As part of International Women's Day, we're highlighting our incredible Development Chef Samantha Rain whose journey from secondary school work experience to winning international competitions continues to inspire us all.
Can you share a little bit about your journey to becoming a chef and how you got started?
My interest in being a pastry chef started during secondary school where we had to do work experience and I did mine at Unilever. I worked with the chefs that day and they let me create my own dessert which everyone loved, as soon as I left I knew that this was what I wanted to do.
It was only when I went to New York that I knew I wanted to be a chocolatier. I went into this beautiful chocolate shop called Vosges and that really inspired me so when after returning to the UK I booked a training course with Mark Tilling and things snowballed from there.
I’ve competed in multiple competitions which has pushed and driven me to success. I love to inspire and help others succeed and am incredibly proud of the career I have worked very hard for.
How do you think the industry has changed in terms of gender inclusion since you started out as a chef?
The majority of the kitchens I’ve worked in have been male-dominated, this has started to change as there are so many inspirational women who have made such a big impact in the industry. You have to be very passionate about food and creativity as a chef as it can be tough; the hours and pressures of a bustling kitchen so the love has to definitely be there. One of the most loved aspects of my job is that I can inspire others and teach future generations to come. For me, the ability to change someone’s mood with a plate of food or a creation I've made is just everything.
What advice would you give to younger women looking to start their chef career?
My advice would be to go for it! It can be very pressured and hard but if you love food and being creative then this could be for you. I would also say you should try to learn as much as you can, absorb everything, and don’t be afraid to experiment with any ingredient. Who knows if you’ll create the next best thing.
