Best of the Spectator Table Talk: Roger Pizey, Head of Pastry at Fortnum and Mason
12 snips
Apr 22, 2025 AI Snips
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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.
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.
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.