Firstly let me tell you, I have never in my life written a blog….a little late to the party – YES, but I guess it’s never too late to try something new so here I am, in all my cherry-popping glory!
Ever since I can remember food has been right up there for me. Marking every occasion in our family – good or bad, happy or sad, it was always there.
Born into a family of talented home-taught cooks, bakers, and caterers I was very lucky, our family food was always on point. I guess you could say I am biased but even by professional standards, believe me, it was up there. Three generations (to my knowledge) of food obsessive family has propelled my love of all things food & converted it, in to what is essentially now a deep-rooted issue that most normal people would seek counselling for. This said, not once (pre-university) did I ever seriously consider a food based career. I took good food for granted and let it pass me by.
Because food at home was front and centre, often capable of feeding a small army, and always, (but most importantly) full to the brim with love and (largely unwanted) calories, it holds a special place in my heart; happy memories spent with loved ones, being close, a feeling of togetherness. Who knew that this would later play such an integral role in my life…
To say I live, breathe & sleep food is an understatement: cooking programmes on 24/7 check. Food Network at 3am, check. Hunting online for inspiration at 5am, check. Drooling over foodie Instagram posts all hours of the day, check. It drives my poor boyfriend mad.
The inextricable link food has to our feelings is both well-known and documented. I am able to speak quite frankly on this matter. As I eluded to above, food has in fact been my saviour, both as a comfort in eating, but more importantly the methodical process of cooking and producing food for other people has nothing short of ‘rescued’ me.
At the end of 2018 I was diagnosed with work related stress and anxiety. Overnight it seemed, I had become a shell of a human that I no longer recognised, unable to function or even communicate. In short, I left a very unhappy job, took a month to myself and began to try to turn things around. I did this by looking for food related roles in which, knowing I lacked food based qualifications and knowing my daily limitations (exhaustion had played a role in my breakdown), I could easily do. At this point in my working life I truly didn’t know which way to turn but with nothing to lose and the help of my exceptionally supportive partner I decided to go for a career I had long coveted but never had the confidence to go for – catering.
I was lucky enough to find the perfect role to serve as an intermediary stepping stone for the career I so desperately craved.
A year spent in a nursery, providing all things food, was just the ticket. Cooking daily for 40-60 (albeit little) people was of course a little daunting at first, but is now second nature to me. The year-long maternity cover position was the open-ended leaping board I needed to push myself forward.
Enter C A K E G I R L.
To be continued…
National Banana Bread Day – 23rd February 2020 (USA)
140g caster sugar
140g self-raising flour
1 tsp baking powder
2 bananas, mashed
1) Mix dry ingredients together
2) Beat butter & sugar together
3) Add eggs to butter mix, fb flour
4) Fold in bananas
5) Bake at 180 for 30 minutes