Spotlight on Antonia Earle, Pastry Senior Sous Chef at The Delaunay

Please tell us what your role is at The Delaunay and how long you have worked for the company??

?

At The Delaunay, I serve as the Senior Pastry Sous Chef, a role that I was promoted to last year. My journey here began when Christian Turner , the Head Chef at the time, reached out to offer me the opportunity. It was an offer I was excited to accept, especially considering the reputation of Chef Regis (Head Pastry Chef), whom I had known from our time together at The Beaumont Hotel.

It was an interesting start at the Delaunay.? When I started, the UK was still in lockdown and only a handful of employees were filtering back into the workplace. In the beginning, we ended up working on home dining options as we were now all part of a production kitchen; not a guest in sight!? It was such a unique experience, as we were only producing a handful of the signature desserts from across the group. Not only were we making the desserts we also had to package each item ready for delivery.? There is something strange and unique about creating the same desserts over and over again. ?

Although I missed the interaction and contact with more than two or three people in pastry at one time, the camaraderie within the team grew and made the whole experience a pretty positive one. Looking back on these past years, I'm grateful for the growth, both professionally and personally.

?

How did your journey start in hospitality??

My journey into hospitality began in a rather unexpected way, sparked by a cherry Bakewell tart I made during a Year 9 food technology class. The sense of accomplishment I felt after creating this perfect little tartlet ignited my interest in the culinary arts.?

It was during a careers fair at my school a while later, that my path took a significant turn. Amongst the vast array of professions represented from nurses and lawyers to football scouts and journalists, the Head Chef of The Ivy stood out. I decided to be brave and so I approached him and told him I was interested in a career in pastry. To my astonishment, he extended an invitation for me and my mother to visit The Ivy West Street that Saturday. Little did I know, it would mark the beginning of an incredible journey.?

At just 15 or 16 years old, I found myself working in The Ivy's pastry kitchen every Saturday, earning ￡50 per shift—a generous sum for a teenager and a testament to the opportunities available in hospitality at the time. This opportunity really began to shape my future.?

My mom suggested I do my A levels in case I decided that being a chef wasn’t for me. I stayed on at school and completed my ‘A’ levels and then went straight on to Westminster Kingsway College, passed my exams with flying colours, then I went straight into the kitchen and the rest is history. Looking back on my journey, I'm grateful for the support of my family, the mentorship I received, and the opportunities that came my way. It's a decision I'll never regret, as each day in the kitchen reaffirms my love and passion for what I do.?

?

What’s your favourite pudding??

Without a doubt, my absolute favourite pudding is sticky toffee pudding. Now I might be a bit biased as a pastry chef, but truth be told, I'm not actually one to indulge in many puddings and desserts. As a pastry chef I do get to explore and experiment with new creations, but there’s definitely a special place in my heart for sticky toffee pudding, just add pouring cream never ice cream!

?

What does a typical day look like for you in the kitchen??

A typical day in our pastry kitchen is anything but boring. We're responsible for crafting delicious cakes, pastries and desserts not only for The Delaunay but also for all the restaurants within our group. With various shift patterns, each day brings its own unique challenges and tasks.?

For those on an early 5am shift, the day might kick off with the preparation of delicacies like large batches and quantities of cakes, macarons or cheesecake. Additionally, there are specialised items to consider for each site.

During the hustle and bustle of the day, our focus shifts to service preparation. We make sure that all of our pastries are of the highest quality for our guests.?

As the day progresses, we transition into prepping for the next day. This involves tasks like cutting cakes and setting up production for the late shift, making sure they have everything they need to get started on the next day’s pastries.?

In our busy kitchen, teamwork is essential. With a team of eight pastry chefs, we support each other in everything we do. It's a never-ending cycle of preparation, service, and planning, but one that we tackle together with loads of enthusiasm.

?

Do you ever have a say in any of the recipes??

Oh yes definitely – Chef Regis is really inclusive like that and he values our ideas enormously. In this industry it is very common for Head Chefs to come up with all the menu ideas without including feedback from the other team members. In comparison Chef Regis absolutely embraces our suggestions, recipes or creative suggestions. So for our new menu which launches this month, we sat together as a team in January and all contributed to ideas for the menu. It is a great feeling to be valued and heard. And it’s lovely to see how creative our talented team can get. Watch out for Pamela’s new contribution to the menu – a raspberry and pistachio roulade which is going to be a huge hit.???

?

Are there any role models you have had in your career??

Throughout my career, every Head Chef I've worked with has left an indelible mark on my journey, shaping it in different ways, whether through positive guidance or challenging experiences.??

As a woman in hospitality, I did encounter remarks about being 'emotional' in the early stages of my career. Whilst I initially saw this as a criticism, I've come to embrace this aspect of myself as a strength. Emotion and empathy are not weaknesses; they are important parts of effective communication and leadership. I've learned that great leaders are not afraid to express emotion because it helps us to connect and understand the people we work with or serve.?

In our kitchen, under the mentorship of Chef Regis, there is a profound sense of care and friendship (once the work is done). My relationships with my colleagues are an important part of my growth, and I'm deeply grateful for their support and contribution to my journey.?

Over the past six or seven years, working alongside Chef Christian and Chef Regis has been transformative. Chef Christian taught me the importance of remaining calm under pressure, emphasising the need to stay composed and focused in any situation. Chef Regis, on the other hand, has taught me the value of being organised and thorough, essential skills that I use every day at work. They have both shown such kindness to me, and their mentorship has been invaluable.??

?

What advice would you give a young person considering a career as a chef??

If you're thinking about diving into the world of culinary arts, I say go for it! There's something incredibly special about being able to brighten someone's day with a dish you've poured your heart into. It's like spreading joy through food!?

I would also say that you should be mindful that the hours can be long, and the kitchen is a really busy place to work. But trust me, it’s really worth it. You'll form tight-knit bonds with your team members, and the support you get here is second to none.?

Finally I would say that attitude is everything. You don't need to be born with superhuman cooking skills to make it in this industry. What you do need is a hunger to learn and a positive mindset. Take it from Chef Regis – even though he's a seasoned professional, he's always open to learning something new from us younger ones in the team. And vice versa, we're constantly soaking up his wisdom.?

At the end of the day, being a chef isn't just about creating exquisite dishes; it's also about serving others with passion and grace. So if you're ready to roll up your sleeves, learn, and work as a team, this is a great industry to be in.?

?

Do you have any special moments that you’re especially proud of??

Well aside from the beautiful pastries, cakes and desserts I create, I also decided to pursue a degree in Social Sciences at Birkbeck University whilst I was working as a pastry chef. I’ll admit juggling both work and study was tough, but I was driven by a deep curiosity to understand people better – our colleagues, customers, and society at large. Exploring topics like ethnicity, diversity, and inclusion was truly eye-opening and rewarding. It took me a year longer to complete but I am so glad I stuck with it – and I did really well actually.

I think I’ll always keep learning – there’s a post graduate course on race and culture that has piqued my interest so I may add that to the line-up.??

Also, another highlight would be a write up I was featured in a while back when I worked at the Beaumont Hotel. Different pastry chefs were paired with different ceramic companies for a feature. The theme was 1920’s desserts and I was paired with John Wheeldon, a talented ceramic artist from Stoke on Trent (where my grandparent first called home when they immigrated from Jamaica) to present the dish. The photograph of our entry was posted in the Wall Street Journal. I have the article still and I’m really proud to have been featured in such a prestigious publication.?

?

What do you love most about what you do??

It’s definitely the people. It’s the people I work with and the people I serve that make what I do so special. I spend more time every week with the people I work with than with my family or friends, so it’s really important for me to be part of a team that I want to be with. And that’s why it’s a real joy for me here at The Delaunay in pastry – I really do appreciate the team.??

?

Last question - If you had to pick a wedding cake, what would it be??

Well, first things first, Chef Regis has already been appointed to make our wedding cake; hopefully my memory is right and I have already asked him this question! As for choosing the perfect cake, it's a tough call because there are so many favourites in the mix. Rather than going the traditional route, I'd opt for a medley of our personal preferences… and there are plenty.?

For starters, sticky toffee pudding is a must-have for me - it's a personal favourite that I just can't resist. Then, considering my fiancé's penchant for lemon tart, something citrusy definitely needs to make an appearance. Of course, my mum's love for trifle means we have to incorporate that into the mix as well, to be honest she’ll enjoy any flavour as long as it is not dry or too sweet.

And let's not forget my fiancé's Italian heritage, which opens up a world of sweet possibilities. Maybe we can sneak in a few Italian-inspired treats to satisfy his mother’s sweet tooth. As for my own mixed heritage, the dilemma between English Victoria sponge and Jamaican ginger sponge adds an extra layer of complexity.?

All in all, it's going to be quite the task for Chef Regis - but with his skill and expertise, I have no doubt he'll create something incredible. Watch this space…?