About Us

How Gosh Patisserie Started...

 

At the age of eighteen I packed a large suitcase and went, with my best friend, to live in New Zealand. It was here that I had my first taste of working in a professional kitchen and restaurant environment. I was part of the front of house team, although I used to spend quieter moments asking questions in the kitchen with the chefs! I knew I wanted to be part of the kitchen brigade  but as a vegetarian I had been advised that it would always be very hard to get into.

 On my return to England it did not take me long to realise I craved city life again, so I moved to Brighton to pursue my career in the service side of the restaurant industry. The niggle of wanting to be a chef never went away................ 

 Terre A Terre is a fabulous vegetarian restaurant and has won many awards, walking past it one day I saw an advert for a Commis Chef, I immediately phoned up and later that week found myself on an eleven hour trial shift! I loved every minute and I was offered the job. 

  It was here that the opportunity arose to join the pastry department and I have not looked back since. I gained my level three Patisserie and Confectionary qualification and I went on to work at Brightons’ The Real Patisserie. A passion for cake decorating led me to study the art of Sugarcraft and Cake Design awarding me the City and Guilds qualification. For the next two and a half years I worked for Heston Blumenthal at The Fat Duck within his pastry team. 

My decision to leave was not an easy one but I knew I wanted to experience other things so I spent three months working in America at The French Laundry in Napa moving too Corton and WD50 in New York. This was an extremely exciting and enjoyable part of my career inspiring me to capture my skills and techniques into the area I love the most; CAKES   

 Since 2010 I have been running Gosh Patisserie as well as freelancing in London for big name catering companies such as The Admirable Crichton, Alison Price and The London Kitchen, also making special cakes for their events.

 I want all of my cakes to be remembered just as much for their appearance as their taste.  

 If you need any cakes you know who to ask! 

 

Sarah Adams