Best of the Spectator

Table Talk: Roger Pizey, Head of Pastry at Fortnum and Mason

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Apr 22, 2025
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ANECDOTE

Grandma's Influence on Early Food Memories

  • Roger Pizey's earliest food memory is his grandma making taterash and simple dishes like malt loaf during his childhood.
  • His mother's cooking was basic, mainly to feed the family, reflecting a modest upbringing.
ANECDOTE

Early Career Struggles and Passion

  • Roger became an apprentice at Le Gavroche at 24 after writing to top restaurants for jobs.
  • He persevered by staying late to improve speed and ended up loving pastry when reassigned there for a calmer environment.
INSIGHT

Key Lessons from Culinary Legends

  • Albert Roux taught Roger patience and respect, essential traits in culinary excellence.
  • Marco Pierre White showed Roger how speed, precision, and plate presentation define world-class cooking.
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