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April Bloomfield

32quotes

April Bloomfield: A Pioneer of Modern British Cuisine


Full Name and Common Aliases


April Bloomfield is a renowned British chef, restaurateur, and food writer. She is often referred to as the "Queen of British Food" due to her pioneering work in elevating traditional British cuisine to new heights.

Birth and Death Dates


Born on December 5, 1974, April Bloomfield is still active in the culinary world and continues to innovate and inspire with her creations.

Nationality and Profession(s)


April Bloomfield is a British chef, restaurateur, and food writer. Her profession has taken her from working under renowned chefs like Jamie Oliver to becoming one of the leading figures in modern British cuisine.

Early Life and Background


Growing up in Nottinghamshire, England, April Bloomfield developed a passion for cooking at an early age. She was influenced by her Italian mother's culinary skills and the rich flavors of traditional British food. After completing her formal education, Bloomfield began working in various restaurants to hone her craft.

Major Accomplishments


Bloomfield's rise to fame began when she worked under Jamie Oliver at his flagship restaurant, Fifteen London. Her innovative approach to modernizing traditional British cuisine caught the attention of critics and diners alike. In 2007, she opened The Spotted Pig in New York City with chef Ken Friedman, earning widespread acclaim for its creative take on British classics.

Notable Works or Actions


Some of April Bloomfield's most notable achievements include:

Winning a James Beard Award for Best Chef: New York City in 2011
 Being named one of the "100 Most Influential People in the World" by Time Magazine in 2009
* Collaborating with renowned food writers and chefs on various culinary projects

Impact and Legacy


April Bloomfield's impact on modern British cuisine cannot be overstated. Her pioneering work has paved the way for a new generation of chefs to experiment with traditional flavors and techniques. Her commitment to using high-quality, locally sourced ingredients has raised the bar for restaurant owners and home cooks alike.

Why They Are Widely Quoted or Remembered


April Bloomfield is widely quoted and remembered due to her innovative approach to modernizing traditional British cuisine. Her passion for cooking and dedication to using only the freshest ingredients have made her a household name among food enthusiasts. Her quotes on food, cooking, and life are frequently sought after by publications and media outlets, offering insights into her creative process and culinary philosophy.

As April Bloomfield continues to push the boundaries of modern British cuisine, her legacy as one of the most influential chefs of our time is solidified. Her commitment to innovation, quality, and tradition has left an indelible mark on the world of food, making her a true icon in the culinary industry.

Quotes by April Bloomfield

I'm a bit of a control freak.
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I'm a bit of a control freak.
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I don't like glossy covers.
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I don't like glossy covers.
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I cook what I like.
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I cook what I like.
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Food’s delicate. You have to handle it with finesse. You can’t just be a big ogre.
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Food’s delicate. You have to handle it with finesse. You can’t just be a big ogre.
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I don’t think of being a woman in an industry of men. I didn’t walk into the kitchen and go, ‘Ooh, I’m a girl!’ I didn’t get into my chosen profession. I wanted to be good at something.
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I don’t think of being a woman in an industry of men. I didn’t walk into the kitchen and go, ‘Ooh, I’m a girl!’ I didn’t get into my chosen profession. I wanted to be good at something.
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I love to roast vegetables – carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!
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I love to roast vegetables – carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!
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I’m not the type of person to eat big hunks of meat. I think people are starting to realize that great things come in small batches.
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I’m not the type of person to eat big hunks of meat. I think people are starting to realize that great things come in small batches.
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I became a manager very young. My first sous chef job I was, maybe, 25. It was a bit too early for me. But it's on-the-job training. You really just get stuck in there and it's trial and error. You learn by your mistakes, and hopefully you don't keep making them. And if you do, you just keep trying to fix it.
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I became a manager very young. My first sous chef job I was, maybe, 25. It was a bit too early for me. But it's on-the-job training. You really just get stuck in there and it's trial and error. You learn by your mistakes, and hopefully you don't keep making them. And if you do, you just keep trying to fix it.
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#jobs
If you work hard and you learn and you absorb and you pay attention, career in food is great. This job can take you all around the world. You can eat the most delicious food. It allows you to be creative.... [And] don't ever quit. It's going to pay off eventually. It might not be in a year. Might be 20 years or 10 years. But you have to keep pushing. Just have that fire, have the passion, and want to be successful. And don't listen to anybody else.
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If you work hard and you learn and you absorb and you pay attention, career in food is great. This job can take you all around the world. You can eat the most delicious food. It allows you to be creative.... [And] don't ever quit. It's going to pay off eventually. It might not be in a year. Might be 20 years or 10 years. But you have to keep pushing. Just have that fire, have the passion, and want to be successful. And don't listen to anybody else.
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#jobs
I think, British food, it's had a bad rap.
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I think, British food, it's had a bad rap.
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#bad
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