Sophie Tubb, Development Chef.
Interviewer: Thanks for taking the time to talk to us Sophie, how long have you worked at Classic Cuisine and what is your role in the team?
Sophie: My pleasure! I’m a Development Chef at Classic Cuisine and I joined the team two and a half years ago.
Interviewer: What does a typical day look like for you?
Sophie: My role is focused on creating new dishes and menu ideas for the foodservice sector. This can be for existing customers or for a new prospect. Sometimes we’ll have a brief to follow, other times we’re presenting totally new ideas.
There’s a lot of trial and tweaking involved. We adapt each dish, make subtle changes until it’s perfect. Another big part of my job involves searching and staying ahead of food and eating out trends. We have to stay one step ahead, it helps us to deliver creative and innovative dishes for our foodservice customers. It’s varied and a lot of fun.
Interviewer: What is your professional background?
Sophie: I graduated from university with a degree in ‘Food and Consumer Management’. Shortly after graduating I joined the Classic Cuisine team.
Interviewer: Do you have a food hero?
Sophie: When I was younger James Martin got me into desserts. I love his Desserts book, it’s an all-time favourite and a great source of inspiration.
Interviewer: Are there any food trends that you love or hate?
Sophie: I love the veganism trend. I’ve had so many opportunities lately to experiment with new ingredients to achieve great tasting vegan desserts. I love the challenge and it feels so good when you create something really special and delicious. I also love ruby chocolate too. We predicted it would be big in our food trends blog and it certainly has been this year. (
Interviewer: You have one last meal on earth, what do you choose?
Sophie: A difficult question, it would have to be –
Starter – Nachos.
Main – Homemade lasagne.
Dessert – My nan’s lemon drizzle cake, without a doubt!
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