5 minutes with Mirka Mohite, Head Pastry Chef at Colbert

What inspired you to become a chef, and what was your journey like breaking into the industry?

I always liked baking and reading through my mum’s recipe book, seeing the pictures of cakes and trying to understand how they are made. I started off studying culinary arts at Newcastle College and, after an internship in America – amazing experience in a 5* Hotel with very high standards, which truly inspired me – I joined The Wolseley in Piccadilly in 2010. I worked at the Ottolenghi Notting Hill for some time, contributing to the creation of their popular books and photoshoots, and finally, joined Colbert in 2017 where I’m currently at.

Have you faced any challenges as a woman in the culinary world, and how have you overcome them?

I, personally, haven’t faced many challenges because in pastry the focus lies in your technical skills and knowledge, and gender doesn’t really matter. Therefore, I truly admire women who work in the main kitchen because there the physical strength is essential to carry on daily duties.

Have there been any role models through your life (work or professional) who have helped shape your career?

I was buddied up with one chef when I started working as a commis chef at The Wolseley, Rafael Perussi who taught me in a such a good way and shared all the little tips how to manage your duties and organise your workload, which is in my memory up to now and I still follow what he has taught me. I was truly proud of him when he became the finalist of Bake off: The Professionals last year and this year he has opened his own patisserie shop.

What advice would you give to young women aspiring to work in our professional kitchens?

Be self-motivated. Be focussed. Be hard working.

Tell us about the dish you’ve created for International Women’s Day – what’s the inspiration behind it?

It’s a Gariguette Strawberry Pavlova, and it represents the many added values of women to life and work. It’s the perfect combination of texture, with a crisp meringue, creamy filling and topping of strawberries – the first of the season – and strawberry coulis.

Which female chefs or industry leaders inspire you the most, and why?

Chef Claire Clark, who used to be the Executive Pastry Chef at the Wolseley and then she became the Head Pastry Chef at the French Laundry in California. Her pastry creations and pastry books are truly inspirational.

How do you think restaurants and hospitality businesses can do more to support and empower women in the industry?

I’d ask only for more flexible timings in the long run, but this should be for all.

What does International Women’s Day mean to you personally?

It means a lot, and it brings back memories from my school time. We’d normally buy chocolates and flowers for the teachers. My mum was a teacher, and she would come back home, and you’d feel the sense of celebration.