Pastry Chef - Author - Food Writer
Ravneet Gill has worked as a pastry chef for eight years. After completing a psychology degree, she studied at Le Cordon Bleu before working her way up the ranks in different pastry sections all over London - most notably, St. JOHN, Llewelyn's, Black Axe Mangal and Wild by Tart.
In May 2018 she set up an organisation called Countertalk; a platform designed to help connect chefs, provide education and promote healthy work environments in the hospitality industry. Through Countertalk, Ravneet holds much-lauded food-based events, industry talks and aims to create a more equal and supportive workplace to help foster new talent.
Ravneet released her first cookbook in April 2020 entitled 'The Pastry Chef's Guide: The Secret to successful baking every time' as a handbook to dispel the fear around baking.
Ravneet has also recently joined the Telegraph as their new baking columnist. She also contributes to numerous publications including; The Guardian, Observer Food Monthly, Feast, and Courier Magazine.
Ravneet is now set to be a new judge on Channel 4's Junior Bake Off alongside Liam Charles and host Harry Hill.
THE PASTRY CHEF'S GUIDE
‘Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don’t use strawberries in December.’ – Ravneet Gill.
This is a book aimed at chefs and home bakers alike who FEAR baking. The message: pastry is easy. Written by pastry chef extraordinaire, Observer Food Monthly 50 and Code Hospitality 30 Under 30, Ravneet Gill, this is a straight-talking no-nonsense manual designed to become THE baking reference book on any cookery shelf. This is the written embodiment of Ravneet’s very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal.
Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she explains the principles of patisserie, which of ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking. Chapters are then organised by type of patisserie: Sugar, Custards, Chocolate, Pastry, Biscuits, Cakes and Puddings.
So whether you want to make a lighter-than-air birthday cake, flaky breakfast pastries, smooth and rich ice creams (or parfaits ‘because parfaits are for when you're in the shit’), macarons or meringues, Ravneet will offer just the right advice to make it all seem easy.
SUGAR, I LOVE YOU
Having laid down the basics and demystified the technicalities of baking in her first book, The Pastry Chef’s Guide, Rav is back to serve up some more gems to help you build up your baking armory. We’re talking MORE cheesecakes (with influences from around the world), ultimate multi-layered, multi-textured cakes, sweet doughs such as devonshire splits and sweet, dimpled brunsvigers. Make the fryer your friend with sweet bombolini, fritters and classic ring donuts. Get FANCY with plated desserts to impress your friends, with luminescent mousses and intricate entremets to take your breath away.
With more photographs and detailed recipes from beginning to end, Sugar, I Love You takes homemade patisserie to the next level with Rav’s signature style, wit and easy-to-follow approach. Interspersed with anecdotes and essays on ‘How not to be a sugar snob’ and ‘What to do when your dinner guest doesn’t eat sugar?’ , this book is bursting with colour, flavour and personality. Are you ready to take it to the next level? Rav thinks so…