My guest today is Ravneet Gill

Ravneet is fast becoming one of the best known pastry chefs of her generation.

After completing a psychology degree, she studied at Le Cordon Bleu before working her way up the ranks in different pastry sections at some of the best restaurants in London - most notably, St. John, Llewelyn's, and Wild by Tart.

Ravneet published her first cookbook - in April 2020 entitled 'The Pastry Chef's Guide: The Secret to successful baking every time' as a handbook to dispel the fear around baking. And since then it looks as though her feet have barely touched the ground.

She joined both the Telegraph and Guardian Feast as their new baking columnist and starred as a judge on Channel 4’s Junior Bake Off alongside Liam Charles and host Harry Hill. A winner at the 2021 GQ Food & Drink Awards, this year she also launched The Damson Jelly Academy online cookery school

In 2018 she set up an organisation called Countertalk; a platform designed to help connect chefs, provide education and promote healthy work environments in the hospitality industry. The countertalk platform has gone from strength to strength over the last few years through Ravneet's hard work.

In addition to all of this, She has just brought out her second cookbook, Sugar, I Love You.

Ravneet has said:

‘Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don’t use strawberries in December.’

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