How I started cooking...

supper club plating

My first ever job was washing pizza plates in a tiny pizzeria in Hebden Bridge, I learned how to make authentic Italian coffee and I watched my co-workers making huge vats of dough in the morning. The smell of this place was intoxicating (it still is).

I definitely owe my love for coffee and 'proper' pizza to Marcos and everyone I worked with there.

I carried on working in hospitality in Hebden, I worked with some amazing people at Nelson's Wine Bar, where the chef taught me some real cooking techniques and kitchen etiquette that I've never forgotten, this is where I started actually considering NOT going to university- where all my friends were going.

The chef at Nelsons told me about doing ski seasons, how its potentially the best way to get a lot of experience, fast, and to start networking.

I cancelled my application to UWE to study Graphic Design (thank god), and started applying to 'Chalet Chef' jobs.

It was actually harder than I was expecting to land a job, I wasn't applying to the companies that only hire 18 year olds- I wanted to gain some proper cooking experience.

Somehow, I managed to get a job in Morzine, with a company who usually only hire people over 24 (I was just 20), Stuart, the owner, wanted to give me a chance.

Here, I learnt proper knife skills, how to cook for more than 12 people in a sitting, french-cooking techniques and organising my very own kitchen.

Somehow I managed to get through the whole season, with no SERIOUS mistakes...

After this season, I knew I wanted to continue in kitchens.

Sadly, this was when COVID hit, I moved back home and took up a part-time gardening job to get through the year.

I moved to Austria to nanny and be a family cook for a year and a half, which was a fabulous experience, even though cooking for 2 fussy boys was probably harder than serving 15 adults in one sitting. Whilst living in Vienna, I worked in a cocktail bar which was almost like working in a kitchen - the flavour combinations and attention to detail blew my mind.

I flew straight from Vienna to do another ski season, this time, in La Rosiere.

The experience of working for this company wasn't great and they didn't have a brilliant reputation... But, I was given freedom of menu choices and food ordering and I got good feedback from clients, which boosted my confidence.

I also met my friend, Louis, who pushed me to start applying for jobs in France for the upcoming summer.

Although it was incredibly stressful with language barriers, brexit etc, I managed to find a job on Île d’Oléron in a well-known fish restaurant.

For 6 long months that summer, I worked nearly every day at Les Poissons Rouges. Most of the time it was just me and the 'Patronne' in the kitchen, she taught me everything. I learned how to break down fish and squid, make foie gras and make over 200 ravioli every day (WITHOUT A PASTA MACHINE).

On average, we had 150 covers per day, with only 2 of us in the kitchen. It was absolutley the most difficult time of my life but also, by far, the best work experience I've ever had. I think if I had gone into any other kitchen with any other boss and worked that much, I would've given up on my cooking career.

Sylwia really was an inspiration to me, she worked harder than anyone I've ever met and she always had a smile on her face and never got angry- I honesly don't know how she did it!

However much I loved the team and the experience, I was 100% happy when the season ended and I had made enough money to go travelling for a year.

I went to South America for a couple of months and then returned to France, to Louis and he had recently bought a van- we converted it (mostly him) and travelled around the West coast of France, Spain and Portugal, then on to England and Scotland for summer- it was the best few months.

We cooked with a minimal budget in the van every day, we learned how to get very creative with one stove, a tiny fridge and no space.

I moved to New Zealand for a working holiday at the end of 2023, our chosen method to find work was looking on google maps at restaurants we liked the look of (and near to the beach) , we emailed countless places introducing ourselves as a chef and bartender couple and had quite a few responses. I think people like being reached out to in this way, it's a lot more personal and meaningful than applying for jobs on Indeed.

We spent 3 months during the peak summer period helping to run a campsite/bar/cafe/restaurant where the owners had just had their 3rd child so we were left in control much of the time. I learned how to make sourdough and cater for large groups whilst Louis was the meeter , greeter and flat-white maker (the Kiwi's way of drinking coffee is very different to the French way)...

After 3 months in New Plymouth, we bought a cheap van and headed down south to Dunedin

We found jobs in a fine-dining restaurant , it was my first time working as a proper line-cook.

On my first day I had to break down 15 duck, including pulling their tongues out...

I was the grill chef which also involved me having role of caller/expeditor, took me a while to get used to, especially as the only woman in the kitchen, but it was brilliant experience.

Back in the UK, after saving no money in NZ (a lot more expensive than we thought!), I decided I wanted to give private catering a go, whilst working part-time at a cafe, I test-ran a few supper clubs from my mums house, as well as catering for friends-of-friends.

Now, I've hosted over 10 supper clubs, and catered for different occasions on a semi-regular basis, whilst also volunteering at St Augustines, a local support centre for refugees and people seeing asylum.

So, for now, you'll find me cooking in my beautiful home-town of Hebden Bridge! :)

Thanks for reading,

Antonia