How to Cook a Gremlin
I’m Sophie Archer, I’m a lawyer turned chef and entrepreneur. After having tackled some of my biggest gremlins - blood cancer, multiple rounds of unsuccessful IVF, a marriage breakdown I decided to change the course of my life. I am head cheffing and launching a new food business that I am excited to talk about. My recipe for cooking your gremlins - or tackling challenges and niggling doubts - includes uplifting food, sharing dishes with my favourite people and embracing an unconventional life.
In this pod I speak to inspiring guests that have taken unusual paths - including chefs, interior designers, marketeers, entrepreneurs, journalists, therapists, life coaches and doctors to name but a few. We discuss their recipes for; mending heartache, fun, health and cooking their gremlins.
Expect cooking hacks, plenty of laughter, restaurant recommendations, heartwarming insights and unsolicited life advice!
How to Cook a Gremlin
Remi Williams - Chef Patron of Smoke and Salt, Masterchef the Professionals 2024 contestant talks Greg Wallace sabotage, heartbreak souffle and cooking yourself out of a mess
I met this week's guest, Remi Williams in the notoriously relaxed setting of the Masterchef the Professionals kitchen earlier this year?! His creativity and cool, calm demeanour immediately struck me. Following filming I asked him if I could come and do a shift at his restaurant in Tooting, Smoke and Salt which showcases curing, smoking and preserving techniques.
His menus were utterly inspiring, along with the fact that Remi and his team make everything in house, including all their tasty sourdough bread.
Remi and I discuss the unsung ingredients beloved in Nigeria, making appearances on London menus. We also candidly talk about the harsh reality of customer criticism, our shared wish for a second chance in the MTCP kitchen, existential crises and staying true to yourself.
You can check out Remi's insanely delicious food here:
www.smokeandsalt.com
@smokeandsaltldn
@chefremiwilliams