year. Might be 20 years or 10 years. But you have to keep pushing. Just have that fire, have the passion, and want to be successful. And don't listen to anybody else.