This month we caught up with Springboard FutureChef winner Kate Skinner, who triumphed at the live final in London in March to learn more about what drives her to succeed and what she wants to focus on next.
When and how did your passion for food and cooking begin?
My passion for cooking started when I was little, spending time at my granny and grandad’s house baking with my granny. Those are some of my favourite memories, and they’re what first made me fall in love with cooking. As I got older, I started experimenting with different recipes and challenging myself to recreate dishes and learn new techniques.
How did FutureChef impact your development?
FutureChef helped me grow so much as a chef, especially in confidence. I competed the year before without a mentor, so I wasn’t really sure what to expect. The following year, working alongside my mentor chef, Peter Thompson, gave me the opportunity to develop my skills and push myself beyond the home cooking I was used to. It gave me the confidence to explore more restaurant-quality cooking and taught me the importance of precision, planning and believing in my abilities.
What were the hardest and most challenging parts of the competition?
The pressure of competing and wanting everything to go perfectly was definitely the biggest challenge. Staying organised and keeping calm under time pressure was essential. Working closely with my mentor beforehand meant I was well prepared, and practising my dish gave me the confidence to trust my skills on the day.
Would you recommend it to other students?
FutureChef is an incredible opportunity for anyone who wants to develop their cooking skills. It isn’t just about the competition itself, it’s about everything that happens in the lead-up, from practising your dish to learning from experienced chefs. I learned so much throughout the process, and I’d encourage anyone with an interest in cooking to give it a go.
Who have been your key mentors?
My mentor chef, Peter Thompson, has been a huge part of my journey. His guidance, encouragement and knowledge helped me develop both my skills and my confidence in the kitchen. I honestly couldn’t have achieved what I did without his support.
What’s the best advice you have been given?
The best advice I’ve been given is to always stay organised. A tidy, well-prepared workspace makes cooking so much easier and allows you to stay focused, especially in a busy kitchen or competition environment.
What are your current goals?
I’m continuing to develop my skills, learn new techniques and gain as much experience as I can. Every opportunity helps me become a better chef.
What’s the big dream?
In ten years’ time, I’d love to be working as a private chef. I like the idea of creating personalised menus for clients, getting to know their tastes and preferences, and making every dining experience unique.
What cuisines, flavours, ingredients or techniques are you loving right now?
I’m really enjoying recreating restaurant dishes and learning more advanced techniques. I also love experimenting with desserts, especially different versions of Baked Alaska, because they allow me to be creative with flavours while improving my technical skills. I enjoy challenging myself to learn new techniques while creating food that people genuinely enjoy eating.
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