Shane Smith

I like the stress.

Even me, like I'm always very... Are you better at it?

I'm calm and collected in the kitchen and then all of a sudden you go to make a souffle and the voice gets higher and you're starting to sweat it's not a chef in the world that doesn't feel that oh fucking souffle man it will leave you trembling you know just yeah so yeah that teaching aspect I think it's been an easy transition from I suppose teaching you're teaching anyways as a chef every single day when you're in your own pastry kitchen or in the main kitchen you're teaching and you're I suppose you're sharing that correcting and you're sharing that skill set with people that want to learn some of the best chefs I've ever worked with

have come in to work in the pastry section haven't been to college but they've had that natural grow and hunger and they're inquisitive and they want to learn and they're some of the best people that i've ever worked with along as well so that aspect is good but i think yeah it's it's it's about sharing knowledge the teaching it was easy to kind of go into that and it's easy to kind of go in and try to make stocks and savory and sweet did you venture much into the world of the vegan diets with pastry you know like i noticed in my own job that

I think we, that was on the way when I was, I suppose, in Airfield, wouldn't have been that buzz because it was farm.

It was our Jersey herd.

You know, we were using the Jersey milk every day for our scones and everything.

So we weren't really, I wouldn't say that we weren't accommodating.

We were, but it wasn't a priority for us.

So in a way, I've kind of bypassed that a little bit.

I'm always testing recipes at home.

I share a lot online and I would have tried vegan recipes.

I would have found vegan recipes initially back then very sweet, like high in sugar.

A lot of people relied on the sugar to keep it.

That's stopped.

I definitely dabble an awful lot into gluten-free baking.

That's definitely very big.

two pound loaf yeah yeah I suppose really I'd been dating and I'd meetings with Gil throughout the years and they weren't ready or I wasn't ready and now in hindsight when I look back on it I probably wasn't so it was the right time for me to listen Gil are telling me and Gareth we're not ready either we've got news for you Gil books get off the fence get off the fence you're looking for a new vegan cookery book there guys stop acting the bollocks

But no, the meeting with them went well and they literally said, come in and have a chat.

They contacted me and they made it clear from get go as in like, you're not getting a book as in like, let's have a conversation and see if there's something out there.