Being Woman’s Month we thought we’d introduce you to the talented woman who creates all the divine desserts at Cape Grace; Pastry Chef Lorraine Meaney:
Q. When did you know that being a chef was going to be your career path?
A. It was a natural progression as I enjoyed cooking and the hotel industry had a certain allure. I used to cook dinner for the family every Thursday evening through high school; I mastered Hungarian goulash!
Q. What was your path to becoming a pastry chef and what makes a good pastry chef?
A. I completed a 3-year apprenticeship in culinary studies and felt really comfortable in the pastry kitchen. It is important to study in all areas before deciding which path to take. Pastry chefs are generally highly organised and don`t enjoy spur of the moment requests due to the preparation involved. It is largely to do with one`s character.
Q. Did you consider any other occupation – if so what?
A. Architect and Photographer
Q. What obstacles did you come across along your path to success as a top woman chef?
A. I don’t think that I have come across any obstacles as a female chef, except to find a chefs’ jacket that isn’t shaped like a box!
Q. What attributes does a woman need to make it in the world of professional cooking?
A. A strong sense of flavour and ingredients, good skills and technical knowledge, confidence, organisation and planning, common sense, stamina, passion for food in all its aspects, creativity and a sense of humour.
Q. What advice can you give to help women reach their potential?
A. A strong work ethic, hard work and determination are old fashioned but still the most honest advice to give any person when wanting to achieve your own potential. Pick your battles wisely, you can`t win them all. Set goals and work towards them in your time, it is not a race. Be true to yourself.
Do you have a desert or a pastry that you just can’t live without? Tell us what it is!