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
both funny great mom sisters strong sure work
My mom wasn't so much such a great cook. But I don't know, I think I have a very strong mother, and it's funny, because both of my sisters - I have two sisters, and I'm the baby, but they all work hard. I'm not sure where I get it from, and I'm not sure where they get it from, but they must get it from somewhere... I like to work.
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.
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.
bad food
I think, British food, it's had a bad rap.
fear good standards wanting
I still worry that I could be better. That's where standards come from, from not wanting to settle. The fear of not being good enough propels you.
motivating
I can't be everywhere, but I'm always in one of my kitchens, and hopefully I'm motivating and inspiring.
France was always a little scary to me. I had the preconception that France was a bit hoity-toity.
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.
confident kept next technique time took
I wasn't the most confident of cooks, but I just persevered, and I wanted to learn, and I wanted to be a sponge, and I wanted to be better than the next person, and I wanted to learn as much as I could, so I just kept pushing, and it took me a long time actually to be confident in my technique and my ability as a cook.
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.
sucker
I'm a sucker for a packet of biscuits. I can eat a whole pack in 10 minutes.
good
When you make burgers, it's good to let them rest for a bit.
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.
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.