Ben Rodd, pastry chef, St Monica Trust
I’ve been a pastry chef for over 12 years and, in that time, have progressed from a commis chef to a head pastry chef role. This has helped me become an ambitious, passionate and enthusiastic pastry chef and baker.
I studied the NVQ Level 1 and 2 in food service and preparation at Weston College.
I have worked at hotels which have two and three AA Rosettes, including Homewood Park, Bibury Court Hotel and the Gainsborough Bath Spa. I also worked for Pullins Bakery for a short time and at Babington House for two years. There, I was lucky to cook for a lot of celebrities, and got the chance to work on Professor Green’s wedding cake.
I’m currently the pastry chef for St Monica’s Trust at the Chocolate Quarter in Keynsham, I am responsible for the care home and Somer Dining, I also bake all the cakes for B Block.
I have a passion for baking and creating fine desserts, which drives me to improve myself. As a commis chef, I was told that you eat with your eyes – if the food doesn’t look amazing or isn’t well presented, people aren’t going to enjoy it as much. I’ve always tried to follow that example.
In this week’s master class, we will make choux pastry and lemon tart with banana ice-cream.