The Seven Sins of Rachel Humphrey |
Executive Chef at Le Gavroche |
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Executive Chef at one of the world’s leading restaurants, Le Gavroche, Rachel Humphrey joined the team as an apprentice in 1996.
Growing up in a family where delicious, home cooked meals were served up every day, Rachel always knew that being a chef was the only thing she ever wanted to do. Rachel joined the Le Gavroche kitchen team straight after leaving school to become an apprentice for one of the most famous culinary names in the world. Under the watchful eye of Michel Roux Jr, she was quickly promoted to First Commis in the first year of her apprenticeship.
“Growing up, my heroes were the chefs I watched on TV. Michel and Albert Roux’s ‘Cooking at Home with the Roux’s’ was my absolute favourite show, and from then I was convinced I wanted to be a part of that world.”
Between 2000 and 2003, Rachel expanded her culinary experience working as a chef for the RAF. After three years, and a build-up of skills and expertise, Rachel returned to Le Gavroche to become Chef de Partie. After just one year she promoted again to Sous Chef. |
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“The best advice I have been given in my career was by Michel Roux Jr who said, “Trust no one, not even me.” He meant that if you want a job done well, you have to rely and trust in yourself to do it. I think that what’s how I’ve got to where I am.”
Rachel was appointed Head Chef at Le Gavroche since 2008 and is the first woman to be so. With the Roux dynasty to maintain, Rachel’s in-house training has meant that she knows the team and the kitchen inside-out and has used those skills to adjust and modernise the Le Gavroche menu whilst keeping it true to its 50-year history.
Photo credit: Issy Croker |
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| Wrath - What makes you angry about the hospitality industry?
Those who want to run before they can walk. You need to take the time to learn your craft, and more importantly, you need to want to do it.
Greed - If all your food fantasies came true what would be on your Plate?
A Sunday Roast, followed by Rhubarb Pie and Custard (made by my Nan, of course).
Sloth - What do you do to unwind?
I enjoy watching all sports, so perhaps a day at the cricket. It’s a great way to relax.
Pride - What are you most proud of?
Achieving my position (Executive Chef), after starting as an Apprentice in the kitchen in 1996. It’s been a long, hard journey but I’m proud of it.
Lust - Is there anything that you are still lusting to achieve?
I always want to progress and achieve more - I think that’s the same for any successful chef.
Envy - who are you most envious of?
I’m not envious of anyone, except perhaps someone with an E Type Jag!
Gluttony - have you ever over indulged?
I love Asian food, and I always end up ordering too much as I want to try everything.
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| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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