Cooking should be pleasurable. We must remember that we are what we eat and so take a little more notice of what we are producing and consuming.
Financial Times Prandial Pleasure - Sugar, Sprinkles And All Things Nice
Once you've survived 18-hour days in a Gordon Ramsay kitchen you're tough enough to take on a room full of unreasonable six-year-olds, or so Joudie Kalla would have us believe. After toiling as a chef in London restaurants including Pengelley's, Daphne's and Papillon, Kalla, who also squeezed in an architecture degree along the way, feels she's taken control of her work-life balance. She now teaches cooking to youngsters and grown-ups when she's not running a catering business for private and corporate clients.