Bloomin' marvellous
How did you get in to NPD?
I was working as head pastry chef in a restaurant 15 hours a day, six days a week and I fancied a new challenge
What's the best part of your job?
Having time in the kitchen to explore my ideas is great and when things go well and you see your product on shelf, it's really exciting
What are the most challenging aspects of your role?
As Serious doesn't use any preservatives - just products that you'd use at home, it's harder to maintain the product's shelf-life
Have you ever created anything by accident?
Yes, a hot chocolate and Courvoisier fondant. I was in the kitchen and it was a kind of eureka moment. It just turned out really well, and now it's on sale in major retailers
How does working in food manufacturing compare with working in a restaurant?
Both roles are demanding. In the kitchen, the dinner service can be really stressful, whereas in manufacturing, you are constantly under pressure to perform. However, working in product development gives me the opportunity to visit fantastic places and eat great food - you don't have time for that working in a restaurant
Where do you get your inspiration from?
It's not what other manufacturers are doing that interests me, but rather what's happening in restaurants, such as Ottolenghi and Sketch in London. Boutique patisseries in France, like Pierre Hermé, are also a fantastic source of inspiration
What skills are most important in your line of work?
You need an awful lot of patience with the products. It's not like meat and fish dishes, where chefs can taste their food and add ingredients as they go along. Pastry making is a very exact process - adding more butter or flour on a whim could spoil the product
What has been the highlight of your career?
In April 2006 when we opened, all the staff were new to handmade desserts, so getting the first products off the line and out on to the shelf was a real achievement
Who is the most influential chef today?
Steven Markwick at Culinaria restaurant in Bristol has been incredibly influential on my work, and so has top chef Joyce Molyneux
Is NPD speeding up or slowing down?
Speeding up - you used to work 18 months behind the restaurant trends, now it's only about six
What's the best dish you've created?
A chocolate tortellini with Grand Marnier truffle and chocolate ice cream
What trends lie around the corner?
Flower infusions using roses and lavender are set to be big. I'd like to be more adventurous in this area, but whether consumers are ready for that is another matter FM
